Homemade Chocolate Eclairs Recipe – Էկլեր

Homemade Chocolate Eclairs

Classic French pastry Homemade Chocolate eclairs with my slight variation for the filling. I normally make these with vanilla custard cream filling, but somehow light whip cream + raspberry + chocolate ganache combo turned out to be such great addition to the pastry taste , therefore decided to share.You you give this a try .Happy baking!

Ingredients for Chocolate Eclairs

For the choux pastry

½ cup milk, I use 2% fat milk

½ cup water

½ cup /113 grams unsalted butter

1 tbs sugar

¼ tsp salt

1 cup all purpose flour

4-5 large eggs, at room temperature

For the chocolate ganache




1 cup semisweet chocolate chips or drops

½ cup heavy cream

1 tbs unsalted butter, at room temperature

1 tbs rum or liquor, optional

For whip cream filling

1 ⅓ cups heavy whipping cream

1 tsp vanilla extract

1 tbs confectioners sugar

You will also need ½ cup raspberry jam ,optional

1tbs white chocolate chips for decorating , optional

Directions for Chocolate Eclairs

Making the choux pastry

In a saucepan combine : water, milk, butter, salt and sugar

Cook over medium to high heat until it boils

Remove from the heat and add all the flour at once , mix well and place back over the medium heat, cook 1-2 minutes until it forms a smooth ball

Remove from the heat and place into a mixing bowl, allow to cool down 3-4 minutes

Beat all 4 eggs , save the other one , you’ll add it only if the final mixture is too thick

Start beating the dough on medium speed , slowly add the beaten eggs a little at a time

The dough will come apart and get smooth again after mixing for a few minutes

Final consistency should be smooth,and come off the spatula easy forming a ribbon

Add the final egg only if needed




At this point you can start preheating the oven to 400°F / 200°C degrees

Use a pastry bag with 1” cutout and pipe the dough onto a lined baking sheet

Make the eclair size to your preference ( usually it’s 5”-6” long, or smaller)

Bake 15 minutes at 400° F , then reduce the temperature to 325°F / 175° C and bake another 15-20 minutes

Don’t remove the baked pastry from the oven immediately ,open the oven door and allow to cool down 45-60 minutes

Remove from the oven and set on a cooling rack to cool down completely

Making the chocolate ganache

Bring the cream to a simmer, do not boil

Pour over the chocolate chips, allow to sit 1-2 minutes and mix until smooth consistency

Add the butter and rum, mix well and set aside

Making the whipping cream

Place your mixing bowl and whisk attachment in the fridge about 15-20 minutes

Place the heavy whipping cream, powdered sugar and vanilla extract in cold mixing bowl

Whip until stiff peak  forms, do not over whip

Place in a large piping bag with round or star tip

Set aside

Place the raspberry jam in a piping bag as well

Assembling the eclairs

Cut the top lengthwise set aside

Place a tablespoon of ganache on the bottom layer

Pipe some of the raspberry jam

Generously pipe the whip cream

Place the top layer into the ganache ,allow the excess to drip off and place over the frosted layer

Drizzle with melted white chocolate if desired, optional

Refrigerate for 45-60 minutes before serving

Eclairs can be stored in the fridge up to 2 days

Enjoy!

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