Prep Time ; 25 mins
Cook Time ; 1 hr 15 mins
Total Time : 1 hr 40 mins
These are the exceptional homemade Chocolate Eclairs you'll ever have. It’s an authentic French recipe! Light and airy Pâte à Choux packed with superb creamy chocolate cream filling and topped with delicious chocolate ganache.
Ingredients
chocolate filling
- four huge egg yolks
- three/eight cup granulated white sugar (75g)
- three tbsp cornstarch (24g)
- 2 cups milk (480ml)
- 1+1/eight cups milk chocolate, melted (7oz / 200g)
- pinch of salt
- 2+1/2 tbsp butter (35g)
Pâte à Choux
- 1 cup water (240ml)
- half of cup butter (113g)
- 1 tsp sugar
- half of tsp salt
- 1 cup all-reason flour (120g)
- 4 big eggs
egg wash
- 1 massive egg
- 2 tbsp water
chocolate ganache
- three/4 cup semi-sweet chocolate, finely chopped (4.6oz / 130g)
- three/8 cup heavy whipping cream (90ml)
- half of tbsp corn syrup (non-obligatory for added gloss)
Instructions
- Make the chocolate filling: In a bowl whisk egg yolks, sugar, and cornstarch to mix. In a heavy-bottomed saucepan convey milk over medium-excessive warmth to a simmer. Cook for 2 minutes, stirring constantly. Stir approximately 1/2 cup of warm milk into the egg yolks to slowly warm it. Then pour warmed egg mixture slowly into the saucepan, whisking constantly. Cook until filling is thick, for about 1-2 minutes. Whisk constantly. Remove from heat and stir in chocolate and salt till smooth and completely mixed for approximately 1-2 minutes. Pour through a mesh strainer right into a bowl and permit cool for approximately 5-10 mins. Stir every now and then. Add butter and stir to combine. Cover with plastic wrap to save you forming a skin. Refrigerate at least 1-2 hours or in a single day.
- Preheat oven to 375°F / one hundred ninety°C. Line 2 baking sheets with parchment paper. Set apart.
- Make the Pâte à Choux: In a heavy-bottomed saucepan deliver water, butter, sugar, and salt to a boil. With a wood spoon stir in flour and cook dinner for approximately 2-3 minutes till it starts to form a movie on the bottom of the pan. Transfer to a big blending bowl and allow cool approximately 2 mins.
- Stir in a single egg at the time. After every egg, the dough will separate. Keep stirring till the dough comes together again. In the end, the dough will be sticky and company enough to preserve a stiff top.
- Make the egg wash: In a small cup stir egg and water to mix. Set apart.
- Transfer Pâte à Choux to a piping bag equipped with a star tip (I used the Wilton 1M tip) and pipe about eight to ten four-inch long and three/4-inch extensive (10x2 cm) strips on the two organized baking sheets with sufficient space in-among (about 2-three inches) and spin the end. You can stick a piece of dough on the baking sheets beneath the parchment paper to fix the paper. Press down the end with moist palms that they do not get too brown or burn. Lightly brush with egg wash.
- Bake one baking sheet on the time for about 30-35 minutes till puffed and golden brown. Don't open the oven even as they're baking or the eclairs will crumble. I baked mine for 33 minutes. Let cool to room temperature.
- Fill the cream puffs by way of cutting the eclairs in half horizontally. Pipe the chocolate filling into the eclairs. Set aside. Make the chocolate ganache: Place chopped chocolate in a large heatproof bowl. Microwave heavy whipping cream until very hot but no longer boiling for about 1-2 mins. Pour over chocolate and let stand 1-2 mins. Stir till smooth, and the chocolate is completely melted. Add corn syrup and stir till blended. Let stand for approximately 5 mins.
- Place eclairs on a twine rack. Spoon chocolate ganache (about 1 tbsp of ganache per eclair) on pinnacle of the eclairs and let dry. Store leftovers in an hermetic box in the fridge up to 3 days.