Éclairs are a classic French pastry made from choux dough, filled with a rich cream, and topped with a glossy chocolate glaze. Making these delightful pastries might seem daunting, but with a bit of patience, you’ll be rewarded with a delicious treat that’s well worth the effort. This recipe will guide you through making both the choux pastry and the cream filling, along with the chocolate glaze.
Ingredients
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter (1 stick)
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
For the Chocolate Glaze:
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Prepare the Choux Pastry:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium saucepan, bring the water, butter, and salt to a boil over medium heat. Stir until the butter is melted and the mixture is bubbling.
- Add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. This process is known as cooking the flour, which helps prevent a soggy dough.
- Remove the pan from heat and let it cool for a few minutes. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
- Transfer the dough to a pastry bag fitted with a large plain tip. Pipe 4-inch long strips onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 10-15 minutes, or until the éclairs are golden brown and crisp. Do not open the oven door during baking to prevent the éclairs from collapsing.
- Remove the éclairs from the oven and let them cool completely on a wire rack.
- Make the Cream Filling:
- In a medium saucepan, heat the milk over medium heat until it just starts to simmer. Do not boil.
- In a bowl, whisk together the sugar, cornstarch, and salt. Gradually whisk in the egg yolks until the mixture is smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan.
- Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. This should take about 2-3 minutes.
- Remove from heat and whisk in the butter and vanilla extract. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface of the custard to prevent a skin from forming), and refrigerate until completely chilled.
- Prepare the Chocolate Glaze:
- Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chopped chocolate.
- Let the chocolate sit for a minute, then stir until smooth and glossy. Allow the glaze to cool slightly before using.
- Assemble the Éclairs:
- Once the éclairs are completely cool, use a small knife or a pastry bag fitted with a small tip to make a small hole in the end of each éclair.
- Fill a pastry bag with the chilled cream filling and pipe it into each éclair until it feels full.
- Dip the top of each éclair into the chocolate glaze, allowing any excess to drip off.
- Place the éclairs on a wire rack to let the glaze set.
Enjoy your homemade cream-filled éclairs! They are perfect for a special treat or to impress guests at a gathering. The combination of the crisp pastry, creamy filling, and rich chocolate glaze makes them an irresistible indulgence.