Description
This Classic Eclair Recipe features delicate choux pastry shells filled with a rich vanilla pastry cream and topped with a smooth chocolate ganache. Perfect for an elegant dessert or special occasion, these éclairs combine a light, airy texture with creamy filling and a luscious chocolate glaze.
Ingredients
Scale
Choux Pastry
- 1/2 cup water
- 1/2 cup whole milk
- 8 Tbsp unsalted butter
- 1 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
Vanilla Pastry Cream Filling
- 2 cups whole milk
- 1/2 vanilla bean, split lengthwise and scraped (or 2 tsp vanilla extract)
- 3/4 cup granulated sugar
- 1/4 cup corn starch
- 1 pinch salt
- 4 large egg yolks
- 4 Tbsp unsalted butter (room temperature)
Chocolate Ganache Topping
- 4 oz semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
Instructions
- Prepare the Choux Pastry Dough: In a medium saucepan, combine water, whole milk, butter, sugar, and salt. Bring to a boil over medium heat until the butter has melted completely.
- Add Flour and Cook Dough: Remove the saucepan from heat and add the all-purpose flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Cool Dough: Transfer the dough to a large bowl and let it cool for about 5 minutes, so it’s warm but not hot enough to cook the eggs when added.
- Incorporate Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. The dough should become smooth, glossy, and slightly sticky.
- Pipe the Eclairs: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Using a piping bag fitted with a large round tip, pipe 4-inch long strips of dough onto the sheet, leaving space between each.
- Bake the Pastry Shells: Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and bake for an additional 35 minutes until golden brown and puffed. Avoid opening the oven door during baking to prevent collapsing.
- Cool the Shells: Remove the shells from the oven and transfer to a wire rack to cool completely. Once cooled, gently poke a small hole in the side of each shell to release steam.
- Make the Vanilla Pastry Cream: In a saucepan, heat the whole milk with the scraped vanilla bean seeds and pod until just boiling. Remove from heat and let infuse for 10 minutes. Remove the vanilla pod.
- Mix Sugar, Cornstarch, Egg Yolks, and Salt: In a bowl, whisk together sugar, cornstarch, salt, and egg yolks until smooth and pale.
- Temper Egg Yolk Mixture: Slowly pour hot milk into the egg mixture while whisking constantly to temper the eggs, then return the entire mixture to the saucepan.
- Cook Pastry Cream: Cook over medium heat, stirring constantly until the cream thickens and comes to a boil. Boil for 1 minute, then remove from heat.
- Add Butter: Stir in the room temperature butter until fully incorporated and smooth. Transfer the pastry cream to a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and refrigerate until chilled.
- Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan until it just starts to simmer. Pour over the semi-sweet chocolate chips in a bowl and let sit for 2 minutes, then stir until smooth and glossy.
- Fill the Eclairs: Using a small piping tip, fill a piping bag with the chilled pastry cream. Insert the tip into the hole of each pastry shell and fill until the cream is slightly visible or the shell feels full.
- Glaze with Chocolate: Dip the top of each filled éclair into the warm chocolate ganache or spoon the ganache over the top evenly. Place the éclairs on a cooling rack to allow the ganache to set.
- Serve: Refrigerate the éclairs for about 30 minutes to set the ganache before serving. Enjoy best the same day for optimal freshness.
Notes
- Make sure the choux dough cools sufficiently before adding eggs to avoid cooking them prematurely.
- Do not open the oven door during the first 15 minutes of baking to allow the éclairs to puff up properly.
- Vanilla bean enhances flavor but vanilla extract can be used as a convenient substitute.
- The pastry cream must be covered with plastic wrap directly on its surface to prevent a skin from forming.
- Éclairs are best eaten fresh, but can be stored refrigerated for up to 2 days.
