Posted on Thursday, 21st October 2010 by Grace Massa Langlois
These sinfully delicious Chocolate Éclairs with Vanilla Bean Crème Patissière and Chocolate Ganache Glaze are sure to win the heart of any chocolate lover.
An éclair is an oblong shaped pastry made with pâte à choux (choux pastry or pasta choux) and is sometimes filled with cream. Crème pâtissière (crema pasticcera) is my all-time favourite. I could eat a whole bowl in one sitting! Other fillings include sweetened whipped cream or custard. And of course we can’t forget the topping. Most éclairs are topped with chocolate ganache glaze or chocolate fondant icing. It’s hard to believe we eat these for breakfast!
If you’ve never had the pleasure of indulging in a chocolate éclair you are missing out! Éclairs are deliciously decadent. My description for the perfect éclair, it should have a light, crispy exterior oozing with rich and velvety vanilla-flavoured crème pâtissière (this is not the time to skimp). Finally, it should be lightly topped (not too thick) with a luscious chocolate glaze.
I personally cannot imagine life without chocolate, but if you’re not a big chocolate lover, Patricia from Technicolor Kitchen posted an amazing quick and easy recipe for Lemon Cream Éclairs (can’t wait to try this). And if you would like an alternative to the vanilla bean crème pâtissière Annie from Annie’s Eats has a simple recipe for Mocha Pastry Cream (espresso’s rich flavour adds depth to the crème pâtissière and also enhances the other flavours).
Sure you can buy these at the local pastry shop or a version of them at the donut shop, but surprisingly Éclairs are very easy to make at home. And the best part about making them at home, you can personalize the flavours to your exact tastes. Whether you fancy lemon, mocha, vanilla or chocolate, Éclairs are a taste worth remembering, time and time again.
Chocolate Éclairs with Vanilla Bean Crème Pâtissière
- Pâte à Choux Puffs
- François Payard’s Vanilla Bean Crème Pâtissière
- Chocolate Ganache Glaze
Pâte à Choux Puffs {Pasta Choux – Choux Pastry}
To shape Éclairs Puffs
- Transfer pâte à choux to large pastry bag fitted with large plain tip (1¼-cm or ½-inch opening) (i.e. Wilton 1A). Pipe 11-cm (4½-inch) log shapes, spacing 5-cm (2-inch) apart, onto prepared baking sheets.
- Spritz puffs lightly with water and immediately place in preheated 220° C (425° F) oven; bake until puffs are golden on tops and sides, 25 to 30 minutes. Turn off oven and allow puffs to rest in oven, 5 minutes.
- Remove from the oven and poke each puff on each end with a small paring knife (to release steam). Transfer to a wire rack and allow puffs to cool completely.
François Payard’s Vanilla Bean Crème Pâtissière (Pastry Cream)
(from Martha Stewart)
- 237 ml (1 cup) milk
- 237 ml (1 cup) heavy cream, 35%
- 2 vanilla beans, split and seeded
- 6 large egg yolks
- 113 g (½ cup) sugar
- 5 tablespoons all-purpose flour
- In a small saucepan over medium heat, scald the milk, heavy cream, and vanilla beans by bringing the mixture just to a boil. Remove from heat, cover, and let steep for 10 to 12 minutes.
- In a small bowl, whisk together the egg yolks and sugar until light and fluffy, about 3 minutes. Add the flour and continue to whisk until smooth.
- Remove the vanilla beans from the hot-milk mixture. Gradually pour the hot-milk mixture into the egg mixture. Whisk the mixture until completely smooth and lump free.
- Return the mixture to the saucepan, and place over medium heat. Bring the mixture to a boil, whisking constantly, and cook for an additional 2 minutes.
- Pour the crème pâtissière into a small bowl. Place a sheet of plastic wrap directly on top of the crème pâtissière to prevent a skin from forming. Refrigerate until ready to use.
Chocolate Ganache Glaze {Crema Ganache}
- 113 g (4 ounces) semisweet chocolate, finely chopped
- 120 ml (½ cup) heavy cream, 35%
- 1 tablespoon light corn syrup
- Place chocolate in small heatproof bowl.
- In a small saucepan bring cream just to a simmer over medium heat.
- Remove from heat; add corn syrup and whisk to combine.
- Pour cream mixture over chocolate. Let stand, without stirring, until chocolate begins to melt, 2 minutes.
- Using a spatula, gently stir together beginning in centre of bowl gradually working towards edges, pulling in as much as possible, until the mixture is smooth, glossy and well combined.
- Strain ganache through a fine mesh sieve discard solids.
- If not using immediately, ganache can be stored in an airtight container in refrigerator, 5 days. Reheat gently before using.
How to Assemble Chocolate Éclairs
- Insert pointed end of wooden skewer into one end of the choux puff, and move it around to expand opening for crème pâtissière (pastry cream), repeat on the other end; set aside. Repeat with remaining choux puffs.
- Transfer the crème pâtissière to the bowl of an electric mixer fitted with the paddle attachment. Beat at medium speed until smooth.
- Fill a pastry bag fitted with a small coupler and small plain tip with crème pâtissière. Insert tip into one end of each choux puff; fill, repeat with the other end; set aside.
- Dip top of each choux puff into the chocolate ganache glaze; let excess drip off before turning éclair over. Transfer to a wire rack to allow the chocolate ganache glaze to set. Serve or store éclairs in an airtight container in the refrigerator up to 1 day.
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Tags: after school treat, afternoon tea, chocolate, chocolate dessert, creme patissiere, desserts, donuts, doughnuts, eclairs, french pastries, ganache, individual dessert, Italian dessert, Italian desserts, Italian Pastries, Italian pastry, Martha Stewart recipes, pastry cream
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Eggs, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (43)
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October 21st, 2010 at 2:37 pm
Just look at that beautiful glaze! I much prefer pastry cream over custard in eclairs, so these are very appealing in every way.
October 21st, 2010 at 2:43 pm
So glad you posted this. I’ve had eclairs on the brain since making boston cream pie cupcakes. Now I have a use for the remaining pastry cream.
October 21st, 2010 at 2:50 pm
These look just dreamy. I haven’t had an eclair in forever.
October 21st, 2010 at 3:15 pm
Rachel it is very rare that I ever have pastry cream left over, I just love it and can never stop myself from eating all of it.
October 21st, 2010 at 4:21 pm
These eclairs are oh so tempting! Would love one or two with my afternoon espresso!
October 21st, 2010 at 4:55 pm
These are so impressive! Awesome job.
October 21st, 2010 at 6:03 pm
I am SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO hungry and envious that I don’t have any.
October 21st, 2010 at 8:31 pm
You are such an amazing baker, so beautiful and the photos make my mouth water!
October 21st, 2010 at 11:49 pm
Oh I simply love these!!! they r to die for!!!
October 22nd, 2010 at 8:26 am
I say ditto to all these comments – you made such lovely eclairs and the photos are amazing!
October 22nd, 2010 at 9:28 am
These look amazing! Look at that shiny glaze, beautiful!
Tks for mentioning my blog, I feel very honored!
xx
October 22nd, 2010 at 9:52 am
I love your site Patricia, trying your eclairs on the weekend, the batch I made went so quick!
October 22nd, 2010 at 12:23 pm
oh I can almost smell them
October 22nd, 2010 at 9:17 pm
Wow. I think I just found my Sunday baking project for this week. Hubby will love these! These look amazing! Great job!
October 22nd, 2010 at 9:51 pm
Thank you Sarah
October 23rd, 2010 at 5:56 am
Your eclairs look marvelous!!!
October 23rd, 2010 at 9:13 pm
Mmmmm you made my absolute favorite breakfast!
October 24th, 2010 at 9:43 am
Cannot wait to try these in my own kitchen! They look decadently delicious!
October 25th, 2010 at 9:42 am
These look gorgeous. i love the smooth shiny sheen of the chocolate! yumm
October 25th, 2010 at 11:05 pm
Eclairs are my single most favorite thing to eat, and you have laid it out so well. I think I can do this, but I’m afraid I would eat them all. I need to wait for a time I can give myself full permission to indulge in this lovely treat.
October 27th, 2010 at 3:52 pm
To die for!
October 29th, 2010 at 4:02 pm
That looks great. They look so elegant.
October 30th, 2010 at 11:39 am
These are so impressive. They look wonderful!
November 1st, 2010 at 12:30 pm
I made these yesterday and I’m pretty sure it was a huge fail on my part. My choux pastry did not turn out nearly as big, wide or perfectly shaped as yours. and I followed all directions for the pastry cream and mine didnt get fluffy at all. =\ I even re-read it just now and i still cant see what I did wrong, any tips?
November 1st, 2010 at 2:03 pm
Tessa did you happen to brush the tops with egg wash? I left it off the recipe because I read tips (can’t remember where) that if it drips down it can cause the choux pastry not to rise. I didn’t want to take any chances so I did brush with egg wash, some people do. Let me know if you didn’t and maybe we can talk via email and figure out what happened.
November 1st, 2010 at 2:05 pm
p.s. Tessa it’s also important to make sure the oven is preheated to the 425 degrees.
November 1st, 2010 at 2:35 pm
No I didn’t brush them with egg wash, and my oven was preheated to 425. I would love to talk to you via e-mail because I would love to make these correctly. And figuring out what I did wrong will help in my future baking escapades.
November 2nd, 2010 at 6:32 am
Hi Tessa it was great chatting over email. Please let me know how it goes the next time!
November 2nd, 2010 at 6:42 am
I love chocolate eclairs… these looks really stunning! I can’t wait to try this recipe.
November 2nd, 2010 at 5:19 pm
OMG you can never imagine how much I love this dessert yummyyyyyy, I cannot leave it when I or my mom make I just finish it right away
Thanks for the perfect dessert
January 15th, 2011 at 11:48 pm
Those look amazing! We’d love for you to post this recipe at dishfolio.com!
January 16th, 2011 at 9:47 am
Thank you Lacey, submitted this morning, hope I did it right.
January 17th, 2011 at 4:15 pm
I found these on dishfolio. They look great. You make me want donuts so bad. I will have to give them a try. I have always been intimidated by trying homemade donuts for some reason.
January 17th, 2011 at 6:01 pm
I was too Dustin but these are easy and so good.
January 21st, 2011 at 1:45 pm
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February 13th, 2011 at 8:02 pm
These look so yummy. I made mine into little cream puffs using a small disher instead of a pastry bag to put them on the pan. And now I’m motivated to make a Boston Cream Pie instead of a second batch to use up my pastry cream.
May 31st, 2011 at 4:29 am
very very very nice
June 30th, 2011 at 3:33 pm
[...] but the possibilities are endless if you decide to make it chez vous. I found a blog that has a great guide to making éclairs, and the pâte à choux recipe listed is by my favorite David [...]
December 23rd, 2011 at 1:17 pm
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January 13th, 2012 at 8:04 am
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March 4th, 2012 at 4:05 am
[...] why am I making Zeppole Fritte so early? I couldn’t resist! I had a huge craving for Chocolate Éclairs and before I knew it one batch of éclairs turned into one batch of profiteroles and one batch of [...]
July 18th, 2012 at 4:52 pm
[...] If you’re anything like me and enjoy pastry cream as much as I do you may be interested in my Boston Cream Donuts, Cannoncini alla Crema Pasticcera or Chocolate Éclairs with Vanilla Bean Crème Pâtissière. [...]
March 25th, 2013 at 1:12 am
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