Description
Eclairs, the quintessential French pastry, offer a delightful blend of textures and flavors. Our Classic Chocolate Eclairs start with a crisp choux pastry, piped into perfect logs and baked until golden. Each éclair is then split and filled with a lusciously whipped Chantilly cream, rich in vanilla flavor. A dip into a glossy, smooth chocolate glaze adds a decadent touch that’s visually appealing and mouthwatering.
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
Preheat oven to 350°F. Position racks in the upper and lower thirds of the oven. Spray 3 trays with oil and line with parchment.
For the Choux Pastry: In a saucepan, melt butter with water. Add flour and salt once it simmers, stirring until it forms a sticky dough. Cool 10 minutes. Incorporate eggs one at a time.
Pipe 12-14 cm long dough strips onto trays. Bake for 45 minutes, releasing steam at 30, 35, and 40 minutes.
For the Glaze: Heat cream and corn syrup, pour over chocolate, and mix until smooth.
For the Cream: Whip all ingredients until stiff peaks form.
Assemble by dipping choux tops in chocolate, filling with cream, and capping with dipped tops.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 30 minutes