Eclairs with chocolate glaze

12 servings

60 minutes

Chocolate-glazed eclairs are an exquisite dessert of French origin that has captured the hearts of gourmets worldwide. The airy choux pastry, light and delicate, is filled with silky vanilla cream and then topped with a glossy chocolate glaze, adding depth of flavor. This combination of softness, sweetness, and richness makes eclairs the perfect treat for celebrations and cozy evenings. They can be served as a standalone delight or paired with a cup of aromatic coffee. With their crispy shell and velvety cream inside, each bite melts in your mouth, leaving a sense of complete harmony. This dessert embodies elegance and culinary mastery with a centuries-old history, from royal feasts to cozy patisseries.

Energy value per serving

• Calories: 358.8
• Proteins: 8g
• Fats: 20.5g
• Carbohydrates: 35.5g

Ingredients

• Wheat flour: 200 g
• Butter: 100 g
• Water: 200 ml
• Chicken egg: 6 pc
• Sugar: 160 g
• Salt: pinch
• Milk: 500 ml
• Vanilla pod: 0.5 pc
• Milk chocolate: 150 g
• Cream 25%: 200 ml

Cooking steps

1. Let's start with the cream. Pour 500 ml of milk into a pot. Cut the vanilla pod in half and scrape the seeds from the other half.

   Required ingredients:

   • Milk: 500 ml
   • Vanilla pod: 0.5 piece

2. We add vanilla seeds to the milk, cleaned from the seeds of half a pod.

   Required ingredients:

   • Vanilla pod: 0.5 piece

3. We put the milk on low heat. Now we will bring it to a boil and let it cool a bit.

   Required ingredients:

   • Milk: 500 ml

4. Meanwhile, we beat the eggs with sugar and add flour to it.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Sugar: 160 g
   • Wheat flour: 200 g

5. Then we start pouring in some slightly cooled milk. We returned our egg-milk mixture to the heat, and now it is very important not to stop stirring the cream, otherwise it may burn.

   Required ingredients:

   • Milk: 500 ml

6. We transfer the ready cream to a separate bowl to cool it faster. Then we cover it with plastic wrap to prevent a film from forming on the cream.

7. If necessary, we can strain the cream through a sieve if it turned out lumpy during preparation.

8. While the cream cools down, let's work on the dough. For this, we will mix water, butter, a pinch of salt, and a little sugar in a small saucepan.

   Required ingredients:

   • Water: 200 ml
   • Butter: 100 g
   • Salt:  pinch
   • Sugar: 160 g

9. To prevent the dough from collapsing, we add sugar.

   Required ingredients:

   • Sugar: 160 g

10. We put this mixture on the fire, wait for it to boil, and gradually start adding flour while stirring vigorously. At first, it may seem that nothing will come of this mass, but after a while we get silky and smooth dough.

    Required ingredients:

    • Wheat flour: 200 g

11. Now we remove the dough from the heat to cool it down faster, transferring it to the mixing bowl. We let it cool for about 10-15 minutes and then carefully start adding the eggs.

    Required ingredients:

    • Chicken egg: 6 pieces

12. First, mix the eggs in a bowl. The dough should not be liquid!

13. Transfer the prepared dough into a pastry bag and pipe it onto a baking sheet lined with parchment paper, leaving space between the éclairs, as they will double in size during baking. The length of an average classic éclair is 14 cm.

14. Bake at 180°C for about 30-40 minutes without opening the oven.

15. Let's make the glaze. Put the cream on the heat and bring it to a boil.

    Required ingredients:

    • Cream 25%: 200 ml

16. We chop the chocolate finely.

    Required ingredients:

    • Milk chocolate: 150 g

17. Pour hot cream into the chocolate, let it sit for 2-3 minutes, and then stir until smooth.

    Required ingredients:

    • Cream 25%: 200 ml
    • Milk chocolate: 150 g

18. We make small holes on both sides of our blanks and fill the éclairs.

19. We cover with glaze.

20. Bake at 180°C for about 30-40 minutes.