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Chocolate Eclairs Choux

Chocolate Eclairs Choux
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Indulge in the exquisite world of Chocolate Eclairs Choux, a classic French pastry that beautifully marries elegance and flavor. Featuring a crispy choux pastry shell filled with velvety pastry cream and finished with a glossy chocolate ganache, these delightful treats are perfect for any occasion. Whether it’s a festive celebration or a simple dessert at home, these eclairs are guaranteed to impress your guests with their sophisticated taste and stunning presentation. With easy-to-follow steps, you can master this timeless delicacy and bring the charm of French patisserie right into your kitchen.

Ingredients

Scale
  • 120 ml whole milk
  • 120 ml water
  • 115 g unsalted butter
  • 2 teaspoons granulated sugar
  • ¼ teaspoon salt
  • 130 g bread flour
  • 3–4 large eggs
  • 480 ml whole milk (for the pastry cream)
  • 2 teaspoons pure vanilla extract
  • 130 g granulated sugar (for the pastry cream)
  • 6 egg yolks
  • 45 g cornstarch
  • 2 tablespoons unsalted butter (for the pastry cream)
  • 170 g dark or bittersweet chocolate (for the ganache)
  • 180 ml heavy cream (for the ganache)

Instructions

  1. Preheat oven to 204°C and line two baking sheets with parchment paper.
  2. In a medium pot, heat whole milk, water, butter, sugar, and salt until melted. Add bread flour all at once; mix until a dough forms.
  3. Transfer to an electric mixer; gradually incorporate whisked eggs until smooth and shiny.
  4. Pipe the dough into four-inch cylinders on prepared sheets; bake for 15 minutes at 204°C, then reduce temperature to 177°C for an additional 12-15 minutes until golden brown.
  5. For pastry cream, whisk egg yolks, sugar, and cornstarch in one bowl. Heat whole milk with vanilla extract until steaming; slowly whisk into egg mixture.
  6. Return to heat; whisk until thickened. Strain through a fine mesh strainer; stir in butter and refrigerate.
  7. Whip heavy cream separately; fold into cooled pastry cream.
  8. Prepare ganache by boiling heavy cream and pouring it over chopped chocolate; whisk until smooth.
  9. Fill cooled eclairs with pastry cream using a piping bag, dip tops in ganache, and refrigerate before serving.

Nutrition

Find it online: https://worldfoodrecipe.com/chocolate-eclairs-choux/