📝 About This Recipe
Originating in the 19th century and named after the French word for 'lightning'—because they are eaten so quickly—the chocolate éclair is the crown jewel of French pâtisserie. This recipe features a light, airy choux pastry shell filled with a silky, rich Crème Pâtissière and finished with a mirror-like chocolate ganache. It is a delicate balance of textures and deep cocoa flavors that brings the elegance of a Saint-Germain bakery right into your kitchen.
🥗 Ingredients
Pâte à Choux (Pastry Shells)
- 1/2 cup Water
- 1/2 cup Whole Milk
- 8 tablespoons Unsalted Butter (cut into small cubes)
- 1 teaspoon Granulated Sugar
- 1/2 teaspoon Salt
- 1 cup All-purpose Flour (sifted)
- 4 pieces Large Eggs (at room temperature)
Crème Pâtissière (Chocolate Pastry Cream)
- 2 cups Whole Milk
- 4 pieces Egg Yolks (large)
- 1/2 cup Granulated Sugar
- 1/4 cup Cornstarch
- 2 ounces Bittersweet Chocolate (finely chopped)
- 1 teaspoon Vanilla Extract (pure)
Chocolate Ganache Glaze
- 1/2 cup Heavy Cream
- 4 ounces Semi-sweet Chocolate (high quality, chopped)
- 1 teaspoon Light Corn Syrup (for shine)
👨🍳 Instructions
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1
Start with the pastry cream: In a medium saucepan, bring milk to a simmer. In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale and thick.
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2
Slowly temper the eggs by pouring a small stream of hot milk into the yolk mixture while whisking constantly. Pour the mixture back into the saucepan.
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3
Cook over medium heat, whisking vigorously until the cream thickens and bubbles. Remove from heat, stir in the chopped chocolate and vanilla until smooth. Cover with plastic wrap directly touching the surface and chill for at least 2 hours.
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4
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
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5
For the choux: Combine water, milk, butter, sugar, and salt in a saucepan. Bring to a rolling boil over medium heat.
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6
Add the flour all at once and stir vigorously with a wooden spoon until a dough forms and pulls away from the sides, leaving a thin film on the bottom (about 2 minutes of 'drying' the dough).
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7
Transfer dough to a bowl and let cool for 2 minutes. Add eggs one at a time, beating thoroughly after each addition until the dough is glossy and falls off the spoon in a slow 'V' shape.
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8
Transfer the dough to a piping bag with a large round or star tip. Pipe 4-inch long logs onto the baking sheet, spaced 2 inches apart.
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9
Bake at 425°F for 10 minutes, then reduce heat to 375°F (190°C) and bake for another 20-25 minutes until golden brown and firm. Do not open the oven door during baking!
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10
Poke a small hole in the end of each shell to let steam escape and let them cool completely on a wire rack.
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11
Make the ganache: Heat heavy cream until just boiling, pour over chopped chocolate and corn syrup. Let sit for 1 minute, then stir until glossy.
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12
Assembly: Use a small piping tip to poke three holes in the bottom of each shell. Pipe the chilled chocolate pastry cream into the holes until the shell feels heavy.
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13
Dip the top of each filled éclair into the warm ganache, letting the excess drip off. Let the glaze set for 15 minutes before serving.
💡 Chef's Tips
Ensure your eggs are at room temperature to prevent the choux dough from breaking. Never open the oven door during the first 20 minutes of baking or the éclairs will deflate. For the smoothest glaze, use a serrated knife to trim any bumps off the top of the shells before dipping. If your pastry cream is too stiff after chilling, whisk it briefly to loosen it up before piping. Use a star tip (like a French 1B) for piping the shells; the ridges help the dough expand evenly without cracking.
🍽️ Serving Suggestions
Serve with a glass of chilled Champagne for a truly luxurious French experience. Pair with a strong Espresso or Café au Lait to balance the sweetness of the chocolate. Dust lightly with gold leaf or cocoa nibs for a modern, professional look. Serve alongside fresh raspberries to add a bright, acidic contrast to the rich cream.