Best Chocolate Eclair Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: milk chocolate

Cocoa powder is lower in calories and can mimic chocolate flavor with added fat.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and can reduce saturated fat.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness and moisture.

In a saucepan, combine 113 grams of unsalted butter, 240 milliliters of water, 0.5 teaspoons of salt, and 1.5 to 2 teaspoons of sugar over high heat and bring to a rolling boil.

Remove from heat and quickly add 120 grams of flour, stirring vigorously with a wooden spoon until fully incorporated.

Return the saucepan to heat and stir for an additional 30 seconds until the dough forms a ball.

Transfer the dough to a stand mixer and mix on medium speed, adding one egg at a time, mixing well after each addition until the dough is silky and clings to the paddle attachment.

Transfer the dough to a piping bag fitted with a large star tip.

Pipe the dough onto a baking sheet lined with parchment paper, spacing them a few inches apart, and use a dollop of dough to hold the corners of the parchment in place.

Prepare an egg wash by mixing 1 tablespoon of milk with 1 egg, then brush it over the piped dough to give it a glossy finish.

Bake the eclairs in a preheated oven at 425°F for 15 minutes, then reduce the temperature to 375°F and bake for an additional 20-25 minutes until golden brown, turning them halfway through for even baking.

To make the pastry cream, heat 2 cups of whole milk with a split vanilla bean to just below boiling, then remove from heat and let infuse.

In a bowl, whisk together 6 egg yolks and 2/3 cup of sugar until lighter in color, then sift in 1/4 cup of cornstarch and whisk until combined.

Temper the egg yolk mixture by adding a small amount of the hot milk while whisking, then slowly add the rest of the milk while whisking continuously.

Strain the mixture back into the saucepan and cook over heat, whisking continuously until it thickens, then remove from heat and let cool.

Cover the pastry cream with plastic wrap to prevent a skin from forming and chill in the refrigerator for a few hours or overnight.

For the chocolate glaze, chop about 5 ounces of dark chocolate and place it in a bowl, then pour 1/2 cup of hot cream over the chocolate and let it sit until melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens