Yields:
18 serving(s)
Prep Time:
30 mins
Total Time:
2 hrs 10 mins
Jump to recipeWith an irresistibly puffy shell, a coating of chocolate, and a whipped vanilla filling you’ll want to eat by the spoonful, these chocolate eclairs are French pastries that are achievable at home! In French, eclair means “flash” or “flash of lightning.” This is possibly due to the fact that these delicious treats are gobbled up in no time flat! They make for an elegant chocolate dessert for a dinner party or an extra-special Valentine's day treat. In pastry shops around France they can be found in a chilled dessert case. The fluffy filling keeps the inside of the eclair tender while the chocolate on top protects the exterior. That means, these eclairs can be made in advance and stored in the fridge until ready to eat!
What are chocolate eclairs made of?
Chocolate eclairs get their distinct, airy texture from the pastry shell. Like churros or cheesy gougères, they're made of French choux pastry and cooked twice—once on the stove and once in the oven. The liquid and dry ingredients are mixed up on the stove until most of the extra water evaporates. The dough is allowed to cool slightly before being beaten in a stand mixer with eggs. Eggs are the puffy superpower responsible for eclairs' airy interior, which is perfect for filling with vanilla cream!
What is chocolate eclair filling made of?
The standard filling for chocolate eclairs is a pastry cream. It is a rich custard made on the stovetop with milk, eggs, starch, sugar, and flavoring. The problem is that pastry cream can take hours to set up and can be tricky to make for beginners. This recipe uses instant vanilla pudding instead! Much like a filling for eclair cake, the pudding is made extra rich with the addition of sweetened condensed milk and has fluffy whipped cream folded right in.
Advertisement - Continue Reading Below
Ingredients
For the eclairs:
- 1/2 cup
unsalted butter, cubed
- 1/2 cup
whole milk
- 1 Tbsp.
granulated sugar
- 1/4 tsp.
kosher salt
- 1 cup
all-purpose flour
- 1 tsp.
vanilla extract
- 4
large eggs, room temperature
For the filling:
- 1 1/2 cups
whole milk
- 1/2 cup
plus 2 tbsp. sweetened condensed milk, divided
- 1
(3.4-oz.) box instant vanilla pudding mix
- 2 tsp.
vanilla bean paste
- 1 cup
heavy whipping cream
For the glaze:
- 1
(4-oz.) bittersweet 60% chocolate bar, chopped
- 1/2 cup
heavy whipping cream
Directions
- Step 1For the eclairs: Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
- Step 2In a medium saucepan, heat ½ cup of water, butter, milk, granulated sugar, and salt over medium heat until the mixture comes to a boil. Remove the pan from the heat, add the flour, and stir with a wooden spoon. Once all the flour is incorporated, place the pan back over medium heat. Stir, continuously, until the dough is smooth, forms a skin on the bottom of the pan, and is pulling away from the edges of the pan, 4 to 5 minutes. Stir in the vanilla.
- Step 3Place the dough into the bowl of a stand mixer. Allow the dough to cool for 5 to 7 minutes. Using the stand mixer fitted with the paddle attachment, beat the dough for 1 minute on medium speed. Beat in the eggs, one at a time, scraping down the sides and bottom of the bowl after each addition. Beat very well until the eggs are fully incorporated.
- Step 4Transfer the mixture to a zip-top bag with ½ inch snipped off one bottom corner. On one of the prepared baking sheets, hold the piping tip ½ inch above the parchment paper and slowly pipe logs about 4 inches long and 1 inch wide. Stop squeezing and move the tip in a quick circular motion as you lift away to avoid logs that end in a point. If necessary, use a wet finger to smooth any points on the eclairs. Repeat with the remaining batter and remaining baking sheet, piping 8 to 10 eclairs per baking sheet.
- Step 5Bake the eclairs, one baking sheet at a time, until they are puffed and golden brown, 25 to 30 minutes, reducing the oven temperature to 350°F 10 minutes into baking time. Cool completely on a wire rack.
- Step 6For the filling: Meanwhile, in a large bowl, whisk together the milk, ½ cup of sweetened condensed milk, pudding mix, and vanilla bean paste until well combined, 2 minutes. Allow the pudding to sit for 5 minutes until thickened. In another large bowl, use a hand mixer to whip the cold heavy whipping cream with the remaining 2 tablespoons of sweetened condensed milk on high, beating until firm peaks form. Fold the whipped cream into the thickened pudding mixture in 3 additions.
- Step 7Transfer the mixture to a piping bag fitted with a ½-inch round piping tip (Wilton 1 A). Use a toothpick or the end of a chopstick to poke 1 hole into the bottom of the eclairs. Insert the piping tip into the hole, and pipe filling until the eclairs are evenly filled.
- Step 8For the glaze: Place the chopped chocolate in a medium heatproof bowl. In a large glass measuring cup or another medium bowl, microwave the heavy cream until steaming, 45 seconds to 1 minute. Immediately pour the warm cream over the chocolate and allow to sit for 1 minute before whisking until smooth. If the chocolate is not fully melted, microwave the mixture at 50% power at 15-second intervals, stirring until smooth.
- Step 9Set a wire rack over a baking sheet. Dip the tops of the eclairs into the chocolate, only submerging the tops and letting any excess chocolate drip off. Set the dipped eclairs onto the prepared wire rack. Allow the chocolate to set before enjoying, about 20 minutes.
- Step 10Store the eclairs in an airtight container in the refrigerator for up to 3 days. They are best enjoyed the day they are made.
Tip: Eclairs shells can be made up to 3 days in advance and stored in an airtight container at room temperature before being filled. The filling can be made up to 1 day in advance and store, covered, in the refrigerator.
Advertisement - Continue Reading Below
Cowboy Cookie Bars Are Ladd's Ideal Snack
Serve Golden Honey Cake With Tea or Coffee
How To Make Easy Cinnamon Roll Peach Cobbler
38 Easy Tailgate Desserts to Pack Up for Game Day
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below