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Chocolate Éclairs

Chocolate éclairs pair crisp choux pastry shells with chilled vanilla pastry cream and a glossy semisweet chocolate glaze. Bake the piped shells until deep golden and firm, then fill and dip them for a classic French-style dessert.
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Prep Time 45 minutes
Cook Time 50 minutes
Chilling and cooling 2 hours 50 minutes
Total Time 4 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: French
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

For the pastry cream
  • 2 cups whole milk
  • 0.5 cup granulated sugar
  • 0.25 cup cornstarch
  • 4 egg yolks large
  • 2 tbsp unsalted butter for the pastry cream; from 10 tablespoons unsalted butter, divided
  • 1 tsp vanilla extract
For the choux pastry
  • 1 cup water
  • 0.5 tsp fine salt
  • 1 cup all-purpose flour
  • 4 eggs large, at room temperature
  • 8 tbsp unsalted butter for the choux pastry; remaining portion of 10 tablespoons unsalted butter, divided
For the chocolate glaze
  • 6 oz semisweet chocolate finely chopped
  • 0.5 cup heavy cream
  • 1 tbsp light corn syrup

Equipment

  • 1 13x18-inch rimmed baking sheet

Method
 

Make the pastry cream
  1. Heat the milk in a medium saucepan over medium heat until steaming and small bubbles form around the edges; do not let it boil.
  2. Whisk the sugar and cornstarch in a medium bowl, then whisk in the egg yolks until smooth.
  3. Slowly whisk the hot milk into the egg mixture.
  4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and bubbling; cook 1 minute more.
  5. Remove the pan from the heat and whisk in 2 tablespoons of the butter and the vanilla until smooth.
  6. Transfer the pastry cream to a shallow bowl and press plastic wrap directly onto its surface.
  7. Refrigerate until cold, at least 2 hours.
Make and bake the choux pastry
  1. Heat the oven to 425°F and line a 13x18-inch rimmed baking sheet with parchment paper.
  2. Combine the water, remaining 8 tablespoons butter, and salt in a medium saucepan.
  3. Bring the mixture to a full boil over medium-high heat.
  4. Remove the pan from the heat, add the flour all at once, and stir vigorously until a dough forms.
  5. Return the pan to medium-low heat and stir for 1 to 2 minutes, until a light film forms on the bottom.
  6. Transfer the dough to a large bowl and let it cool for 5 minutes.
  7. Beat in the eggs one at a time, mixing until each is incorporated and the dough is thick and glossy.
  8. Pipe 12 logs, each about 4 inches long, onto the prepared sheet, leaving about 1 1/2 inches between them.
  9. Bake on the center rack for 15 minutes.
  10. Without opening the door, reduce the oven to 350°F and bake for 20 to 25 minutes, until the shells are deep golden and firm.
  11. Pierce the end of each shell with a small knife to release steam.
  12. Return the shells to the turned-off oven with the door propped open for 10 minutes.
  13. Transfer the shells to a wire rack to cool completely.
Fill the éclairs
  1. Whisk the chilled pastry cream until smooth and transfer it to a pastry bag fitted with a small round tip.
  2. Make two small holes in the underside of each shell.
  3. Pipe in the pastry cream until each éclair feels filled, then set them on a wire rack.
Make and apply the chocolate glaze
  1. Put the chopped chocolate in a heatproof bowl.
  2. Heat the cream and corn syrup in a small saucepan until steaming.
  3. Pour the hot cream mixture over the chocolate and let stand for 2 minutes.
  4. Whisk the mixture until smooth.
  5. Cool for 10 to 15 minutes, until thick enough to coat a spoon.
  6. Dip the top of each éclair in the glaze and return it to the rack.
  7. Refrigerate until the glaze is set, about 30 minutes, and keep leftovers refrigerated.

Notes

For the crispest shells, fill them only after they have cooled completely. Store leftovers covered in the refrigerator for up to 2 days; freezing is not recommended because the pastry cream and glaze can lose their texture.