Chocolate Eclairs Recipe and Video tutorial (2024)

4 from 1 vote

Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Pate a Choux - Eclair

• 1/2 cup whole milk
• 1/2 cup water
• 1/2 cup butter
• pinch salt
• 2 Tbsp granulated sugar
• 1 cup all-purpose flour
• 4 lrg eggs you may need an extra egg

Chocolate Pastry Cream

• 4 oz chocolate
• 1 ½ C whole milk
• 1/4 C all-purpose flour
• 3 Tbsp cornstarch
• 4 lrg egg yolks
• 1 lrg egg
• 1 1/2 C granulated sugar
• 1/4 C Butter softened
• 1 tsp vanilla

Stabilized Whipped Cream

• 1/2 tsp unflavored gelatin powder
• 1 Tbsp cold water
• 1 C heavy whipping cream
• 1/4 C granulated sugar or less, taste as you go
• 1 tsp vanilla

Ganache Glaze

• 1/2 C heavy whipping cream
• 1/2 C dark chocolate

US Customary - Metric

pate a choux - Cream Puffs

• Preheat oven to 425 degrees.

  See Also

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• In medium saucepan, combine milk, water, butter, sugar and pinch of salt.

• Bring the mixture to a simmer over medium heat

• Add the flour all at once. Stir until the dough pulls away from the sides of the pan and forms a ball. Remove from heat and let cool for three minutes.

• pour into a mixer add while mixing on low add egg one at a time. Thoroughly mix between each addition. You may use more or less, your looking for a smooth glossy dough that when you plop some off the spatula it will leave a nice thin, smooth peak

• Use a large round tip to pipe two to three inch lines onto parchment-covered baking sheets.

• carefully brush with water or an egg wash to remove imperfections (water will eave the cream puffs normal looking, beaten egg will leave it glossy)

• Bake in 425 degree oven for ten minutes.

• Decrease heat to 350 degrees. Do not open the oven door. Bake for thirty minutes (depending on size check at 10 and 20).

• In the last 5 mins of baking pierce the bottom with a skewer or chopstick to allow steam to escape and dry out the inside (I do 2-3).

• Let cool.

Chocolate Pastry Cream

• Bring the milk and chocolate to a simmer

• Sift the flour and starch together, set aside.

• whisk the the egg, yolks and sugar in a mixing bowl and whisk until smooth and pale yellow.

• Whisk in the flour and starch.

• Pour in about half of the hot milk, whisking constantly. Pour the mixture back into the pan (don’t stop stirring

• Bring the pastry cream to a boil, stirring constantly, over medium high heat.

• Reduce the heat to low and stir constantly for about 3 minutes until very thick and smooth and the flour taste has been cooked out.

• Strain the pastry cream through a fine mesh strainer into a bowl (that’s in a bowl of ice to help cool it faster) and stir in ¼ cup of the butter and vanilla.

• cover with plastic wrap and refrigerate until set, a few hours

Stabilized Whipped Cream

• stir the gelatin into the cold water and let bloom 5 mins

• Microwave the gelatin until melted, about 15 seconds

• set aside and let cool slightly

• Beat the whipping cream, powdered sugar and vanilla until it reaches soft peaks

• While beating slowly pour the gelatin into the cream

• Beat until you get stiff peaks (don't over beat)

Ganache Glaze

• Simmer the whipping cream and pour over chocolate

• stir until smooth, to keep warm use a double broiler

Assembly

• combine the pastry cream and whipping cream

• Pipe the filling into the eclairs from the bottom

• dip the eclairs into ganache glaze, let set and serve!