Milk Chocolate Eclairs
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
These milk chocolate eclairs are my go to dessert when I want to impress without spending hours in the kitchen. With just 45 minutes total from start to finish, they're surprisingly simple to make at home. The best part is that milk chocolate contains antioxidants that make indulging feel a little less guilty. I love how the crispy choux pastry contrasts with that silky chocolate filling, and honestly, homemade versions taste so much better than anything from a bakery. Once you master this recipe, you'll find yourself making them constantly for dinner parties and special occasions.
Ella x
Ingredients
- 250 gall-purpose flour
- 100 gbutter
- 200 ggranulated sugar
- 2 egglarge eggs
- 100 mlunsweetened milk
- 5 gsalt
- 200 gunsalted milk chocolate
- 50 gconfectioner's sugar
- 50 mlheavy cream
- 50 gunsalted butter, melted
- 1 gflaky sea salt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2
In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.
- 3
In a small bowl, whisk together the flour and egg. Temper the egg mixture into the milk mixture, whisking constantly.
- 4
Bring the mixture to a simmer and cook for 2-3 minutes, or until the pastry thickens.
- 5
Strain the mixture into a clean bowl and let cool slightly.
- 6
Transfer the mixture to a piping bag fitted with a large round tip.
- 7
Pipe the mixture into long, thin strips, about 2 cm wide.
- 8
Tap the baking sheet gently to remove any air bubbles.
- 9
Bake the eclairs for 15-20 minutes, or until golden brown.
- 10
Allow the eclairs to cool completely on a wire rack.
- 11
Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
- 12
Dip the cooled eclairs in the melted chocolate, then tap off any excess.
- 13
Sprinkle the confectioner's sugar and flaky sea salt over the chocolate eclairs.
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