Best Chouxpastry Chocolate Eclairs

Best Choux Pastry Chocolate Eclairs Recipe

Indulge in the luxurious delight of homemade chocolate éclairs with this detailed recipe. Perfectly crisp choux pastry, silky chocolate glaze, and a luscious stabilized Chantilly cream come together to create an irresistible dessert. This recipe yields 20 éclairs, making it ideal for sharing or for any special occasion.

Ingredients

For the Choux Pastry:

• 100g unsalted butter, cut into cubes
• 1 cup water
• 1 cup all-purpose flour
• Pinch of kosher salt
• 4 large eggs, room temperature

For the Shiny Chocolate Glaze:

• 100g 70% cocoa dark chocolate, finely chopped
• 2/3 cup heavy cream
• 3 1/2 tsp corn syrup

For the Stabilized Chantilly Cream:

• 3 cups heavy cream
• 1 cup mascarpone
• 1 2/3 cups powdered sugar, sifted
• 2 tsp vanilla bean paste

Instructions

1. Preheat Your Oven

• Preheat your oven to 350°F (175°C). Position the oven racks in the upper and lower thirds to ensure even baking.
• Prepare three baking trays by spraying them with oil and lining them with parchment paper.

2. Prepare the Choux Pastry

• In a medium saucepan, melt the butter with the water over medium heat. Once the mixture begins to simmer, add the flour and a pinch of salt.
• Stir continuously until the mixture forms a sticky dough and pulls away from the sides of the pan. Remove from heat and allow the dough to cool for about 10 minutes.
• Once cooled, incorporate the eggs one at a time, ensuring each egg is fully mixed in before adding the next. The dough should be smooth and slightly glossy.

3. Pipe and Bake the Pastry

• Transfer the choux dough into a piping bag fitted with a large round tip.
• Pipe 12-14 cm long strips of dough onto the prepared baking trays, leaving enough space between each for expansion.
• Bake in the preheated oven for 45 minutes. During baking, release steam by opening the oven door briefly at 30, 35, and 40 minutes to ensure the éclairs stay crisp.

4. Prepare the Shiny Chocolate Glaze

• While the éclairs are baking, prepare the chocolate glaze. In a small saucepan, heat the heavy cream and corn syrup until it just begins to simmer.
• Remove from heat and pour the hot cream mixture over the finely chopped chocolate. Let it sit for a minute, then stir until the chocolate is fully melted and the mixture is smooth and glossy.

5. Make the Stabilized Chantilly Cream

• In a large mixing bowl, combine the heavy cream, mascarpone, sifted powdered sugar, and vanilla bean paste.
• Whip the mixture on medium-high speed until stiff peaks form. Be careful not to overwhip, as the cream should be smooth and stable, not grainy.

6. Assemble the Éclairs

• Once the éclairs have baked and cooled, it’s time to assemble them.
• Start by dipping the top half of each éclair in the shiny chocolate glaze, allowing any excess to drip off. Place the dipped tops on a cooling rack to set.
• Using a piping bag fitted with a star or round tip, fill the bottom half of each éclair with the stabilized Chantilly cream.
• Gently place the chocolate-dipped tops onto the filled bottoms, pressing lightly to adhere.

Serving and Enjoying

These chocolate éclairs are best enjoyed fresh, but they can be stored in the refrigerator for up to two days. The combination of crisp pastry, rich chocolate, and creamy filling is sure to impress anyone who takes a bite.

Recipe Notes

• Prep Time: 30 minutes
• Cooking Time: 45 minutes
• Total Time: 75 minutes
• Servings: 20 éclairs

This recipe for Best Choux Pastry Chocolate Eclairs is a decadent treat that’s perfect for special occasions or when you simply want to indulge in a homemade dessert. Enjoy!

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