Chocolate Éclairs
Delightful homemade pastries filled with creamy custard and topped with rich chocolate, perfect for any occasion.
Ingredients
For the pastry dough
- 1 cup water
- 1/2 cup unsalted butter Cut into pieces for easier melting.
- 1 cup all-purpose flour Sifted to remove lumps.
- 4 large eggs At room temperature.
- 1/4 teaspoon salt
For the custard filling
- 1 cup milk Whole milk recommended.
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract For flavor.
- 1 cup heavy cream Whipped.
For the chocolate topping
- 8 ounces semisweet chocolate Chopped for melting.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a saucepan, combine water and butter; bring to a boil.
- Stir in flour and salt until the mixture forms a ball.
- Remove from heat, let cool slightly, then beat in eggs one at a time until smooth.
- Pipe the dough onto a baking sheet in 3-inch lengths.
Baking
- Bake for 20-25 minutes until puffed and golden.
Filling
- For the filling, whisk together milk, sugar, cornstarch, and vanilla in a saucepan.
- Cook over medium heat until thickened, then let cool.
- Whip cream and fold into the cooled custard.
- Fill the éclairs with the custard.
Finishing Touch
- Melt chocolate and drizzle on top or dip éclairs into melted chocolate.
- Serve and enjoy!
Notes
Store in an airtight container in the refrigerator for up to 2 days. Freeze éclairs without chocolate topping for longer storage. Reheat lightly in the oven if desired.