Description
Classic Éclairs are elegant French pastries made with crisp choux pastry shells filled with smooth pastry cream and topped with rich chocolate glaze—perfect for a sophisticated dessert or special occasion treat.
Ingredients
Units
Scale
- For the Choux Pastry:
- 1/2 cup (120ml) water
- 1/2 cup (120ml) whole milk
- 1/2 cup (115g) unsalted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
- For the Pastry Cream:
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For the Chocolate Glaze:
- 4 oz (115g) dark chocolate, chopped
- 1/2 cup (120ml) heavy cream
Instructions
- Make the Choux Pastry: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.
- Remove from heat and stir in flour all at once. Return to heat and stir vigorously until dough pulls away from sides and forms a ball.
- Transfer dough to a mixing bowl and let cool slightly. Add eggs one at a time, beating well after each until smooth and glossy.
- Transfer dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto prepared sheet.
- Bake for 15 minutes, then reduce temperature to 350°F (175°C) and bake for another 20 minutes until golden and puffed. Cool completely.
- Make the Pastry Cream: In a bowl, whisk egg yolks, sugar, and cornstarch. Heat milk in a saucepan until steaming, then slowly whisk into egg mixture.
- Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in butter and vanilla. Cool completely and refrigerate.
- Make the Chocolate Glaze: Heat heavy cream until just boiling. Pour over chopped chocolate, let sit 1 minute, then stir until smooth.
- Assemble: Slice éclairs in half lengthwise or poke a hole in one end. Pipe pastry cream inside. Dip tops in chocolate glaze or spread over the top. Chill until set.
Notes
- Éclairs are best enjoyed the same day they are made.
- Chill pastry cream before filling to prevent it from becoming runny.
- You can freeze unfilled choux shells and re-crisp in the oven before filling.
- Try flavored creams like coffee or chocolate for variation.
Nutrition
- Serving Size: 1 éclair
- Calories: 290
- Sugar: 12g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg