Which chocolate to use?
For a balanced icing, choose a dark pastry chocolate with a cocoa content adapted to your taste.
A more intense chocolate will give a less sweet and full-bodied result, while a chocolate less rich in cocoa will give a milder flavor.
You can also use milk chocolate for a softer, indulgent version.
Conservation
Once garnished, the éclairs should be stored in the refrigerator.
To enjoy a choux pastry that is still pleasant and an optimal glaze, it is best to enjoy them within 24 hours of assembly.
You can make the custard and éclairs separately ahead of time, then do the filling and frosting closer to serving time.
FAQ – Chocolate Eclairs
Why do my éclairs fall back after baking?
Several factors can be involved: insufficiently dried dough, too much egg, insufficient cooking or opening the oven too early. The éclairs should be sufficiently browned and dry before they come out of the oven.
Can you prepare the éclairs the day before?
Yes, but ideally keep the choux pastry and cream separately and then garnish the éclairs on the day of serving. This allows you to preserve their texture as well as possible.
Can you substitute vanilla custard?
Yes. You can use diplomat cream, mousseline cream or chocolate pastry cream.
How do you get a shiny glaze?
Use good quality chocolate and avoid overheating the mixture. The frosting should be fluid enough to apply easily, but not excessively runny.
Can you freeze éclairs?
It’s best to freeze the unfilled choux pastry rather than the fully assembled éclairs. Cream and frosting may lose quality after thawing.
