Indulge your sweet tooth with these delightful homemade chocolate eclairs. Crisp choux pastry filled with creamy pastry cream and topped with rich chocolate ganache, these decadent treats are sure to impress and satisfy your dessert cravings.
Ingredients
- 1/2 cup of water
- 1/2 cup of whole milk
- 1/2 cup of unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup of all-purpose flour
- 4 large eggs
- 1 cup of whole milk
- 3 large egg yolks
- 1/4 cup of granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup of heavy cream
- 4 ounces of semisweet chocolate
Instructions
- In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat. Reduce heat to low and add flour all at once. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan. Transfer the mixture to a mixing bowl and let it cool for 5 minutes.Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Once the eclairs are completely cooled, use a sharp knife to make a small slit along one side of each eclair. Transfer the chilled pastry cream to a piping bag fitted with a small round tip. Pipe the cream into the eclairs through the slit until filled.
- In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for 1-2 minutes, then stir until smooth and glossy. Dip the top of each filled eclair into the chocolate ganache, allowing any excess to drip off. Place the eclairs on a wire rack set over a baking sheet to catch any drips. Let the ganache set at room temperature for 10-15 minutes.
- Once the chocolate ganache is set, transfer the eclairs to a serving platter. Serve immediately and enjoy the irresistible combination of crisp pastry, creamy filling, and rich chocolate ganache. Transfer the choux pastry dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, leaving space between each eclair.
- Bake for 15 minutes, then reduce the oven temperature to 350°F (180°C) and bake for an additional 20-25 minutes, or until the eclairs are golden brown and puffed. Transfer to a wire rack to cool completely. In a saucepan, heat milk until steaming but not boiling. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
- Gradually whisk the hot milk into the egg mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla extract, and transfer the pastry cream to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator until ready to use.
