Best Chocolate Eclair Recipe

Summary by Krater

This video provides a complete, step-by-step recipe for making classic chocolate éclairs from scratch, covering choux pastry dough, vanilla pastry cream, and chocolate ganache glaze.

From the video

Answers: How do you make chocolate éclairs from scratch?

• choux pastry dough
• vanilla pastry cream
• chocolate ganache glaze
• piping éclairs
• filling éclairs

Ingredients

• 1/2 cup or 113 g unsalted butter
• 1 cup or 240 mL water
• 1/2 tsp 2.84 g salt
• 1 tsp and 1/2 sugar
• 1 cup or 128 g all-purpose flour
• 4 eggs
• 1 tsp 5 mL milk
• 2 cups 480 mL whole milk
• 1 vanilla bean
• 2/3 cup 134 g sugar
• 1/4 cup 31 g cornstarch
• 5 oz semisweet chocolate
• 1/2 cup 120 g heavy cream
• 1 full cup 240 mL heavy whipped cream
• 2 tsp 8 g sugar
• splash vanilla extract

What it concludes

• A star tip gives a little bit more control when baking éclairs and creates a nice puffy and pretty eclair.
• Egg wash fixes things when piped choux pastry falls apart or gets misshapen.
• The ridges on piped choux pastry disappear for the most part, but help control the spread during baking.
• Filling éclairs right before serving gives the best results because you want the shell to have that nice crispness about it.