Éclair au Chocolat
An elegant choux pastry log filled with silky vanilla pastry cream and crowned with glossy chocolate glaze.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Bring the water and butter to a boil, dump in the flour all at once, and stir vigorously over medium heat for 2 minutes until the dough pulls away from the pan into a smooth ball.
- 2
Transfer to a bowl, beat in the eggs one at a time until the choux is glossy and falls in a thick ribbon, then pipe 5-inch logs onto a parchment-lined sheet.
- 3
Bake at 400°F for 25 to 30 minutes until puffed, deep golden, and dry, then poke a small hole in each end and cool completely so they stay crisp.
- 4
For the pastry cream, whisk the yolks, sugar, and cornstarch, temper in hot milk, then cook over medium heat whisking constantly until thick and bubbling, about 3 minutes; chill until cold.
- 5
Pipe the cold pastry cream into the hollow shells through the end holes until each éclair feels heavy and full.
- 6
Pour the hot cream over the chopped chocolate, stir into a smooth ganache, then dip the top of each éclair to coat and let set before serving.
Plan it in Listahan
Add Éclair au Chocolat to your week, check it against your household's allergens, and build the shopping list automatically.