Chocolate eclairs have a rich and fascinating history that dates back several centuries. The eclair, which means “lightning” in French, is believed to have originated in France during the nineteenth century. The exact origin of the chocolate eclair is uncertain, but it is said to have gained popularity in Parisian pastry shops in the late 1800s.
The flavor profile of a chocolate eclair is a harmonious combination of textures and tastes. The choux pastry shell is light and crisp, providing a delicate base. Inside, a smooth and creamy filling, often vanilla or pastry cream, adds richness and sweetness. The crowning glory of the chocolate eclair is its glossy chocolate glaze, which balances the sweetness with a slight bitterness and enhances the overall indulgence.
When serving chocolate eclairs, presentation is key. They are typically served chilled or at room temperature to maintain their shape and texture. The eclairs are often arranged on a platter, allowing their elongated shape and chocolate glaze to shine. Dusting them with powdered sugar or drizzling additional chocolate over the top can add an elegant touch. Chocolate eclairs are a delightful treat on their own, but they can also be accompanied by a dollop of whipped cream or a side of vanilla ice cream for an extra decadent experience.
Whether enjoyed as a special treat or as a centerpiece at celebrations, chocolate eclairs continue to captivate dessert lovers around the world with their irresistible combination of flavors and exquisite presentation.
Chocolate eclairs
Ingredients
For the choux pastry:
- – 1/2 cup water
- – 1/2 cup milk
- – 1/2 cup unsalted butter
- – 1/4 teaspoon salt
- – 1 cup all-purpose flour
- – 4 large eggs
For the filling:
- – 2 cups heavy cream
- – 1/4 cup powdered sugar
- – 1 teaspoon vanilla extract
For the chocolate glaze:
- – 4 ounces semisweet chocolate chopped
- – 1/2 cup heavy cream
- – 1 tablespoon unsalted butter
- – 1 tablespoon corn syrup optional, for shine
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water, milk, butter, and salt. Place over medium heat and bring to a boil. Remove from heat and quickly stir in the flour until the mixture forms a ball.
- Transfer the dough to a mixing bowl. Using an electric mixer or stand mixer, beat the dough on low speed for about a minute to cool it slightly. Add the eggs, one at a time, beating well after each addition until the dough becomes smooth and shiny.
- Fit a piping bag with a large round tip and fill it with the choux pastry dough. Pipe the dough into 4-inch long strips onto the prepared baking sheet, spacing them apart.
- Bake the eclairs in the preheated oven for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 20 minutes or until the eclairs are golden brown and puffed. Remove from the oven and let them cool completely on a wire rack.
- In the meantime, prepare the filling. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a small round tip.
- Once the eclairs have cooled, use a small knife to make a small slit on the side of each eclair. Pipe the whipped cream filling into the eclairs through the slit until they are well-filled.
- For the chocolate glaze, place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream, butter, and corn syrup (if using) over medium heat until it begins to simmer. Pour the hot cream mixture over the chopped chocolate and let it sit for a minute to melt the chocolate. Stir until smooth and glossy.
- Dip the top of each filled eclair into the chocolate glaze, allowing any excess to drip off. Place them on a wire rack to set.
- Once the chocolate glaze has set, your award-winning chocolate eclairs are ready to be enjoyed!
