Classic Eclairs with Cream Filling and Chocolate Glaze Recipe

Classic Eclairs with Cream Filling and Chocolate Glaze Recipe

Introduction

Eclairs are the epitome of French pastry elegance—delicate, airy, and filled with luscious cream. Topped with a glossy chocolate glaze, these treats are perfect for impressing guests or indulging in a special dessert. This recipe walks you through creating these irresistible pastries from scratch, from the light choux pastry to the creamy filling and decadent glaze. Whether you’re a seasoned baker or a beginner, this guide will help you create bakery-quality eclairs right in your kitchen.

Ingredients

For the Choux Pastry:

• 1/2 cup (120 ml) of water
• 1/2 cup (120 ml) of milk
• 1/2 cup (115 g) of unsalted butter
• 1 tablespoon of sugar
• 1/4 teaspoon of salt
• 1 cup (125 g) of all-purpose flour
• 4 large eggs

For the Cream Filling:

• 2 cups (500 ml) of whole milk
• 1/2 cup (100 g) of sugar
• 1/4 cup (30 g) of cornstarch
• 4 large egg yolks
• 1 teaspoon of vanilla extract
• 2 tablespoons of unsalted butter

For the Chocolate Glaze:

• 1/2 cup (120 ml) of heavy cream
• 100 g (3.5 oz) of dark chocolate, chopped
• 1 tablespoon of unsalted butter

Instructions

1. Make the Choux Pastry:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a saucepan, combine water, milk, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture begins to simmer.
3. Add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Cook for 1-2 minutes to remove excess moisture.
4. Transfer the dough to a mixing bowl and let it cool for a few minutes. Beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
5. Transfer the dough to a piping bag fitted with a large star or round tip. Pipe 4-5 inch (10-12 cm) strips onto the baking sheet.
6. Bake for 25-30 minutes, or until the eclairs are golden and puffed. Turn off the oven, crack the door, and let them cool for 10 minutes.

2. Prepare the Cream Filling:

1. In a saucepan, heat the milk over medium heat until it starts to steam.
2. In a separate bowl, whisk together sugar, cornstarch, and egg yolks. Gradually add the hot milk, whisking constantly.
3. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
4. Remove from heat, stir in butter and vanilla, and let it cool. Refrigerate until ready to use.

3. Make the Chocolate Glaze:

1. Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chopped chocolate and butter.
2. Stir until smooth and glossy. Let cool slightly.

4. Assemble the Eclairs:

1. Cut the eclairs in half lengthwise or use a piping tip to make a hole at the bottom.
2. Fill each eclair with the prepared cream filling using a piping bag.
3. Dip the tops of the eclairs into the chocolate glaze or spread the glaze evenly over the top with a spoon.
4. Let the glaze set for 15-20 minutes before serving.

Conclusion

These classic eclairs with cream filling and chocolate glaze are a labor of love, but the results are well worth it. The combination of airy choux pastry, rich cream, and decadent glaze creates a dessert that’s both elegant and satisfying. Perfect for celebrations or as a weekend baking project, these eclairs are sure to impress family and friends. Try this recipe and experience the joy of making (and eating) a timeless French delicacy!

Bon appétit! 🍫✨