Description
Delightful chocolate eclairs bring French pastry magic to your kitchen, promising pure indulgence. Rich chocolate cream and delicate choux pastry combine for an elegant dessert you’ll savor with pure culinary joy.
Ingredients
Scale
Main Ingredients:
- 1 cup water
- 1/2 cup butter, cubed
- 1 cup all-purpose flour
- 4 large eggs
Filling Ingredients:
- 2–1/2 cups cold 2% milk
- 1 package (5.1 ounces) instant vanilla pudding mix
- 1 cup heavy whipping cream
- 1/4 cup confectioners’ sugar
- 1 teaspoon vanilla extract
Topping Ingredients:
- 2 ounces semisweet chocolate
- 2 tablespoons butter
- 1–1/4 cups confectioners’ sugar
- 2 to 3 tablespoons hot water
- 1/4 teaspoon salt
Instructions
- Heat oven to 200°C and prepare a baking sheet with parchment paper for crisp pastry foundation.
- Combine water, butter, and salt in a heavy-bottomed saucepan, bringing to a rolling boil.
- Vigorously stir in flour until a smooth, cohesive dough forms and pulls away from pan sides.
- Allow dough to rest and cool for 5 minutes to stabilize consistency.
- Incorporate eggs individually, mixing thoroughly after each addition to create a glossy, elastic texture.
- Transfer dough to piping bag or spoon, forming 9 elegant elongated strips on prepared baking sheet.
- Bake for 35-40 minutes until golden brown and puffed, ensuring crisp exterior.
- Carefully slice pastries horizontally, gently removing any soft interior membrane, then cool completely.
- Prepare pudding mixture by blending pudding powder with milk until smooth and creamy.
- Whip cream to soft peaks, gently folding in sugar and vanilla for delicate sweetness.
- Gently incorporate whipped cream into pudding, creating a light, airy filling.
- Fill cooled pastry shells generously with cream mixture.
- Create chocolate glaze by melting chocolate and butter together until silky.
- Whisk in powdered sugar and hot water to achieve perfect drizzling consistency.
- Lavishly coat eclair tops with glossy chocolate glaze and refrigerate until serving.
Notes
- Precise pastry preparation requires consistent stirring to prevent flour lumps and ensure smooth choux dough texture.
- Humidity affects pastry rising, so bake in a dry environment and avoid opening oven during initial baking stages to maintain consistent heat.
- Piping technique matters – use steady hand and even pressure to create uniform eclair shapes for professional-looking dessert.
- Gluten-free alternative possible by substituting regular flour with almond or coconut flour, though texture might slightly differ from traditional recipe.
- Prep Time: 15 mins
- Cook Time: 35-40 mins
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 283 kcal
- Sugar: 22 g
- Sodium: 106 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 73 mg