Éclair au Chocolat
Prep time: 35 minutes
Cook time: 25 minutes
Total time: ~1 hour 30 minutes
Servings: 8 éclairs
Country of Origin
France
Description
An oblong masterpiece of French pastry. A crisp, airy shell made from choux pastry is piped full of silky chocolate pastry cream, and finished with a smooth, glossy coat of chocolate fondant glaze.
Presentation & How It's Eaten
Eaten chilled as an elegant finger pastry. The glaze on top should look sleek, uniform, and cleanly mirror light.
Ingredients
1 batch of Choux Pastry (see Profiteroles recipe)
1 batch of Pastry Cream mixed with 80g melted dark chocolate (see Mille-Feuille recipe)
100g dark chocolate (melted with 1 tbsp butter for the glaze)
Step-by-Step Directions
Pipe Choux: Fit a pastry bag with a large open star or round tip. Pipe the choux pastry into 4.5-inch long logs onto a parchment-lined baking sheet.
Bake: Bake at 200°C (400°F) for 25 minutes until puffed and a deep golden brown. Let cool completely.
Fill: Use a small piping tip to punch three small holes in the bottom of each cooled pastry shell. Pipe the chocolate-infused pastry cream into the holes until the éclairs feel heavy and completely full.
Glaze: Melt the chocolate and butter together until smooth. Carefully dip the top half of each filled éclair into the chocolate glaze, smoothing the edges with your finger or a spatula.
Set: Let the glaze set at room temperature or in the fridge before serving.
Optional
Coffee Éclair: Swap out the chocolate in the pastry cream and glaze for strong coffee extract or espresso powder.
Cooking Tips
Star Tip Secret: Using an open star tip to pipe your éclairs introduces small ridges into the dough. This helps them expand evenly in the oven without cracking wildly.
Nutrition Facts
(Estimated per serving)
Calories: ~310 kcal
Total Fat: 16g
Saturated Fat: 9g
Cholesterol: 135mg
Sodium: ~170mg
Total Carbohydrates: 34g
Dietary Fiber: 1g
Sugars: 19g
Protein: 7g
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