Dive into the delightful world of French pastries with this classic éclair recipe. Éclairs, a staple in French bakeries, feature a light choux pastry filled with a creamy vanilla custard and topped with a rich chocolate glaze. This recipe breaks down the process into manageable steps, making it possible for home bakers to create these elegant treats.
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classic éclair recipe
Dive into the delightful world of French pastries with this classic éclair recipe. Éclairs, a staple in French bakeries, feature a light choux pastry filled with a creamy vanilla custard and topped with a rich chocolate glaze. This recipe breaks down the process into manageable steps, making it possible for home bakers to create these elegant treats.
Ingredients
- For the Choux Pastry:1 cupwater1/2 cupunsalted butter1 cupall-purpose flour4large eggsA pinch of salt
- 1 cupwater
- 1/2 cupunsalted butter
- 1 cupall-purpose flour
- 4large eggs
- A pinch of salt
- For the Pastry Cream Filling:2 cupswhole milk1/2 cupsugar3egg yolks1/4 cupcornstarch1 teaspoonvanilla extract
- 2 cupswhole milk
- 1/2 cupsugar
- 3egg yolks
- 1/4 cupcornstarch
- 1 teaspoonvanilla extract
- For the Chocolate Glaze:1/2 cupheavy cream4 ouncessemi-sweet chocolate, chopped2 tablespoonsunsalted butter
- 1/2 cupheavy cream
- 4 ouncessemi-sweet chocolate, chopped
- 2 tablespoonsunsalted butter
Instructions
- Choux Pastry:Preheatovento 375°F (190°C). In a mediumsaucepan, bring water, butter, and salt to a boil. Add flour and stir vigorously until a dough forms. Remove from heat and let cool slightly.Beat in eggs one at a time, ensuring each is fully incorporated.Transfer dough to a piping bag fitted with a large nozzle. Pipe onto a parchment-lined baking sheet.Bake for 25-30 minutes until golden. Cool completely on awire rack.
- Preheatovento 375°F (190°C). In a mediumsaucepan, bring water, butter, and salt to a boil. Add flour and stir vigorously until a dough forms. Remove from heat and let cool slightly.
- Beat in eggs one at a time, ensuring each is fully incorporated.
- Transfer dough to a piping bag fitted with a large nozzle. Pipe onto a parchment-lined baking sheet.
- Bake for 25-30 minutes until golden. Cool completely on awire rack.
- Pastry Cream Filling:In asaucepan, heat milk and half the sugar until simmering. In a bowl,whiskyolks, remaining sugar, and cornstarch.Gradually temper yolks with hot milk, then return mixture to the pan. Cook until thick. Off heat, add vanilla. Cool withplastic wrapon surface.
- In asaucepan, heat milk and half the sugar until simmering. In a bowl,whiskyolks, remaining sugar, and cornstarch.
- Gradually temper yolks with hot milk, then return mixture to the pan. Cook until thick. Off heat, add vanilla. Cool withplastic wrapon surface.
- Chocolate Glaze:Heat cream until simmering. Pour over chocolate, let sit for 1 minute, then stir until smooth. Mix in butter.
- Heat cream until simmering. Pour over chocolate, let sit for 1 minute, then stir until smooth. Mix in butter.
Notes
Poke holes in each éclair shell to release steam after baking.
Ensure that the pastry cream and glaze are cooled before assembling éclairs.
Nutrition
- Calories: Approximately 300 calories per éclair (varies based on filling and glaze)
- Sugar: 15g
- Fat: 18g
- Carbohydrates: 30g
- Protein: 5g
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