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Classic Chocolate Eclairs
Created by: Howcan Team
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 6 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a medium saucepan, bring 1 cup of water and 1/2 cup of butter to a boil.
- Stir in 1 cup of flour and reduce heat to low. Stir vigorously until the mixture forms a ball, about 1 minute.
- Remove from heat and let cool for 5 minutes. Add 4 eggs, one at a time, beating well after each addition, until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, leaving space between each eclair.
- Bake for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 15 minutes, or until the eclairs are golden brown and puffed. Remove from the oven and let cool completely on a wire rack.
- In a saucepan, heat the milk over medium heat until it just begins to boil. In a separate bowl, whisk together 1/2 cup of sugar, 4 egg yolks, and 2 tablespoons of cornstarch until smooth.
- Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. Remove from heat and stir in 1 teaspoon of vanilla extract. Let the pastry cream cool to room temperature.
- Using a sharp knife, make a small slit in the side of each eclair. Transfer the pastry cream to a piping bag fitted with a small round tip. Pipe the cream into the eclairs through the slit until they are filled.
- In a heatproof bowl, combine 6 ounces of chopped semisweet chocolate and 1/2 cup of heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.
- Dip the top of each eclair into the chocolate glaze and place them on a wire rack to set. Serve and enjoy!
Eclairs originated in France in the 19th century and are a popular pastry worldwide. These oblong pastries are made from choux dough, filled with cream, and topped with icing. Renowned French chefs like Marie-Antoine Carême and Auguste Escoffier contributed to the development of this iconic dessert. Today, the best eclairs can still be found in France, particularly in Parisian patisseries. The key to a perfect eclair lies in the delicate balance of the choux pastry, the richness of the cream filling, and the sweetness of the icing. While traditional chocolate icing is classic, alternative flavors like coffee or caramel are also popular.
60 min
12
220 calories
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