These homemade eclairs with a rich, smooth cream filling are the perfect indulgent treat. The choux pastry base is light and airy, while the creamy custard filling balances the texture perfectly. Finished with a dusting of powdered sugar, these eclairs are not only delicious but also beautiful to present at any gathering. Whether for a special occasion or just as a sweet snack, these eclairs are sure to impress!
Preparation Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 30 minutes
Servings: 12 eclairs
Ingredients:
For the Dough (Choux Pastry):
- 100 ml milk
- 100 ml cold water
- 20g sugar (1 tablespoon)
- A pinch of salt
- 80g butter
- 130g all-purpose flour (approx. 6 tablespoons)
- 3 large eggs
For the Cream Filling:
- 2 eggs
- 150g sugar (about 7.5 tablespoons)
- 1 packet of vanilla sugar (10g)
- 30g corn starch (1 heaping tablespoon)
- 400 ml milk
- 50g butter
For the Decoration:
- Powdered sugar, for dusting
Directions:
- Prepare the Dough (Choux Pastry):
- In a saucepan with a thick bottom, add 100 ml milk, 100 ml cold water, 20g sugar, a pinch of salt, and 80g butter.
- Place the saucepan over medium heat, stirring occasionally until everything melts and heats up (but don’t bring to a boil).
- Once the mixture is hot and steam begins to rise, turn off the heat and add 130g of flour in one go. Mix quickly with a silicone spatula to combine everything into a dough without lumps.
- Transfer the dough to a mixing bowl and let it cool slightly.
- Add the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
- Bake the Cake Base:
- Preheat the oven to 180°C (350°F).
- Line a baking tray (38 x 27 cm) with parchment paper.
- Spread the dough evenly across the tray, making sure it’s thin.
- Bake for about 30 minutes until golden brown.
- Once baked, remove from the oven, cover the cake with a towel, and let it cool slightly.
- Prepare the Cream Filling:
- In a saucepan, add 2 eggs, 150g sugar, and 10g vanilla sugar. Mix well.
- Add 30g of corn starch and a bit of milk from the total 400 ml and stir until smooth.
- Gradually add the remaining milk while stirring to prevent lumps.
- Cook over medium heat, stirring constantly, until the mixture thickens into a custard-like consistency. Remove from the heat and stir in 50g of butter until melted and smooth.
- Assemble the Eclairs:
- Once the choux pastry has cooled slightly, cut it into individual eclairs and fill each with the prepared cream filling using a piping bag.
- Dust with powdered sugar before serving.
Serving Suggestions:
- Serve eclairs as part of a dessert table at a tea party or special event.
- Pair with a cup of coffee or espresso for a perfect afternoon treat.
- Add fresh berries on top for an extra burst of flavor.
- Serve with a side of whipped cream or vanilla ice cream.
- Enjoy as a sweet breakfast treat with a warm beverage.
Cooking Tips:
- Make sure the dough is smooth and glossy before adding the eggs to ensure a light, airy texture.
- Do not open the oven while baking the eclairs, as this may cause them to deflate.
- The cream filling can be made ahead and refrigerated until you are ready to assemble the eclairs.
- Be sure to cool the dough slightly before adding the eggs to avoid scrambling them.
Nutritional Benefits:
- Choux pastry is low in fat compared to many other pastry doughs, making it a lighter choice.
- Eggs in the filling provide a good source of protein and essential vitamins.
- Butter provides healthy fats that help with nutrient absorption.
- Vanilla sugar adds a sweet, aromatic flavor to the cream without overwhelming it with sweetness.
Dietary Information:
- This recipe is not gluten-free or dairy-free.
- Contains egg, dairy, and gluten.
- Suitable for vegetarians (but not vegans).
Nutritional Facts (per eclair):
- Calories: 180
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Sugars: 10g
- Protein: 3g
Storage:
- Store leftover eclairs in an airtight container in the refrigerator for up to 2 days.
- For best results, eat within 24 hours of making them, as the pastry may lose its crispness.
Why You’ll Love This Recipe:
- The light, airy choux pastry is the perfect base for the rich, creamy filling.
- This classic French pastry is both elegant and simple to make at home.
- The powdered sugar decoration gives these eclairs a beautiful, finishing touch.
- Perfect for a special occasion or a decadent treat for yourself.
Conclusion:
Eclairs with cream filling are a delightful dessert that combines the perfect balance of textures—light pastry and rich custard. They’re versatile, easy to make, and a great way to impress guests. With a dusting of powdered sugar on top, these eclairs are the perfect sweet indulgence. Try this recipe today and enjoy the delicious results!
Frequently Asked Questions:
- Can I use whipped cream instead of custard for the filling? Yes, you can, but the texture will be different. The custard filling is thicker and richer than whipped cream.
- Can I make the choux pastry ahead of time? It’s best to bake the choux pastry fresh, but you can prepare the dough and refrigerate it for up to 24 hours before baking.
- How do I prevent the eclairs from deflating after baking? Be sure to avoid opening the oven door while the eclairs are baking. This will help keep them from collapsing.
- Can I make this recipe dairy-free? To make this dairy-free, substitute the butter and milk with plant-based alternatives, such as almond milk or coconut butter.
- How can I make the cream filling thicker? If the filling is too runny, you can cook it for a few more minutes to thicken, or add more cornstarch.
- Can I freeze eclairs? Yes, you can freeze the choux pastry once baked. However, the cream filling should be added after thawing.
- What is the best way to pipe the cream filling into the eclairs? Use a piping bag with a small round tip to fill the eclairs. Insert the tip into the side of the eclair and pipe the filling gently.
- Can I use a different filling for eclairs? Absolutely! You can try chocolate ganache, pastry cream, or even a fruit filling for variety.
- What can I do if my choux pastry doesn’t puff up? Ensure that your dough is mixed properly and the oven is at the correct temperature. Don’t open the oven door too early.
- How long do eclairs last? Eclairs are best eaten within 24 hours, but they can be stored in the fridge for up to 2 days.