BEST HOMEMADE CHOCOLATE ECLAIRS

These are the best homemade Chocolate Eclairs you will ever have. It's an original French recipe! Light and airy Pâte à Choux filled with super creamy chocolate cream filling and topped with delicious chocolate ganache.
BEST HOMEMADE CHOCOLATE ECLAIRS

Ingredients
pastry chocolate cream filling

  1. 4 large egg yolks
  2. 3/8 cup granulated white sugar (75g)
  3. 3 tbsp cornstarch (24g)
  4. 2 cups milk (480ml)
  5. 1+1/8 cups milk chocolate, melted (7oz / 200g)
  6. pinch of salt
  7. 2+1/2 tbsp butter, cubed (35g)

Pâte à Choux (choux pastry)

  1. 1 cup water (240ml)
  2. 1/2 cup unsalted butter (113g)
  3. 1 tsp sugar
  4. 1/2 tsp salt
  5. 1 cup all-purpose flour (120g)
  6. 4 large eggs

egg wash

  1. 1 large egg
  2. 2 tbsp water

chocolate ganache

  1. 3/4 cup semi-sweet chocolate, finely chopped (4.6oz / 130g)
  2. 3/8 cup heavy whipping cream (90ml)
  3. OPTIONAL: 1/2 tbsp corn syrup (for extra gloss)

Instructions

  • Make the chocolate filling: In a bowl whisk egg yolks, sugar, and cornstarch to combine. In a heavy-bottomed saucepan bring milk over medium-high heat to a simmer. Cook for 2 minutes, stirring constantly. Stir about 1/2 cup of hot milk into the egg yolks to slowly warm it. Then pour warmed egg mixture slowly into the saucepan, whisking constantly. Cook until filling is thick, for about 1-2 minutes. Whisk continuously. 
  • Remove from heat and stir in chocolate and salt until smooth and fully combined for about 1-2 minutes. Pour through a mesh strainer into a bowl and let cool for about 5-10 minutes. Stir occasionally. Add butter and stir to combine. Cover with plastic wrap to prevent forming a skin. Refrigerate at least 1-2 hours or overnight.
  • Preheat oven to 375°F / 190°C. Line 2 baking sheets with parchment paper. Set aside.
  • Make the Pâte à Choux: In a heavy-bottomed saucepan bring water, butter, sugar, and salt to a boil. With a wooden spoon stir in flour and cook for about 2-3 minutes until it starts to form a film on the bottom of the pan. Transfer to a large mixing bowl and let cool about 2 minutes.
  • Stir in one egg at the time. After every egg, the dough will separate. Keep stirring until the dough comes together again. In the end, the dough will be sticky and firm enough to hold a stiff peak.
  • Make the egg wash: In a small cup stir egg and water to combine. Set aside.