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How to Make Classic Chocolate Eclairs
Step 1: Prepare the Choux Pastry
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, bring the butter, water, and salt to a boil over medium heat. Remove from heat and add the flour all at once. Stir quickly with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Return the pan to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough slightly.
- Transfer the dough to a mixing bowl and allow it to cool for 5 minutes. Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
- Spoon the dough into a piping bag fitted with a large round tip. Pipe 4-5 inch long strips onto the prepared baking sheet, leaving space between each éclair.
- Bake for 20-25 minutes, or until golden brown and puffed. Turn off the oven and let the éclairs sit in the oven with the door slightly ajar for 10 more minutes to dry out. Remove and cool completely on a wire rack.
Step 2: Make the Vanilla Pastry Cream
- In a medium saucepan, heat the milk over medium heat until it begins to simmer. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
- Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs. Pour the mixture back into the saucepan and cook over medium heat, whisking continuously, until it thickens and begins to bubble.
- Remove from heat and whisk in the butter and vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap (pressed directly onto the surface to prevent a skin from forming), and refrigerate until chilled.
Step 3: Make the Chocolate Glaze
- Heat the heavy cream in a small saucepan until just simmering. Remove from heat and add the chopped chocolate and butter. Let sit for 2 minutes, then whisk until smooth and glossy.
Step 4: Assemble the Eclairs
- Once the éclairs have cooled completely, use a small knife or skewer to make a small hole at the bottom or side of each éclair.
- Fill a piping bag with the chilled pastry cream and pipe it into each éclair, filling them completely.
- Dip the tops of the filled éclairs into the chocolate glaze, allowing any excess to drip off. Place them on a wire rack to set.
Tips and Variations
- Get creative with the filling: While vanilla pastry cream is the classic choice, you can switch things up by filling your éclairs with chocolate, coffee, or even fruit-flavored pastry cream.
- Make ahead: You can prepare the choux pastry and pastry cream a day in advance. Store the unfilled choux pastries in an airtight container and the pastry cream in the refrigerator. Assemble the éclairs just before serving.
- Perfecting the choux: If your éclairs deflate after baking, they might not have baked long enough. Make sure they’re fully golden and firm before removing them from the oven.
- Add some crunch: Sprinkle chopped nuts like almonds or hazelnuts on top of the chocolate glaze for added texture and flavor.
How to Store Leftovers
Eclairs are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep in mind that the choux pastry may lose some of its crispness after being stored. To restore a bit of crunch, you can reheat the éclairs (without the glaze) in a 300°F oven for a few minutes.
Pairing Suggestions
Pair these Classic Chocolate Éclairs with:
- Espresso or cappuccino: The rich, bitter notes of coffee beautifully complement the sweet pastry cream and chocolate glaze.
- Champagne: For a truly indulgent experience, serve éclairs with a glass of sparkling wine or champagne. The light bubbles contrast the creamy filling and add a touch of sophistication.
- Fresh fruit: A side of fresh berries or sliced citrus can help cut through the richness of the éclairs, offering a refreshing contrast.
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