Classic Chocolate Éclairs with Rich Pastry Cream and Glossy Chocolate Glaze

Delve into the elegance of French patisserie with these irresistible Chocolate Éclairs. Featuring a light and airy choux pastry shell filled with a luxurious chocolate pastry cream and topped with a silky, glossy chocolate glaze, these éclairs are a true celebration of fine flavors and textures. Each bite offers a perfect contrast between the delicate crunch of the shell and the smooth, rich filling. Whether you’re a pastry enthusiast or simply a lover of decadent desserts, these éclairs will bring a touch of sophistication and indulgence to any occasion.

Why You’ll Love This:

These Chocolate Éclairs are the perfect combination of flavor and texture. The choux pastry is delightfully light and crisp, giving way to a creamy, chocolate-infused filling that melts in your mouth. Topped with a shiny chocolate glaze, each éclair looks as good as it tastes. While they may seem complex, these éclairs are quite achievable with a bit of patience, and the result is a professional-looking dessert that’s sure to impress. You’ll love making these for special events or just to treat yourself to something extraordinary.

Perfect Occasion:

Chocolate éclairs are perfect for a wide range of occasions, from elegant tea parties and birthday celebrations to more casual gatherings or family desserts. Their refined look and decadent taste make them a standout at holiday dinners, bridal showers, or any time you want to offer a sweet treat with a little extra flair. Éclairs also make fantastic gifts, as they’re both visually stunning and utterly delicious.

Decoration Tips:

To achieve a bakery-perfect finish, make sure your chocolate glaze is at the right temperature—cooled but still liquid—for dipping. Once the éclairs are filled and glazed, you can add decorative touches such as a light dusting of powdered sugar along the edges or a drizzle of white chocolate for contrast. For a festive or elegant twist, you could also top them with a sprinkle of edible gold leaf or chocolate curls. Be sure to arrange your éclairs neatly on a platter, allowing their shiny glaze to catch the light.

Ingredients for Chocolate Pastry Cream:

• 50 grams butter
• 60 grams dark chocolate (baking chocolate)
• 300 grams milk
• 3 egg yolks
• 60 grams sugar
• 25 grams cornstarch (cornflour)

Instructions for Pastry Cream:

1. In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and creamy.
2. In a saucepan, bring the milk to a boil. Remove from heat and add the chocolate, stirring until fully melted and incorporated into the milk.
3. Slowly pour half of the chocolate milk mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
4. Return the combined mixture to the saucepan and place it over medium heat. Stir continuously until the mixture thickens and forms a smooth, rich cream.
5. Pour the thickened pastry cream into a shallow dish, covering it with plastic wrap to prevent a skin from forming. Allow it to cool in the refrigerator.

Ingredients for Choux Pastry:

• 125 ml water
• 125 ml milk
• 150 grams butter
• 250 grams eggs (about 4-5 large eggs, lightly beaten)
• 4 grams salt
• 150 grams all-purpose flour
• 8 grams sugar

Instructions for Choux Pastry:

1. Preheat your oven to 180°C (350°F). In a saucepan, combine the water, milk, butter, sugar, and salt. Heat over medium until the butter melts and the mixture begins to simmer.
2. Remove the pan from heat and immediately add the flour, stirring vigorously with a wooden spoon until a smooth dough forms.
3. Return the pan to the stove over low heat, stirring the dough for about 1 minute to help it dry out. The dough should form a ball that pulls away from the sides of the pan.
4. Remove from heat and allow the dough to cool slightly. Gradually add the beaten eggs, a little at a time, mixing well after each addition. The dough should become smooth, shiny, and slightly sticky.
5. Transfer the dough to a piping bag fitted with a star tip. Pipe 12 cm long éclairs onto a baking sheet lined with parchment paper, ensuring they are evenly spaced.
6. Bake for 40 minutes, or until the éclairs are puffed up and golden brown. Let them cool on a wire rack for a few minutes, then use a small knife to make two holes on the underside of each éclair.

Assembling the Éclairs:

1. Retrieve the chilled pastry cream from the refrigerator and whisk it to loosen it up, making it smooth and easy to pipe.
2. Transfer the pastry cream into a piping bag fitted with a round tip and carefully pipe it into the éclairs through the holes you created, filling them just until they are full but not bursting.

Ingredients for Chocolate Glaze:

• 150 grams dark chocolate
• 150 grams butter
• 50 ml milk
• 140 grams powdered sugar

Instructions for Glaze:

1. In a double boiler (or a heatproof bowl over simmering water), melt the chocolate, butter, milk, and powdered sugar together, stirring until the mixture is smooth and glossy.
2. Once fully melted and combined, remove the glaze from heat and transfer it to a shallow bowl. Allow it to cool to room temperature, stirring occasionally to prevent a skin from forming.

Glazing the Éclairs:

1. Dip the tops of each éclair into the chocolate glaze, making sure the glaze coats the surface evenly. Gently swipe away any excess with your finger to ensure a smooth, neat finish.
2. Place the éclairs on a tray and allow the glaze to set completely. For best results, store the éclairs in the refrigerator until ready to serve.

Enjoy:

Your éclairs are ready to be savored! Each bite delivers the perfect harmony of crisp choux pastry, rich chocolate cream, and silky glaze. Enjoy these indulgent treats with friends or family, or treat yourself to a gourmet moment of chocolate bliss!