Chocolate Éclairs

Ingredients

• 200 g Dark chocolate (70% cocoa) (chopped into small pieces)
• 500 ml Whole milk (divided)
• 4 Egg yolks (large, room temperature)
• 150 g Granulated sugar
• 30 g Cornstarch (maïzena)
• 80 g Unsalted butter (cut into small cubes, room temperature)
• 1 tsp Vanilla extract
• 2 tbsp Cocoa powder (unsweetened, sifted)
• 125 ml Water
• 125 ml Milk (for choux)
• 100 g Unsalted butter (for choux) (cut into small cubes)
• 15 g Granulated sugar (for choux)
• 0.25 tsp Salt
• 120 g All‑purpose flour
• 4 Eggs (for choux) (large, room temperature)
• 200 ml Heavy cream
• 150 g Dark chocolate (for glaze) (chopped)

Instructions

1. Melt chocolate

   Place chopped dark chocolate in a microwave‑safe bowl, melt in 30‑second intervals, stirring between each until smooth. Set aside to cool completely.

   Time: PT5M

2. Heat milk with vanilla

   In a saucepan, combine 500 ml milk and 1 tsp vanilla extract. Warm over medium heat until just steaming, do not boil.

   Time: PT5M

3. Whisk yolks, sugar and cornstarch

   In a large mixing bowl, whisk together 4 egg yolks and 100 g sugar until the mixture turns pale and thick. Add 30 g cornstarch and whisk until smooth.

   Time: PT5M

4. Temper the custard

   Remove the hot milk from the heat. Gradually pour about one‑third of the hot milk into the egg‑sugar mixture while whisking constantly. Then return the entire mixture to the saucepan.

   Time: PT3M

5. Cook chocolate pastry cream

   Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8‑10 minutes).

   Time: PT10M

6. Finish the pastry cream

   Remove from heat. Transfer the hot cream to a clean bowl, add 50 g butter and whisk until fully incorporated. Stir in the melted chocolate from step 1, then sift 2 tbsp cocoa powder over the surface and whisk until smooth. Cover with plastic wrap touching the surface and chill for at least 2 hours.

   Time: PT5M

7. Prepare choux dough

   In a clean saucepan combine 125 ml water, 125 ml milk, 100 g butter, 15 g sugar and 0.25 tsp salt. Heat over medium‑low until butter melts and the mixture reaches a gentle boil.

   Time: PT5M

8. Add flour and dry the dough

   Remove the pan from heat and add 120 g flour all at once. Stir vigorously with a spatula until a smooth ball forms and the dough pulls away from the sides of the pan. Return to low heat for 1‑2 minutes, stirring, to dry the dough (it should no longer stick to the pan).

   Time: PT3M

9. Incorporate eggs

   Transfer the dough to a mixing bowl. Add the 4 eggs one at a time, fully mixing after each addition until the batter is glossy and smooth.

   Time: PT5M

10. Pipe and shape éclairs

    Fit a piping bag with a large plain tip, fill with the choux batter. Pipe 12‑inch (30 cm) long strips onto a parchment‑lined baking sheet, spacing them 2‑3 inches apart. Lightly smooth the tip with a damp fingertip, brush the tops with beaten egg, and score each strip lightly with a fork.

    Time: PT10M

11. Bake éclairs

    Preheat the oven to 180°C (350°F). Bake the piped choux for 30‑35 minutes, or until golden and fully risen. Do not open the oven door during the first 20 minutes.

    Time: PT35M

    Temperature: 180°C

12. Cool shells

    Remove the éclairs from the oven and let them cool completely on a wire rack before filling.

    Time: PT15M

13. Create filling holes

    Using a small piping tip, make two holes at each end and one in the middle of each éclair shell.

    Time: PT5M

14. Pipe chocolate pastry cream

    Give the chilled pastry cream a quick whisk, transfer to a piping bag fitted with a plain tip, and fill each éclair through the holes until the shell is full.

    Time: PT5M

15. Prepare chocolate glaze

    In a saucepan combine 200 ml heavy cream and 50 g sugar. Bring to a boil, then remove from heat. Add half of the cream to the chopped 150 g chocolate, let sit 30 seconds, then stir to a smooth ganache. Add the remaining cream and 30 g butter, stir until glossy.

    Time: PT10M

16. Glaze éclairs

    Allow the glaze to cool to a thick but pourable consistency (about 20 minutes at room temperature). Dip the top of each filled éclair into the glaze, letting excess drip off. Use a fingertip to smooth the edges if needed.

    Time: PT10M

17. Final cooling

    Place glazed éclairs on a rack and let set for 15 minutes before serving.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Dark chocolate (70% cocoa): Semi‑sweet chocolate, Milk chocolate (less cocoa)
• Instead of Whole milk: Half‑and‑half, Almond milk (will change flavor)
• Instead of Egg yolks: Pasteurized egg yolks
• Instead of Granulated sugar: Caster sugar, Coconut sugar
• Instead of Cornstarch (maïzena): All‑purpose flour (double amount)
• Instead of Unsalted butter: European style butter, Margarine
• Instead of Vanilla extract: Vanilla bean seeds
• Instead of Cocoa powder: Dutch‑process cocoa
• Instead of Milk (for choux): Half‑and‑half
• Instead of Unsalted butter (for choux): Margarine
• Instead of All‑purpose flour: Bread flour (same amount)
• Instead of Eggs (for choux): Pasteurized eggs
• Instead of Heavy cream: Double cream
• Instead of Dark chocolate (for glaze): Semi‑sweet chocolate

Equipment Needed

• Microwave
• Saucepan (medium)
• Mixing bowls
• Whisk
• Silicone spatula
• Sieve (fine)
• Piping bag with plain tip (large)
• Pastry brush
• Baking sheet
• Cooling rack
• Oven
• Kitchen scale (optional)
• Fork (for scoring) (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use high‑quality dark chocolate (70% cocoa) for the best flavor.
• Room‑temperature eggs incorporate more easily into the choux dough.
• For an extra shine on the glaze, add a teaspoon of corn syrup at the end.

Troubleshooting

Storage

Refrigerator: Store filled éclairs in an airtight container for up to 3 days.

Freezer: Unfilled choux shells freeze well for up to 1 month; thaw before filling.

Room temperature: Glazed éclairs can sit at room temperature for 2‑3 hours before the glaze softens.

Make-Ahead Tips

• Prepare the chocolate pastry cream a day ahead and keep chilled.
• Choux shells can be baked and frozen; fill just before serving.
• Glaze can be made up to 2 hours ahead; keep at room temperature.