Chocolate Eclairs

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5 from 3 reviews

Eileen Gray

Crisp pastry shells filled with light and airy chocolate cream and topped with pure semi-sweet chocolate. A classic!

Prep Time30

Bake Time20

Drying Time30

Total Time1 20

Servings:24 eclairs

Ingredients

1 recipe Pate a Choux
8 ounces heavy cream (1 cup)
1 ounce powdered sugar (¼ cup, plus more for sprinkling)
1 Recipe Chocolate Pastry Cream (chilled)
6 ounces semi sweet chocolate (chopped)

Instructions

Make the Eclairs

Preheat the oven to 375°F. Line two 1/2 sheet pans with parchment paper or silpat. If using parchment paper, put a dab of batter in each corner to glue the paper to the sheet.
Use a piping bag fitted with a 1/2" star tip to pipe 4" long eclairs. Use a sifter to sprinkle a light layer of powdered sugar over the piped eclairs.
Bake until well puffed, crisp and golden brown, about 20 minutes. Remove the eclairs from the oven and turn off the heat.
Use a paring knife or skewer to poke a small hole in both ends of each eclair. Return the tray to the still warm (but turned off) oven and allow the eclairs to dry for 30 minutes.
Cool to room temperature before filling (see note).

Filling

Whip the cream with the ¼ cup powdered sugar. Fold the cream into the pastry cream in two batches.
Scoop the cream into a pastry bag fitted with a small, plain tip. Pipe the filling into the eclairs from both ends to make sure each eclair is completely filled.
Melt the chocolate in a small bowl. Dip the top of each eclair into the chocolate
Refrigerate until serving.

Video

Notes

The cooled eclairs can be packed into freezer bags (don't overcrowd or crush) and frozen for up to a month. To use, line the frozen eclairs on a sheet pan and heat in a 350°F oven for 5 minutes. Cool and fill.

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