Chocolate Éclairs with Vanilla Pastry Cream

 

Éclair (Classic French Pastry)

An éclair is a classic French pastry made from choux dough (pâte à choux) that is baked until light and hollow, then filled with pastry cream and topped with chocolate glaze or fondant. The word “éclair” means “flash of lightning” in French—possibly because the dessert is eaten very quickly due to its delicious flavor.

Classic Chocolate Éclair Recipe

Ingredients

1. Choux Pastry

• 1 cup (240 ml) water

• ½ cup (115 g) unsalted butter

• 1 cup (125 g) all-purpose flour

• 4 large eggs

• ¼ teaspoon salt

2. Vanilla Pastry Cream Filling

• 2 cups (480 ml) milk

• ½ cup (100 g) sugar

• 4 egg yolks

• ¼ cup (30 g) cornstarch

• 2 tbsp butter

• 1 tsp vanilla extract

3. Chocolate Glaze

• 120 g semi-sweet chocolate

• ½ cup (120 ml) heavy cream

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Instructions

1. Prepare the Choux Pastry

1. Preheat oven to 400°F (200°C).

2. In a saucepan, combine water, butter, and salt. Bring to a boil.

3. Add flour all at once and stir quickly until a dough forms.

4. Cook for 1–2 minutes until the dough pulls away from the pan.

5. Remove from heat and let cool slightly.

6. Beat in eggs one at a time until smooth and glossy.

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2. Shape and Bake

1. Transfer dough to a piping bag with a large round tip.

2. Pipe 4–5 inch logs onto a parchment-lined baking sheet.

3. Bake 35–40 minutes until golden brown and hollow.

4. Let them cool completely.

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3. Make the Pastry Cream

1. Heat milk in a saucepan until warm.

2. In a bowl whisk egg yolks, sugar, and cornstarch.

3. Slowly pour warm milk into the mixture while whisking.

4. Return mixture to the saucepan and cook until thick.

5. Stir in butter and vanilla.

6. Cool and refrigerate.

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4. Prepare Chocolate Glaze

1. Heat cream until hot but not boiling.

2. Pour over chopped chocolate.

3. Stir until smooth and shiny.

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5. Assemble the Éclairs

1. Fill a piping bag with pastry cream.

2. Poke holes in the bottom of each éclair and pipe filling inside.

3. Dip the top into chocolate glaze.

4. Let glaze set before serving.

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Chef Tips

• Do not open the oven early when baking choux pastry or it may collapse.

• Proper choux dough should look smooth, thick, and pipeable.

• Chill pastry cream before filling for best texture.