Chocolate Eclair
Of course you could head to the bakery for these but worth trying the homemade version.
Recipe from spatuladesserts ↗Ingredients
Other
Method
Sift the flour and set it aside.
In a saucepan, combine the butter chunks, water, milk, salt, and sugar, and heat over medium until the mixture begins to simmer. To not boil it.
Once simmering, remove from the heat, add the flour all at once, and vigorously whisk with a rubber spatula until a smooth ball forms and no flour bits remain visible.
Return the saucepan to the stove and cook the dough for 3-5 minutes over medium heat, stirring constantly. During this time, the water will evaporate, and a thin skin should form on the bottom of the saucepan.
Transfer the dough to the bowl of your stand mixer and whisk on low speed for about a minute to allow it to cool slightly (use the paddle attachment). Gradually add the lightly whisked eggs, a small amount at a time, while the mixer is running. Let the mixer fully incorporate each addition before adding more. The dough should come together and become glossy and pipeable in about 2-3 minutes.
The dough is ready when it slowly falls from the paddle in a V shape. It should not be runny—this consistency is key. The exact quantity of egg may vary depending on how much moisture evaporated during the cooking stage and the type of flour used, so use your judgment here.
Transfer the dough to a pastry bag fitted with a French star nozzle (0.5 inch / 1.3 cm in diameter) and the best if refrigerate the dough for 1 hour.
After resting, pipe 14 equal-sized eclairs onto a perforated "air" baking mat, leaving enough space between each one to allow for puffing. Alternatively, pipe the dough onto a parchment-lined baking sheet. Pipe the dough at a 45° angle, applying even pressure. Once all the eclairs are piped, gently tap the ends with a lightly wet finger to smooth them out and "close" the tips.
Lightly dust the piped dough with powdered sugar to help prevent cracking. Place the tray in the freezer for at least one hour or freeze the dough at this point for a longer period.
Preheat your oven to 200°C / 392°F (no fan).
After one hour of freezing time, place the tray in the oven, reduce the temperature to 170°C / 338°F (no fan) and bake the eclairs for 40 minutes. Avoid opening the oven door for the first 30 minutes. If baking for the first time, it's helpful to remove one eclair at the 40-minute mark to check its consistency. It should be golden, nicely puffed, and not deflate at room temperature. The center should not be raw (a slightly wet interior is fine, as it will dry during cooling). If it meets these criteria, your eclairs are done.
Cool the eclairs on the perforated air mat and let them come to room temperature before filling and glazing.
Whisk together sugar and egg yolks in a bowl for 1-2 minutes until fluffy. Add cornstarch, flour, and vanilla, mixing until smooth.
Heat milk in a saucepan until it just begins to simmer (not boil). Slowly pour it into the egg yolk mixture while whisking to temper the yolks.
Return the mixture to the saucepan and cook over medium heat, mixing constantly, until thickened (about 1 minute after boiling). If lumpy, keep whisking until smooth. Remove it from the stove. Strain if necessary.
Gradually mix in softened butter in chunks until fully incorporated.
The pastry cream needs to be completely cool before using it to fill the eclairs. Place the cream in a shallow bowl and cover the entire surface with plastic wrap to avoid skin forming on top.
For the glaze, semi-melt the chocolate in the microwave. Meanwhile, heat the cream in a saucepan until it just begins to simmer.
Pour the simmering cream over the melted chocolate and stir until smooth, then mix in the butter.
Set aside and allow the glaze to cool to about 30°C (86°F). It should have a smooth consistency—not too runny or thick—before use.
To fill the eclairs, either create three small holes in the bottom using a skewer or piping nozzle, or insert a piping nozzle into the side of each eclair. Gently pipe the pastry cream into each eclair until fully filled.
Once filled, dip the tops of each eclair into the cooled chocolate glaze, ensuring an even coating. For a smooth finish, gently tap the eclair on the side of the bowl to remove any excess glaze or use your fingers to clean up any exxess.
Allow the glaze to set and firm up before serving. This will take about 2-3 minutes in the fridge and ensure a glossy finish.
Eclairs are best served immediately after filling. Once filled, they will gradually lose their crispiness over time, so it's best to enjoy them fresh. Any leftovers can be stored refrigerated for about a day.