Chocolate Eclairs

Classic French pastries made with light choux pastry, silky vanilla pastry cream, and rich chocolate glaze.

Ingredients

Choux Pastry

• 1 cup water
• ½ cup unsalted butter
• 1 tbsp sugar
• ¼ tsp salt
• 1 cup all-purpose flour
• 4 large eggs

Vanilla Pastry Cream

• 2 cups whole milk
• ½ cup granulated sugar
• 4 egg yolks
• ¼ cup cornstarch
• 2 tbsp unsalted butter
• 2 tsp vanilla extract

Chocolate Glaze

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• 1 tbsp butter

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Instructions

Make the Pastry Cream

1. Heat milk in a saucepan until steaming.
2. In a bowl, whisk:
   • egg yolks
   • sugar
   • cornstarch
3. Slowly whisk hot milk into egg mixture.
4. Return mixture to saucepan and cook until thickened.
5. Stir in butter and vanilla.
6. Cover with plastic wrap touching the surface and chill completely.

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Make the Choux Pastry

1. Preheat oven to 400°F (200°C).
2. In a saucepan, bring water, butter, sugar, and salt to a boil.
3. Add flour all at once and stir vigorously until dough forms a ball.
4. Cook 1 minute more, then remove from heat.
5. Beat in eggs one at a time until smooth and glossy.
6. Pipe 4–5 inch strips onto parchment-lined baking sheets.
7. Bake:
   • 15 minutes at 400°F
   • then reduce to 350°F (175°C) for 20–25 minutes
8. Cool completely.

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Make the Chocolate Glaze

1. Heat cream until hot but not boiling.
2. Pour over chocolate chips and butter.
3. Stir until smooth and glossy.

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Assemble

1. Fill éclairs with chilled pastry cream using a piping bag.
2. Dip tops into chocolate glaze.
3. Refrigerate until set.

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Tips

• Do not open the oven early or the shells may collapse.
• Éclairs are best eaten the same day for maximum crispness.
• You can flavor the pastry cream with coffee, chocolate, or caramel.