Classic Chocolate Eclairs with Ganache -

To start your chocolate eclair journey, you'll need to create a rich choux pastry. Begin by placing a medium saucepan over medium heat. Add 1 cup of water and 1/2 cup of unsalted butter (cut into pieces) to the pan. Stir occasionally until the butter is completely melted and the mixture reaches a gentle boil. The water should be bubbling, and the butter should not be allowed to brown, as we want a smooth and light-colored pastry.

Classic Chocolate Eclairs with Ganache

Discover the art of making decadent chocolate eclairs at home with this comprehensive guide. From the airy choux pastry to the rich pastry cream and glossy chocolate ganache, each component comes together to create a truly luxurious dessert. Ideal for both novice bakers and seasoned chefs, this article walks you through essential techniques and ingredients to ensure your eclairs are a delightful hit. Embrace the joy of French pastry making and indulge in these elegant treats!

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Ingredients

For the Choux Pastry:

1 cup (240ml) water

1/2 cup (115g) unsalted butter

1 cup (125g) all-purpose flour

1/4 tsp salt

4 large eggs

For the Pastry Cream:

2 cups (480ml) whole milk

1/2 cup (100g) granulated sugar

1/4 cup (30g) cornstarch

4 large egg yolks

2 tsp vanilla extract

2 tbsp (30g) unsalted butter

For the Chocolate Ganache:

8 oz (227g) semi-sweet chocolate, chopped

1 cup (240ml) heavy cream

1 tbsp (15g) unsalted butter

For Garnish (optional):

Powdered sugar for dusting

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Instructions

Prepare the Choux Pastry:

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

- Remove from heat, then add flour and salt all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.

- Let the dough cool for about 10 minutes, then add the eggs, one at a time, mixing until fully incorporated after each addition. The dough should be smooth and glossy.

Shape and Bake:

- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

- Transfer the choux pastry dough to a piping bag fitted with a large round tip. Pipe out 4-inch (10cm) strips onto the prepared baking sheet, leaving space in between.

- Bake for 25-30 minutes or until puffed and golden brown. Do not open the oven door during baking. Once done, turn off the oven and crack the door open, letting the eclairs cool inside for about 10 minutes.

Prepare the Pastry Cream:

- In a saucepan, combine milk and half the sugar over medium heat. In a bowl, whisk together the remaining sugar, cornstarch, and egg yolks.

- Once the milk is hot, slowly pour some into the egg mixture to temper it, whisking continuously. Then pour the egg mixture back into the saucepan.

- Cook over medium heat, whisking continuously until the cream thickens and bubbles. Remove from heat, stir in vanilla and butter. Transfer to a bowl, cover with plastic wrap, and cool to room temperature.

Make the Chocolate Ganache:

- Place the chopped chocolate in a bowl. In a small saucepan, bring the cream to a simmer, then pour it over the chocolate. Let sit for a few minutes, then stir until smooth. Add butter and mix until fully incorporated. Allow to cool slightly.

Assemble the Eclairs:

- Once the choux pastries are fully cooled, use a sharp knife to make a small slit in the side of each eclair. Fill a piping bag fitted with a small round tip with the cooled pastry cream and fill each eclair through the slit.

- Dip the top of each eclair into the chocolate ganache or drizzle it over the top.

Serve:

- Optionally, dust with powdered sugar for a finishing touch. Serve immediately or chill in the refrigerator until ready to serve.

Prep Time: 60 minutes | Total Time: 2 hours | Servings: 12 eclairs