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Chocolate Cream Éclairs Recipe

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Classic chocolate cream éclairs made with airy choux pastry, rich chocolate custard filling, and a smooth glossy chocolate topping—an elegant French-style dessert perfect for special occasions.

  • Author: Sophia
  • Prep Time: 35 minutes
  • Cook Time: 40 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 12 éclairs
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • For the choux pastry:
  • 1/2 cup water
  • 1/2 cup whole milk
  • 8 tablespoons unsalted butter
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • For the chocolate cream filling:
  • 2 cups whole milk
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons unsalted butter
  • 4 ounces semi-sweet chocolate, finely chopped
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the chocolate topping:
  • 4 ounces semi-sweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter

Instructions

  1. Prepare the chocolate cream filling: heat milk until warm. Whisk egg yolks, sugar, cornstarch, cocoa powder, and salt. Gradually add warm milk while whisking, then return to heat and cook until thickened. Remove from heat and stir in chocolate, butter, and vanilla. Cover and chill.
  2. Preheat oven to 400°F (200°C) and line a baking sheet.
  3. In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil, then add flour and stir until dough forms and pulls from the pan. Cook 1 more minute.
  4. Cool dough for 5 minutes, then beat in eggs one at a time until smooth and glossy.
  5. Pipe 4-inch logs onto baking sheet using a piping bag.
  6. Bake for 15 minutes, then reduce temperature to 350°F (175°C) and bake 20–25 minutes until golden. Cool completely.
  7. Fill éclairs by piping chilled chocolate cream into holes in the shells.
  8. Prepare topping by heating cream and pouring over chocolate and butter. Stir until smooth.
  9. Dip tops of filled éclairs into glaze and let set before serving.

Notes

  • Do not open the oven early to prevent collapsing.
  • Filling can be made up to 2 days in advance.
  • Use dark chocolate for a richer flavor.
  • Mini éclairs can be made by piping smaller sizes.
  • Unfilled shells can be frozen for longer storage.

Nutrition

Find it online: https://savorymomskitchen.com/chocolate-cream-eclairs-recipe/