French Chocolate Éclair Delight: A Heavenly Pastry Filled with Creamy Decadence

An éclair is a classic French pastry known for its delicate, airy texture and rich, creamy filling. This delicious delight features a light choux pastry shell filled with luscious vanilla or chocolate cream and topped with a glossy chocolate glaze. Perfect for special occasions or an indulgent treat, these éclairs will transport your taste buds to a lovely patisserie in France.

Ingredients:

For the Choux Pastry:
– 1/2 cup (120ml) water
– 1/2 cup (120ml) milk
– 1/2 cup (115g) unsalted butter
– 1 tbsp (12g) granulated sugar
– 1/4 tsp salt
– 1 cup (125g) all-purpose flour
– 4 large eggs

For the Pastry Cream Filling:
– 2 cups (480ml) whole milk
– 1/2 cup (100g) granulated sugar
– 1 vanilla bean, split and seeds scraped (or 2 tsp vanilla extract)
– 1/4 cup (30g) cornstarch
– 5 large egg yolks
– 2 tbsp (30g) unsalted butter, cut into pieces

For the Chocolate Glaze:
– 1/2 cup (120ml) heavy cream
– 4 oz (115g) semisweet or bittersweet chocolate, finely chopped
– 1 tbsp (14g) unsalted butter

Instructions:

1. Prepare the Choux Pastry:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, milk, butter, sugar, and salt. Heat over medium heat until the mixture comes to a boil.
3. Reduce heat to low, add the flour all at once, and stir vigorously with a wooden spoon. Cook, stirring constantly, until the mixture forms a ball and pulls away from the sides of the pan (about 1-2 minutes).
4. Remove from heat and let the dough cool slightly (about 5 minutes).
5. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
6. Transfer the dough to a piping bag fitted with a large round tip.
7. Pipe 4-inch (10cm) long strips onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 25-30 minutes, or until the éclairs are puffed and golden brown. Reduce the oven temperature to 350°F (175°C) and bake for an additional 10 minutes to ensure they are fully dry inside.
9. Remove from the oven and cool completely on a wire rack.

2. Make the Pastry Cream:
1. In a medium saucepan, heat milk and vanilla bean (if using) over medium heat until just simmering. Remove from heat and steep for 10 minutes. If using vanilla extract, add it later.
2. In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth and pale.
3. Gradually whisk the hot milk into the egg mixture to temper the eggs.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
5. Remove from heat and whisk in butter and vanilla extract (if you didn’t use the vanilla bean).
6. Pour the pastry cream into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill in the refrigerator until cold.

3. Prepare the Chocolate Glaze:
1. Heat the heavy cream in a small saucepan over medium heat until just simmering.
2. Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for a minute.
3. Whisk the mixture until smooth and glossy. Stir in the butter until fully combined.

4. Assemble the Éclairs:
1. Using a small, sharp knife, make a slit on the side of each éclair.
2. Transfer the chilled pastry cream to a piping bag fitted with a small round tip.
3. Pipe the pastry cream into each éclair through the slit you made.
4. Dip the top of each filled éclair into the warm chocolate glaze, allowing any excess to drip off.
5. Place the glazed éclairs on a wire rack and let the chocolate set.

Your French Chocolate Éclair Delight is now ready to be enjoyed! Bon appétit!