Homemade eclairs with chocolate drizzle

Eclairs, with their light, airy choux pastry, creamy filling, and rich chocolate drizzle, are a classic French dessert that has captivated dessert lovers around the world.

While they may seem intimidating to make at home, with the right ingredients and a bit of patience, you can create these delightful pastries in your own kitchen.

Ingredients

For the Choux pastry:

• 120ml Water
• 60ml Whole milk
• 50g Unsalted butter
• 1 tbsp Caster sugar
• 1/4 tsp Salt
• 75g Plain flour
• 3 Medium eggs (beaten)

For the pastry cream filling:

• 500ml Whole milk
• 1 Vanilla pod (or 1 tsp Vanilla Extract)
• 100g Caster sugar
• 4 Egg yolks
• 30g Cornflour
• 30g Plain flour
• 25g Unsalted butter

For the chocolate drizzle:

• 150g Dark chocolate (70% cocoa, finely chopped)
• 100ml Double cream

Method

Step 1: Make the choux pastry

1. Preheat your oven to 200°C (180°C fan) or Gas Mark 6. Line a baking tray with parchment paper.
2. In a medium saucepan, combine the water, milk, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture comes to a boil.
3. Remove the saucepan from the heat and quickly add the flour, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. Allow the dough to cool slightly for about 5 minutes. This prevents the eggs from cooking when they are added.
5. Gradually add the beaten eggs to the dough, a little at a time, stirring vigorously until the mixture is smooth and glossy. The dough should be thick but pipeable.
6. Transfer the dough to a piping bag fitted with a large round tip. Pipe 10-12cm long strips onto the prepared baking tray, spacing them well apart.
7. Bake in the preheated oven for 20-25 minutes or until the eclairs are puffed up and golden brown. Do not open the oven door during baking as this can cause the eclairs to deflate.
8. Once baked, transfer the eclairs to a wire rack to cool completely.

Step 2: Prepare the pastry cream

1. In a medium saucepan, heat the milk and vanilla pod (or vanilla extract) over medium heat until it just comes to a boil. Remove from heat and let it infuse for 10 minutes.
2. In a separate bowl, whisk together the egg yolks and sugar until pale and thick. Add the cornflour and plain flour, mixing until smooth.
3. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
4. Remove from heat and stir in the butter until melted and fully incorporated.
5. Transfer the pastry cream to a bowl, cover with cling film (pressing it directly onto the surface to prevent a skin from forming), and chill in the refrigerator until cold.

Step 3: Fill the eclairs

1. Once the eclairs are completely cool, use a small knife to make a small hole in one end of each eclair.
2. Transfer the chilled pastry cream to a piping bag fitted with a small round tip.
3. Pipe the pastry cream into the eclairs through the small hole, filling each one generously until the cream begins to push back.

Step 4: Make the chocolate drizzle

1. In a small saucepan, heat the double cream over medium heat until it just begins to simmer.
2. Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a few minutes to melt.
3. Stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.

Step 5: Finish the eclairs

1. Using a spoon or a piping bag, drizzle the chocolate ganache over the filled eclairs. You can also dip the tops of the eclairs in the ganache for a more generous coating.
2. Allow the chocolate to set slightly before serving, or place the eclairs in the refrigerator for a few minutes to speed up the process.

Tips for perfect eclairs

1. Ensure your eggs are at room temperature before adding them to the dough for a smoother mixture.
2. Pipe the eclairs as evenly as possible to ensure they bake uniformly.
3. Do not open the oven door during the initial baking period to prevent the eclairs from deflating.
4. Whisk the pastry cream thoroughly to prevent lumps and ensure a smooth filling.
5. For an extra glossy finish, add a small amount of butter (about 1 tablespoon) to the chocolate ganache.