Description
This classic eclairs recipe features light and airy choux pastry filled with a rich and creamy vanilla custard, topped with a smooth chocolate glaze. Perfect for an elegant dessert or special occasion treat, these eclairs combine delicate textures and luscious flavors that delight every time.
Ingredients
Units
Scale
For the Filling:
- 2 cups whole milk (480ml)
- 1/2 vanilla bean, split lengthwise and seeds scraped
- 6 egg yolks
- 2/3 cup granulated sugar (133g)
- 1/4 cup cornstarch (25g)
- 1 tablespoon cold unsalted butter
For the Choux Pastry:
- 1 cup water (240ml)
- 1/2 cup unsalted butter, cubed (113g)
- 1 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour (120g)
- 3 large eggs (plus 1 extra if needed)
For the Chocolate Glaze:
- 1/2 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 scraped vanilla bean seeds and pod; bring to a boil over medium heat. Immediately remove from heat and let infuse for 15 minutes. Remove and discard the vanilla bean pod.
- Mix Custard Base: In a bowl, whisk together egg yolks and sugar until light and fluffy, about 1 minute. Add cornstarch and whisk vigorously to eliminate lumps. Temper the mixture by whisking in ¼ cup of hot milk mixture, then gradually whisk in the rest. Strain the mixture back into the saucepan using a fine mesh strainer.
- Cook Pastry Cream: Cook over medium-high heat, whisking constantly, until mixture thickens and comes to a slow boil, 3 to 5 minutes. Remove from heat and stir in cold butter until melted and incorporated. Transfer pastry cream to a bowl and cover surface directly with plastic wrap to prevent a skin. Cool to room temperature, then chill for at least 2 hours or up to 24 hours.
- Make the Choux Pastry Dough: Preheat oven to 425°F (220°C). Line baking sheet with parchment paper. In a large saucepan, combine water, butter, sugar, and salt; bring to a rolling boil over medium-high heat (about 5 minutes). Remove from heat and quickly stir in all the flour until fully incorporated and dough forms a ball, about 30-60 seconds.
- Finish Dough: Return pan to medium heat and stir constantly for 30 seconds to dry out the dough slightly. Transfer dough to mixing bowl; beat with mixer on medium speed. Add eggs one at a time, fully incorporating each before adding the next. Add an extra egg if dough is too thick. Finished dough should be smooth, glossy, and fall slowly from the paddle.
- Pipe the Eclairs: Transfer dough to a large pastry bag fitted with a large round tip. Pipe 4-inch long strips onto lined baking sheet, spacing about 2 inches apart. Use wet fingers to smooth any bumps or points. Optionally brush with egg wash for a golden finish.
- Bake Pastry Shells: Bake at 425°F for 15 minutes. Reduce oven temperature to 375°F and bake for an additional 25 minutes or until puffed and light golden brown. Avoid opening the oven door to prevent collapse. Immediately after baking, poke two holes in the bottom of each shell with a skewer to release steam. Cool completely on wire rack.
- Fill the Eclairs: Poke small holes at the end or bottom of each cooled shell. Whisk chilled pastry cream to loosen, then transfer to pastry bag fitted with a medium plain tip. Pipe cream gently into shells until filled but not overflowing. Place filled eclairs back on wire rack.
- Prepare the Chocolate Glaze: Heat heavy cream until just bubbling, either on stovetop or microwave. Pour over chopped chocolate and let sit for 2 minutes. Whisk gently until smooth and glossy.
- Glaze the Eclairs: Dip the tops of filled eclairs into warm chocolate glaze. Set on a tray or plate and chill uncovered for at least 1 hour to set the glaze. Store eclairs in an airtight container in the refrigerator for up to 2 days.
Notes
- Add an extra egg if the choux dough is too thick and clinging to the paddle; dough should fall slowly off the spoon.
- If dough is too runny and won’t hold shape, add more flour one tablespoon at a time to reach proper consistency.
- Using a large star tip for piping helps create classic ridged shells that bake evenly and look attractive.
- Do not open the oven door during baking to prevent temperature drops that can cause the pastry to collapse.
- Immediately poke two holes in the bottom of baked shells to release steam and maintain crispness.
Nutrition
- Serving Size: 1 eclair
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 140mg
