Best Éclairs recipe

Éclairs Recipe

Éclairs are classic French pastries made of light choux pastry filled with creamy custard and topped with a shiny chocolate glaze. This recipe guides you through creating these bakery-quality treats at home.

Ingredients

For the Choux Pastry:

• 1/2 cup (120ml) water
• 1/2 cup (120ml) milk
• 1/2 cup (113g) unsalted butter, cut into pieces
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1 cup (125g) all-purpose flour
• 4 large eggs

For the Pastry Cream (Filling):

• 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar
• 4 large egg yolks
• 1/4 cup (30g) cornstarch
• 2 teaspoons pure vanilla extract
• 2 tablespoons unsalted butter

For the Chocolate Glaze:

• 4 ounces (115g) semisweet chocolate, chopped
• 1/2 cup (120ml) heavy cream
• 1 tablespoon unsalted butter

Instructions

1. Make the Pastry Cream (Filling):

1. In a medium saucepan, heat the milk over medium heat until it starts to steam but not boil.
2. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
3. Slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly to temper the eggs.
4. Pour the egg mixture back into the saucepan with the remaining milk and cook over medium heat, whisking constantly, until thickened (about 2-3 minutes).
5. Remove from heat and stir in the vanilla extract and butter until smooth.
6. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin), and refrigerate until cold.

2. Make the Choux Pastry:

1. Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
2. In a medium saucepan, combine water, milk, butter, salt, and sugar. Bring to a boil over medium heat.
3. Remove from heat and stir in the flour all at once. Return the pan to the heat and cook, stirring constantly, until the dough forms a smooth ball and pulls away from the sides (about 1-2 minutes).
4. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
5. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
6. Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-5 inch (10-12 cm) logs onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 10-15 minutes until golden brown and crisp. Allow them to cool completely.

3. Make the Chocolate Glaze:

1. Heat the heavy cream in a small saucepan until steaming but not boiling.
2. Pour the hot cream over the chopped chocolate and butter in a bowl. Let it sit for 2 minutes, then stir until smooth and glossy.

4. Assemble the Éclairs:

1. Slice the cooled choux pastries in half lengthwise or create a small hole on one end for filling.
2. Fill a piping bag fitted with a plain tip with the chilled pastry cream and pipe it into the pastries.
3. Dip the tops of the pastries into the chocolate glaze or spread the glaze with a spatula.
4. Place the éclairs on a wire rack and allow the glaze to set before serving.

Tips

• Storage: Éclairs are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
• Flavor Variations: Add coffee, orange zest, or almond extract to the pastry cream for a unique twist.
• Freezing: Choux pastry shells can be frozen before filling. Reheat them in the oven at 350°F (175°C) for 5-10 minutes to restore crispness.

Enjoy your homemade éclairs, and share these indulgent treats with family and friends! 🍫✨