Classic Chocolate Eclairs

There’s something irresistibly charming about classic French pastries, and chocolate eclairs are no exception. With their delicate choux pastry, luxurious chocolate glaze, and rich Chantilly cream filling, they are sure to impress anyone who takes a bite. Whether you’re an experienced baker or a novice in the kitchen, this recipe will guide you through creating these delectable treats. Let’s dive in!

Ingredients

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

Shiny Chocolate Glaze:

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

Stabilised Chantilly Cream:

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

Instructions

Preparing the Choux Pastry:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Position racks in the upper and lower thirds of the oven. Spray three baking trays with oil and line them with parchment paper.
2. Melt Butter and Water: In a medium-sized saucepan, melt the butter with water over medium heat. Once it starts to simmer, add the all-purpose flour and a pinch of kosher salt.
3. Form Dough: Stir the mixture vigorously until it forms a sticky dough that pulls away from the sides of the pan. Remove from heat and let it cool for about 10 minutes.
4. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
5. Pipe Dough: Transfer the dough into a piping bag fitted with a large round tip. Pipe strips of dough about 12-14 cm long onto the prepared baking trays.
6. Bake: Bake the choux pastry for about 45 minutes. To ensure even baking and prevent sogginess, release steam by briefly opening the oven door at the 30, 35, and 40-minute marks.

Making the Shiny Chocolate Glaze:

1. Heat Cream and Corn Syrup: In a small saucepan, heat the heavy cream and corn syrup until it begins to simmer.
2. Combine with Chocolate: Pour the hot cream mixture over the finely chopped dark chocolate. Let it sit for a minute, then stir until smooth and glossy.

Preparing the Stabilised Chantilly Cream:

1. Whip Ingredients: In a large mixing bowl, combine the heavy cream, mascarpone, powdered sugar, and vanilla bean paste.
2. Beat to Stiff Peaks: Using an electric mixer, whip the mixture until stiff peaks form. Be careful not to overbeat.

Assembling the Eclairs:

1. Dip Choux Tops: Once the choux pastry has cooled, dip the top of each éclair in the shiny chocolate glaze, allowing any excess to drip off.
2. Fill with Cream: Slice each éclair in half lengthwise. Fill the bottom half generously with the stabilised Chantilly cream using a piping bag.
3. Cap and Serve: Place the glazed top half on the cream-filled bottom half. Your classic chocolate eclairs are now ready to be enjoyed!

Additional Information

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

Indulge in these classic chocolate eclairs, perfect for any special occasion or as a delightful treat for yourself and loved ones. Happy baking!