Description
This Homemade Eclairs Recipe features delicate choux pastry filled with rich vanilla pastry cream and topped with a smooth, decadent chocolate glaze. Perfectly golden and puffed, these classic French desserts offer a delightful balance of crispy exterior and creamy filling, making them an elegant treat for any occasion.
Ingredients
Scale
Choux Pastry
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
Pastry Cream
- 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 teaspoon vanilla extract
Chocolate Glaze
- 4 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Prepare the Oven and Baking Sheet: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to avoid sticking.
- Make the Choux Pastry Dough: In a medium saucepan over medium heat, combine butter, water, salt, and sugar. Bring to a boil, then remove from heat and immediately stir in the flour all at once until a smooth dough forms a ball. Return the pan to heat and cook, stirring constantly, for 2 minutes to dry out the dough slightly.
- Incorporate Eggs: Transfer the dough to a mixing bowl and let it cool slightly to prevent cooking the eggs. Beat in the eggs one at a time, fully incorporating each before adding the next, until the dough is smooth and glossy.
- Pipe and Bake the Pastry Shells: Transfer the dough to a piping bag fitted with a large round tip and pipe 4-inch long strips evenly spaced on the prepared baking sheet. Bake at 425°F for 10 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 20–25 minutes until the eclairs are golden brown and puffed. Remove and cool completely.
- Prepare the Pastry Cream: In a saucepan, heat whole milk over medium heat until steaming but not boiling. In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks until smooth. 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 thickened and smooth.
- Finish the Pastry Cream: Remove from heat, stir in unsalted butter and vanilla extract until melted and fully incorporated. Transfer to a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and let cool completely.
- Make the Chocolate Glaze: Heat the heavy cream until just simmering, then pour over the chopped semi-sweet chocolate. Let sit for 2 minutes to melt the chocolate, then stir gently until the glaze is smooth and shiny.
- Assemble the Eclairs: Cut the cooled eclairs in half lengthwise or create small holes at the ends and pipe the pastry cream inside. Dip the tops into the chocolate glaze, allowing excess to drip off, then set them on a rack to let the glaze harden before serving.
Notes
- Pastry shells and cream can be prepared a day ahead and refrigerated separately; assemble just before serving for best texture.
- For a lighter finish, substitute the chocolate glaze with a dusting of powdered sugar.
