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Chocolate Éclairs
Homemade French chocolate éclairs with a silky chocolate pastry cream, light choux shells, and a glossy chocolate glaze. Perfect for a dessert table or special occasion.
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Cost Breakdown
Critical Success Points
- • Tempering the egg‑sugar mixture with hot milk to avoid curdling.
- • Cooking the pastry cream until it fully thickens.
- • Drying the choux dough properly before adding eggs.
- • Baking the éclairs until fully set; under‑baking causes collapse.
- • Achieving the right glaze consistency for a smooth finish.
Safety Warnings
- • Hot milk and custard can cause severe burns; handle with care.
- • Oven reaches 180°C – use oven mitts.
- • Sharp knife or tip when creating holes in shells.
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