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Chocolate Éclairs
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5 from 4 votes

Chocolate Éclairs

These delicious Chocolate Éclairs filled with custard and topped with chocolate are an elegant dessert to serve for special occasions.
Prep Time20 minutes
Cook Time15 minutes
Passive Time20 minutes
Total Time55 minutes
Servings: 10 éclairs
Author: Francine Lizotte
Course: Desserts
Cuisine: French
Keyword Baking, Chocoholic, Dinner Party, Easy Recipe, Holidays & Events, Kids Recipes, Low Sodium, Pastry, Snacks

Ingredients

PÂTE à CHOUX aka CHOUX PASTRY

  • 1/2 Pâte à Choux aka Choux Pastry recipe see Recipe

CUSTARD aka CRÈME PÂTISSIÈRE

  • 1 1/2 cups milk
  • 2 large free-run egg yolks, beaten
  • 1/2 cup granulated sugar
  • 3 tbsp. unbleached all-purpose flour
  • 1/2 tsp. pure vanilla extract

CHOCOLATE GLAZE

  • 2 ounces semi-sweet chocolate
  • 2 tbsp. butter tips & tricks
  • 1 cup confectioners' sugar, sifted
  • 2 tbsp. whole milk (substitute heavy cream or half-and-half), or more if needed
  • 1 tsp. pure vanilla extract

Directions

PÂTE à CHOUX aka CHOUX PASTRY

  • Make 1/2 of the Pâte à Choux aka Choux Pastry recipe.
  • When the pastry comes out from the oven, using a chop stick, pierce a hole at each end of them - this will help to let the steam escape.
  • Let them cool off while making the custard.

CUSTARD aka CRÈME PÂTISSIÈRE

  • In a small saucepan over medium heat, pour in milk and warm it up (do not boil).
  • In another saucepan, combine egg yolks and sugar; whisk until blended. Add flour and stir.
  • When the milk is warm, temper the eggs by carefully pouring a little into the egg mixture at first, whisking constantly. After a few additions, slowly pour in the remaining milk, whisking continuously.
  • Turn the heat to medium and cook the custard for 3-4 minutes or until it thickens, stirring constantly.
  • Remove from the heat and set aside to cool off. About 5 minutes later, add vanilla, stir and let it continue to cool.
  • Place tip #3 or a long tip in a piping bag and spoon in the cooled custard.
  • Inserting the tip in both ends, fill up the cooled Pâte à Choux aka Choux Pastry with custard.
  • Place filled pastries in a plastic container, cover and transfer to the fridge for 10 minutes while making the chocolate glaze.

CHOCOLATE GLAZE

  • In a double-boiler over medium heat, combine chocolate and butter.
  • When melted, add sifted sugar, stir until somewhat combined before pouring in the milk; stir until smooth. Add vanilla, stir and remove from the heat.
  • Transfer the chocolate to a rectangular container (preferably a microwave-safe glass container) and dip one pastry in at a time.
  • Transfer the pastries back to the fridge for at least 10 minutes. Remove the pastries about 15 minutes before serving.
  • If you prefer a thicker glaze, dip them a second time (you might have to use the microwave to melt the chocolate again).