natashaskitchen4.9
Classic Eclair Recipe
You haven't enjoyed an Eclair until you've tried a fresh homemade eclair! Learn how to make Eclairs with choux pastry, pastry cream and chocolate glaze.
👥 18 Servings⏱️ Prep & Cook: 2h⏳ Prep: 40 min🔥 Cook: 50 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●wooden spoon
- ●pan
- ●bowl
- ●mixing bowl
- ●baking sheet
- ●oven
- ●whisk
- ●microwave
📝 Preparation Steps
1
How to Make Choux Pastry
2
In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
cup water1/2tsp salt1/4salt1 pinch
3
One flour is incorporated, place back over medium heat about 1 1/2 to ⏱️ 2 minutes stirring constantly (to release extra moisture and partially cook flour), or until dough comes together into a smooth ball and a thin film forms on bottom of pan.
4
Transfer to a large mixing bowl and beat using an electric hand mixer on medium speed for ⏱️ 1 minute to cool the mixture slightly. Add 4 eggs, 1 at a time, allowing each egg to fully incorporate between additions. Beat until dough is smooth and forms a thick ribbon when pulled up.
large eggs4
5
Pipe eclairs over baking sheet lined with silicone using a 1/2” round tip. Pipe 18-20 (4” long and 3/4” wide) strips, keeping them 1 1/2" apart.
6
Bake at 425˚F for ⏱️ 10 minutes. Without opening oven, reduce temp to 325˚F and, bake ⏱️ 30 minutes longer or until golden brown. Transfer to wire rack to cool while making pastry cream.
7
How to Make Pastry Cream:
8
In a medium saucepan bring 2 cups milk, vanilla bean and scraped seeds just to a boil, stirring to prevent film from forming.
vanilla bean, split lengthwise and scraped (or 2 tsp vanilla extract)1/2
9
In a separate large bowl, whisk together 3/4 cup sugar, 1/4 cup corn starch and pinch of salt. Add 4 egg yolks and whisk until smooth, creamy and lightened in color - it takes a couple of minutes but it will get there.
cup corn starch1/4unsalted butter8 Tbsptsp salt1/4salt1 pinchunsalted butter (room temperature)4 Tbsplarge egg yolks4
10
Gradually (so the eggs don't curdle), while whisking constantly, add hot milk in a steady stream until all of it is incorporated. Pour mixture back into saucepan and bring to a boil while whisking constantly then whisk another ⏱️ 30 seconds until mixture is thick and pudding-like in consistency.
large eggs4
11
Transfer pastry cream to a medium bowl (whisk in 2 tsp vanilla extract if using). Cut butter into pieces and quickly whisk into the custard until fully incorporated Cover with plastic directly over the surface of the cream, let it cool slightly then refrigerate ⏱️ 30 minutes or until cool.
12
With a small pastry tip, poke 2-3 holes through the bottom of each cooled pastry. Pipe cream inside, scraping off excess. Refrigerate eclairs while making chocolate glaze.
13
How to Make Chocolate Glaze:
14
Place 4 oz of chocolate chips into a small heat-safe bowl.
15
Heat 1/2 cup heavy whipping cream (in a saucepan or microwave) until it is just at a simmer then remove from heat and pour over chocolate chips. Let rest ⏱️ 2 minutes then whisk from the center outwards until smooth sauce forms.
cup heavy whipping cream1/2
16
Dip the top half of filled and chilled eclairs into the chocolate sauce, allowing excess to drip off.
Nutrition Facts
calories
241 kcal
fat Content
15 g
serving Size
1 serving
sugar Content
12 g
sodium Content
71 mg
protein Content
4 g
cholesterol Content
115 mg
carbohydrate Content
20 g
saturated Fat Content
9 g
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