Name: Éclairs
Prep time: 45 min
Cook time: 30 min
Total time: PT-484744H20S
Cuisine: French
Ingredients: 1 cup water; 1/2 cup unsalted butter; 1 cup all-purpose flour; 1/4 teaspoon salt; 4 large eggs; 2 cups whole milk; 1/2 cup granulated sugar; 1 vanilla bean (or 1 tablespoon vanilla extract); 4 large egg yolks; 1/4 cup cornstarch; 1/4 teaspoon salt; 4 tablespoons unsalted butter; 4 ounces semi-sweet chocolate, chopped; 1/2 cup heavy cream; 1 tablespoon unsalted butter

Why You’ll Love This Recipe

This éclair recipe combines the best of both worlds: a crispy, golden pastry shell and a creamy, velvety filling. The choux pastry is simple to make and bakes up perfectly light and crisp. Once filled with vanilla pastry cream and topped with a glossy chocolate glaze, these éclairs make a show-stopping dessert. Whether you’re serving them at a gathering or enjoying them on your own, éclairs are the epitome of French patisserie elegance.

Ingredients

For the choux pastry:

1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs

For the pastry cream filling:

2 cups whole milk
1/2 cup granulated sugar
1 vanilla bean (or 1 tablespoon vanilla extract)
4 large egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
4 tablespoons unsalted butter

For the chocolate glaze:

4 ounces semi-sweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter

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

Directions

1. Make the choux pastry:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a saucepan, combine the water and butter, and bring to a boil over medium-high heat. Once the butter has melted, remove from the heat and stir in the flour and salt until the dough forms a ball.
Return the saucepan to low heat and cook the dough, stirring constantly for about 2 minutes, until it dries out slightly.
Remove the pan from the heat, and let the dough cool for a few minutes. Then, add the eggs one at a time, mixing well after each addition. The dough should be smooth and slightly sticky.
Transfer the dough to a piping bag fitted with a large round tip. Pipe long, even lines (about 4 inches long) onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 20-25 minutes, or until the éclairs are golden brown and puffed up. Allow them to cool completely on a wire rack.

2. Make the pastry cream:

In a medium saucepan, heat the milk and vanilla bean (or vanilla extract) over medium heat until it just begins to simmer.
In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth.
Gradually add the hot milk to the egg mixture, whisking constantly to prevent curdling. Once fully combined, return the mixture to the saucepan.
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue cooking for another 1-2 minutes, then remove from the heat.
Stir in the butter until melted and smooth. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and chill in the refrigerator for at least 2 hours.

3. Make the chocolate glaze:

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Pour the hot cream over the chopped chocolate in a bowl and let it sit for 1-2 minutes. Stir until the chocolate is completely melted and smooth. Stir in the butter until fully combined.

4. Assemble the éclairs:

Once the éclairs have cooled and the pastry cream is chilled, use a sharp knife to make a small slit in the side of each éclair.
Using a piping bag, fill the éclairs with the chilled pastry cream.
Dip the top of each éclair into the chocolate glaze, allowing any excess to drip off.
Let the chocolate glaze set for a few minutes before serving.

Servings and Timing

This recipe yields approximately 12 éclairs.

Prep time: 45 minutes
Cook time: 30 minutes
Cooling time: 2 hours (for pastry cream)
Total time: Approximately 3 hours

Variations

Flavored fillings: You can swap the vanilla pastry cream for other fillings such as coffee-flavored cream, chocolate ganache, or raspberry jam for a unique twist.
Choux pastry shapes: Instead of long éclairs, you can pipe the dough into small rounds or rings to create cream puffs or profiteroles.
Decorative toppings: Add sprinkles, crushed nuts, or edible gold dust to the chocolate glaze for extra flair.

Storage/Reheating

Éclairs are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 2 days. The shells may soften after being filled, so they are most delicious when consumed shortly after assembly. If you need to make them ahead, you can prepare the choux pastry and pastry cream separately and assemble them just before serving.

FAQs

1. Can I make éclairs without a piping bag?

Yes! If you don’t have a piping bag, you can use a resealable plastic bag with the corner cut off or simply shape the dough into logs using two spoons.

2. Can I use whipped cream instead of pastry cream?

While whipped cream can be used as a filling for éclairs, pastry cream is the traditional filling and provides a richer, more stable texture.

3. Why are my éclairs flat?

Flat éclairs may be caused by underbaking or not allowing the dough to rest properly after piping. Make sure the éclairs are fully puffed and golden brown before removing them from the oven.

4. How do I prevent my éclairs from getting soggy?

To prevent sogginess, be sure the éclairs are fully cooled before filling them with pastry cream. Additionally, it’s best to fill them just before serving to keep the shells crisp.

5. Can I freeze éclairs?

Yes! You can freeze the choux pastry shells for up to 1 month. To serve, thaw them at room temperature and fill them with chilled pastry cream and glaze.

6. What if my chocolate glaze is too thick?

If the chocolate glaze is too thick, you can add a little more heavy cream to loosen it up to your desired consistency.

7. How do I prevent my éclairs from becoming hollow inside?

Make sure the dough is cooked thoroughly and that you allow it to cool completely before filling. Also, avoid opening the oven door too early while baking, as it may cause the éclairs to collapse.

8. Can I make the choux pastry in advance?

Yes, the choux pastry can be made in advance and stored in an airtight container at room temperature for 1-2 days before filling and glazing.

9. Can I use a store-bought filling for éclairs?

While making your own pastry cream or other fillings is preferred for authenticity and flavor, you can use store-bought custard or whipped cream in a pinch.

10. Can I use different types of chocolate for the glaze?

Yes, you can use dark, milk, or white chocolate for the glaze, depending on your personal preference. Each will provide a slightly different flavor, but all will pair well with the éclairs.

Conclusion

Éclairs are the perfect dessert to impress your guests with their delicate choux pastry, rich pastry cream filling, and glossy chocolate glaze. While they may seem like a complex treat, they are quite achievable with a little patience and attention to detail. Whether you’re making them for a special occasion or simply to indulge in something delicious, these éclairs will always be a crowd-pleaser.

Éclairs

Why You’ll Love This Recipe

Ingredients