Éclairs, those delightful oblong pastries with a light and airy shell and a rich, creamy filling, are a classic French dessert that can seem intimidating to make at home. But fear not, with a little guidance, you can be whipping up a batch of these impressive treats in no time!
This recipe breaks down the process into two parts: creating the choux pastry shells and making the pastry cream filling. Once you’ve mastered these components, decorating with a simple chocolate glaze is a breeze.
Ingredients:
For the Choux Pastry Shells:
- 1 cup water
- ½ cup unsalted butter, cubed
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 4 large eggs
For the Pastry Cream Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- 3 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- 2 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 cup confectioners’ sugar
- 3 tablespoons hot water
- 1 teaspoon vanilla extract
Instructions:
- Make the Choux Pastry Shells:
- In a saucepan, combine water and butter over medium heat. Bring to a boil, then remove from heat.
- Add flour and salt all at once, stirring vigorously until a dough forms. Cook for about a minute, stirring constantly, until the dough dries out slightly.
- Transfer dough to a mixing bowl and let cool slightly.
- Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Transfer dough to a piping bag fitted with a star tip. Pipe out 4-5 inch long éclair shapes onto the prepared baking sheet, leaving space between them for expansion.
- Bake for 20-25 minutes, or until golden brown and puffed. Don’t open the oven door during baking to prevent the eclairs from collapsing.
- Once baked, pierce each éclair with a toothpick to allow steam to escape. Let cool completely on a wire rack.
- Make the Pastry Cream Filling:
- In a saucepan, whisk together milk and sugar over medium heat until sugar dissolves. Bring to a simmer.
- In a separate bowl, whisk together egg yolks and cornstarch until smooth. Gradually whisk the hot milk mixture into the egg yolk mixture.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thick and bubbly. Cook for about a minute more.
- Remove from heat and stir in butter and vanilla extract. Cover the surface of the pastry cream directly with plastic wrap to prevent a skin from forming. Let cool completely at room temperature.
- Assemble and Decorate:
- Once the eclairs and pastry cream are cool, spoon the pastry cream into a piping bag fitted with a small round tip.
- Poke a hole in the side or bottom of each éclair and pipe the pastry cream in until filled.
- To make the chocolate glaze, melt chopped chocolate and butter together in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
- Whisk in confectioners’ sugar, hot water, and vanilla extract until a shiny glaze forms.
- Drizzle the glaze over the cooled eclairs. Let the glaze set before serving.
Tips:
- For a richer pastry cream flavor, substitute some of the milk with heavy cream.
- Don’t skip the step of poking a hole in the eclairs to release steam. This prevents them from becoming soggy.
- If you don’t have a piping bag, you can transfer the pastry cream to a zip-lock bag and snip off a small corner for filling.
- Éclairs are best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
With these simple steps, you’ll be a master éclair baker in no time! So impress your friends and family with a batch of these delightful French pastries.