Chocolate Eclairs

Total Time1 hour 15 minutes

Yield12 éclairs

If you've ever dreamed of indulging in a delectable pastry that oozes luxury at every bite, then look no further than these Chocolate Éclairs! They are like tiny, sophisticated treasures that bring the French patisserie into your own kitchen. With a perfectly baked choux pastry shell, filled with velvety, sweet pastry cream and topped with a glossy chocolate glaze, these éclairs are an irresistible treat for any occasion. Perfect for impressing guests at your next dinner party or simply for treating yourself because, well, you deserve it!

METHOD

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

In a medium saucepan, combine 1/2 cup of butter and 1 cup of water. Bring to a boil over medium heat.

Step 3

Once boiling, remove from heat and stir in 1 cup of all-purpose flour until the mixture forms a ball.

Step 4

Let the mixture cool for about 5 minutes before beating in 4 eggs, one at a time, until smooth.

Step 5

Spoon the choux pastry into a piping bag fitted with a large plain nozzle.

Step 6

Pipe 4-inch strips onto the prepared baking sheet.

Step 7

Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 20 minutes, or until the éclairs are puffed and golden brown.

Step 8

Let cool on a wire rack.

Step 9

For the filling, in a large bowl, whisk together 2 cups of milk, 1/2 cup of granulated sugar, 1 tablespoon of vanilla extract, and a pinch of salt until sugar is dissolved.

Step 10

Add 1/4 cup of all-purpose flour to the milk mixture and whisk until combined.

Step 11

Cook the mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency.

Step 12

Remove from heat and let it cool completely.

Step 13

Using a small, sharp knife, make a small hole in the side of each éclair and pipe in the pastry cream using a piping bag.

Step 14

For the glaze, melt 1 cup of semisweet chocolate chips with 1/4 cup of heavy cream over a double boiler or in the microwave, stirring until smooth.

Step 15

Dip the top of each filled éclair into the chocolate glaze, letting excess drip off.

Step 16

Let the glaze set before serving the éclairs.