Ingredients for Chocolate Eclairs
- Whole Milk
- 1 vanilla bean, split and scraped
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/2 cups all-purpose flour
- 4 large egg yolks
- Unsalted Butter
- 1 cup water
- 1/2 teaspoon salt
- 4 large eggs
- Semisweet Chocolate
- 1 cup heavy cream
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How to Make Chocolate Eclairs
- **Pastry Cream:**
- In a saucepan, heat 2 cups whole milk over medium heat. Add 1 vanilla bean, split and scraped.
- In a bowl, whisk together 1/4 cup cornstarch, 1/4 cup all-purpose flour, and 1/2 cup granulated sugar until smooth.
- In a separate bowl, whisk 4 large egg yolks.
- Gradually whisk the dry ingredients into the egg yolks until a smooth paste forms.
- Gradually whisk about 1/2 cup of the warm milk into the yolk mixture to temper it.
- Pour the tempered yolk mixture into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, until the mixture comes to a boil and thickens.
- Boil for 1 minute, stirring continuously.
- Remove from heat and stir in 4 tablespoons (1/2 stick) unsalted butter until melted and fully incorporated.
- Pour the pastry cream through a fine-mesh sieve into a shallow bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
- Refrigerate until completely chilled and firm (at least 4 hours).
- **Pâte à Choux:**
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a heavy saucepan, bring 1 cup water, 1/2 cup (1 stick) unsalted butter, 1/4 cup granulated sugar, and 1/2 teaspoon salt to a rolling boil.
- Remove from heat and add 1 1/2 cups all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan.
- Transfer the dough to a stand mixer fitted with a paddle attachment. Mix on low speed until the dough is slightly cooled.
- Add 4 large eggs one at a time, mixing well after each addition until fully incorporated. The dough should be smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip.
- Pipe the dough onto the prepared baking sheet, forming oblong shapes (about 3-4 inches long). Leave space between them as they will double in size.
- Bake for 25-30 minutes, or until golden brown and hollow-sounding when tapped.
- Let the eclairs cool completely on a wire rack.
- **Dark Chocolate Ganache:**
- Heat 1 cup heavy cream in a saucepan until it just begins to simmer.
- Pour the hot cream over 8 ounces finely chopped dark chocolate. Let it sit for 2 minutes, then stir until smooth and glossy.
- Let the ganache cool to a spreadable consistency.
- **Assembly:**
- Once the eclairs are completely cool, use a chopstick or skewer to poke a hole in one end of each eclair.
- Transfer the chilled pastry cream to a piping bag fitted with a small round tip.
- Pipe the pastry cream into the eclairs.
- Dip the filled eclairs into the ganache to coat completely. Let the ganache set before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
70g
Fat
101g
Carbs
11g
