Chocolate Cream Eclairs Recipe

Directions

• Step 1: Preparing the Choux Pastry
• Preheat the oven: Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Make the choux pastry dough: In a medium saucepan, combine water, butter, sugar, and salt. Heat the mixture over medium heat until the butter melts and the mixture starts to boil. Remove the pan from heat and quickly add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan.
• Cook the dough: Return the saucepan to low heat and cook the dough for 1-2 minutes, stirring constantly, to dry it out slightly. The dough should form a smooth ball.
• Incorporate the eggs: Transfer the dough to a mixing bowl and let it cool for a few minutes. Add the eggs one at a time, beating well after each addition. The dough should be smooth and glossy, with a thick consistency that holds its shape when piped.
• Pipe the choux pastry:
• Spoon the dough into a piping bag fitted with a large round tip. Pipe 4-5 inch (10-12 cm) long strips onto the prepared baking sheet, leaving space between each.
• Bake the éclairs: Bake in the preheated oven for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 20-25 minutes, until the éclairs are puffed and golden brown. Avoid opening the oven door during baking, as this can cause the éclairs to collapse.
• Cool the éclairs: Once baked, remove the éclairs from the oven and poke a small hole in each to release steam. Let them cool completely on a wire rack.
• Step 2: Making the Chocolate Cream Filling
• Heat the milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
• Whisk the egg yolks and sugar: In a separate bowl, whisk together the egg yolks, sugar, and corn flour until smooth and pale in colour.
• Temper the egg mixture: Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Return the mixture to the saucepan.
• Cook the cream: Cook the mixture over medium heat, whisking constantly, until it thickens and begins to bubble. Continue cooking for 1-2 minutes more, then remove from heat.
• Add chocolate and butter: Stir in the chopped chocolate, butter, and vanilla extract until smooth and well combined.
• Cool the filling: Pour the chocolate cream into a bowl, cover with plastic wrap (pressing the wrap directly onto the surface of the cream to prevent a skin from forming), and chill in the refrigerator until fully cooled.
• Step 3: Assembling the Chocolate Cream Éclairs
• Fill the éclairs: Once the éclairs are completely cool, use a sharp knife to make a small hole at one end of each éclair. Spoon the chocolate cream filling into a piping bag fitted with a small round tip. Insert the tip into the hole and fill the éclairs with cream.
• Make the chocolate glaze: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped chocolate, and butter. Stir until smooth and glossy.
• Glaze the éclairs: Dip the tops of the filled éclairs into the warm chocolate glaze, allowing any excess to drip off. Place the glazed éclairs on a wire rack to set.
• Serve: Once the glaze has set, your chocolate cream éclairs are ready to enjoy. They are best eaten fresh but can be stored in the refrigerator for up to 2 days.