French

Éclair au Chocolat

Name: Éclair au Chocolat
Total time: 90 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 cup water; 1/2 cup (1 stick) unsalted butter; 1 cup all-purpose flour; 4 large eggs; 2 cups whole milk; 5 large egg yolks; 1/2 cup granulated sugar; 1/4 cup cornstarch; 6 oz semisweet chocolate, chopped; 1/2 cup heavy cream

An elegant choux pastry log filled with silky vanilla pastry cream and crowned with glossy chocolate glaze.

90 minutes

Serves 8

Dessert

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

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.

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