Chocolate Éclairs

1
Francine Lizotte

By
@ClubFoody

These delicious French pastries are easy to make and perfect to serve either after a meal or as a snack... if there are any left after you make them!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8 eclairs
Prep:
20 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

  • CUSTARD AKA CRÈME PÂTISSIÈRE

  • 1 1/2 c
    milk
  • 2 large
    free-run egg yolks, beaten
  • 1/2 c
    granulated sugar
  • 3 Tbsp
    unbleached all-purpose flour
  • 1/2 tsp
    pure vanilla extract
  • 1
    pate à choux recipe *note
  • CHOCOLATE GLAZE

  • 2 oz
    semi-sweet chocolate
  • 2 Tbsp
    butter
  • 1 c
    confectioners' sugar, sifted
  • 2 Tbsp
    whole milk (substitute heavy cream or half-and-half), or more if needed
  • 1 tsp
    pure vanilla extract

How to Make Chocolate Éclairs

Step-by-Step

  1. In a small saucepan over medium heat, pour in milk and warm up (do not boil).
  2. In another saucepan, combine egg yolks and sugar; whisk until blended. Add flour and stir. When milk is warm, carefully pour at first a little into flour/egg mixture, whisking constantly. After 2-3 times when there are no lumps, pour slowly the remaining milk, whisking nonstop. Turn the heat on medium and cook custard until thickens, stirring continuously, about 3 to 4 minutes.
  3. Remove from heat and set aside until cools off. About 5 minutes later though, add vanilla, stir and let it continue to cool off.
  4. Fill up a decorating bag with tip #3 or the long one. Place pastries in plastic container when filled, cover and then transfer to the fridge for 10 minutes while making chocolate glaze.
  5. Chocolate glaze; In a bain-marie (double boiler) over medium heat (make sure water doesn’t touch the bottom), combine chocolate and butter. When melted, add sifted sugar, stir until somehow combined before pouring in milk; stir until smooth. Add vanilla, stir and remove from the heat. Transfer into a microwave-safe glass dish. Dip one pastry at a time in chocolate and back to the container. Transfer back to the fridge for 10 minutes.
  6. If prefer a thicker glaze, dip again (might have to microwave it to melt the chocolate again) and back to chill. Remove about 15 minutes before serving.
  7. NOTE: I have a pate a choux recipe in my recipe collection. Please check it out.
  8. To view this recipe on YouTube, click on this link >>>>

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