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Chocolate Lightning

These long, golden choux pastry shells filled with silky vanilla cream and topped with rich dark chocolate glaze offer a satisfyingly decadent dessert experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 eclairs
Course: Dessert, Snack
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Choux Pastry Shell
  • 250 ml water
  • 100 g unsalted butter, cut into cubes
  • 150 g all-purpose flour, sifted
  • 4 large eggs, room temperature
  • 1 pinch salt
For the Vanilla Pastry Cream Filling
  • 500 ml whole milk
  • 4 large egg yolks
  • 100 g granulated sugar
  • 40 g cornstarch
  • 1 teaspoon pure vanilla extract
For the Chocolate Glaze
  • 150 g dark chocolate (70% cocoa or higher), finely chopped
  • 100 ml heavy liquid cream

Method
 

Make the Choux Pastry Dough
  1. Combine the water, butter cubes, and salt in a medium saucepan over medium heat. Stir occasionally and bring it to a full rolling boil.
  2. Remove the pan from heat and add all the sifted flour at once. Stir vigorously until the dough comes together.
  3. Return the pan to medium heat and stir for another 1 to 2 minutes to dry out any excess moisture.
  4. Let the dough cool for 5 minutes before adding the eggs, one at a time, beating vigorously after each addition.
  5. Preheat your oven to 180 degrees Celsius. Pipe the dough onto a baking sheet and bake for 25-30 minutes, without opening the oven during the first 20 minutes.
  6. Poke a small hole in each shell immediately after baking to release steam.
Make the Vanilla Pastry Cream
  1. Heat the milk in a saucepan until it just begins to simmer.
  2. In a bowl, whisk together egg yolks, sugar, and cornstarch until pale. Temper with the warm milk.
  3. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly until thickened. Remove from heat, stir in vanilla, and refrigerate.
Make the Chocolate Glaze
  1. Heat the heavy cream until it just begins to simmer. Pour over the chopped chocolate and let it sit for 2 minutes.
  2. Stir until smooth and let cool slightly.
Fill and Glaze the Chocolate Lightning
  1. Fill each choux shell with cooled pastry cream.
  2. Dip the top of each filled shell into the chocolate ganache and let set.

Notes

Always fill and glaze on the same day you plan to serve. Store filled shells in the refrigerator for up to 24 hours.