Name: Chocolate Éclair
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 12 servings
Cuisine: French
Ingredients: 2 cups Whole Milk (for cream); 0.75 cup Granulated Sugar (divided); 4 large Egg Yolks; 0.25 cup Cornstarch; 0.75 cup Unsalted Butter (divided); 2 tsp Vanilla Extract; 1 cup Water (for choux); 1 cup All-purpose Flour; 4 units Large Eggs; 4 oz Semi-sweet Chocolate; 0.5 cup Heavy Cream

Baking

Chocolate Éclair

Indulge in the quintessence of French patisserie with these light, airy choux shells filled with silky vanilla bean custard. Topped with a glossy dark chocolate ganache, they offer the perfect balance of texture and decadence in every bite.

Prep

45m

Cook

40m

Serves

Calories

285kcal

Qty	Ingredient
2 cups 480 ml	Whole Milk (for cream)
0.75 cup 150 g	Granulated Sugar (divided)
4 large 4 units	Egg Yolks
0.25 cup 30 g	Cornstarch
0.75 cup 170 g	Unsalted Butter (divided)
2 tsp 10 ml	Vanilla Extract
1 cup 240 ml	Water (for choux)
1 cup 125 g	All-purpose Flour
4 units 4 units	Large Eggs
4 oz 115 g	Semi-sweet Chocolate
0.5 cup 120 ml	Heavy Cream

2 Method

Step 1. Prepare the pastry cream: Whisk egg yolks, 1/2 cup sugar, and cornstarch. Heat milk and remaining sugar until simmering, then slowly temper into the yolks. Return to heat and whisk until thick. Stir in 2 tbsp butter and vanilla, then chill with plastic wrap touching the surface.

Step 2. Make the choux pastry: Boil water, 1/2 cup butter, and a pinch of salt. Add flour all at once and stir vigorously until a dough forms and pulls away from the sides. Let cool for 5 minutes.

Step 3. Incorporate eggs: Beat the 4 eggs into the dough one at a time, ensuring each is fully absorbed before adding the next, until the dough is smooth and glossy.

Step 4. Pipe and bake: Pipe 4-inch logs onto a lined baking sheet. Bake at 400°F (200°C) for 15 minutes, then reduce to 350°F (175°C) for another 20-25 minutes until golden and firm. Poke a small hole in each to let steam escape and cool completely.

Step 5. Fill: Transfer chilled pastry cream to a piping bag with a small tip. Insert into the holes of the shells and fill until heavy.

Step 6. Glaze: Melt chocolate and heavy cream together until smooth. Dip the tops of the filled éclairs into the ganache and let set before serving.

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Use a French star tip (PF16) to pipe the choux; the ridges help the pastry expand evenly without cracking.
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Ensure the pastry cream is completely cold before filling to prevent the éclairs from becoming soggy.
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Do not open the oven door during the first 20 minutes of baking or the éclairs may collapse.
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For a crisper shell, bake the shells a day in advance and leave them in a dry place uncovered.