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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/classic-eclair-recipe/