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Best Chocolate Eclair Recipe



Hey bakers, today we're making a Classic French dessert which just so happens to be my all-time favorite, chocolate eclairs light as air choux pastry filled (laughs) with vanilla pastry cream and then dipped in chocolate So easy to make, so satisfying let's get started

Choux is one of my all time favorite things to make It is so, so simple it's basically foolproof Half a cup or 113 grams of unsalted butter, one cup of water, 240 milliliters, half a teaspoon of salt and like a teaspoon and a half, two teaspoons of sugar We're gonna put this over high heat and bring it to a rolling boil Take this off of the heat really fast

Dump in one cup or 120 grams of flour and stir hard with a wooden spoon Stir, stir, stir, stir, stir until it's all incorporated And we're going to stir for like 30 to 60 seconds There we go okay, now back onto the heat And stir for another 30 seconds or so You're going to see this form like a ball

Now we're going to dump this out into a stand mixer You can see it's super hot So, start mixing it on like medium and cracking an egg in at a time (egg cracks) One egg (electric mixer motor whirring) Mix (hands clapping together) Steam (mixer motor whirring) Once it's incorporated add the next in (mixer motor whirring) We're gonna want to scrape the bowl down too (glass clinking) Love the color (mixer motor whirring) (egg cracking) Third egg (mixer motor whirring) I want you to see it's becoming kind of like more cohesive, like it's pulling away and forming strands We want the dough to be hanging on to the paddle attachment but dripping down slowly

So, you want like a nice silky consistency This isn't here yet so we're gonna add in one final egg (mixer motor whirring) (egg cracks) (laughs) (beep) Add in one final egg, like a bit at a time (mixer motor whirring) (glass clinks) And let's just see where this is at (mixer motor whirring) Almost there I'm gonna add the rest of that egg in That's a total of four eggs (glass clinks) (mixer motor whirring) Okay, take a look at this

Clinging silky falling away slowly That's exactly what we want Now we can transfer this to a piping bag I have to tell you the color is just amazing And would I eat this raw yes

I've done that and I think it's delicious I'm transferring my dough to a piping bag fitted with a large star tip, that's an 869 Normally I would use a round tip but a star tip should give you a little bit more control when it's baking and have a nice puffy and prettier eclair but both work and I don't mind the more rustic look of a round tip If you don't have a piping tip, just snip the tip off your pastry bag and it'll be fine I have a little dollop of dough here

I'm just gonna, you stay there I have a little dollop of dough here and I'm just going to (paper rustles) add a smear onto the corners (paper rustles) of my baking sheet It'll hold it in place while I pipe and do my egg wash I don't want things moving around I'm going to try and pipe these out nice and pretty but if things fall apart, the egg wash fixes everything So don't freak out don't worry about it

Make sure to space them out a few inches apart cause they do get puffy in the oven Something very satisfying about piping these out We're going to fix those tips at the end don't worry (scissors snipping) (laughs) You can also use a pair of scissors to cut the end off That works too and it's not cheating

Setting aside we have another batch left These need an egg wash before they go into the oven It'll make them nice and brown a little gloss Tablespoon of milk, one egg give it a quick mix (glass clinking) (metal whirring) Here's a little tip

If things didn't go as wonderfully as you'd like during the piping and they're a little bit misshapen, you can use your egg wash to kind of sculpt things together, it'll fix a lot of the issues You don't want any little points coming off of these because they're definitely gonna burn These bake at a high temperature So, just use the egg wash to push down a little bit And then you can gently brush the rest of the way

This one's a little fat, so, I'm gonna push it together over here Think of it as baking Photoshop (laughs) The ridges are really gonna disappear for the most part but they help control the spread during baking so That's why they're there that looks good One more batch to go These are going to go into the oven at 425 for 15 minutes, then reduce the temperature to 375 and bake for an additional 20, 25 minutes or so until they're nice and golden brown

And don't be afraid to turn these around halfway through so that they get a nice even color First off, the custard It has to chill, so, you got to make it first You could even make it the day before You're going to add in two cups of whole milk, and you have an option

I'm going to go the old fashioned way and use an actual vanilla bean What are you, like? Dirty old string that's very expensive? No, vanilla beans If you don't want to buy these because they are pricey, get vanilla bean paste It has all the beans in it a lot of vanilla flavor Vanilla extract tastes almost exactly the same So, you can also just use the extract

The only thing you're going to miss are the little seeds All right, we're going to split this in half Just cut down the middle And now use your knife and scrape out all those seeds Throw the pod in as well

We're going to bring this just to a boil and then take it off the heat We want nice hot vanilla milk for this custard All right, and then while that's happening, while my milk is heating up, let's get to the egg yolks (eggshell cracks) I need six egg yolks for this We're gonna separate the whites out, and if you're careful about it, the whites can be used for meringue

Just pop them in the freezer for later That just came to a boil it's off the heat now (metal scraping) Let that milk infuse with all that vanilla One, two, three, four, five and, okay, six egg yolks Add two thirds of a cup of sugar right into that bowl

Whisk until it's light and fluffy Well, whisk until it's lighter in color It doesn't have to be super fluffy This is where my exercise for the day will come See, that's lighter in color thickened up

(metal whirring) Wonderful One quarter cup of cornstarch So I'm just going to sift as I whisk to avoid lumps, nice and incorporated I have my hot milk mixture, I'm going to get a quarter cup of it, and use it to temper the egg yolk So, basically we're whisking in a small amount, to warm the mixture up, so that when we dump the rest in slowly and carefully, you don't get scrambled eggs carefully

I'm going to drizzle this in while I'm whisking vigorously, vigorously but carefully now I have my hot mixture What I'm going to do is just clean this out really quickly, and then we're going to strain it back in, set it over heat and it's gonna be almost done You're gonna set it over and whisk, whisk, whisk, whisk, continuously and by the by I'm using my French whisk which is a narrower shape, than the traditional balloon whisk So much handier I feel for getting the corners of the pan

It just started thickening up, the bubbles are going away And we're just going to stir really vigorously and we're done Okay, so off the heat, I want you to take a look That is what you're looking for It smells so good

So thick and lovely So hot (laughs) Needs to go into the fridge but of course, a custard will form a skin really quickly, just like a pudding so you want to cover it with plastic, let it chill for a few hours overnight just get it cold So for the eclairs chocolate glaze, I am going to chop up, maybe about five ish ounces of a really nice dark chocolate So I'm basically making a ganache If you have a favorite way of making a ganache, you can let me know in the comments I'm all ears

I have half a cup of hot cream in here Let's just add the chocolate in, you can see it's already starting to melt Just leave it alone for a bit Let it hang out for a few minutes And then when you come back you can whisk it up

It'll be nice and silky and if it isn't, a couple bursts in the microwave will fix everything All right, let's check this ganache, it's been a few minutes What? I love this part It genuinely brings me joy So pretty look at this silky ganache that's perfect

My pastry cream from yesterday that I made, is all firmed up nice and cool And because I haven't had breakfast yet There's my favorite thing to eat that's so good (laughs) Okay, so we're gonna make a little bit of whipped cream And a by a little bit I mean one full cup, of heavy whipped cream in you go, and then we're going to whip it up with, a couple tablespoons of sugar Whip it up

(electric motor whirring) (beep) (electric motor slowing down) It's getting thick I'm going to add in a splash of vanilla (electric motor whirring) Very nice let's take a look perfect Okay, choose however much you want to fold in You could fold in a tiny little bit, a lot it's up to you I'm actually gonna whisk this in, it'll make it more pipeable too

(metal whirring) Okay, there we go now I have a pastry cream, with a little bit of whipped cream folded in, it's gonna be easier to fill my eclairs, and it's going to be so delicious I could just eat this entire bowl Okay, what am I going to do to fill these? The best way is to use a 230 piping tip This is basically like a really large injector needle, and it's going to pierce the bottom like that You're going to squeeze in that delicious pastry cream, that we lightened with the whipped cream, and you're gonna be done

If you don't have one of these tips, what you could do is just cut the eclair in half, fill it with the filling however you want, and then make it into like a sandwich It's better not to overfill your piping bag because, your hands will warm this up, and it'll be kind of a little bit runny so, cold is best This looks so daunting (laughs) Take a cooled eclair shell, and then just fill it up and you'll feel it getting heavy Holds a lot feels like, isn't it coming out? Fill, fill, fill, and you can just fill either until you see it coming out the top or it feels like it's heavy enough Here we go this feels nice and substantial now

These hold so much pastry cream One of the reasons, I like lightening these up with whipped cream is because they're just like (laughs) little balloons they hold a ton I would eat this right now in a hot second, but for you, I'm waiting for the chocolate These should be filled pretty much right before serving, for best results because you want the shell, to have that kind of nice crispness about it The pastry cream will make things soggy after a while

(metal clinking) Now for the finishing touch, a dip in that silky chocolate ganache, I cannot tell you how excited I am to eat this That's very nice very nice Doesn't that look like sexy I don't know (laughs) Do you want me, I do (laughs) Just like that perfect If chocolate looks a little bit off A little cream, a little whisking, fixes everything

Let's just have a bite Do you see all this pastry cream on the inside? With the chocolate, this really crisp paper thin ultra light shell (hums) (swallowing) I'm not going to subject you to me eating But if you love this recipe, check out my ultimate German chocolate cake It is so good, you will put your eclair down Check it out eat the eclair while you're making the cake

That's the situation there and you can also check out, my cake super cut compilation video, just the good stuff all the decorating check it out

Source: Youtube

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