Classic French Chocolate Eclairs with Dark Ganache Glaze Step-by-step instructions

Before you start

Before starting, measure all ingredients and bring the eggs and milk to room temperature. Prepare two baking sheets with perforated mats or parchment paper.

Have a piping bag fitted with a large round tip ready for the choux, and another with a small round tip for filling. Make the pastry cream first and chill it thoroughly while the shells bake and cool.

Instructions

Bake the Choux Shells

1. 1Make the Choux Pastry
   Preheat the oven to 375°F (190°C). In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat, then remove from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Return to low heat and cook for 1-2 minutes, stirring constantly, to dry the dough slightly. Transfer the dough to a mixing bowl and let cool for 5 minutes.
   Look for The dough is smooth, glossy, and holds a V-shaped peak when lifted with a spatula.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Ensure the eggs are at room temperature to prevent the dough from seizing.
2. 2Pipe the Eclair Shells
   Transfer the choux pastry to a piping bag fitted with a large round tip (about 1/2-inch). Pipe logs about 4 inches long and 1 inch wide onto baking sheets lined with perforated mats or parchment paper, leaving 2 inches between each. Smooth the tops with a damp finger to flatten any peaks. Bake for 30 minutes, until the shells are puffed, golden brown, and feel hollow when tapped. Do not open the oven during the first 20 minutes. Transfer to a wire rack and let cool completely.
   Look for Shells are deep golden, crisp, and sound hollow when tapped on the bottom.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use a gentle sawing motion to pipe even logs; keep the tip close to the mat.

The choux pastry should be smooth, glossy, and hold a V-shaped peak when lifted. After piping, the shells bake into puffed, golden logs that feel light and hollow.

The kitchen smells of toasted butter and pastry. Before moving on, ensure the shells are completely cool; any warmth will melt the cream.

Make the Fillings

3. 3Make the Pastry Cream
   In a medium saucepan, heat the milk over medium heat until steaming but not boiling. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale and thick. Gradually whisk the hot milk into the yolk mixture, then return everything to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat. Add the chopped dark chocolate and stir until melted and smooth.
   Look for The cream is thick enough to coat the back of a spoon and holds a ribbon when lifted.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Stir constantly to prevent scorching; the cream will thicken suddenly.
4. 4Make the Ganache Glaze
   Place the chopped chocolate for the glaze in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 1 minute, then stir gently until smooth and glossy. Let the ganache cool until it is warm but not hot, about 10 minutes, so it coats the back of a spoon.
   Look for Ganache is smooth, glossy, and thick enough to coat a spoon but still pourable.
   Tip Do not over-stir the ganache; stir gently to avoid incorporating air bubbles.

The pastry cream thickens into a glossy, pudding-like texture and the chocolate melts into a silky, deep brown cream. The ganache is smooth, shiny, and coats a spoon. Both should be cool—the pastry cream fully chilled, the ganache warm but not hot. The contrast of cold cream and warm glaze is key.

Fill and Glaze

5. 5Fill the Eclair Shells
   Fit a piping bag with a small round tip. Fill the bag with the cold chocolate pastry cream. Use a skewer or the tip to poke a small hole in one end of each eclair shell, then insert the piping tip and gently fill each shell until it feels heavy and the cream starts to push back. Alternatively, slice the shells horizontally and pipe the cream in a line, then close. Wipe any excess cream from the outside.
   Look for Each eclair feels heavy and the cream is evenly distributed with no air pockets.
   Tip Fill just until the shell feels full; overfilling can crack the pastry.
6. 6Dip in Ganache and Serve
   Holding each filled eclair by the ends, dip the top into the warm ganache, letting the excess drip off. Place on a wire rack to set for a few minutes. Serve immediately, or refrigerate for up to 4 hours before serving to allow the glaze to set completely.
   Look for The glaze is smooth and glossy, with a clean line where it meets the pastry.
   Tip For a clean finish, dip quickly and lift straight up; let excess drip for a few seconds.

The filled eclairs feel heavy and evenly filled, with no air pockets. The ganache drips down the sides in a smooth, glossy curtain. The finished eclairs have a clean line where the glaze meets the pastry. They are ready to serve or chill briefly to set the glaze.

Common mistakes

Opening the oven during baking causes the shells to collapse; keep the door closed for at least 20 minutes. Underbaking leaves the shells soft and soggy—bake until deeply golden and dry.

Overmixing the ganache can incorporate air bubbles, so stir gently. Filling the shells too full can cause them to crack; stop when the cream pushes back.

How to tell it’s done

The choux shells are done when they are deep golden brown, feel light and hollow when lifted, and sound hollow when tapped on the bottom.

The pastry cream is done when it has thickened to a pudding-like consistency and coats the back of a spoon. The ganache is ready when it is smooth, glossy, and thick enough to coat a spoon but still pourable.

• Egg dishes: 160°F (71°C) in the thickest part