Chocolate Eclair Recipe

Chocolate Eclair Recipe

Chocolate Eclairs with a pat a choux dough and creamy vanilla custard filling topped with chocolate icing made easy with a perfect guide that’s easy to follow!

Breakfast pastries have always been a morning favorite, especially on the weekends. Check out the other Breakfast Recipes for ways to start your day.

Ingredients

For the Dough:

• 1/2 cup unsalted butter
• 1 cup water
• 1 cup flour
• 1/4 teaspoon salt
• 4 large eggs

For the Vanilla Pastry Cream Filling:

• 4 cups whole milk
• 1 tablespoon vanilla extract
• 1 1/2 cups sugar
• 1/2 cup cornstarch
• 1 pinch salt
• 8 large egg yolks
• 1/2 cup unsalted butter room temperature

For the Chocolate Icing:

• 1/4 cup semisweet chocolate chips
• 2 tablespoons unsalted butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 tablespoons water

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

For the Dough:

1. Preheat oven to 450 degrees.
2. Melt the 1/2 cup butter in a medium saucepan over medium heat.
3. Once the butter is melted, add water and increase to high heat until boiling.
4. Reduce to low heat and add the salt, then add the flour gradually, stirring rapidly. Continue stirring until the dough begins to form a ball, not sticking to the sides of the pan. Remove from the heat.
5. Add eggs, one at a time, whisking until completely mixed in after each egg.
6. On a greased cookie sheet or a cookie sheet lined with parchment paper, spoon the dough in 1 inch by 3 inch strips.
7. Bake for 15 minutes.
8. Reduce oven heat to 325 degrees and bake for an additional 20 minutes. Lightly tap an eclair on the bottom with a spoon - if it sounds hollow inside, they're done baking; if not, bake for an additional 3-5 minutes.
9. Allow the eclairs to cool on a wire rack.

For the Vanilla Pastry Cream Filling:

1. In a medium saucepan, bring the milk and vanilla to a simmer, stirring regularly to prevent a film from forming.
2. Is a separate bowl, mix the sugar, cornstarch, and salt, then add the egg yolks and mix until smooth and creamy (this may take a few minutes.)
3. Gradually mix in the milk while whisking constantly to prevent the egg from solidifying.
4. Return the filling to the saucepan and bring to a boil for 30 seconds to reduce to a pudding-like consistency.
5. Load the filling into a piping bag (in a pinch you can put it in a plastic ziploc bag and just cut off the corner.)
6. Poke a hole in the bottom of each eclair shell and pipe in the filling.

For the Chocolate Icing:

1. Melt the butter and chocolate in a microwave-safe bowl in the microwave, stirring after each 30-second microwave period.
2. Stir in the powdered sugar and vanilla until well combined.
3. Add in boiling water, one tablespoon at a time, until icing is smooth.
4. Dip the top of the eclairs in upside down and let excess amounts drip off.
5. Refrigerate for at least 30 minutes before serving.

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