A chocolate eclair is a delicious oblong-shaped pastry originating from France. It is filled with cream or custard filling and topped with chocolate ganache. Eclairs are also available in other flavors such as vanilla, coffee, pistachio, and chestnut.
• 8 tbsp unsalted butter
• 1 cup water
• 1/2 tsp salt
• 1 1/2 tsp sugar
• 1 cup all-purpose flour
• 4 eggs
• 1 egg + 1 tsp milk
• 2 cups whole milk
• 1 vanilla bean
• 6 egg yolks
• 2/3 cup sugar
• 1/4 cup cornstarch
• 5 oz semi-sweet dark chocolate (chopped)
• 1/2 cup hot heavy cream
• 1 cup heavy whipped cream
• 2 tsp sugar
• splash of vanilla extract
In a small pot, add two cups of whole milk.
Scrape off the vanilla seeds and add them into the pot.
Add the vanilla pod also.
Set it over medium-high heat and bring to a boil.
Remove the pot from the heat once the mixture boils.
In a mixing bowl, add six egg yolks.
Add 2/3 cup of sugar.
Mix until well combined.
Sift in 1/4 cup of cornstarch, then mix until well combined.
Gradually add the milk mixture into the bowl.
Mix until smooth and well combined.
Clean the small pot and strain the mixture back into the pot.
Set it over medium-high heat.
Keep on whisking the mixture until it thickens.
Once thick, remove from the heat.
Transfer the mixture into a mixing bowl.
Cover the bowl with plastic wrap.
Place it in the fridge and let it chill for 2-3 hours, recommended overnight.
Mix an egg and 1 tsp of milk to make an egg wash.
Preheat oven to 425 F.
In a small saucepot, add 8 tbsp of unsalted butter.
Add a cup of water, 1/2 tsp of salt, and 1 1/2 tsp sugar.
Set it over high heat.
Stir to combine until it comes to a rolling boil.
Remove from the heat.
Add a cup of all-purpose flour.
Stir until well combined.
Set it again over high heat.
Stir for another 30 seconds until smooth.
Once done, remove from the heat and transfer to a stand mixer.
Mix on medium speed.
Add one egg at a time and mix each time an egg is added.
Once well combined and smooth, transfer into a piping bag.
Prepare a parchment-lined baking sheet.
Pipe out 2-3 inches long of the mixture.
Give some space in between each piped mixture.
Brush with egg wash.
Put inside the preheated oven.
Bake for 15 minutes.
Reduce temperature to 375 F.
Continue to bake for another 20-25 minutes or until golden brown.
In a mixing bowl, add 1/2 cup of hot heavy cream.
Add 5 oz of chopped semi-sweet dark chocolate.
Leave it for 5-10 minutes or until chocolate starts to melt.
After 5-10 minutes, mix until smooth and well combined.
Remove the pastry from the oven once ready.
Remove custard from the fridge once chilled.
Peel away the plastic wrap.
Set it aside while preparing for the whipped cream.
In a stand mixer, add a cup of heavy whipped cream.
Add 2 tsp of sugar.
Mix until thick and well combined.
Add a splash of vanilla extract.
Continue to mix until well combined.
Once done, add it into the bowl of custard.
Mix until well combined.
You can use a 230 small piping tip to fill the pastry with custard.
As an alternative, you can slice the pastry in half and spread some custard in it.
Spread some chocolate ganache on top of the pastry.
Do this with the remaining pastries.
Serve and enjoy!
Tips and ideas:
Prepare the custard first because it needs to be chilled for a few hours or recommended overnight.
Images – https://www.youtube.com/watch?v=6GIGcq8SCpE