Chocolate eclairs

Chocolate eclairs - a classic delicacy that brings back childhood memories and continues to delight our senses with every bite. These pastries with a crispy shell and creamy chocolate filling are perfect for any occasion, from birthdays to a simple weekend afternoon. In this recipe, I will guide you step by step in making delicious eclairs, sharing along the way some personal stories, tricks, and useful tips to achieve a perfect result.

Preparation time: 45 minutes
Baking time: 25 minutes
Total: 1 hour and 10 minutes
Number of servings: 12 eclairs

Ingredients

For the eclair shells:
- 200 g of flour
- 6 large eggs
- 250 ml of water
- 80 ml of oil
- A pinch of salt
- A pinch of sugar

For the chocolate cream:
- 4 egg yolks
- 5 tablespoons of sugar
- 5 tablespoons of cornstarch
- 450 ml of milk
- 50 g of dark chocolate
- 2 tablespoons of cocoa

For the glaze:
- 100 g of dark chocolate
- 2 tablespoons of liquid cream

A brief history of eclairs

Eclairs have a long history, being a dessert that combines tradition with innovation. It is believed that these pastries were perfected in the 19th century and quickly became a symbol of fine pastry. Their airy shell, known as "pâte à choux", is a versatile base for various fillings, and the combination with chocolate makes eclairs a beloved dessert for many.

Preparing the eclair shells

1. Boiling the ingredients: In a pot, bring the water, oil, salt, and sugar to a boil. Wait until the mixture reaches a boiling point.

2. Adding the flour: When the water starts to boil, add the flour in a rain. Stir vigorously with a spatula or wooden spoon to avoid lumps. Continue stirring until the dough pulls away from the sides of the pot and forms a compact ball.

3. Cooling the dough: Turn off the heat and let the mixture cool for about 10-15 minutes. It is important not to add the eggs to the dough while it is too hot, otherwise they will cook.

4. Incorporating the eggs: Once the dough has cooled, add the eggs one by one, mixing well after each addition. You will notice how the dough becomes increasingly elastic and shiny. It is essential to be patient and ensure that each egg is fully incorporated before adding the next.

5. Shaping the eclairs: Using a piping bag or a bag with a cut corner, shape sticks or balls on a baking sheet lined with parchment paper. Leave space between them, as they will rise during baking.

6. Baking: Preheat the oven to 200°C. Place the tray in the oven and bake for 15 minutes at high heat to allow air pockets to form. After that, reduce the temperature to 160°C and continue baking for another 10 minutes, until the eclairs are golden and crispy. Do not open the oven during baking, as they risk collapsing.

7. Cooling: Remove the eclairs from the oven and let them cool on a rack.

Preparing the chocolate cream

1. Heating the milk: In a pot, combine the milk with the chopped chocolate and cocoa. Place it over low heat and stir until the chocolate is completely melted.

2. Mixing the egg yolks: In a separate bowl, beat the egg yolks with the sugar until creamy and pale. Add the cornstarch and mix until homogeneous.

3. Combining the ingredients: When the chocolate has melted in the milk, pour the mixture over the egg mixture, stirring continuously to avoid coagulation.

4. Thickening the cream: Put everything back on low heat and stir constantly until the cream thickens, having the consistency of a pudding. When ready, let it cool to room temperature.

Preparing the glaze

1. Melting the chocolate: In a small pot, combine the chocolate and liquid cream. Melt them over low heat, stirring constantly until you obtain a smooth and shiny glaze.

Assembling the eclairs

1. Preparing the eclairs: Once the eclairs have cooled, cut off the top of each eclair with a knife.

2. Filling: Using a piping bag or a spoon, fill each eclair with the chocolate cream, ensuring they are well filled.

3. Glazing: Place the top back on and glaze each eclair with the melted chocolate. You can use a spatula or simply dip them in the glaze.

4. Serving: Let the eclairs cool completely before serving. They are delicious served with a cup of coffee or a fragrant tea.

Useful tips

- Buy quality ingredients: Use good quality chocolate for the cream and glaze, as the flavor will reflect in the final product.
- Storing the eclairs: Eclairs are best consumed on the same day they are made, but if you want to keep them, you can store them in an airtight container in the fridge. Gently reheat the eclairs in the oven before serving to restore the crispy texture.
- Variations: Experiment with different fillings! You can add vanilla, coffee, or even liqueur flavor to the chocolate cream for a personalized touch.

Frequently asked questions

1. Why do my eclairs collapse?
- The most common reason for eclairs collapsing is opening the oven door during baking. Make sure to follow the baking times and do not open the oven too early.

2. Can I use other types of chocolate?
- Yes, you can use white chocolate, milk chocolate, or fruit-flavored chocolate, but adjust the amount of sugar in the cream according to the sweetness of the chosen chocolate.

3. How can I tell when the cream is ready?
- The cream is ready when it thickens and coats the back of a spoon. Another trick is to make a "trace" on the bottom of the pot with the spatula - if it holds a line, the cream is ready.

Chocolate eclairs are a perfect choice to impress family and friends or simply to indulge yourself. Feel free to personalize them with various fillings and flavors, turning every culinary experience into a delicious adventure! Enjoy!