Description
Indulge in these classic Chocolate Éclairs with a luscious vanilla cream filling. Made from light and airy choux pastry, filled with smooth vanilla pastry cream, and topped with a rich chocolate glaze, these French desserts are perfect for entertaining or special occasions.
Ingredients
Scale
Choux Pastry
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Vanilla Filling
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsalted butter
Chocolate Glaze
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the éclairs don’t stick during baking.
- Make the Choux Pastry: In a medium saucepan, combine the butter, water, and salt over medium heat. Bring to a boil, then quickly stir in the flour until a dough ball forms and pulls away from the pan sides, about 1–2 minutes. Remove from heat and cool for 5 minutes. Beat in eggs one at a time until smooth and glossy. Pipe 4–5 inch strips onto the prepared baking sheet and bake for 25–30 minutes until puffed and golden. Allow to cool completely.
- Prepare the Vanilla Filling: Heat the milk in a saucepan over medium heat until steaming. In a separate bowl, whisk sugar, cornstarch, salt, and egg yolks until combined. Slowly whisk hot milk into the egg mixture. Return mixture to saucepan and cook on medium heat, whisking constantly until thickened, about 5 minutes. Remove from heat, stir in vanilla extract and butter, cool completely, then refrigerate until ready to use.
- Fill the Éclairs: Using a piping bag fitted with a small tip, carefully fill each cooled éclair with the chilled vanilla pastry cream.
- Make the Chocolate Glaze: Heat the heavy cream in a small saucepan until simmering. Pour the hot cream over chopped chocolate and butter in a bowl. Let sit for 2 minutes then stir until smooth and glossy.
- Glaze the Éclairs: Dip the tops of the filled éclairs into the chocolate glaze. Let the glaze set before serving to enjoy perfectly finished éclairs.
Notes
- Éclairs are best served the day they’re made for optimal freshness.
- Store éclairs in the refrigerator for up to 2 days.
- Ensure the choux pastry is completely cool before filling to prevent melting the cream.
- You can prepare the vanilla filling and choux pastry ahead of time to save on assembly day.
