Classic chocolate éclair – A symphony of chocolatey goodness

A classic chocolate éclair is a French pastry made with choux pastry dough, filled with a creamy custard or whipped cream filling, and topped with a chocolate icing or ganache. The pastry itself is light and airy, with a hollow center that is typically filled with the creamy filling.

Éclairs originated in France and are believed to have been created in the early 19th century. The name “éclair” means “lightning” in French, possibly referring to the speed at which they are typically eaten due to their deliciousness. The éclairs have become an iconic pastry in French cuisine and are enjoyed around the world.

The classic chocolate éclair is a popular variation of the traditional éclair, featuring a rich chocolate glaze or icing on top of the pastry. The combination of the delicate choux pastry, creamy filling, and decadent chocolate topping makes for a delightful treat that is beloved by pastry lovers everywhere.

In addition to the classic chocolate éclair, there are many other variations of éclairs, including ones filled with different flavors of cream or custard, topped with various types of icing or glaze, or even filled with ice cream for a frozen treat. However, the classic chocolate éclair remains one of the most popular and iconic versions of this beloved pastry.

Why don’t we try making the famous chocolate éclair at home instead of hunting for where these sweets are sold? Making homemade chocolate éclairs is a creative process that allows you to express yourself in the kitchen. It’s a fun and rewarding baking project that can be enjoyed by bakers of all skill levels.

While there are many different recipes out there, here’s a basic recipe to get you started:

Ingredients:

For the choux pastry:

• 1/2 cup (1 stick) unsalted butter
• 1 cup water
• 1 cup all-purpose flour
• 4 large eggs

For the filling:

• 1 and 1/2 cups whole milk
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped (or use whipped topping)

For the chocolate glaze:

• 4 ounces semisweet chocolate, chopped
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter

Instructions:

1. Prepare the choux pastry:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a medium saucepan, combine the butter and water. Heat over medium-high heat until the butter is melted and the mixture comes to a boil.
• Reduce the heat to low, then add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat.
• Let the mixture cool for a few minutes, then add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
• Transfer the dough to a piping bag fitted with a large round tip (or use a Ziploc bag with a corner cut off). Pipe the dough onto the prepared baking sheet into 4-5 inch long strips, spacing them a few inches apart.
• Bake the éclair shells in the preheated oven for 25-30 minutes, or until they are puffed and golden brown. Remove from the oven and let cool completely.

2. Make the filling:

• In a medium saucepan, heat the milk until steaming but not boiling.
• In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
• Slowly pour the hot milk into the egg mixture, whisking constantly to combine.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
• Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl and cover with plastic wrap, pressing the wrap onto the surface of the custard to prevent a skin from forming. Let cool completely.
• Once cooled, fold in the whipped cream until well combined.

3. Fill the éclairs:

• Cut each éclair shell in half horizontally. Spoon or pipe the filling into the bottom half of each shell. Replace the top halves.

4. Make the chocolate glaze:

• In a small saucepan, heat the heavy cream until steaming but not boiling.
• Place the chopped chocolate and butter in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 1-2 minutes.
• Stir the mixture until smooth and glossy.

5. Glaze the éclairs:

• Dip the top of each filled éclair into the chocolate glaze, letting any excess drip off.
• Place the glazed éclairs on a wire rack set over a baking sheet to allow the glaze to set.

6. Serve and enjoy:

• Once the chocolate glaze is set, your classic chocolate éclairs are ready to be enjoyed! Serve them immediately, or store them in the refrigerator until ready to serve.

These homemade chocolate éclairs are sure to impress with their light and airy pastry, creamy filling, and decadent chocolate topping.

Buy chocolate and cocoa products at:

Shopping online: https://khuyenmai.vinacacao.com.vn/muahang

𝐋𝐢𝐛𝐞𝐞𝐫𝐭: https://socolalibeert.vinacacao.com.vn/

𝗦𝗵𝗼𝗽𝗲𝗲: https://shopee.vn/cacao.vitadairy

𝗧𝗜𝗞𝗜: https://tiki.vn/cua-hang/vinacacaovinacoop

𝗟𝗔𝗭𝗔𝗗𝗔: https://www.lazada.vn/shop/vinacacao-hcm/

https://www.lazada.vn/shop/shop-cacao-viet/

𝐓𝐈𝐊𝐓𝐎𝐊: https://www.tiktok.com/@shopcacaoviet

𝐖𝐞𝐛: www.vinacacao.com.vn

𝐒𝐡𝐨𝐰𝐫𝐨𝐨𝐦: 04 Tran Doan Khanh Street, Da Kao Ward, District 1, Ho Chi Minh City

𝐇𝐨𝐭𝐥𝐢𝐧𝐞: 090 163 3434