Chocolate Eclair Recipe

Prepare the Eclair Shell (Pâte à Choux)

Preheat your oven to 375°F (190°C). In a saucepan, combine water, butter, and a pinch of salt, bringing it to a boil. Add the flour all at once, reducing the heat to low. Stir vigorously until the mixture forms a ball. Remove from the heat and let cool for a few minutes. Beat in the eggs, one at a time, until the dough is smooth and shiny. Pipe the dough onto a baking sheet lined with parchment paper into 4-inch logs. Bake for about 25 minutes or until golden brown. Let cool on a wire rack.

Make the Pastry Cream Filling

In a medium saucepan, heat the milk just to a simmer over medium heat. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until light and fluffy. Gradually whisk in one third of the hot milk to temper the yolks. Return the mixture to the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from the heat and stir in the vanilla extract. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator until cold.

Prepare the Chocolate Glaze

Combine the dark chocolate, butter, and heavy cream in a double boiler over simmering water. Stir until smooth and fully melted. Remove from the heat and let cool slightly.

Assemble the Eclair

Cut the cooled eclair shells in half horizontally. Pipe or spoon the chilled pastry cream into the bottom half of each shell. For chocolate eclairs, dip the top half of the shell into the chocolate glaze, allowing excess to drip off. For cream puffs, fill with whipped cream spiced up with a sprinkle of sugar, and then top with the chocolate glaze. Place the glazed top back onto the filled bottom and refrigerate for a few minutes to set the chocolate.

Garnish

Before serving, top each eclair or cream puff with a maraschino cherry, adding a festive and elegant touch to this classic dessert.