Description
Indulge in these decadent Chocolate Éclairs with Vanilla Filling, a classic French pastry that combines a delicate choux pastry shell filled with a luscious vanilla cream and topped with a shiny chocolate glaze.
Ingredients
Scale
For the choux pastry:
- ½ cup unsalted butter
- 1 cup water
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the vanilla pastry cream:
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 ½ teaspoons pure vanilla extract
For the chocolate glaze:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate (chopped)
- 1 tablespoon light corn syrup (optional for shine)
Instructions
- Preheat the oven and prepare the choux pastry: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a medium saucepan, bring the butter, water, and salt to a boil. Add the flour, stir until a ball forms, then beat in eggs. Pipe dough onto baking sheet and bake until golden.
- Make the vanilla pastry cream: Heat milk, whisk sugar, cornstarch, and yolks. Combine mixtures, cook until thickened, then stir in butter and vanilla. Chill until set.
- Prepare the chocolate glaze: Heat cream, pour over chocolate, let sit, then stir until smooth. Add corn syrup, if desired.
- Assemble the éclairs: Cut éclairs in half, fill with cream, replace the top, and spread with chocolate glaze. Chill before serving.
Notes
- Pastry shells can be made ahead and frozen.
- For quicker assembly, use instant vanilla pudding instead of homemade cream.
- Ensure éclairs are fully cooled before filling to prevent melting the pastry cream.
Nutrition
- Serving Size: 1 éclair
- Calories: 310
- Sugar: 17g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
