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Classic Chocolate Ganache Eclair Dessert

Enjoy the universally loved French dessert right from your home kitchen. These chocolate eclairs are surprisingly easy to make. A choux pastry, filled with a creamy vanilla custard, and topped with a rich chocolate ganache, this recipe has everything you love in an eclair. Impress your guests with this dessert, that's not only delicious but also an eye-candy.

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Ingredients

number of servings
6

For the Choux Pastry:

  • 1 Cup water Added to
  • 12 Cup unsalted butter Added to
  • 1 teaspoon crystal sugar Added to
  • 14 teaspoon salt Added to
  • 1 Cup all-purpose flour Added to
  • 4 large eggs Added to

For the Filling:

  • 2 cups whole milk Added to
  • 12 Cup crystal sugar Added to
  • 2 egg yolks Added to
  • 14 Cup maize starch Added to
  • 1 teaspoon vanilla extract Added to

For the Chocolate Ganache:

  • 4 ounces dark chocolate Added to
  • 12 Cup heavy cream Added to
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Directions

70 min.
1. Step

Preheat your oven to 200°C.

2. Step

Combine the water, butter, sugar and salt in a large saucepan over medium heat.

3. Step

Bring to a boil and stir in the flour all at once.

4. Step

Stir vigorously over medium heat until the mixture forms a ball.

5. Step

Remove from heat and let rest two minutes.

6. Step

Add the eggs, one at a time, stirring to completely incorporate each egg before adding the next.

7. Step

With a pastry bag fitted with a large plain tip, pipe fat lengths of dough onto the lined baking sheet.

8. Step

Bake for 15 minutes, then reduce the heat to 170°C and bake for another 20 minutes.

9. Step

Let cool on a wire rack.

10. Step

In a medium saucepan, bring the milk to boil.

11. Step

In a separate bowl, whisk together the sugar, egg yolks, and cornstarch.

12. Step

Gradually add half of the boiling milk to the egg yolk mixture, whisking constantly.

13. Step

Pour the milk-yolk mixture back to the saucepan and cook over high heat, constantly whisking until the custard thickens.

14. Step

Remove from heat, and stir in the vanilla extract.

15. Step

Let cool completely, then refrigerate until ready to assemble.

16. Step

Heat the cream in a small saucepan.

17. Step

When the cream is beginning to boil at the edges, remove from heat and add the chopped chocolate.

18. Step

Let sit for one minute, then stir until you get a smooth sauce.

19. Step

Slice the eclairs in half, lengthwise.

20. Step

Fill the bottoms with vanilla filling, and then add the chocolate ganache on the top half.

21. Step

Refrigerate for an hour before serving.

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