The chocolate éclairs are delicious choux pastry treats, the same used to make cream puffs, filled with chocolate pastry cream. The recipe for chocolate éclairs is not difficult, but it is important to follow the steps carefully and all the tips to achieve the perfect result. I chose not to glaze the chocolate éclairs but if you prefer, you can. I’m also sharing my amazing chocolate glaze recipe. For the éclair filling, you can choose between chocolate cream, pastry cream, chantilly cream, diplomat cream, coffee cream, or pistachio cream. And if you’re patient, you can prepare a nice mixed platter to serve at a buffet.
Not to be missed
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Portions: 14Pieces
- Cooking methods: Stove, Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 1 1/4 cups flour
- 7/8 cups water
- 7 tbsps butter
- 1 pinch salt
- 1 pinch sugar
- 2 cups milk
- 2 whole eggs
- 1/2 cups sugar
- 2 teaspoons vanilla extract
- 1/3 cup cornstarch
- 1.75 oz dark chocolate
Tools
- 1 Saucepan
- 1 Hand Whisk
- 2 Pastry Bags
- 1 18 mm Nozzle
- 1 AIR MAT Mat for éclairs and cream puffs
- 1 Nozzle 1 M
- 1 Serrated Blade Knife
Steps
Prepare the dough: in a high-sided pot, bring the water to a boil with a pinch of salt, sugar, and butter. Pour the flour all at once and stir vigorously until the mixture detaches from the sides of the pot. Off the heat, incorporate the eggs one at a time. Mix well after each egg before adding the next. Transfer the mixture to a pastry bag with an 18mm nozzle and pipe the dough onto the special éclair mat, following the designs for easier work. Bake the éclairs in a preheated oven at 392°F for 15 minutes, then at 374°F for 35 minutes. When the éclairs are ready, let them cool completely inside the oven with a wooden spoon inserted in the door.
Prepare the cream: pour the milk into a saucepan with the two teaspoons of vanilla extract (my recipe is HERE) or you can use the vanilla bean and bring to a boil. Then turn off the heat and let it cool slightly. Whisk the eggs with the sugar until smooth. Gradually add the cornstarch to the eggs. Then add the milk, pouring it in slowly to avoid lumps. Add the chopped dark chocolate. Return the cream to the heat on low and bring to a boil, stirring continuously until the cream thickens: cook for a couple of minutes and the cream is ready! Cover it with plastic wrap touching the surface and let it cool. Once cool, briefly beat with an electric mixer to make it smooth and transfer it to a pastry bag with a 1 M nozzle.
Using a serrated knife, cut the cooled éclairs in half. Fill with the chocolate pastry cream. Close them and decorate with small cream dollops and powdered sugar. Store the éclairs in the refrigerator until ready to serve.
