Splendid Chocolate Eclairs: Savor the best and incredible eclairs beyond classic.

With their light and airy dough filled with chocolate pastry cream and covered with a rich and velvety chocolate ganache, they are the epitome of indulgence. Whether enjoyed with a cup of coffee or as a decadent dessert after dinner, scrumptious chocolate eclairs are a timeless favorite enjoyed by people of all ages.

Component :

For the Choux Pastry:

  • 80 g flour
  • 50 grams butter
  • 2 eggs
  • 6 cl milk
  • 6 cl water
  • 4 grams sugar
  • 2 grams salt

For the Chocolate Pastry Cream:

  • 30 cl whole milk
  • 30 grams butter
  • 60 g sugar
  • 3 egg yolks
  • 25 grams cornstarch
  • 15 grams cocoa powder

For the Chocolate Icing:

  • 90 grams dark chocolate
  • 10 cl g liquid cream
  • 20 grams butter

Preparation :

Preparation of choux pastry:

First, preheat your oven to 2500 degrees and line a baking sheet with parchment paper.
Then boil milk, water, salt and sugar in a vessel.
Reduce heat to medium-low, add butter, and stir to melt.
Add the flour, stirring with a spatula over medium heat until the flour sticks to the bottom of the pan.
Put the flour in a bowl, let it cool at room temperature, then beat the eggs in a bowl.
Beat the dough with a mixer, gradually adding the eggs to the omelette until you get a smooth dough, fill a piping bag with your dough.
Pipe your eclairs on a baking sheet, reduce the oven temperature to 180 degrees and then put your baking sheet in it for 30 minutes.

Preparation of Chocolate Pastry Cream:

First, beat the egg yolk with sugar in a bowl until the mixture turns white.
Then sift the unsweetened cocoa and cornstarch over the top, whisking the milk while stirring it with a spoon.
Then keep the pan on medium heat and keep stirring continuously till the mixture thickens.
Remove from heat, add butter and stir with a ladle to melt it.
Film in contact then let cool to room temperature and fill a piping bag with your cream.

Preparation of Chocolate Glaze:

First of all, melt the chocolate, butter and cream together in a bowl in the microwave.
Stir with a spoon and then keep aside.

Assembling the Chocolate Eclairs:

At the end of cooking, poke small holes in the bottom of your choux pastry and using a piping bag fill your chocolate pastry cream.
Then dip them one by one in the icing, put on a plate to harden the chocolate before serving.
Finally here is your chocolate éclair, serve and bon appetit everyone.


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