Description
This classic eclairs recipe features light and airy choux pastry shells filled with a rich vanilla pastry cream and topped with a smooth semisweet chocolate glaze. Perfect for an elegant dessert or a special treat, these homemade eclairs combine creamy custard filling with a delicate chocolate topping, crafted through baking and stovetop cooking techniques.
Ingredients
Pastry Cream Filling
- 2 cups whole milk (480ml)
- ½ vanilla bean (split lengthwise and seeds scraped)
- 6 egg yolks
- ⅔ cup granulated sugar (133g)
- ¼ cup cornstarch (25g)
- 1 tablespoon cold unsalted butter
Choux Pastry
- 1 cup water (240ml)
- ½ cup unsalted butter, cubed (113g)
- 1½ teaspoon granulated sugar
- ½ teaspoon salt
- 1 cup all-purpose flour (120g)
- 3 large eggs (plus 1 extra if needed)
Chocolate Glaze
- ½ cup heavy whipping cream (120ml)
- 4 ounces semisweet chocolate chips or bars, coarsely chopped
Instructions
- Prepare the Filling: In a medium saucepan, combine the milk and vanilla bean. Bring to a boil over medium heat, then turn off the heat and let infuse for 15 minutes. Remove the vanilla bean pod.
- Mix Egg Yolks and Sugar: Whisk together egg yolks and granulated sugar until light and fluffy, about 1 minute. Add cornstarch and whisk until smooth with no lumps.
- Incorporate Hot Milk: Slowly whisk in ¼ cup of the hot milk mixture, then add the remaining milk gradually. Strain the mixture back into the saucepan to remove any solids.
- Cook Pastry Cream: Cook over medium-high heat, whisking constantly until the mixture thickens and reaches a slow boil, about 3 to 5 minutes. Remove from heat and stir in cold butter until melted.
- Chill Pastry Cream: Transfer the cream to a clean bowl, cover surface with plastic wrap to prevent skin, and refrigerate for at least 2 hours until set.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 425°F (220°C). Prepare parchment paper with 4-inch lines spaced apart on the reverse side for piping guides.
- Make Choux Dough: In a saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil, then remove from heat. Stir in flour all at once until fully incorporated and dough forms a ball.
- Cook Dough Briefly: Return the pan to medium heat and stir constantly for 30 seconds to dry out the dough slightly.
- Beat in Eggs: Transfer dough to a mixer bowl. With the mixer running, add eggs one at a time, mixing well after each addition until dough is smooth, glossy, and ribbons off the paddle. Add extra egg as needed to achieve right consistency.
- Pipe Eclairs: Fit a large round tip into a pastry bag and pipe 4-inch long strips of dough onto the parchment-lined baking sheet, spacing them 2 inches apart. Smooth any rough spots with wet fingers and brush with egg wash if desired.
- Bake Eclairs: Bake at 425°F for 15 minutes. Reduce oven temperature to 375°F (190°C) and bake another 25 minutes until puffed and golden brown. Avoid opening the oven frequently.
- Release Steam and Cool: Immediately after baking, poke two holes in the bottom of each eclair to release steam. Cool completely on a wire rack.
- Fill Eclairs: Use a small piping tip to create holes for filling. Whisk chilled pastry cream until smooth and pipe into eclairs through the holes just until filled but not overfilled.
- Prepare Chocolate Glaze: Heat heavy cream until steaming, then add chopped semisweet chocolate. Let sit 2 minutes, then whisk until smooth and glossy.
- Glaze and Chill Eclairs: Dip the tops of the filled eclairs into the chocolate glaze. Place on a tray and refrigerate uncovered for at least 1 hour for glaze to set before serving.
Notes
- Make the pastry cream up to 24 hours in advance and keep covered in the fridge.
- If the choux dough is too thick, beat in the extra egg gradually to achieve the perfect piping consistency.
- Do not open the oven door frequently while baking to ensure eclairs puff properly.
- Poking holes in the baked shells releases steam and prevents sogginess inside.
- Store filled and glazed eclairs in an airtight container in the fridge and consume within 2 days for freshest taste.
