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Chocolate Eclairs Choux

Chocolate Eclairs Choux
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Chocolate Eclairs Choux combine light, flaky French choux pastry filled with a silky chocolate custard and topped with a glossy chocolate glaze. This elegant dessert balances airy texture and rich chocolate flavor, perfect for impressing guests or treating yourself with a classic bakery-quality delight.

Ingredients

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Choux Pastry

  • 1 cup water
  • 8 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs

Chocolate Custard Filling

  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2/3 cup granulated sugar
  • 1/3 cup cornstarch
  • 6 ounces dark chocolate, melted

Chocolate Glaze

  • 1/2 cup heavy cream
  • 4 ounces dark chocolate, chopped

Instructions

  1. Prepare the Choux Pastry: Heat water, butter, and salt in a saucepan over medium heat until the butter is fully melted and the mixture starts to boil. Remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the dough pulls away from the pan and forms a smooth ball.
  2. Incorporate the Eggs: Let the dough cool for a few minutes. Beat eggs in one at a time, fully incorporating each before adding the next. The dough will become smooth, glossy, and pipeable but still firm enough to hold shape.
  3. Pipe and Bake the Eclairs: Transfer dough to a piping bag fitted with a round tip. Pipe 4-5 inch long strips onto a parchment-lined baking sheet. Bake at 425°F (220°C) for 10 minutes to puff, then reduce temperature to 350°F (175°C) and bake an additional 20-25 minutes until the shells are golden, crisp, and hollow inside. Cool completely on a wire rack.
  4. Make the Chocolate Custard Filling: In a saucepan, heat milk and vanilla extract until steaming, but not boiling. In a separate bowl, whisk together eggs, sugar, and cornstarch until smooth. Temper the egg mixture by gradually whisking in the hot milk. Return mixture to saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in the melted dark chocolate until fully combined. Let custard cool completely.
  5. Fill the Pastry Shells: Once the eclairs are cool, slice them open or poke small holes. Using a piping bag, fill each shell generously with the chocolate custard without bursting the pastry.
  6. Prepare and Apply the Chocolate Glaze: Gently heat the heavy cream until just simmering, then pour over chopped dark chocolate in a bowl. Stir until smooth and shiny. Dip the tops of filled eclairs into the glaze or brush it on evenly. Allow glaze to set before serving.

Notes

  • Cook the dough until it forms a ball and leaves a thin film on the pan for perfect puffing.
  • Add eggs one at a time slowly to ensure a silky, pipeable dough.
  • Use parchment paper or a silicone mat to prevent sticking and ensure even baking.
  • Allow choux to cool fully before filling to prevent melting the custard and glaze.
  • Store filled eclairs refrigerated in an airtight container to maintain freshness.
  • Freeze baked shells separately and fill/glaze when ready to serve for best texture.
  • Reheat gently in a low oven if desired; avoid microwaving to prevent sogginess.

Nutrition

Keywords: chocolate eclairs, choux pastry, French dessert, chocolate custard, chocolate glaze

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