Homemade Éclairs

The origins of the éclair can be traced back to the early 19th century in France, where they were first created by pastry chefs who wanted to innovate and elevate the traditional cream puff. The term "éclair," which means "flash of lightning," is believed to refer to the speed at which these pastries can be consumed due to their lightness and delectable nature. Over the years, éclairs have evolved beyond their original cream-filled form, with variations that include different fillings such as coffee, vanilla, and of course, chocolate.

Discover the delightful world of chocolate éclairs, a classic French pastry that combines airy choux pastry with rich pastry cream and a glossy chocolate glaze. These elegant treats are perfect for any occasion, from casual coffee breaks to glamorous gatherings. Learn about the history, key ingredients, and essential techniques for making the perfect éclair at home. With customizable fillings and toppings, you can create a dessert that's truly your own. Enjoy the satisfaction of crafting something special from scratch!

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Ingredients

For the Choux Pastry:

1 cup (240ml) water

1/2 cup (113g) unsalted butter

1 teaspoon granulated sugar

1/4 teaspoon salt

1 cup (120g) all-purpose flour

4 large eggs

For the Pastry Cream Filling:

2 cups (480ml) whole milk

1/2 cup (100g) granulated sugar

1/4 cup (30g) cornstarch

1/4 teaspoon salt

4 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

For the Chocolate Glaze:

4 oz (113g) semi-sweet chocolate, chopped

2 tablespoons unsalted butter

1 tablespoon corn syrup

Instructions

Prepare the Choux Pastry:

- In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.

- Once boiling, remove from heat and 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 (about 1-2 minutes).

- Allow the mixture to cool for a few minutes, then add the eggs one at a time, mixing well after each addition until smooth and glossy.

Pipe and Bake:

- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

- Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, leaving enough space between each.

- Bake in the preheated oven for 20-25 minutes or until golden brown and puffed. Do not open the oven door during baking. Let them cool completely on a wire rack.

Make the Pastry Cream Filling:

- In a saucepan over medium heat, heat the milk until it starts to simmer.

- In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until well combined. Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.

- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5-7 minutes). Remove from heat, stir in the butter and vanilla extract, and let it cool to room temperature.

Fill the Éclairs:

- Once the choux pastry is completely cooled, use a small knife to poke a hole in one end of each éclair.

- Fill a piping bag with the cooled pastry cream and pipe it into each éclair until they're full.

Prepare the Chocolate Glaze:

- In a microwave-safe bowl, combine the chopped chocolate, butter, and corn syrup. Heat in 20-second intervals, stirring in between, until smooth and shiny.

Glaze the Éclairs:

- Dip the top of each filled éclair into the chocolate glaze, allowing the excess to drip off. Place the glazed éclairs on a wire rack to set.

Serve:

- Allow the chocolate glaze to harden slightly before serving. Enjoy your delightful homemade éclairs!

Prep Time, Total Time, Servings: 45 minutes | 1 hour 15 minutes | 12 éclairs