Big Chocolate Éclairs Recipe

Ingredients:

For the Choux Pastry:

• 1 cup (240 ml) water
• 1/2 cup (115 g) unsalted butter
• 1/4 tsp salt
• 1 tbsp sugar
• 1 cup (125 g) all-purpose flour
• 4 large eggs

For the Vanilla Pastry Cream Filling:

• 2 cups (480 ml) whole milk
• 1/2 cup (100 g) sugar
• 4 egg yolks
• 1/4 cup (30 g) cornstarch
• 2 tbsp (30 g) unsalted butter
• 1 1/2 tsp vanilla extract
• Optional: 1/2 cup (120 ml) heavy cream (for lighter, whipped filling)

For the Chocolate Ganache:

• 8 oz (225 g) semisweet chocolate (chopped or chips)
• 3/4 cup (180 ml) heavy cream
• 1 tbsp butter (for shine)

Instructions:

Step 1: Make the Choux Pastry

1. Preheat oven to 425°F (220°C). Line baking sheets with parchment.
2. In a saucepan, bring water, butter, salt, and sugar to a boil.
3. Add flour all at once. Stir quickly until it forms a dough and pulls away from the pan (about 1–2 minutes).
4. Remove from heat and let cool slightly (5 minutes).
5. Beat in eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
6. Transfer dough to a piping bag with a large round tip and pipe 4-inch lines.
7. Bake at 425°F for 10 minutes, then lower to 350°F (175°C) and bake 20–25 minutes more until golden brown and hollow inside.
8. Cool on wire rack. Slice a small slit on the side to release steam.

Step 2: Make the Vanilla Pastry Cream

1. In a saucepan, heat milk until steaming (don’t boil).
2. In a bowl, whisk yolks, sugar, and cornstarch until pale.
3. Gradually pour hot milk into yolks while whisking.
4. Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened.
5. Remove from heat, add butter and vanilla.
6. Cover with plastic wrap directly on surface and chill.
7. (Optional) For lighter filling: Whip 1/2 cup heavy cream and fold into the chilled pastry cream.

Step 3: Fill the Éclairs

1. Once éclairs are cooled, poke holes on the side or slice them lengthwise.
2. Pipe pastry cream into the center using a piping bag with a round or star tip.

Step 4: Make the Ganache

1. Heat cream until just simmering.
2. Pour over chocolate and let sit 2 minutes.
3. Stir until smooth. Add butter for shine.
4. Dip the top of each éclair into the ganache and let it set.

Tips:

• Store in the fridge, but best enjoyed within 2 days.
• You can freeze the baked shells (unfilled) for later use.
• Want variety? Use whipped cream, coffee custard, or chocolate mousse as filling.

Benefits:

• Impressive dessert for gatherings or holidays.
• Customizable with different fillings and toppings.
• Freezer-friendly pastry shells.