Decadent Chocolate Éclairs are a delightful treat that combines light, airy choux pastry with a rich chocolate pastry cream and a glossy chocolate glaze. Perfect for special occasions or whenever you want to impress your friends and family, these éclairs are a true indulgence.
The heart of these éclairs is the choux pastry. Made with water, unsalted butter, and flour, it creates a light and airy shell. The eggs are crucial for giving the pastry its rise and structure.
The chocolate pastry cream is where the magic happens. Whole milk adds a creamy base, while granulated sugar sweetens things up. Cornstarch thickens the cream, and cocoa powder lends a deep chocolate flavor. Bittersweet chocolate enriches the taste, and vanilla extract rounds it all off with a subtle warmth.
For the chocolate glaze, heavy cream and light corn syrup ensure a smooth, shiny finish, with bittersweet chocolate adding the final touch of decadence.
Pair these éclairs with fresh strawberries or raspberries to cut through the richness. A dollop of whipped cream on the side can also elevate the dessert experience.
Begin by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. This ensures your éclairs bake evenly without sticking.
In a medium saucepan, bring water, butter, and a pinch of salt to a boil. Once boiling, remove from heat and stir in the flour until a dough forms. Return the pan to the stove and stir for about 2 minutes until the dough pulls away from the sides. Let it cool slightly.
Next, beat in the eggs, one at a time, until the dough is smooth and glossy. Transfer this dough to a piping bag fitted with a large round tip, and pipe 4-inch strips onto your prepared baking sheet.
Bake for 20-25 minutes until the éclairs are golden and puffed. Let them cool completely on a wire rack to maintain their shape.
For the pastry cream, whisk together the milk, sugar, cornstarch, cocoa powder, and egg yolks in a clean saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat, then stir in the chocolate, butter, and vanilla until smooth. Chill in the fridge until set.
To make the glaze, heat the cream and corn syrup just until boiling. Pour over the chocolate in a bowl and stir until smooth.
To assemble, carefully cut the éclairs in half and fill them generously with the chilled pastry cream. Dip the tops in the chocolate glaze, letting any excess drip off. Chill the éclairs until the glaze is set, about 30 minutes.
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