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Few desserts can rival the elegance and indulgence of a French Chocolate Éclair 🍫🇫🇷. These delicate pastries are filled with luscious vanilla cream and topped with a shiny chocolate glaze, offering a perfect balance of sweetness and texture. Whether you’re enjoying them with a cup of coffee or serving them as a show-stopping dessert, éclairs are guaranteed to impress. And while they may look sophisticated, with the right guidance, they’re easier to make than you think! Follow this simple recipe to recreate this classic French treat at home.
Classic French Chocolate Éclair with Cream Filling 🍫🇫🇷
Course: DessertCuisine: FrenchDifficulty: MediumServings
12
servingsPrep time
30
minutesCooking/ Cooling Time
30
minutescalories per serving
250
kcalIngredients
- For the Pastry (Choux Pastry):
1/2 cup (120 ml) water
1/2 cup (120 ml) milk
1/2 cup (115 g) unsalted butter
1 cup (125 g) all-purpose flour
1/4 teaspoon salt
4 large eggs 🥚
- For the Cream Filling (Pastry Cream):
2 cups (500 ml) whole milk
1/2 cup (100 g) granulated sugar
4 large egg yolks
1/4 cup (30 g) cornstarch
2 teaspoons vanilla extract
2 tablespoons unsalted butter
- For the Chocolate Glaze:
4 oz (115 g) dark chocolate, chopped 🍫
1/4 cup heavy cream
1 tablespoon unsalted butter
Directions
- Make the Pastry (Choux Pastry): In a saucepan, bring water, milk, and butter to a boil. Remove from heat, stir in flour and salt until a dough forms. Return to low heat and stir until the dough pulls away from the sides. Let cool slightly, then add eggs one at a time, beating well after each addition until smooth.
- Shape the Éclairs: Preheat the oven to 400°F (200°C). Transfer the dough to a piping bag fitted with a large tip and pipe 4-inch logs onto a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden and puffed. Cool completely.
- Prepare the Cream Filling: In a saucepan, heat milk until simmering. In a separate bowl, whisk together sugar, egg yolks, and cornstarch. Slowly pour the hot milk into the egg mixture while whisking, then return to the saucepan. Cook until thickened, then stir in vanilla and butter. Let cool completely before filling the éclairs.
- Make the Chocolate Glaze: In a heatproof bowl, combine the chocolate, cream, and butter. Melt over a simmering pot of water (or microwave in 20-second intervals), stirring until smooth.
- Assemble the Éclairs: Slice each éclair in half and pipe the cream filling into the bottom half. Place the top half back on and dip the tops into the chocolate glaze. Let set for 10 minutes before serving.
Notes
- Make sure to cool the choux pastry completely before filling to avoid a soggy éclair.
- The pastry cream can be made a day in advance and kept in the fridge.
- For an extra decadent twist, try adding coffee extract to the pastry cream!
Classic French Chocolate Éclairs are the epitome of elegance and indulgence. With their light, airy pastry, creamy vanilla filling, and rich chocolate glaze, they are truly a treat for the senses. Impress your guests or indulge yourself with this delightful dessert that brings a taste of France to your home!
