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Chocolate Eclairs
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Decadent Chocolate Éclairs

Prep Time40 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes

Ingredients

  • For the Choux Pastry
  • 1 cup water – plain essential, life-giving
  • ½ cup unsalted butter – yes real butter
  • ¼ tsp salt – balances sweetness
  • 1 cup all-purpose flour – the structure hero
  • 4 large eggs – room temp preferred
  • For the Chocolate Pastry Cream Filling
  • 2 cups milk – the creamy base
  • ½ cup sugar – sweet but not aggressive
  • 4 large egg yolks – richness unlocked
  • ¼ cup cornstarch – for smooth thickening
  • 2 tsp vanilla extract – aromatic magic
  • ½ cup semi-sweet chocolate chips – melted into decadence
  • For the Ganache
  • ½ cup heavy cream – pourable chocolate dreams
  • 4 oz semi-sweet chocolate – chopped
  • 1 tsp butter optional – adds shine

Instructions

  • Make the Choux Pastry
  • In a saucepan, heat water, butter, and salt until boiling. Remove from heat and stir in flour until a dough forms. Return to low heat for a minute to dry slightly. Transfer to a bowl and add eggs one at a time, beating until smooth.
  • Pipe the Éclairs
  • Preheat oven to 200°C / 400°F. Fill a piping bag with dough and pipe 4-inch logs on a parchment-lined baking sheet. Keep them evenly spaced.
  • Bake to Golden Perfection
  • Bake for 15 minutes at 400°F, then lower to 180°C / 350°F for 20–25 minutes. Do not open the oven early! Let them cool completely before filling.
  • Prepare the Chocolate Pastry Cream
  • Heat milk until steaming. Whisk egg yolks, sugar, and cornstarch in a bowl. Temper yolks with hot milk, then return to heat and cook until thickened. Remove from heat, stir in chocolate and vanilla until smooth. Chill before using.
  • Fill the Éclairs
  • Cut a small slit in each éclair or use a piping bag with a tip. Fill generously with chocolate pastry cream. Don’t be shy—this is the best part.
  • Make the Ganache
  • Heat cream until just simmering. Pour over chopped chocolate and butter. Stir until glossy and smooth. Let it cool slightly.
  • Top the Éclairs
  • Dip the top of each filled éclair into ganache or drizzle artistically. Let set for a few minutes.