A chocolate éclair is a delicious pastry filled with creamy custard and topped with a shiny layer of luscious chocolate.

Ever dreamt of biting into a cloud stuffed with creamy goodness, all drizzled in decadent chocolate? Welcome to the magical world of chocolate éclairs! In this tantalizing recipe, we’ll cover every luscious step, from light-as-air choux pastry to that velvety pastry cream and, of course, the most drool-worthy chocolate glaze. Tie on your apron; it’s about to get deliciously messy!

Inside

Chocolate Eclairs Extravaganza

Chocolate eclairs—delicate pastry, creamy filling, and a luscious chocolate top. They’re like the glamorous cousin of the humble donut. Get ready for a baking adventure that’s part art, part delicious mess.

Prep Time: 45 minutes
Cook Time: 35 minutes
Cuisine Type: French
Cooking Method: Baking

Ingredients

1 cup water
1/2 cup unsalted butter
1/4 teaspoon salt
1 tablespoon granulated sugar
1 cup all-purpose flour
4 large eggs
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
4 ounces semi-sweet chocolate, chopped
1/2 cup heavy cream (for chocolate glaze)

Cooking Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine 1 cup water, 1/2 cup unsalted butter, 1/4 teaspoon salt, and 1 tablespoon granulated sugar. Bring to a boil.
Once boiling, add 1 cup all-purpose flour all at once. Stir vigorously until the mixture forms a ball. Remove from heat and let cool for 5 minutes.
Add 4 eggs one at a time, beating well after each addition until smooth.
Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10 minutes, then reduce temperature to 375°F (190°C) and bake for an additional 20-25 minutes until golden brown. Let cool completely.
Whisk 2 cups heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Transfer to a piping bag with a star tip.
Slice each pastry horizontally. Pipe the cream generously onto the bottom halves, then cover with the tops.
For the chocolate glaze, heat 1/2 cup heavy cream until just simmering. Pour over 4 ounces chopped chocolate, let sit for 2 minutes, then stir until smooth.
Spoon the chocolate glaze over the tops of the filled eclairs.
Refrigerate for 30 minutes before serving.

Suggestions

Alternative Ingredients: Swap semi-sweet chocolate for dark chocolate for a richer flavor, or use milk chocolate for something sweeter.
Garnishing: Add a sprinkle of crushed nuts, a dash of edible glitter, or a dusting of cocoa powder to jazz up the presentation.
Cooking Tips: Make sure your butter is fully melted before adding flour. Quick and even mixing prevents lumps in your dough.

Chocolate Eclairs Extravaganza

Ingredients

Cooking Instructions

Suggestions

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