Introduction
Éclairs are a classic French dessert made from light choux pastry filled with smooth pastry cream and topped with a glossy chocolate glaze. Despite their elegant appearance, éclairs can be made successfully at home by following the correct techniques. This detailed recipe explains each step clearly, from preparing the choux pastry to filling and glazing, ensuring bakery-style éclairs with a crisp shell and creamy filling.
Ingredients
For the Choux Pastry
- 125 ml water
- 60 g unsalted butter
- 1 teaspoon sugar
- ¼ teaspoon salt
- 75 g all-purpose flour
- 2 large eggs, at room temperature
For the Pastry Cream Filling
- 500 ml full-fat milk
- 4 egg yolks
- 100 g caster sugar
- 30 g cornflour
- 1 teaspoon vanilla extract
- 25 g unsalted butter
For the Chocolate Glaze
- 100 g dark chocolate, chopped
- 100 ml fresh cream
- 1 tablespoon butter
Equipment Needed
- Saucepan
- Wooden spoon or heatproof spatula
- Mixing bowls
- Whisk
- Piping bag with round or star nozzle
- Baking tray
- Parchment paper
- Cooling rack
- Small knife or skewer
Preparation Steps
Part 1: Making the Choux Pastry
Step 1: Prepare the Dough
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
In a saucepan, combine water, butter, sugar, and salt. Heat over medium heat until the butter melts completely and the mixture just begins to boil. Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan.
Return the pan to low heat and cook the dough for 1 to 2 minutes, stirring constantly. This step dries out the dough slightly, which helps the éclairs puff properly in the oven.
Step 2: Add the Eggs
Transfer the dough to a mixing bowl and allow it to cool for 5 minutes. Add the eggs one at a time, beating well after each addition. The dough should become smooth, glossy, and thick enough to hold its shape but still pipeable.
Step 3: Pipe and Bake
Transfer the dough to a piping bag fitted with a round or star nozzle. Pipe straight lines about 10 to 12 cm long onto the prepared baking tray, leaving space between each éclair.
Bake at 200°C (400°F) for 15 minutes, then reduce the temperature to 180°C (350°F) and bake for another 15 to 20 minutes until the éclairs are puffed, golden brown, and crisp.
Do not open the oven during baking, as this can cause the éclairs to collapse.
Step 4: Cool the Pastry
Remove the éclairs from the oven and immediately poke a small hole in the side or base of each one to release steam. Place them on a cooling rack and allow them to cool completely.
Part 2: Making the Pastry Cream
Step 5: Prepare the Cream
Heat the milk in a saucepan until just below boiling.
In a bowl, whisk together egg yolks, sugar, and cornflour until pale and smooth. Slowly pour the hot milk into the egg mixture while whisking continuously to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. This usually takes 2 to 3 minutes. Remove from heat and stir in vanilla extract and butter until smooth.
Transfer the pastry cream to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and allow it to cool completely.
Part 3: Filling the Éclairs
Step 6: Fill the Pastry
Once both the éclairs and pastry cream are completely cool, transfer the cream to a piping bag. Insert the nozzle into the hole in each éclair and gently pipe the cream inside until the pastry feels full and slightly heavy.
Part 4: Chocolate Glaze
Step 7: Prepare the Glaze
Heat the cream in a small saucepan until hot but not boiling. Pour it over the chopped chocolate in a bowl and let it sit for 1 minute. Stir gently until smooth, then add the butter and mix until glossy.
Step 8: Glaze the Éclairs
Dip the tops of the filled éclairs into the chocolate glaze or spoon the glaze over them. Allow the glaze to set at room temperature or in the refrigerator for a firmer finish.
Serving Suggestions
Serve éclairs chilled or at room temperature. They are best enjoyed on the same day they are made, paired with coffee or tea.
Storage Tips
Store filled éclairs in an airtight container in the refrigerator for up to 2 days. Unfilled choux pastry shells can be stored at room temperature for one day or frozen for longer storage.
Tips for Best Results
- Measure ingredients accurately for choux pastry.
- Dry the dough properly before adding eggs.
- Ensure éclairs are fully baked and crisp before cooling.
- Fill and glaze only when the pastry is completely cool.
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