Chocolate Éclairs

**Chocolate Éclairs**

*A Classic French Pastry Filled with Luscious Cream and Topped with Silky Chocolate Ganache*

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### Introduction

There’s something timeless and elegant about a well-made éclair. These delicate pastries consist of crisp, airy choux dough filled with creamy pastry cream and finished with a rich chocolate glaze. Whether you’re enjoying them at a French pâtisserie or preparing them at home, chocolate éclairs offer the perfect blend of textures and flavors—light and airy, creamy and decadent, crisp and smooth.

In this recipe, we’ll walk through every step to make classic chocolate éclairs from scratch. From mastering pâte à choux to preparing silky vanilla pastry cream and a glossy chocolate ganache, you’ll have all the tools you need to recreate this showstopping dessert in your own kitchen. The process is surprisingly approachable—and the results are sure to impress.

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### Ingredients

#### For the Choux Pastry:

* ½ cup (1 stick) unsalted butter

* 1 cup water

* ½ teaspoon salt

* 1 tablespoon sugar

* 1 cup all-purpose flour

* 4 large eggs

#### For the Pastry Cream Filling:

* 2 cups whole milk

* ½ cup granulated sugar

* ¼ cup cornstarch

* 4 large egg yolks

* 2 tablespoons unsalted butter

* 1 teaspoon vanilla extract

* Optional: 1 teaspoon dark rum or coffee liqueur for flavor depth

#### For the Chocolate Glaze:

* ½ cup heavy cream

* 4 ounces bittersweet or semisweet chocolate, finely chopped

* 1 tablespoon unsalted butter

* 1 teaspoon corn syrup (optional, for shine)

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### Instructions

#### Step 1: Make the Choux Pastry

1. **Preheat your oven** to 400°F (200°C). Line two baking sheets with parchment paper or silicone mats.

2. In a medium saucepan, combine butter, water, salt, and sugar. Bring to a boil over medium heat.

3. Once the mixture is boiling and the butter is fully melted, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until a dough forms and pulls away from the sides of the pan—about 2 minutes.

4. Transfer the dough to a mixing bowl. Let it cool for 5 minutes, then beat in the eggs one at a time using an electric mixer or stand mixer. The dough should become smooth, thick, and glossy.

5. Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe 4- to 5-inch long logs onto the baking sheet, spacing them about 2 inches apart.

6. Dip your finger in water and smooth out any tips or irregularities.

7. Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 20 minutes or until golden brown and crisp. Do not open the oven during baking.

8. Remove from the oven and immediately poke a small hole in the end of each éclair to let steam escape. Let them cool completely on a wire rack.

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#### Step 2: Prepare the Pastry Cream

1. In a medium saucepan, heat the milk until just steaming—do not boil.

2. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until pale and smooth.

3. Slowly pour the hot milk into the yolk mixture while whisking constantly to temper the eggs.

4. Return the mixture to the saucepan and cook over medium heat, whisking constantly until the mixture thickens and begins to bubble.

5. Remove from heat and stir in the butter and vanilla (and optional rum or liqueur).

6. Pour the pastry cream into a bowl, cover with plastic wrap pressed directly against the surface to prevent a skin from forming, and refrigerate until completely cool—at least 2 hours.

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#### Step 3: Make the Chocolate Glaze

1. In a small saucepan, heat the cream over medium heat until just simmering.

2. Pour the hot cream over the chopped chocolate and let it sit for 1–2 minutes.

3. Add butter and corn syrup (if using), then stir until smooth and glossy. Let the glaze cool slightly before using.

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#### Step 4: Assemble the Éclairs

1. Transfer the cooled pastry cream to a piping bag fitted with a small round or Bismarck tip.

2. Using the hole you made earlier or cutting a small slit in the bottom of each éclair, fill each shell with pastry cream until it feels heavy and full.

3. Dip the tops of the éclairs into the chocolate glaze, letting any excess drip off. Set on a tray and let the glaze set for 10–15 minutes at room temperature or refrigerate for quicker results.

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### Storage and Serving

* **Serving**: Éclairs are best served the same day they are assembled for optimal texture. Pair them with espresso or a glass of dessert wine for an extra indulgent treat.

* **Storage**: Store éclairs in the refrigerator for up to 2 days. They can be kept in an airtight container but may soften slightly over time.

* **Make Ahead**: You can prepare the choux shells and pastry cream a day ahead and store separately. Fill and glaze on the day of serving for best results.

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### Final Thoughts

These **Chocolate Éclairs** are an exquisite homemade treat that’s surprisingly achievable. The combination of crisp pastry, smooth custard, and glossy ganache creates a luxurious bite that’s worth every step. Whether you’re baking for a special occasion or just want to master a classic French dessert, this recipe is a guaranteed showstopper.

Would you like a printable version of the recipe or help scaling it for a larger gathering?