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Chocolate Éclairs are elegant French pastries featuring delicate choux pastry shells filled with rich vanilla cream and topped with glossy chocolate ganache. Perfect for a sophisticated breakfast or brunch, these pastries combine crispy exteriors with creamy interiors and decadent chocolate coating.
Prep
30 min
Cook
35 min
Total
65 min
Servings
6 srv
Difficulty
Medium
Calories
320 kcal
For 6 serving(s)
Per serving
Preheat oven to 200°C and line baking sheets with parchment paper
Prepare choux pastry by heating water, butter, salt and sugar until boiling, then remove from heat and stir in flour until a ball forms
Transfer pastry to a piping bag with large round tip and pipe 10-12 cm long strips onto prepared baking sheets, spacing them 5 cm apart
Bake for 25-30 minutes until golden brown and crispy, then cool completely on wire racks
Prepare vanilla pastry cream by heating milk, then whisking egg yolks with sugar and cornstarch, tempering yolks with hot milk, and cooking until thick
Fill cooled éclairs using a piping bag fitted with a thin tip, injecting pastry cream into the center from both ends
Prepare chocolate ganache by heating cream and pouring over chopped chocolate, letting sit 2 minutes, then whisking until smooth
Dip the top of each éclair into the warm chocolate ganache and place on a wire rack to set before serving
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