Eclairs are a classic French pastry that never fails to impress. With their light, airy choux pastry, creamy custard filling, and rich chocolate glaze, eclairs are the epitome of elegance and indulgence. Despite their sophisticated appearance, eclairs are surprisingly simple to make at home. This recipe will guide you through each step, ensuring your eclairs turn out perfectly every time. Whether you’re hosting a special event or just treating yourself, these eclairs are sure to delight. Let’s dive into the process of creating these delightful pastries!
Ingredients
For the Custard (makes enough for 11-12 eclairs):
- 2 Eggs
- 70 g (2.4 oz) Sugar
- 30 g (1.0 oz) Cornstarch
- 500 ml Milk
- 80 g (2.8 oz) Butter
- 1 tsp Vanilla Sugar
For the Choux Pastry (makes 11-12 eclairs):
- 160 g Water
- 80 g (2.8 oz) Butter
- ¼ tsp Salt
- 1 tsp Sugar
- 120 g (4.2 oz) All-purpose Flour
- 2-3 Eggs
For the Chocolate Glaze:
- 100 g (3.5 oz) Chocolate (preferably dark chocolate)
- 2 tbsp Vegetable Oil
Instructions
Make the Custard:
- Combine Ingredients: In a saucepan, whisk together 2 eggs, 70 g of sugar, and 30 g of cornstarch until smooth.
- Add Milk: Gradually whisk in 500 ml of milk.
- Heat and Thicken: Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble.
- Add Butter and Vanilla: Remove from heat and stir in 80 g of butter and 1 tsp of vanilla sugar until fully melted and smooth.
- Cool Custard: Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool completely.
Make the Choux Pastry:
- Boil Liquids: In a saucepan, combine 160 g of water, 80 g of butter, ¼ tsp of salt, and 1 tsp of sugar. Heat until the butter melts and the mixture comes to a boil.
- Add Flour: Remove the saucepan from heat and add all 120 g of flour at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
- Cook Dough: Return the saucepan to low heat and cook the dough for 1-2 minutes, stirring constantly, to dry it out. This helps prevent soggy eclairs.
- Cool Slightly: Let the dough cool slightly in the pan for a few minutes.
Add the Eggs:
- Incorporate Eggs: Beat in the eggs one at a time, mixing well after each addition. The dough should be thick, glossy, and smooth. You might need 2-3 eggs depending on the consistency. A good test is to lift the dough with a spatula; it should form a pointed V shape.
Pipe the Eclairs:
- Preheat Oven: Preheat your oven to 170°C (338°F). Line a baking sheet with parchment paper.
- Pipe Shapes: Transfer the dough to a piping bag fitted with a star tip. Pipe out long eclair shapes onto the prepared baking sheet, leaving space between them for expansion.
Bake the Eclairs:
- Bake: Bake the eclairs for 40-45 minutes, or until golden brown and puffed. Do not open the oven door during baking to prevent them from collapsing.
- Cool Eclairs: Remove from the oven and let the eclairs cool completely on a wire rack.
Make the Chocolate Glaze:
- Melt Chocolate: In a small bowl, melt 100 g of chocolate with 2 tbsp of vegetable oil over a double boiler or in the microwave (in short bursts, stirring frequently) until smooth.
- Thicken Glaze: Let the glaze cool slightly until it thickens a bit.
Assemble the Eclairs:
- Cut Eclairs: Once the eclairs are cool, use a serrated knife to cut them in half lengthwise.
- Fill Eclairs: Pipe or spoon the cooled custard filling into the bottom half of each eclair.
- Glaze Tops: Dip the tops of the eclairs into the chocolate glaze, coating them completely.
- Set Glaze: Allow the glaze to set completely before serving.
Tips:
- Eggs for Choux Pastry: The video mentions using 2-3 eggs for the choux pastry dough. Start with 2 eggs and add the third one only if the dough seems too dry and difficult to pipe.
- Preheat the Oven: Make sure the oven is preheated before placing the eclairs inside.
- Avoid Deflating: Don’t open the oven door while the eclairs are baking, as this can cause them to deflate.
- Cooling Time: Let the eclairs cool completely before filling and glazing them to ensure they hold their shape and the glaze sets properly.
Conclusion
These perfect eclairs are a delightful and impressive dessert that will surprise and delight everyone. With a light and airy choux pastry, rich and creamy custard filling, and a smooth chocolate glaze, these eclairs are both simple to make and incredibly tasty. Whether you’re making them for a special occasion or just to treat yourself, these eclairs are sure to become a favorite. Enjoy the process of making and savoring these delicious homemade eclairs!