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Perfect Classic Chocolate Eclair Recipe (FOOLPROOF) Recipe

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4 from 23 reviews

  • Author: Ava
  • Total Time: 3 hours
  • Yield: 14 éclairs

Description

This Perfect Classic Chocolate Éclair recipe guides you step-by-step through creating light and airy choux pastry filled with smooth vanilla pastry cream and topped with a rich, glossy chocolate ganache. Foolproof and elegantly finished, these French pastries make a delightful treat for special occasions or an indulgent everyday dessert.

Ingredients

Choux Pastry

  • 60 g Unsalted butter (82% European style, room temperature, in chunks)
  • 60 g Water
  • 60 g Whole milk
  • ¼ teaspoon Salt
  • 1 teaspoon Granulated sugar
  • 70 g Bread flour (high protein content, approx. 13%)
  • 110 g Egg (approx. 2 eggs, at room temperature, lightly whisked; may need slight adjustment)

Pastry Cream Filling

  • 240 g Whole milk (3% fat)
  • 50 g Granulated sugar
  • 40 g Egg yolk (approx. yolk of 2 eggs)
  • 12 g Corn starch
  • 12 g All purpose flour
  • 1 teaspoon Vanilla extract
  • 28 g Unsalted butter (82% fat, room temperature)

Chocolate Ganache Glaze

  • 170 g Semi sweet chocolate (high quality such as Callebaut or Lindt)
  • 77 g Heavy cream (36% fat)
  • 15 g Unsalted butter (82% fat, room temperature)

Instructions

  1. Prepare Dry Ingredients: Sift the bread flour and set it aside to ensure no lumps remain and the flour is aerated for the choux dough.
  2. Make Choux Base: In a saucepan over medium heat, combine the butter chunks, water, milk, salt, and granulated sugar. Heat until the mixture just begins to simmer, avoiding boiling.
  3. Incorporate Flour: Remove the saucepan from heat once simmering, add all the sifted flour at once, and whisk vigorously with a rubber spatula until the dough forms a smooth ball and no flour bits are visible.
  4. Cook Dough: Return the pan to medium heat and cook the dough for 3-5 minutes, stirring constantly to evaporate moisture and develop a thin skin on the pan’s bottom.
  5. Cool and Add Eggs: Transfer dough to a stand mixer bowl; with paddle attachment, whisk at low speed about one minute to cool. Gradually add lightly whisked eggs, small amounts at a time, fully incorporating each before adding more. The dough should be glossy, pipeable, and form a V shape when falling from the paddle, not runny.
  6. Chill Dough: Transfer the prepared dough to a pastry bag fitted with a French star nozzle (0.5 inch/1.3 cm diameter). Refrigerate for 1 hour to firm up.
  7. Pipe Éclairs: After chilling, pipe 14 equal-sized éclairs onto a perforated air baking mat or parchment-lined sheet. Pipe at a 45° angle with even pressure. Use a lightly wet finger to smooth and close ends of each éclair.
  8. Freeze Dough: Dust piped dough lightly with powdered sugar to prevent cracks. Freeze on tray for at least 1 hour or longer for convenience.
  9. Preheat Oven: Set oven to 200°C (392°F) without fan.
  10. Bake Éclairs: Place tray in oven, immediately reduce temperature to 170°C (338°F) and bake for 40 minutes. Avoid opening the oven door for the first 30 minutes. Check for golden, puffed, and set interiors. The center may be slightly moist but not raw.
  11. Cool Éclairs: Cool éclairs on a perforated mat to room temperature before filling and glazing.
  12. Prepare Pastry Cream: Whisk sugar and egg yolks until fluffy (1-2 minutes). Add cornstarch, flour, and vanilla; mix until smooth. Heat milk to a simmer and temper yolk mixture by slowly whisking in milk. Return to saucepan; cook over medium heat, whisking constantly until thickened (about 1 minute past boiling). Strain if lumpy.
  13. Finish Pastry Cream: Mix in softened butter chunks gradually until smooth. Cover with plastic wrap pressed against the surface to prevent skin formation. Cool completely before use.
  14. Make Chocolate Ganache: Semi-melt chocolate in microwave. Heat cream until just simmering. Pour hot cream over chocolate and stir until smooth. Mix in butter. Cool ganache to about 30°C (86°F) until smooth but not runny or thick.
  15. Fill Éclairs: Make three small holes on the bottom or pierce side with a piping nozzle. Pipe pastry cream gently to fully fill each éclair.
  16. Glaze Éclairs: Dip tops of filled éclairs into chocolate ganache, ensuring even coating. Tap gently to remove excess for a smooth finish.
  17. Set Glaze: Refrigerate éclairs for 2-3 minutes to allow glaze to firm up and develop a glossy surface.
  18. Serve Fresh: Best served immediately after filling to maintain crispiness, as éclairs soften over time once filled.

Notes

  • The egg quantity in choux dough can vary depending on moisture evaporation and flour type; adjust to achieve the correct dough consistency.
  • Do not open the oven door during the first 30 minutes of baking to prevent collapse of éclairs.
  • Chilling the choux dough before piping improves shape retention and puffing during baking.
  • Cover pastry cream with plastic wrap pressed directly on top to prevent skin formation.
  • Use high-quality chocolate for the ganache for the best flavor and mouthfeel.
  • Éclairs are best enjoyed the same day they are filled for optimal texture and freshness.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://quickandsweetrecipes.com/perfect-classic-chocolate-eclair-recipe-foolproof-recipe/