Classic Eclair Recipe

Introduction

Classic éclairs are delicate French pastries filled with rich pastry cream and topped with a smooth chocolate glaze. This recipe guides you through making choux pastry, creamy filling, and glossy chocolate topping for an elegant treat.

Ingredients

• 1/2 cup water
• 1/2 cup whole milk
• 8 Tbsp unsalted butter
• 1 tsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 2 cups whole milk
• 1/2 vanilla bean, split lengthwise and scraped (or 2 tsp vanilla extract)
• 3/4 cup granulated sugar
• 1/4 cup corn starch
• 1 pinch salt
• 4 large egg yolks
• 4 Tbsp unsalted butter (room temperature)
• 4 oz semi-sweet chocolate chips
• 1/2 cup heavy whipping cream

Instructions

1. Step 1: In a medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar, and 1/4 tsp salt. Bring to a boil over medium heat, then remove from heat and stir in 1 cup flour all at once using a wooden spoon.
2. Step 2: Return the pan to medium heat and cook, stirring constantly for 1½ to 2 minutes, until the dough forms a smooth ball and a thin film forms on the pan bottom.
3. Step 3: Transfer the dough to a large bowl and beat with an electric mixer on medium speed for 1 minute to cool slightly. Add 4 eggs one at a time, fully incorporating each before adding the next. Beat until the dough is smooth and forms a thick ribbon when lifted.
4. Step 4: Pipe 18-20 éclairs (4 inches long, 3/4 inch wide) onto a silicone-lined baking sheet, spacing them 1½ inches apart.
5. Step 5: Bake at 425°F for 10 minutes. Without opening the oven, reduce the temperature to 325°F and bake for 30 minutes more until golden brown. Transfer to a wire rack to cool.
6. Step 6: For the pastry cream, heat 2 cups milk with the vanilla bean and seeds just to a boil, stirring occasionally to prevent a film from forming.
7. Step 7: In a separate bowl, whisk together 3/4 cup sugar, 1/4 cup corn starch, and a pinch of salt. Add 4 egg yolks and whisk until smooth and lightened in color.
8. Step 8: Gradually whisk the hot milk into the egg mixture to temper the eggs, then return everything to the saucepan. Cook over medium heat, whisking constantly, until thick and pudding-like, about 30 seconds after boiling.
9. Step 9: Transfer the pastry cream to a bowl. If using vanilla extract instead of bean, whisk in 2 tsp now. Add 4 Tbsp butter pieces and whisk until smooth. Cover with plastic touching the surface and chill for at least 30 minutes.
10. Step 10: Poke 2-3 holes in the bottom of each cooled éclair and pipe the pastry cream inside. Refrigerate while preparing the chocolate glaze.
11. Step 11: For the glaze, place 4 oz chocolate chips in a heat-safe bowl. Heat 1/2 cup heavy cream to a simmer and pour over the chocolate. Let sit 2 minutes, then whisk until smooth.
12. Step 12: Dip the tops of filled éclairs into the chocolate glaze, letting excess drip off. Allow the glaze to set before serving.

Tips & Variations

• Use room temperature eggs for better dough incorporation.
• If you don’t have a piping bag, a zip-top bag with a corner snipped works well.
• For a different flavor, try adding coffee or orange zest to the pastry cream.
• Ensure the oven door stays closed during baking to prevent collapsing pastry.

Storage

Store filled éclairs in an airtight container in the refrigerator for up to 2 days. For best texture, dip the tops in chocolate glaze shortly before serving. Reheat is not recommended, as the pastry cream is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the eclairs ahead of time?

You can bake the choux shells a day ahead and keep them in an airtight container. Fill and glaze them just before serving to keep them fresh and crisp.

What can I use instead of a vanilla bean?

You can substitute 2 teaspoons of vanilla extract for the vanilla bean in the pastry cream without compromising flavor.

Classic Eclair Recipe

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Classic French éclairs made with delicate choux pastry filled with rich vanilla pastry cream and topped with a smooth chocolate glaze. This recipe guides you through baking the perfect light and airy pastry shells, preparing a creamy custard filling, and finishing with a glossy chocolate coating for an irresistible dessert.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 15 minutes
• Yield: 18–20 éclairs 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

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Choux Pastry

• 1/2 cup water
• 1/2 cup whole milk
• 8 Tbsp unsalted butter
• 1 tsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs

Pastry Cream

• 2 cups whole milk
• 1/2 vanilla bean, split lengthwise and scraped (or 2 tsp vanilla extract)
• 3/4 cup granulated sugar
• 1/4 cup corn starch
• 1 pinch salt
• 4 large egg yolks
• 4 Tbsp unsalted butter (room temperature)

Chocolate Glaze

• 4 oz semi-sweet chocolate chips
• 1/2 cup heavy whipping cream

Instructions

1. Make the Choux Pastry: In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring the mixture to a boil over medium heat. Once boiling, remove from heat and stir in the flour all at once with a wooden spoon until fully incorporated.
2. Cook the Dough: Return the saucepan to medium heat and cook the dough for 1 1/2 to 2 minutes, stirring constantly, until the dough forms a smooth ball and a thin film appears on the bottom of the pan, releasing excess moisture.
3. Cool and Add Eggs: Transfer the dough to a large mixing bowl. Using an electric hand mixer, beat the dough on medium speed for 1 minute to cool it slightly. Add the eggs one at a time, beating well after each addition until the dough is smooth and forms a thick ribbon when lifted.
4. Pipe the Eclairs: Using a piping bag fitted with a 1/2 inch round tip, pipe 18-20 strips approximately 4 inches long and 3/4 inch wide onto a silicone-lined baking sheet, spacing them 1 1/2 inches apart.
5. Bake the Eclairs: Bake at 425˚F for 10 minutes. Without opening the oven, reduce the temperature to 325˚F and bake for an additional 30 minutes or until golden brown and puffed. Remove and cool on a wire rack.
6. Prepare the Pastry Cream: In a medium saucepan, bring milk and vanilla bean (or extract) just to a boil, stirring occasionally to prevent a skin from forming. In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks until smooth and lightened in color.
7. Temper the Egg Mixture: Gradually add the hot milk to the egg mixture in a steady stream while whisking continuously to prevent curdling. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it boils and thickens to a pudding-like consistency, about 30 seconds.
8. Finish the Pastry Cream: Remove from heat and whisk in the room temperature butter until smooth. Cover the surface directly with plastic wrap and refrigerate for at least 30 minutes until fully cooled.
9. Fill the Eclairs: Poke 2-3 holes in the bottom of each cooled pastry using a small pastry tip. Fill a piping bag with the chilled pastry cream and pipe the filling into each éclair. Refrigerate the filled pastries while preparing the glaze.
10. Make the Chocolate Glaze: Place the chocolate chips in a heat-safe bowl. Heat the heavy cream until just simmering, then pour over the chocolate chips. Let sit for 2 minutes before whisking until smooth and glossy.
11. Glaze the Eclairs: Dip the top half of each filled éclair into the chocolate glaze. Allow excess to drip off, then place them back on the rack or tray to set.

Notes

• Ensure eggs are added one at a time to the choux dough for proper texture and structure.
• Do not open the oven during the first part of baking to prevent the éclairs from deflating.
• Using a silicone-lined baking sheet helps prevent sticking and promotes even baking.
• Cover pastry cream directly with plastic wrap to avoid a skin forming on top.
• The glaze should be slightly cooled before dipping to achieve a smooth coating that sets well.
• Vanilla bean adds the most authentic flavor but vanilla extract is a convenient substitute.

Keywords: classic éclair, choux pastry, French dessert, pastry cream, chocolate glazed éclairs