Description
Delicate French eclairs transport sweet-toothed dessert enthusiasts through classic Parisian pastry magic. Crisp choux pastry shells filled with silky cream and glazed with rich chocolate create an irresistible treat you’ll savor with pure culinary delight.
Ingredients
Scale
Main Ingredients:
For Choux Pastry:
- 1 cup (240 milliliters) water
- 1/2 cup (113 grams) unsalted butter
- 1 cup (125 grams) all-purpose flour
- 4 large eggs
Supporting Ingredients:
For Pastry Cream Filling:
- 2 cups (480 milliliters) whole milk
- 1/2 cup (100 grams) sugar
- 3 egg yolks
- 1/4 cup (30 grams) cornstarch
- 1 teaspoon vanilla extract
Finishing Ingredients:
For Chocolate Glaze:
- 1/2 cup (120 milliliters) heavy cream
- 4 ounces (113 grams) semi-sweet chocolate, chopped
- 2 tablespoons (28 grams) unsalted butter
- 1 pinch salt
Instructions
- Craft a smooth, glossy choux pastry by combining water, butter, and salt in a saucepan. Bring to a rolling boil, then swiftly incorporate flour, stirring energetically until a cohesive dough forms. Allow the mixture to cool slightly, then vigorously incorporate eggs one at a time, ensuring complete integration after each addition.
- Skillfully pipe the pastry onto a parchment-lined baking sheet using a large piping nozzle, creating elegant elongated shapes. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until achieving a rich golden hue. Transfer to a wire rack and allow to cool completely.
- Prepare a luxurious pastry cream by gently heating milk with half the sugar until it reaches a delicate simmer. In a separate bowl, whisk egg yolks with remaining sugar and cornstarch until smooth and pale.
- Carefully temper the egg mixture by gradually introducing the hot milk, then return the combined liquid to the pan. Cook while continuously stirring until the cream thickens substantially. Remove from heat, fold in vanilla extract, and cool completely, covering the surface with plastic wrap to prevent skin formation.
- Create a decadent chocolate glaze by heating cream until it just begins to simmer. Pour the hot cream over chocolate, allowing it to rest for a minute before stirring until achieving a silky, uniform consistency. Incorporate butter to enhance glossiness and richness.
- Once all components have cooled, slice the choux pastry lengthwise and generously fill with the prepared pastry cream. Elegantly drizzle or dip the tops with the chocolate glaze, creating a classic French éclair that balances delicate pastry, creamy filling, and rich chocolate topping.
Notes
- Ensure water, butter, and salt are fully boiled before adding flour to create a perfect choux pastry base.
- Mix eggs one at a time, waiting until each is completely incorporated to maintain the dough’s smooth, glossy texture.
- Use a large piping tip for consistent eclair shapes, keeping them uniform in size for even baking.
- Cool pastry shells completely before filling to prevent soggy bottoms and maintain crisp texture.
- Temper egg yolks carefully when making custard to avoid scrambling and achieve silky smooth pastry cream.
- Cover custard surface with plastic wrap to prevent skin formation during cooling.
- For dairy-free option, substitute milk with almond or oat milk in pastry cream.
- Chocolate ganache can be made with dark, milk, or white chocolate based on preference.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 9g
- Sodium: 50mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg