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Chocolate éclairs are classic French pastries consisting of choux pastry tubes filled with pastry cream and topped with dark chocolate ganache. Perfect for breakfast or dessert, these delicate pastries are a timeless French delicacy.
Prep
40 min
Cook
40 min
Total
80 min
Servings
12 srv
Difficulty
Medium
Calories
285 kcal
For 12 serving(s)
Per serving
Prepare the choux pastry by combining water, butter, and salt in a saucepan and bringing to a boil
Remove from heat and stir in flour until the mixture forms a ball, then beat in eggs one at a time until smooth and glossy
Pipe the choux dough into long strips onto parchment paper using a piping bag with a large round tip
Bake at 200°C for 30-35 minutes until golden brown and puffed, then cool completely on a wire rack
Prepare the pastry cream by heating milk with vanilla bean, then whisking egg yolks with sugar and cornstarch
Temper the egg mixture by slowly adding hot milk while whisking, then cook over medium heat until thick, cool completely
Fill each éclair with pastry cream using a small piping bag inserted into the bottom
Prepare chocolate ganache by heating cream and pouring over chopped chocolate, let sit 2 minutes then whisk until smooth
Dip the top of each éclair into the warm ganache and place on a serving plate, refrigerate until ready to serve
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