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Irresistible Eclairs Recipe Easy Homemade Chocolate Ganache Delight

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Crispy yet tender choux pastry shells filled with luscious cream and topped with a glossy, rich chocolate ganache. A classic French treat made easy at home, perfect for celebrations or cozy weekends.

Ingredients

Scale
  • 1 cup (240 ml) water or whole milk
  • 1/2 cup (115 g) unsalted butter, cut into pieces
  • 1/4 teaspoon salt
  • 1 tablespoon sugar (optional)
  • 1 cup (125 g) all-purpose flour, sifted
  • 4 large eggs, room temperature
  • 1 1/2 cups (360 ml) heavy cream, chilled
  • 1/4 cup (30 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
  • 1/2 cup (120 ml) heavy cream
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or silicone mat.
  2. In a medium saucepan, combine water or milk, butter, salt, and sugar. Heat over medium until butter melts and mixture boils.
  3. Remove from heat and add sifted flour all at once. Stir vigorously until mixture forms a smooth ball and pulls away from pan sides (1-2 minutes).
  4. Return pan to low heat and cook dough for another 1-2 minutes, stirring constantly to dry out dough slightly.
  5. Transfer dough to mixing bowl and let cool for 5 minutes.
  6. Add eggs one at a time, beating well after each addition until dough is shiny and pipeable (about 5 minutes).
  7. Transfer dough to piping bag fitted with large round tip. Pipe 4-inch long strips onto prepared baking sheet, spacing 2 inches apart.
  8. Bake at 425°F (220°C) for 10 minutes, then reduce oven to 375°F (190°C) without opening door. Bake 20-25 minutes until puffed and golden brown.
  9. Cool eclairs on wire rack. Poke a hole on the side for filling.
  10. Whip chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form. Chill until ready to fill.
  11. Fill piping bag with whipped cream and pipe into each eclair through the hole gently.
  12. Heat heavy cream in small saucepan until simmering. Pour over chopped chocolate and let sit 2 minutes.
  13. Stir gently until smooth and glossy. Stir in butter for shine. Let ganache cool until pourable but not runny.
  14. Dip tops of filled eclairs into ganache. Let excess drip off and place on wire rack to set. Chill at least 30 minutes before serving.

Notes

Use room temperature eggs for best dough rise. Stir dough constantly on stovetop to dry it out and avoid sogginess. Do not open oven door during baking to prevent collapse. Chop chocolate finely for smooth ganache. If ganache thickens too much, warm gently over double boiler. For dairy-free version, substitute coconut cream and dairy-free chocolate. Freeze unfilled shells for up to 2 months.

Nutrition

Keywords: eclairs, choux pastry, chocolate ganache, homemade dessert, French pastry, cream-filled, easy eclairs

Find it online: https://blairrecipes.com/irresistible-eclairs-recipe-easy-homemade-chocolate-ganache-delight/