French Chocolate Eclair

Decadent Delight: Mastering the Art of French Chocolate Éclair

Step into the world of French patisserie with our enchanting French Chocolate Éclair recipe. Delicate, velvety, and utterly divine, these éclairs are a celebration of the rich heritage of French desserts. Unleash your inner pastry chef and embark on a culinary journey with this indulgent treat.

Ingredients:

For the Choux Pastry:

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• A pinch of salt

For the Chocolate Pastry Cream Filling:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 6 ounces dark chocolate, finely chopped

For the Chocolate Ganache:

• 8 ounces dark chocolate, finely chopped
• 1 cup heavy cream
• 2 tablespoons unsalted butter

Instructions:

Prepare the Choux Pastry:

In a saucepan, bring water and butter to a boil. Add flour and salt, stirring vigorously until a smooth dough forms.
Remove from heat and let it cool slightly. Add eggs one at a time, beating well after each addition until the dough is glossy.

Pipe and Bake:

Transfer the choux pastry into a piping bag and pipe éclair shapes onto a lined baking sheet. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until golden brown. Let them cool.

Prepare the Chocolate Pastry Cream Filling:

Heat milk in a saucepan until it simmers. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until well combined.
Slowly pour the hot milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat until it thickens. Remove from heat, add vanilla extract and chopped dark chocolate, and stir until smooth.

Fill the Éclairs:

Once the éclairs are cooled, cut them in half horizontally. Fill a piping bag with the chocolate pastry cream and pipe it into the éclairs.

Prepare the Chocolate Ganache:

In a heatproof bowl, combine chopped chocolate, heavy cream, and butter. Microwave in 20-second intervals, stirring until smooth.

Coat the Éclairs:

Dip the filled éclairs into the chocolate ganache, ensuring they are evenly coated.

Chill and Serve:

Place the éclairs in the refrigerator to allow the ganache to set. Serve chilled and savor the exquisite taste of authentic French Chocolate Éclairs.

Elevate your dessert game with these French Chocolate Éclairs that embody the artistry of French pastry-making. A symphony of textures and flavors, this recipe promises to transport your taste buds to the charming streets of Paris. Master the elegance of éclairs and treat yourself to a luxurious culinary experience.