These Classic Eclairs are a delightful treat that combines light and airy choux pastry with a rich vanilla pastry cream filling and a glossy chocolate glaze. Perfect for celebrations or an indulgent dessert, these eclairs are sure to impress family and friends with their elegant appearance and delicious taste.
Preparation Time
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Chilling Time: 30 minutes
- Total Time: 2 hours
Ingredients
For the Choux Pastry:
- 1 cup (125 g) all-purpose flour
- 3.5 oz (100 ml) milk
- 3.5 oz (100 ml) water
- 2 tsp (10 g) sugar
- ½ tsp salt
- 5½ tbsp (80 g) unsalted butter
- 4 eggs
For the Vanilla Pastry Cream:
- 2 cups (480 ml) milk
- 2 tsp vanilla extract
- 4 egg yolks
- ⅓ cup (70 g) sugar
- ⅓ cup (40 g) cornstarch
- 1 tbsp (15 g) unsalted butter
For the Chocolate Glaze:
- 7 oz (200 g) chocolate (55-70% cocoa), chopped
- ⅔ cup (155 ml) whipping cream
Directions
- Prepare the Vanilla Pastry Cream:
- In a bowl, whisk egg yolks and sugar until pale. Mix in cornstarch.
- Heat milk in a saucepan until simmering. Gradually whisk ⅓ of the hot milk into the egg mixture to temper it.
- Pour the tempered mixture into the saucepan and cook over medium heat, whisking constantly until thickened and boiling.
- Remove from heat and stir in vanilla extract and butter. Cover with plastic wrap pressed against the surface. Chill until ready to use.
- Prepare the Choux Pastry:
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a saucepan, combine milk, water, sugar, salt, and butter. Bring to a boil.
- Remove from heat and add flour all at once. Mix vigorously until dough forms a ball and pulls away from the pan.
- Return to low heat and stir for 1-2 minutes to remove moisture. Transfer to a bowl and let cool slightly.
- Beat in eggs one at a time until smooth. Transfer to a piping bag with a ½-inch (1 cm) tip.
- Pipe and Bake:
- Pipe 4-5 inch (10-12 cm) strips onto the baking sheet. Dust with powdered sugar.
- Bake for 40 minutes. After 10 minutes, slightly open the oven door to release steam, and continue baking.
- Prick baked eclairs with a skewer to release steam and cool on a rack.
- Fill the Eclairs:
- Whisk the chilled pastry cream until smooth. Transfer to a piping bag with a ¼-inch (5-6 mm) tip.
- Fill eclairs by piping cream into holes at the base.
- Prepare the Chocolate Glaze:
- Heat cream in a saucepan until hot but not boiling. Pour over chopped chocolate and let sit for 1-2 minutes. Stir until smooth.
- Dip tops of filled eclairs into the glaze and allow to set.
Serving Suggestions
- Serve with coffee or tea for a perfect pairing.
- Top with chopped nuts or sprinkles for added texture.
Cooking Tips
- Ensure all ingredients for the choux pastry are at room temperature for consistent results.
- Do not overbake the eclairs to maintain their light texture.
- Use high-quality chocolate for a richer glaze.
Nutritional Benefits
- A source of protein from eggs and milk.
- Contains antioxidants from dark chocolate.
Dietary Information
- Contains gluten, dairy, and eggs.
- Not suitable for gluten-free or lactose-intolerant diets without modifications.
Nutritional Facts (Per Eclair, Approximate)
- Calories: 290
- Protein: 6 g
- Fat: 17 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Sugar: 18 g
Storage
- Store in the refrigerator for up to 24 hours.
- Avoid freezing filled eclairs as the pastry may become soggy.
Why You’ll Love This Recipe
- A perfect balance of light pastry, creamy filling, and rich chocolate glaze.
- Elegant and versatile for any occasion.
- Fun to make and customizable with your favorite flavors.
Conclusion
These classic eclairs are the ultimate indulgence, combining a light and airy pastry with a creamy vanilla filling and luscious chocolate glaze. Ideal for special occasions or as a show-stopping dessert, they’re guaranteed to impress. Make them fresh for the best taste and enjoy the timeless elegance they bring to your table.
Frequently Asked Questions
- Can I make the pastry cream in advance?
Yes, prepare it up to 2 days in advance and store it in the refrigerator. - Can I freeze unfilled eclairs?
Yes, freeze unfilled eclairs for up to 1 month. Thaw and crisp in the oven before filling. - What other fillings can I use?
Whipped cream, chocolate mousse, or fruit-flavored pastry creams work well. - How do I prevent soggy eclairs?
Ensure the choux pastry is fully baked and let them cool with vents to release steam. - Can I use milk chocolate for the glaze?
Yes, but it will result in a sweeter glaze. Adjust to taste. - What piping tip should I use for filling?
A plain or star tip, ¼-inch (5-6 mm) in size, works best. - Why is my choux pastry too runny?
You may have added too many eggs. Add them gradually and check consistency. - How long do eclairs stay fresh?
Best eaten the same day but can be refrigerated for up to 24 hours. - Can I use store-bought pudding as a filling?
Yes, for convenience, but homemade pastry cream offers the best flavor. - How do I know when the eclairs are baked?
They should be golden brown and feel light when lifted.