Classic Éclairs

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This classic éclair recipe features light and airy choux pastry filled with rich vanilla pastry cream, and then topped with a decadent dark chocolate glaze. A delectable treat that is sure to satisfy your sweet tooth and impress your guests with its elegant presentation.

Choux

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Recipe Options

Ingredients

Servings: 24

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For The Éclairs

One recipe Choux Pastry (made with a combination of milk and water, and the optional sugar), transferred to a pastry bag fitted with a 1/2-inch French star tip (see note)

One recipe vanilla pastry cream , transferred to a pastry bag fitted with a 1/4-inch plain round tip

Nonstick cooking spray, for coating éclairs

For The Glaze

4 ounces dark chocolate, about 70%, chopped (3/4 cup; 115g)

2 ounces (4 tablespoons; 60g) unsalted butter, cut into 1/2-inch cubes

1/2 ounce (1 tablespoon; 15g) light corn syrup

1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Steps

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Nutrition Facts

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