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The cream filling is the heart of the chocolate éclairs, enhancing both their flavor and texture. This luscious filling balances the lightness of the choux pastry and the richness of the chocolate glaze, making each bite heavenly.

Classic Chocolate Éclairs with Cream Filling

Experience the art of French pastry-making with a classic chocolate éclairs recipe that is sure to impress! These delicious treats feature airy choux pastry filled with a luscious cream and topped with a glossy chocolate glaze. Follow easy step-by-step instructions to create the perfect éclair at home, mastering techniques for piping, filling, and glazing. Elevate your dessert game and indulge in the decadence of homemade éclairs that are as delightful to make as they are to eat.
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Ingredients
  

For the Choux Pastry:

1 cup (240 ml) water

1/2 cup (115 g) unsalted butter

1 cup (125 g) all-purpose flour

1/4 teaspoon salt

4 large eggs

For the Cream Filling:

2 cups (480 ml) heavy cream

1/2 cup (60 g) powdered sugar

1 teaspoon vanilla extract

For the Chocolate Glaze:

4 oz (115 g) semisweet or dark chocolate, chopped

1/2 cup (120 ml) heavy cream

1 tablespoon unsalted butter

Instructions
 

Make the Choux Pastry:

    - In a medium saucepan, combine water and butter. Bring to a boil over medium heat until the butter has melted completely.

      - Remove the pan from heat and add flour and salt all at once, stirring vigorously until a dough forms and pulls away from the sides of the pan.

        - Let the mixture cool for about 5 minutes. Once slightly cooled, add the eggs one at a time, incorporating each egg fully before adding the next. The dough should be smooth and glossy.

          Pipe the Éclairs:

            - Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.

              - Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe long strips (about 4-5 inches long) onto the prepared baking sheets, leaving space between each.

                - Smooth out any peaks with a wet finger, if necessary.

                  Bake the Éclairs:

                    - Bake in the preheated oven for 20-25 minutes or until the éclairs are golden brown and puffed. Do not open the oven door during the first 15 minutes.

                      - Once baked, remove from the oven and let them cool on a wire rack.

                        Prepare the Cream Filling:

                          - In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.

                            Fill the Éclairs:

                              - Once the éclairs have cooled completely, use a small sharp knife to cut a slit in the side of each éclair. Fill a piping bag with the whipped cream and insert the tip into the slit to fill each éclair generously.

                                Make the Chocolate Glaze:

                                  - In a small saucepan over low heat, combine the chopped chocolate, heavy cream, and butter. Stir until smoothly melted and combined.

                                    - Allow the glaze to cool slightly before using.

                                      Glaze the Éclairs:

                                        - Dip the top of each filled éclair into the chocolate glaze, allowing any excess to drip off. Place them on a wire rack to set.

                                          Serve:

                                            - Once the chocolate glaze has set, serve your delightful éclairs on a platter and enjoy!

                                              Prep Time, Total Time, Servings: 30 minutes | 1 hour | 12 éclairs