Amazing Homemade Chocolate Eclair Dessert
Introduction
Bring a touch of Parisian charm to your kitchen with these Amazing Homemade Chocolate Eclairs! This classic French pastry features delicate choux pastry puffs filled with luscious vanilla cream and crowned with a rich dark chocolate ganache glaze. Perfect for special occasions or whenever you crave an elegant dessert, these eclairs deliver the perfect balance of airy pastry, creamy filling, and decadent chocolate in every bite.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup semisweet chocolate chips
- 2 tablespoons unsalted butter
- 1 tablespoon light corn syrup
Instructions
- Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper
- Make the choux pastry: In a medium saucepan, combine 1/2 cup butter, water, and salt. Bring to a rolling boil
- Remove from heat and quickly stir in flour until the mixture forms a smooth ball
- Transfer dough to a mixing bowl and let cool for 5 minutes. Beat in eggs one at a time until smooth and glossy
- Pipe or spoon dough into 4-inch logs on prepared baking sheets, spacing 2 inches apart
- Bake for 15 minutes, then reduce oven temperature to 375°F (190°C) and bake 15-20 minutes more until golden brown
- Cool completely on wire racks, then split each eclair horizontally with a sharp knife
- Make the vanilla cream: Whisk together milk, sugar, and cornstarch in a saucepan. Cook over medium heat until thickened
- Remove from heat, stir in vanilla, and chill for 1 hour
- Whip heavy cream until stiff peaks form and fold into chilled vanilla mixture
- Fill each eclair bottom with cream mixture and replace tops
- Make chocolate glaze: Melt chocolate chips with 2 tablespoons butter and corn syrup in a double boiler
- Dip the top of each eclair in warm chocolate glaze and let set for 10 minutes
- Chill for at least 1 hour before serving
Pro Tips & Notes
- Perfect Piping: Use a large star tip for professional-looking eclairs that hold their shape during baking
- Puffy Pastry: Make sure your oven is fully preheated and avoid opening the door during the first 15 minutes of baking
- Creamy Filling: For extra richness, use half heavy cream and half milk in the vanilla cream mixture
- Glaze Perfection: Add a teaspoon of espresso powder to enhance the chocolate flavor without making it taste like coffee
- Storage: Keep assembled eclairs refrigerated and consume within 2-3 days for best texture
Nutrition Facts (per serving)
- Calories: 485
- Protein: 8g
- Carbohydrates: 42g
- Fat: 32g
- Fiber: 2g
- Sugar: 25g
Frequently Asked Questions
- Q: Can I freeze the baked choux pastry shells? A: Yes, freeze in an airtight container for up to 1 month. Reheat at 350°F for 5 minutes to crisp before filling.
- Q: What if my cream filling is too runny? A: Add 1 teaspoon of cornstarch mixed with 2 tablespoons milk and heat gently until thickened.
- Q: Can I use milk chocolate instead of semisweet? A: Absolutely! Adjust the sweetness by reducing the corn syrup by half if desired.
- Q: How do I prevent soggy eclairs? A: Fill eclairs no more than 2 hours before serving and store in the refrigerator until ready to serve.