Dark Chocolate Éclairs

**Dark Chocolate Éclairs**

*A Classic French Pastry Elevated with Luxurious Dark Chocolate*

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### Introduction

Dark Chocolate Éclairs are the ultimate expression of French pastry elegance, combining light, crisp pâte à choux shells filled with silky pastry cream and topped with a glossy, rich dark chocolate glaze. These éclairs are a beautiful, impressive dessert that offers layers of flavor and texture: a delicate crunch from the shell, a smooth, creamy filling, and the deep bitterness of premium dark chocolate.

While they may seem intimidating to make at home, éclairs are surprisingly approachable with a few key techniques. This recipe walks you through each step with clarity—from preparing the choux pastry to crafting a luscious dark chocolate pastry cream and finishing with a mirror-like ganache glaze. The result is a bakery-worthy treat that will leave your guests in awe and your taste buds completely satisfied.

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### Ingredients

#### For the Choux Pastry:

* ½ cup (1 stick) unsalted butter

* 1 cup water

* 1 tablespoon granulated sugar

* ¼ teaspoon salt

* 1 cup all-purpose flour

* 4 large eggs, at room temperature

#### For the Dark Chocolate Pastry Cream:

* 2 cups whole milk

* 4 large egg yolks

* ½ cup granulated sugar

* ¼ cup cornstarch

* ¼ teaspoon salt

* 6 oz dark chocolate (60–70%), chopped

* 2 tablespoons unsalted butter

* 1 teaspoon pure vanilla extract

#### For the Dark Chocolate Ganache Glaze:

* ½ cup heavy cream

* 4 oz dark chocolate (60–70%), finely chopped

* 1 tablespoon 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) and line two baking sheets with parchment paper.

2. In a medium saucepan, combine the **butter, water, sugar, and salt** over medium heat. Bring to a boil, stirring to melt the butter completely.

3. Remove from heat and quickly stir in the **flour** all at once. Return the pan to the stove over medium heat and stir constantly with a wooden spoon or spatula for 2–3 minutes. The dough will form a ball and begin to pull away from the sides of the pan. This step dries the dough slightly for better puffing.

4. Transfer the dough to the bowl of a stand mixer (or a large mixing bowl if using a hand mixer). Let it cool for 5 minutes so the eggs don’t scramble.

5. Beat in the **eggs one at a time**, making sure each is fully incorporated before adding the next. The final dough should be smooth, thick, and shiny.

6. Transfer the choux pastry to a piping bag fitted with a large round or French star tip. Pipe 4 to 5-inch-long logs onto the prepared baking sheets, leaving space between each.

7. Bake for **20 minutes**, then reduce the oven temperature to 350°F (175°C) and bake for another **10–15 minutes**, or until golden brown and hollow-sounding when tapped. Do not open the oven during the first 20 minutes or they may deflate.

8. Remove and cool completely on a wire rack before filling.

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#### Step 2: Prepare the Dark Chocolate Pastry Cream

1. In a medium saucepan, heat the **milk** over medium heat until just starting to simmer. Do not boil.

2. In a mixing bowl, whisk together the **egg yolks, sugar, cornstarch**, and **salt** until pale and creamy.

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

4. Return the entire mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and begins to bubble—about 2–3 minutes.

5. Remove from heat and whisk in the **chopped dark chocolate**, **butter**, and **vanilla extract** until smooth.

6. Strain through a fine mesh sieve into a bowl to remove any lumps. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 2 hours, or until set.

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#### Step 3: Fill the Éclairs

1. Use a small paring knife or a skewer to poke a hole into the bottom or end of each éclair.

2. Transfer the chilled pastry cream into a piping bag fitted with a small round tip and fill each éclair until you feel resistance or see it slightly expand.

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#### Step 4: Make the Dark Chocolate Ganache Glaze

1. Heat the **heavy cream** in a small saucepan or microwave just until simmering.

2. Pour the cream over the **chopped chocolate** and let sit for 1 minute to melt. Stir until smooth and glossy. Add the **corn syrup** if using, for added shine.

3. Dip the top of each filled éclair into the ganache or spoon it over the tops. Let excess drip off before placing on a wire rack or serving plate.

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### Final Assembly and Storage

Let the ganache set slightly before serving (about 15 minutes at room temperature or 5 minutes in the fridge). Éclairs are best enjoyed the day they’re made, but can be stored in the refrigerator in an airtight container for up to 2 days.

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### Tips for Perfect Éclairs

* **Dry the dough well** in the pan before adding eggs—this helps the éclairs puff properly.

* **Use high-quality dark chocolate** for the best flavor and texture.

* **Don’t overfill** or the éclairs might crack.

* **Serve chilled** or at cool room temperature for the best texture contrast.

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### Conclusion

These **Dark Chocolate Éclairs** are the perfect dessert for chocoholics, Francophiles, or anyone who loves a dramatic and delicious treat. Each bite offers a crisp shell, luscious chocolate cream, and a decadent ganache topping—sure to impress and delight.

Would you like a flavored version, like mocha or orange zest éclairs?