Classic Chocolate Éclairs
Oblong pastries made of light choux dough, filled with silky pastry cream and topped with a glossy chocolate glaze.
80 min
Francesa
10 servings
The story behind
As seen in the image, these éclairs stand out due to their uniform cylindrical shape and flawless dark chocolate glaze that reflects the light. The choux pastry, airy and crisp on the outside, serves as the perfect vessel for a creamy filling. It is a cornerstone of French pastry, where simple design meets precise technical execution to achieve that professional, glossy finish.
Instructions
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1Heat water, milk, and butter to a boil; add flour all at once and stir until the dough pulls away from the sides.
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2Let cool slightly and incorporate eggs one by one, beating vigorously until the dough is glossy.
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3Pipe 10 cm strips onto a baking sheet lined with parchment paper.
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4Bake at 200°C (400°F) for 15 minutes, then reduce to 180°C (350°F) for another 20 minutes until golden and dry inside.
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5Once cooled, poke small holes in the bottom and fill with pastry cream.
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6Dip the top in melted chocolate to achieve the glossy finish shown in the photo.
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