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Chocolate Eclairs Choux

Chocolate Eclairs Choux
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Master the art of classic French Chocolate Eclairs Choux with this easy-to-follow recipe featuring light, airy choux pastry shells filled with smooth vanilla pastry cream and topped with a rich dark chocolate ganache. Perfect for special occasions or casual indulgence, these eclairs impress with their delicate texture and decadent chocolate finish.

Ingredients

Scale

Choux Dough

  • 1 cup water
  • 0.5 cup unsalted butter (113g)
  • 1 tablespoon granulated sugar
  • 1 cup all-purpose flour (125g) (or gluten-free flour blend for variation)
  • 4 large eggs (room temperature)

Pastry Cream Filling

  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 0.75 cup granulated sugar (divided)
  • 4 large egg yolks
  • 3 tablespoons cornstarch
  • 2 tablespoons unsalted butter

Chocolate Ganache Glaze

  • 6 oz dark chocolate, chopped
  • 0.5 cup heavy cream

Instructions

  1. Prepare the Choux Dough: Heat 1 cup water, 0.5 cup unsalted butter, and 1 tablespoon granulated sugar in a saucepan until butter melts completely. Remove from heat and add 1 cup all-purpose flour all at once. Stir vigorously until the dough forms a smooth ball and pulls away from the pan sides. Let cool slightly, then incorporate 4 room temperature eggs one at a time, beating well after each addition until the dough is glossy and pipeable.
  2. Pipe and Bake the Dough: Transfer choux dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto a parchment-lined baking sheet, spacing evenly. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until puffed and golden. Do not open the oven during baking. Immediately pierce each eclair with a toothpick to release steam and cool completely.
  3. Make the Pastry Cream Filling: In a saucepan, combine 2 cups milk, 1 teaspoon vanilla extract, and half the sugar (approx. 0.375 cup). Heat gently until warm. In a bowl, whisk 4 egg yolks, remaining sugar (0.375 cup), and 3 tablespoons cornstarch until pale and smooth. Gradually whisk warm milk into the egg mixture, then return to saucepan. Cook over medium heat, stirring constantly until thick and bubbling. Remove from heat, stir in 2 tablespoons butter, and cool thoroughly before use.
  4. Prepare the Chocolate Ganache: Place 6 oz chopped dark chocolate in a heatproof bowl. Heat 0.5 cup heavy cream until simmering and pour over chocolate. Let sit 1 minute, then stir gently until smooth and shiny. Let cool until thickened but still pourable.
  5. Assemble the Chocolate Eclairs Choux: Fill a piping bag fitted with a small tip with pastry cream. Insert the tip into the bottom or side of each cooled eclair and gently fill with cream. Dip the top of each filled eclair into the ganache, allowing excess to drip off. Set on wire rack to firm the glaze slightly before serving.

Notes

  • Use room temperature eggs for better incorporation and smooth dough texture.
  • Do not open the oven door during baking to prevent eclairs from collapsing.
  • Pierce eclairs immediately after baking to release steam, preventing sogginess.
  • Pipe eclairs evenly for consistent size and even baking.
  • Chill pastry cream completely before filling to ensure proper thickness.
  • Use good-quality dark chocolate for the best ganache flavor.

Nutrition

Keywords: Chocolate eclairs, choux pastry, French dessert, chocolate ganache, pastry cream, gluten-free option

Find it online: https://mydishez.com/chocolate-eclairs-choux/