Description
Enjoy your decadent chocolate glazed éclairs!
Ingredients
Scale
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
- 4 oz bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- Optional: Crushed nuts or sprinkles for garnish
Instructions
- Prepare the Choux Pastry:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine water, milk, butter, and salt over medium heat until the mixture boils.
- Remove from heat and add flour all at once. Stir vigorously until the mixture forms a ball.
- Return to heat and stir for another minute to dry the dough slightly.
- Transfer dough to a mixing bowl and let it cool for a few minutes.
- Beat in eggs one at a time, making sure each egg is fully incorporated before adding the next.
- Spoon the dough into a piping bag with a large round tip and pipe 4-inch lines onto the prepared baking sheet.
- Bake for 20-25 minutes until golden brown. Cool on a wire rack.
- Make the Pastry Cream:
- Heat milk in a saucepan until simmering.
- In another bowl, whisk together sugar, cornstarch, and egg yolks.
- Slowly add half of the hot milk to the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
- Remove from heat and stir in vanilla and butter. Cover with plastic wrap and refrigerate until cool.
- Prepare the Chocolate Glaze:
- Heat heavy cream in a saucepan until just simmering.
- Pour over chopped chocolate in a bowl and let sit for a minute.
- Stir until smooth and glossy, then stir in butter.
- Assemble the Éclairs:
- Once éclairs are cool, slice them open and pipe chilled pastry cream inside.
- Dip the tops of the éclairs into the chocolate glaze and set aside to set.
- Garnish with crushed nuts or sprinkles if desired.
Notes
- Ensure the pastry dough is neither too hot nor too cold when piping; this helps maintain their shape.
- If pastry cream forms a skin while cooling, whisk it before piping to smooth out.
- Éclairs can be stored in the fridge for up to two days, but they are best served fresh.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 éclair