Introduction
Éclairs are a classic French pastry made with pâte à choux, a light and airy dough, which is baked until golden and filled with pastry cream. The éclairs are then topped with a rich chocolate glaze, giving them a perfect balance of textures—crispy shell, creamy filling, and silky glaze. These elegant pastries are perfect for special occasions or as a decadent dessert.
Ingredients
- 1 cup water
- ½ cup unsalted butter
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 4 ounces semisweet or dark chocolate (finely chopped)
- ½ cup heavy cream
- 1 tablespoon unsalted butter (optional, for extra shine)
Instructions
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Make the choux pastry (pâte à choux):
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, bring the water, butter, sugar, and salt to a boil over medium heat.
- Once boiling, add the flour all at once and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan, about 2-3 minutes.
- Remove the pan from the heat and let the dough cool for 5 minutes.
- Add the eggs one at a time, beating well after each addition. The dough should become smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-5 inch long strips onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 25-30 minutes until golden brown and crisp. Turn off the oven, prop the oven door open slightly, and let the éclairs cool for 10 minutes to dry out.
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Make the pastry cream:
- In a medium saucepan, heat the milk over medium heat until just simmering.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
- Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, about 2-3 minutes.
- Remove from the heat and stir in the vanilla extract and butter until smooth.
- Transfer the pastry cream to a bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 2 hours until chilled.
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Make the chocolate glaze:
- In a small saucepan, heat the heavy cream until simmering (do not boil).
- Pour the hot cream over the chopped chocolate and let sit for 2 minutes.
- Stir until the chocolate is melted and smooth. Stir in the butter for added shine, if desired.
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Assemble the éclairs:
- Once the éclairs are cooled, use a skewer or small knife to make 2-3 small holes on the bottom of each éclair.
- Transfer the chilled pastry cream to a piping bag fitted with a small round tip. Pipe the pastry cream into each éclair, filling them until they feel full and heavy.
- Dip the tops of the filled éclairs into the chocolate glaze, letting any excess drip off. Place them on a wire rack to set.
Health Notes
- Éclairs are high in fat and sugar due to the butter, eggs, and chocolate. They should be enjoyed in moderation, especially by those watching their cholesterol and sugar intake.
How to Enjoy
- Éclairs are best enjoyed fresh, preferably on the day they are made, when the pastry is still crisp, and the cream is cold. Pair with a cup of coffee or tea for a delightful treat.
Tips
- Crispier éclairs: After baking, leave the éclairs in the oven with the door slightly open for 10 minutes to allow them to dry out fully, which helps maintain their crispness even after filling.
- Prevent lumps in pastry cream: To ensure a smooth pastry cream, whisk constantly when cooking, and strain the cream through a fine-mesh sieve if necessary before chilling.
- Chocolate glaze consistency: If the chocolate glaze is too thick, add a tablespoon of warm cream to thin it out to a pourable consistency.
