Foolproof And Easy Chocolate Eclair Recipe With Custard Filling {Plus Video}
User Reviews
4.4
Foolproof And Easy Chocolate Eclair Recipe With Custard Filling {Plus Video}
Description
The recipe starts by preparing a choux pastry batter cooked in boiling water and butter, then mixed with flour and eggs to create a smooth dough. The dough is piped into oblong shapes and baked initially at high heat to puff, then at a lower temperature to dry and color the shells. This process results in a crisp exterior and hollow interior perfect for filling.
The custard filling is made from milk thickened with cornstarch and combined with sugar and butter before folding in whipped cream and vanilla extract for richness. The pastry shells are split and filled with the chilled custard just before serving. The chocolate glaze made with chocolate chips and heavy cream is melted and poured over the filled eclairs, creating a shiny, sweet coating.
Storing components separately allows for make-ahead convenience, and the pastry shells can be frozen unfilled for up to six weeks. When reheating, defrosting the shells briefly helps restore crispness. The filled eclairs are best consumed within a few days to maintain texture and freshness.
Careful attention to oven temperature and stirring order ensures successful results, as the pastry relies on steam expansion and proper mixing for rise and structure.
Ingredients
For the Choux Pastry
- 250 ml (1 cup + 2 tsp) water
- 70 grams (5 tbsp) butter
- 150 grams (1 cup) all-purpose flour
- 4 egg
- ⅛ teaspoon salt
For the pastry cream
- 350 ml (1 ½ cup) milk cold
- 30 grams (3 ¾ tbsp) corn starch
- 100 grams (½ cup) sugar
- 75 grams (⅓ cup) butter at room temperature
- 200 ml (¾ cups + 2 tbsp) heavy whipping cream cold
- 1 teaspoon vanilla extract
For the chocolate glaze
- 150 grams (¾ cups (it depends on what size of chocolate chips you are using. ¾ cup is for the regular size)) chocolate chips
- 125 grams (½ cup plus 2 tsp) heavy cream
Instructions
Prepare the choux batter:
- Preheat the oven to 400 F and line two sheet pans with a parchment paper.
- In a medium non-stick pot combine water with salt and bring to a boil.Add butter and bring to a boil one more time.
- Add flour and whisk vigorously until no lumps remain and the batter thickens, about 1 minute.
- Remove pot from the heat and let the batter cool for 5 minute.
- Whisk in the first egg and mix with a wooden spoon until the egg is fully incorporated into the batter with no white lumps. Continue whisking in the remaining eggs, one at a time (See the video).
- Using a pastry bag fitted with a large plain tip (I use Wilton #1A), pipe fat lengths of dough (about ¾ - 1 inch thick and 4 inches long) onto the lined baking sheet, leaving 1 inch of space between them.
- Bake for 15 minutes.
- Without opening the oven door, reduce the temperature to 340 F and bake for another 15-20 minutes until eclairs are light golden brown. Remove from the oven and cool on the wire rack.* (See the notes)
Prepare the pastry cream:
- In a small bowl dissolve a cornstarch in 3-4 tablespoons of milk.
- To a small sauce pan add the remaining milk and bring to a simmer. Add 50 grams (¼ cup) of sugar and stir until sugar dissolves.
- When milk starts to boil, add a dissolved cornstarch and whisk until no lumps remain. Remove from the heat and cool until just slightly warm or completely cold.
- In a large bowl beat the butter with the remaining 50 grams (¼ cup) of sugar and vanilla extract until the mixture turns almost white.
- Combine the whipped butter with the milk and cornstarch mixture. Mix well and set aside.** (See the notes)
- In a large bowl and using the electric mixer, beat the heavy whipping cream until soft peaks form. Fold whipped cream into the butter and milk cream.
- Using the tip of a small knife, cut 3 small Xs along the top of each pastry. Using a small tip (I used Wilton tip #32), pipe the pastry cream into the shells through each opening. (See the video for the details)
For the chocolate glaze:
- Melt the chocolate chips and heavy whipping cream in a medium saucepan set over a pot with about 1 inch of boiling water. Whisk until the mixture is nice and smooth. Alternatively, you can heat chocolate and cream in a microwave for about 30 seconds and whisk until smooth.
- Remove from the heat and cool for a few minutes.
- Dip the top of each eclair into the chocolate glaze and set aside to allow the glaze to harden.
Notes
- Preheat the oven accurately to ensure proper rising of choux pastry.
- Cool the dough for at least five minutes before adding eggs to prevent cooking the eggs prematurely.
- Add eggs one at a time, mixing thoroughly before adding the next to maintain smooth dough consistency.
- Avoid opening the oven door during baking to allow proper puffing and formation of pastry shells.
- Store baked shells at room temperature for 1-2 days and custard filling in the fridge for up to 3 days separately before assembling.
- Freeze unfilled shells in an airtight container for up to 6 weeks; defrost and refresh crispness in warm oven before filling.
- Do not freeze pastry cream as texture might be compromised.
- Press plastic wrap directly onto pastry cream surface to prevent skin formation during storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15eclairs
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Serving | 1eclair | |
| Calories | 297kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 4.6g | 9% |
| Fat | 20.7g | 32% |
| Saturated Fat | 12.8g | 64% |
| Cholesterol | 99mg | 33% |
| Sodium | 119mg | 5% |
| Potassium | 97mg | 2% |
| Fiber | 0.6g | 2% |
| Sugar | 13.1g | 26% |
| Calcium | 60mg | 6% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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