Introduction
These classic chocolate éclairs are made from light choux pastry filled with smooth vanilla cream and topped with a shiny chocolate glaze. Crispy on the outside, soft and airy inside, with a rich creamy center, they are one of the most loved French pastries in the world and perfect for desserts, parties, or special moments.
Ingredients
For the choux pastry
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs
1 tablespoon sugar
1/4 teaspoon salt
For the cream filling
2 cups milk
3 egg yolks
1/2 cup sugar
3 tablespoons cornstarch
1 tablespoon butter
1 teaspoon vanilla extract
For the chocolate glaze
1 cup dark chocolate
1/2 cup heavy cream
1 tablespoon butter
Preparation
Choux pastry
In a saucepan, bring water, butter, sugar, and salt to a boil.
Remove from heat and add flour all at once.
Stir strongly until the dough forms a ball and pulls away from the pan.
Return to low heat and cook for 1 to 2 minutes to dry the dough slightly.
Transfer dough to a bowl and let cool for 5 minutes.
Add eggs one by one, mixing well after each addition until smooth and glossy.
Pipe long strips onto a baking tray lined with parchment paper.
Bake at 180°C for 30 to 35 minutes until puffed and golden.
Let cool completely before filling.
Cream filling
Heat milk in a saucepan until hot but not boiling.
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Slowly pour hot milk into the mixture while whisking.
Return mixture to the saucepan and cook over medium heat, stirring constantly, until thick.
Remove from heat and add butter and vanilla.
Cover with plastic wrap touching the surface and cool completely.
Chocolate glaze
Heat cream until hot.
Pour over chopped chocolate and let stand for 2 minutes.
Stir until smooth and glossy.
Add butter and mix well.
Assembly
Make small holes in the bottom of each éclair.
Fill with cream using a piping bag.
Dip the top of each éclair into chocolate glaze.
Place on a rack and let the chocolate set.
Methods
Baking method for light pastry
Custard cooking method for creamy filling
Melting method for chocolate glaze
History
Éclairs come from France and were created in the 19th century. The name means “flash” because they are usually eaten very quickly. They became famous worldwide for their elegant shape and rich taste.
Benefits
Provide energy from carbohydrates
Contain protein from eggs and milk
Can be customized with coffee cream, caramel, or fruit filling
Perfect dessert for celebrations
Nutrition
Calories approximately 250 per éclair
Carbohydrates provide quick energy
Fats from butter and cream give richness
Protein from eggs and milk supports body strength
Tips
Do not open the oven while baking choux pastry
Fill éclairs only when completely cool
Use dark chocolate for better flavor
Store in the refrigerator and eat within 24 hours
Conclusion
These chocolate cream éclairs combine crispy pastry, soft vanilla cream, and rich chocolate glaze into one irresistible dessert. They look elegant, taste luxurious, and bring joy with every bite.
With lovers
This recipe is perfect to share with family and loved ones. Serve with coffee or tea and enjoy sweet moments together, because homemade éclairs always taste better when made with love.