Classic Eclairs

Why You’ll Love This Recipe

Eclairs are the perfect balance of textures and flavors—crisp, golden pastry on the outside, creamy, vanilla-infused custard on the inside, and a sweet chocolate glaze to top it all off. This recipe uses basic ingredients that you likely already have in your kitchen, yet the result is truly special. Making eclairs at home allows you to customize the filling and glaze to suit your taste, while still capturing the essence of this classic French dessert. These eclairs are sure to impress at any gathering or become your new favorite treat to enjoy!

Ingredients

For the Choux Pastry (Dough):

• 1 cup water

• ½ cup unsalted butter

• 1 cup all-purpose flour

• ¼ tsp salt

• 4 large eggs

For the Pastry Cream (Filling):

• 2 cups whole milk

• 4 large egg yolks

• ½ cup granulated sugar

• 2 tbsp all-purpose flour

• 2 tbsp cornstarch

• 1 tsp vanilla extract

For the Chocolate Glaze:

• 4 oz semisweet chocolate, chopped

• 2 tbsp unsalted butter

• 1 tbsp water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Choux Pastry:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat, stirring until the butter is melted.

3. Once the mixture is boiling, add the flour all at once and stir vigorously with a wooden spoon. Continue to cook for about 1-2 minutes, until the dough forms into a ball and pulls away from the sides of the pan.

4. Remove the pan from the heat and let the dough cool for 5 minutes. Then, add the eggs one at a time, mixing well after each addition. The dough should be smooth and glossy.

5. Transfer the dough to a piping bag fitted with a large round tip.

6. Pipe the dough into 4-inch long lines on the prepared baking sheet, spacing them about 2 inches apart.

7. Bake for 25-30 minutes, or until the eclairs are puffed up, golden brown, and crisp. Once baked, reduce the oven temperature to 350°F (175°C) and bake for an additional 10-15 minutes to dry out the inside. Let the eclairs cool completely on a wire rack.

2. Make the Pastry Cream:

1. In a medium saucepan, heat the milk over medium heat until it begins to steam (don’t let it boil).

2. In a separate bowl, whisk together the egg yolks, sugar, flour, and cornstarch until smooth.

3. Gradually pour a little bit of the hot milk into the egg mixture, whisking constantly to temper the eggs.

4. Slowly pour the egg mixture back into the saucepan with the remaining milk, whisking continuously. Cook over medium heat, whisking constantly, until the mixture thickens and begins to boil.

5. Once thickened, remove from heat and stir in the vanilla extract.

6. Pour the pastry cream into a bowl, cover with plastic wrap (pressing it directly onto the surface of the cream to prevent a skin from forming), and refrigerate for at least 2 hours or until cool.

3. Prepare the Chocolate Glaze:

1. In a heatproof bowl, combine the chopped chocolate, butter, and water. Microwave in 20-second intervals, stirring each time, until the chocolate is completely melted and smooth.

2. Set the glaze aside to cool slightly before using.

4. Assemble the Eclairs:

1. Once the eclairs have cooled and the pastry cream is chilled, use a small knife to make a small slit in the side of each eclair.

2. Transfer the cooled pastry cream to a piping bag and fill each eclair with the cream through the slit. Be generous with the filling!

3. Dip the top of each filled eclair into the chocolate glaze, allowing any excess to drip off. Place the eclairs on a serving tray and let the glaze set for a few minutes before serving.

Servings and Timing

• Servings: 12 eclairs

• Prep time: 30 minutes (not including cooling time)

• Cook time: 40-50 minutes (including baking and cooling)

• Total time: 3 hours (including chilling and setting time)

Variations

• Fruit-Filled Eclairs: Add fresh raspberries, strawberries, or blueberries to the pastry cream for a fruity twist.

• Coffee Eclairs: Add a teaspoon of instant coffee or espresso powder to the pastry cream for a coffee-flavored filling.

• Caramel Eclairs: Drizzle a bit of caramel sauce over the chocolate glaze or use it as the filling instead of pastry cream for a caramel-flavored eclair.

• Mini Eclairs: Pipe smaller eclairs and adjust the baking time to 15-20 minutes for bite-sized treats.

Storage/Reheating

• Storage: Store leftover eclairs in an airtight container in the refrigerator for up to 2 days. The shell may soften slightly over time, but they will still be delicious.

• Freezing: While eclairs are best enjoyed fresh, you can freeze the unfilled choux pastry shells for up to 1 month. To reheat, bake the shells at 350°F (175°C) for 5-10 minutes to restore their crispness, then fill with fresh pastry cream and glaze.

• Reheating: If you have leftovers, simply store them in the fridge. Reheat them for about 15 seconds in the microwave to soften the pastry if you prefer to enjoy them slightly warmed.

FAQs

1. Can I make these eclairs ahead of time?

Yes, you can prepare the choux pastry and pastry cream a day in advance. Assemble the eclairs just before serving to keep the shells crisp and fresh.

2. What if I don’t have a piping bag?

If you don’t have a piping bag, you can use a plastic sandwich bag with the tip cut off, or simply spoon the filling into the eclairs, though this might not be as neat.

3. Can I make the chocolate glaze without butter?

Yes, you can make the chocolate glaze without butter, but the glaze will be less smooth. You can substitute with heavy cream for a different texture.

4. Can I freeze eclairs?

It’s best to freeze just the choux pastry shells. The filled eclairs with cream and glaze don’t freeze well because the cream will not hold up.

5. Can I use store-bought pastry cream for eclairs?

Yes, if you’re short on time, you can use store-bought pastry cream or even whipped cream, though homemade pastry cream has a richer flavor and texture.

6. How do I know when the eclairs are done baking?

The eclairs are done when they are golden brown, puffed up, and sound hollow when tapped on the bottom. They should also be firm to the touch.

7. Can I make the eclairs without egg wash?

Yes, you can skip the egg wash for a less glossy finish. However, the egg wash gives the top of the eclairs a nice shine and helps the glaze adhere better.

8. Can I use a different filling for the eclairs?

Yes! You can fill your eclairs with whipped cream, chocolate mousse, or even ice cream for a different twist on the classic recipe.

9. How do I prevent the eclairs from deflating?

Make sure to let the eclairs cool in the oven with the door slightly ajar for about 10 minutes after baking. This helps prevent the eclairs from deflating when you take them out of the oven.

10. How can I make the chocolate glaze smoother?

To make the chocolate glaze even smoother, you can add a tablespoon of heavy cream or a small amount of corn syrup to the mixture.

Conclusion

Classic Eclairs are a show-stopping dessert that’s perfect for any occasion. The combination of the airy, crisp choux pastry, rich pastry cream, and glossy chocolate glaze is simply irresistible. While they might look complex, the steps are straightforward and worth the effort. Whether you’re serving them for a special event or as an indulgent treat, these eclairs will make a lasting impression and leave everyone asking for more

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