How to Make a Traditional French Chocolate Eclair

A traditional French chocolate éclair is a decadent pastry made of light choux dough, filled with rich pastry cream, and topped with a glossy layer of chocolate glaze. To make this iconic French dessert, follow these steps:

Ingredients

For the Choux Pastry:

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1/4 tsp salt
• 1/4 tsp sugar
• 4 large eggs

For the Pastry Cream (Crème Pâtissière):

• 2 cups whole milk
• 1 vanilla bean (or 1 tbsp vanilla extract)
• 1/2 cup granulated sugar
• 5 large egg yolks
• 1/4 cup all-purpose flour
• 2 tbsp unsalted butter

For the Chocolate Glaze:

• 4 oz dark chocolate (around 70% cocoa)
• 2 tbsp unsalted butter
• 2 tbsp heavy cream

Instructions

1. Prepare the Choux Pastry

1. Heat the Water and Butter: In a saucepan, combine the water, butter, sugar, and salt. Bring the mixture to a boil over medium heat.
2. Add the Flour: Once the butter has melted and the mixture starts to boil, add the flour all at once. Stir quickly with a wooden spoon to form a smooth dough.
3. Cook the Dough: Continue to cook and stir the dough for about 2 minutes to dry it out slightly. It should pull away from the sides of the pan and form a cohesive ball.
4. Cool the Dough: Remove the saucepan from the heat and allow the dough to cool slightly (about 5 minutes).
5. Incorporate the Eggs: Add the eggs, one at a time, beating well after each addition. The dough should become smooth and shiny. If it’s too thick, add a small amount of water to loosen it up.
6. Pipe the Dough: Preheat your oven to 375°F (190°C). Transfer the choux pastry dough into a piping bag fitted with a plain round tip. Pipe 4-5 inch long lines of dough onto a baking sheet lined with parchment paper. Leave space between each éclair for expansion.
7. Bake the Eclairs: Bake for 20-25 minutes or until the eclairs are puffed up, golden, and dry. Do not open the oven door during the first 15 minutes, as this may cause the eclairs to deflate. Once baked, remove from the oven and let them cool completely.

2. Make the Pastry Cream

1. Heat the Milk: In a saucepan, heat the milk with the vanilla bean (split and scraped) over medium heat. Bring it to a simmer but do not let it boil.
2. Whisk the Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until pale and thick.
3. Combine with Flour: Gradually add the flour to the egg yolk mixture, whisking to combine.
4. Temper the Eggs: Slowly add the hot milk to the egg yolk mixture, whisking constantly to prevent curdling. Once fully incorporated, return the mixture to the saucepan.
5. Cook the Custard: Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil. This will take about 2-3 minutes. Once thickened, remove from heat and stir in the butter.
6. Cool the Cream: Transfer the pastry cream to a bowl and cover with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming. Let it cool to room temperature.

3. Prepare the Chocolate Glaze

1. Melt the Chocolate: In a heatproof bowl, combine the dark chocolate and butter. Place the bowl over a pot of simmering water (double boiler method) and stir until completely melted.
2. Finish the Glaze: Remove from the heat and stir in the heavy cream until smooth and glossy.

4. Assemble the Eclairs

1. Fill the Eclairs: Once the choux pastries have cooled, make a small slit in the side of each éclair using a sharp knife. Pipe the pastry cream into the center of each éclair using a piping bag fitted with a small plain tip.
2. Glaze the Eclairs: Dip the top of each filled éclair into the prepared chocolate glaze, or spoon the glaze over the top. Allow the glaze to set for a few minutes before serving.

5. Serve

Once the chocolate glaze has set, your traditional French chocolate éclairs are ready to be enjoyed! Serve immediately or refrigerate them for up to a day.

Enjoy this classic French pastry with a cup of coffee or tea for an authentic French dessert experience.