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Éclair au Chocolat

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Éclair au Chocolat

Éclair au Chocolat is a beloved staple in Parisian homes, where its irresistible aroma wafts through kitchens, inviting everyone to gather around the table. An everyday indulgence, this treat is cherished for its simplicity and the comforting tradition it represents in the daily life of the city. This version stays true to its roots, emphasizing straightforward, generous flavors that a family cook would lovingly prepare.

The ideal éclair offers a delicate balance of textures: a crisp, golden exterior giving way to a soft, chocolate-filled heart. Each bite is a harmonious blend of buttery pastry and rich, dark chocolate, creating a moment of pure delight. Served as a casual dessert or an afternoon pick-me-up, it embodies the sweet essence of Parisian life.

Ingredients

  • 500 gcroissant dough or puff pastry
  • 8dark chocolate batons
  • 1egg — for egg wash

Method

  1. Preheat your oven to 200°C (390°F). Roll out 500 g of croissant dough or puff pastry on a lightly floured surface to about 3 mm thick. Ensure the dough is cold but pliable, as this helps achieve a flaky texture when baked.
  2. Cut the rolled dough into rectangles approximately 10 cm by 5 cm. Place a dark chocolate baton along the short edge of each rectangle. Roll the dough tightly around the chocolate, ensuring the seam is on the bottom to prevent it from unraveling during baking.
  3. Beat 1 egg in a small bowl until smooth. Using a pastry brush, lightly coat the tops of the rolled dough with the beaten egg. This will give the éclairs a glossy, golden finish.
  4. Place the prepared éclairs on a baking sheet lined with parchment paper, leaving space between each to allow for expansion. Bake in the preheated oven for 15-20 minutes, or until the éclairs are puffed and golden brown. They should feel firm to the touch and have a deep, even color.
  5. Remove the éclairs from the oven and allow them to cool on a wire rack. This cooling step is crucial as it helps the pastry set, preventing it from becoming soggy.
  6. Once cooled, slice each éclair with a sharp knife for neat portions. Ensure the knife is clean to maintain the éclairs' presentation.
  7. Serve the éclairs at room temperature to highlight the contrast between the flaky pastry and the rich chocolate filling. Enjoy them as a delightful finish to a meal or a special treat with coffee.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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