Classic Homemade Chocolate Eclairs
Did you know that Chocolate Eclairs are deceptively easy to make, AND highly customizable? No? Now you do - here's what you need to know!
Servings: 10 -12 Eclair shells
Calories: 150kcal
Equipment
- 2 Baking Sheets
- Parchment Paper
- Disposable Pastry Bags Large size is best
- Large star tip and coupler Optional
Ingredients
Pastries
- 1 cup Water
- ½ cup Unsalted Butter
- 1 teaspoon Sugar
- ½ teaspoon Salt
- 1 cup Flour
- 3 Large eggs
- 2 Large Egg whites
Assembly & Glaze
- 4 oz Semi sweet chocolate
- ½ cup Heavy cream
- Filling of choice Whipped cream, pastry cream, pudding, etc - see post.
Instructions
Pastries
- Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper or a nonstick baking sheet. It’s very important to not grease the pan - it will cause the pastries to flatten!
- Combine water, butter, sugar, and salt in a medium sauce pan, heat to a boil over high or medium high heat.
- Remove from heat, add flour, stirring until well incorporated.
- Reduce heat to medium, return saucepan to stove top. Cook for another minute or so - stirring constantly - until the dough comes together, leaving the sides of the pan.
- Transfer dough to the bowl of your mixer. Using the paddle attachment, beat the dough for a minute or so to allow it to cool slightly.
- Meanwhile, beat together eggs and egg whites in a small bowl.
- With the mixer set to medium, add egg mixture to dough a little at a time, allowing eggs to fully incorporate into the dough before adding more.It may look like a separating mess, but I promise it will come together!
- When all of the eggs are incorporated and the dough is smooth and shiny, it’s ready to pipe!It’ll be soft and a bit sticky, but more or less be able to hold its shape.
- Using a pastry bag with a large round or star tip, pipe out logs that are about 1 ½" x 5-6" leaving 2" between logs.
- Use a moistened finger to pat down any peaks of dough that may form as you finish piping each.
- Bake for 12 minutes, then -WITHOUT opening the oven door - turn the temperature down to 350°F (180°C) and bake for another 35 minutes.
- Crack the oven door open a few inches, turn the heat off, and allow the puffs to cool in the oven for 30 minutes.
- This step allows the insides to dry out, providing a stronger structure to prevent collapse.
Assembly & Glaze
- Finely chop chocolate, place into a glass mixing bowl, and put aside.
- In a small saucepan, heat heavy cream to a boil, remove from heat. Pour hot cream into the bowl of chocolate. Let sit for 3-5 minutes.
- Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has disappeared into it – it should be smooth.(Glaze can be made a day or two in advance and kept - covered - in the refrigerator - just warm in the microwave for 20-30 seconds when ready to use.)
- Cut each pastry shell in half horizontally, and fill with your choice of pastry cream, pudding, or mousse. Dip the tops in chocolate glaze, chill.
Notes
Nutritional information is for the pastry shells only, as the actual values will vary wildly based on what you fill them with.
Nutrition
Calories: 150kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 148mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Calcium: 13mg | Iron: 1mg