Classic Chocolate French Eclairs Recipe

Eclairs are Pate a Choux hollow pastry shells usually filled with a rich and flavorful cream.  To finish it of it is dipped into a shiny glaze or icing.

The eclair recipe I am sharing with you today is a Chocolate Eclair recipe.

These are very easy to make but yet sophisticated in a special way that will please the eyes and taste buds of anyone.

If you want to view my video of me making these delicious eclairs click Here and enjoy watching me explain step by step on how to make a successful eclair.

Types of Fillings for Chocolate Covered Eclairs

The fillings I am using for my elcairs is chocolate pastry cream (creme pastisserie) and almond buttercream filling.

CHOCOLATE AND ALMONDS ARE AMAZING TOGETHER, RIGHT?

The fillings I am using are amazing… But dont stop with these.  Eclairs are extremely versatile; you can fill them with anything.  I challenge you to be creative.

The recipes below will help guide you to make a classic chocolate eclair..  If you want to make the almond butter cream, simply mix equal parts butter cream to almond butter.

Enjoy the recipe

PATE a’ CHOUX for ECLAIRs

175g      all-purpose flour

33g        granulated sugar

240g      water

120g      unsalted butter, at room temperature

2.5g       kosher salt

250g      eggs

Notes:  Chill the dough before piping, so that it pipes better.

• Preheat oven to 375F
• Combine the flour and sugar in a small bowl
• Combine the water, butter, and salt in a med saucepan, place over med heat, and stir as the butter melts (Starting too high a temperature will evaporate some of the water before the butter has melted.)
• Once the butter has melted, increase the heat to medium-high and bring to simmer, then remove the pan from the heat and, with a stiff heatproof or wooden spoon, stir in all of the flour.
• Continue to stir for about 2 min, or until the mixture has a paste-like consistency, then place over med heat and stir rapidly for 1 to 2 mins, until the dough pulls away from the sides of the pan bottom of the pan is clean; the dough should be glossy and smooth but not dry
• Immediately transfer the dough to the mixer bowl and mix on low for about 30 sec to release some of the moisture
• Slowly begin adding the eggs, about 50 grams at a time, beating until each addition is completely absorbed before adding the next one
• Continue adding the eggs, reserving 25g, until the dough comes away from the sides of the bowl when pulled with the paddle but then grabs back on again
• Increase the speed to med and mix for 15 seconds to be sure all the eggs are incorporated
• Stop the mixer
• When the paddle is lifted, the dough should form a birds beak, it should hold its shape and turn down over itself but not break off.  If the dough is too stiff, add the reserved egg.
• Transfer the dough to a pastry bag and cool to room temp
• Pipe eclairs on pan
• Place the pan in the oven and immediately lower the temperature to 350F and bake for 25 to 30 minutes until golden brown (rotate pan after 20 min).
• Lower the oven temperature to 325F and bake for 10 minutes, until eclairs are light and feel hollow.  Break one open if necessary; the center should appear completely cooked
• Set the pan on a cooling rack and cool completely before filling or freezing.

Chocolate Pastry Cream (3 ½ cups)

190g                     58% chocolate, coarsely chopped

25g                       Cornstarch

25g                       Cocoa powder

60g                       egg yolks

87g                       granulated sugar

500g                     whole milk

52g                       unsalted butter, ½ inch pieces, at room temp

• Heat milk and butter in sauce pot
• Melt the chocolate
• Combine the custard cornstarch and the cocoa powder in a small bowl
• Put the yolks in mixing bowl with the starch, cocoa powder and sugar and mix together
• Temper the egg yolk mixture with the warm milk
• Add back to the pot and whisk as the cream comes to a simmer
• Once you see the bubbles breaking the surface, cook for about five minutes longer, whisking constantly, until the pastry cream has thickened
• Pour the pastry cream through the strainer
• Whisk in the melted chocolate in two additions, whisking until fully incorporated
• Cover directly on the surface of the cream to prevent a skin from forming
• Freeze for 10 minutes and then transfer to refrigerator
• The cream can be refrigerated for up to 4 days
• When ready to use the cream, transfer to a bowl and stir gently until it has a creamy consistency

Chocolate Ganache

                                                                           US                         Metric   %

Semisweet chocolate  250g

Heavy Cream  186g

Softned Butter 20g

• Chop chocolate into small pieces and place in bowl
• Bring the cream just to a boil, stirring to prevent scorching
• Pour the cream over the chocolate and let sit for 1-2 minutes
• Stir untl the chocolate is completely melted and the mixture is smooth; at this point the ganache is ready to be used as an icing or glaze
• Add the softened butter and mix until smooth
• Cover with plastic wrap and reserve