How to Make a Classic Chocolate Eclair with Pastry Cream

How to Make a Classic Chocolate Eclair with Pastry Cream

Chocolate éclairs are a beloved French pastry made with delicate choux dough filled with rich pastry cream and topped with a smooth layer of glossy chocolate ganache. They might seem like an intimidating treat to make at home, but with the right steps and a little patience, you can create a batch of these delicious pastries that rival any bakery’s offering. Here’s a step-by-step guide to making classic chocolate éclairs with pastry cream.

Ingredients for Chocolate Eclairs

For the Choux Pastry:

• 1 cup (240ml) water
• 1/2 cup (115g) unsalted butter
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1 cup (120g) all-purpose flour
• 4 large eggs (room temperature)

For the Pastry Cream:

• 2 cups (480ml) whole milk
• 1/2 cup (100g) sugar
• 1 vanilla bean or 1 tablespoon vanilla extract
• 5 large egg yolks
• 1/4 cup (30g) cornstarch
• 2 tablespoons (30g) unsalted butter

For the Chocolate Ganache:

• 1/2 cup (120ml) heavy cream
• 4 ounces (115g) semi-sweet chocolate, chopped

Making the Choux Pastry

Choux pastry is the base for éclairs. This dough puffs up when baked and forms a light and airy shell. Here’s how to make it:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

2. Heat the Wet Ingredients: In a medium saucepan, combine the water, butter, salt, and sugar. Heat over medium heat, stirring occasionally, until the butter has melted and the mixture starts to simmer.

3. Add the Flour: Once the mixture is simmering, add the flour all at once. Stir vigorously with a wooden spoon or silicone spatula. Continue stirring for 1-2 minutes, until the dough comes together and pulls away from the sides of the pan. This step is crucial for developing the right texture.

4. Cool the Dough: Remove the saucepan from the heat and let the dough cool for about 5 minutes. This prevents the eggs from scrambling when added to the dough.

5. Incorporate the Eggs: Add one egg at a time, stirring well after each addition. The dough will look a bit lumpy at first but keep stirring, and it will become smooth and shiny. After all the eggs are incorporated, the dough should be soft, glossy, and hold its shape when spooned onto the baking sheet.

6. Pipe the Eclairs: Transfer the dough into a piping bag fitted with a large round tip (about 1/2-inch wide). Pipe 3-inch-long strips of dough onto the prepared baking sheet, spacing them about 2 inches apart. Wet your finger with water and smooth down any peaks on the dough.

7. Bake the Eclairs: Bake the éclairs at 400°F (200°C) for 10 minutes, then lower the temperature to 350°F (175°C) and continue baking for 20-25 minutes, until the éclairs are puffed up and golden brown. Do not open the oven door while baking, as the éclairs need the heat to rise properly. Once done, allow them to cool completely on a wire rack.

Making the Pastry Cream

Pastry cream (crème pâtissière) is the custard filling that makes éclairs so irresistible. It’s creamy, smooth, and rich in flavor. Here’s how to make it:

1. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it begins to simmer. If you’re using a vanilla bean, split it in half and scrape the seeds into the milk, then add the pod as well. If using vanilla extract, add it later with the butter.

2. Whisk the Egg Yolks: While the milk heats, whisk together the egg yolks and sugar in a bowl until the mixture is pale and smooth. Add the cornstarch and whisk again to combine.

3. Temper the Eggs: Once the milk is simmering, remove it from the heat. Gradually add a small amount of the hot milk to the egg yolk mixture while whisking constantly. This is called tempering, which prevents the eggs from curdling. Once you’ve added about half of the milk, slowly pour the egg mixture back into the saucepan with the remaining milk, whisking continuously.

4. Cook the Pastry Cream: Return the saucepan to medium heat and cook the mixture, whisking constantly, until it thickens and starts to bubble. This will take about 3-5 minutes. Continue to cook for 1-2 minutes more to ensure the starch is fully cooked.

5. Cool the Cream: Remove the saucepan from the heat. If you used a vanilla bean, discard the pod. Stir in the butter until fully melted. If you’re using vanilla extract, add it now. Pour the pastry cream into a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Chill the pastry cream in the refrigerator for at least 2 hours.

Making the Chocolate Ganache

The chocolate ganache adds a glossy and smooth finish to the éclairs. Here’s how to prepare it:

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat once it begins to bubble around the edges.

2. Add the Chocolate: Add the chopped chocolate to the hot cream and let it sit for 1-2 minutes. Then stir until smooth and glossy.

3. Cool the Ganache: Let the ganache cool slightly before using it to top the éclairs.

Assembling the Eclairs

Once the éclairs are baked and cooled, the pastry cream and ganache are ready, it’s time to assemble your dessert.

1. Fill the Eclairs: Use a sharp knife to make a small slit in the side of each éclair. Fill a piping bag with the chilled pastry cream and insert the tip into the slit. Gently squeeze the bag to fill each éclair with cream. Alternatively, you can cut the éclairs in half and spoon the cream inside.

2. Top with Ganache: Dip the top of each filled éclair into the chocolate ganache, or drizzle the ganache over the top using a spoon. Allow the ganache to set for a few minutes.

3. Serve: Once the ganache has set, the éclairs are ready to be served. These can be enjoyed immediately or stored in the refrigerator for up to 2 days. Be sure to bring them to room temperature before serving for the best flavor and texture.

Tips for Perfect Eclairs

• Use Room Temperature Ingredients: Ensure your eggs are at room temperature before mixing them into the dough. This helps create a smoother batter.
• Do Not Open the Oven Door: While baking the choux pastry, avoid opening the oven door until the éclairs are golden brown to prevent them from collapsing.
• Chill the Pastry Cream: Allow the pastry cream to cool completely before filling the éclairs to prevent the choux from becoming soggy.

Making chocolate éclairs from scratch requires a bit of effort, but the results are well worth it. With a crisp and airy shell, a smooth and velvety pastry cream filling, and a glossy chocolate ganache, these éclairs are sure to impress anyone who tastes them. Enjoy!