Introduction
Éclairs are a classic French pastry that combines a crisp choux pastry shell with a creamy filling and a glossy chocolate glaze. The name "éclair" comes from the French word for "flash" because of how quickly they are eaten! While they might seem intimidating to make, homemade éclairs are surprisingly achievable with a little patience and attention to detail. This recipe guides you through creating the perfect éclairs from scratch, ensuring a light, airy pastry filled with smooth pastry cream and topped with a rich chocolate glaze.
Ingredients
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
- 1 tablespoon unsalted butter
Instructions
Step 1: Prepare the Choux Pastry
Preheat the oven – Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Heat the liquid ingredients – In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat, stirring occasionally until the butter has melted completely.
Add the flour – Remove the saucepan from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a dough and pulls away from the sides of the pan. Continue stirring for about 2 minutes to cook the flour.
Incorporate the eggs – Transfer the dough to a large mixing bowl. Let it cool for about 5 minutes. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
Pipe the éclairs – Transfer the dough to a piping bag fitted with a large round or star tip. Pipe long, even strips about 4 inches in length onto the prepared baking sheet, spacing them about 2 inches apart.
Bake – Bake the éclairs in the preheated oven for 25-30 minutes, or until they are golden brown and puffed up. Do not open the oven door during baking, as this can cause the éclairs to collapse. Once baked, turn off the oven and crack the oven door slightly, letting the éclairs cool inside for 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Prepare the Pastry Cream
Heat the milk – In a medium saucepan, heat the milk over medium heat until it begins to simmer. Do not let it boil.
Combine sugar and cornstarch – In a separate bowl, whisk together the sugar and cornstarch. Add the egg yolks and whisk until the mixture is smooth and pale.
Temper the eggs – Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. Gradually whisk the tempered egg mixture back into the saucepan with the remaining milk.
Cook the pastry cream – Return the saucepan to the heat and cook, whisking constantly, until the mixture thickens and begins to bubble. This should take about 3-5 minutes. Once thickened, remove from heat.
Add butter and vanilla – Stir in the butter and vanilla extract until the butter is melted and the cream is smooth. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate until completely chilled.
Step 3: Prepare the Chocolate Glaze
Heat the cream – In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Add chocolate – Remove from heat and add the chopped chocolate. Let it sit for 2 minutes, then stir until smooth.
Add butter – Stir in the butter until fully incorporated and the glaze is shiny and smooth. Allow the glaze to cool slightly before using.
Step 4: Assemble the Éclairs
Fill the éclairs – Once the éclairs are completely cool, use a serrated knife to cut them in half lengthwise. Alternatively, you can use a piping bag fitted with a small round tip to fill the éclairs with the chilled pastry cream. Pipe the cream into the center of each éclair, making sure it is filled well.
Glaze the éclairs – Dip the top of each filled éclair into the chocolate glaze or spoon the glaze over the top. Allow any excess glaze to drip off before placing the éclairs back on the wire rack.
Set the glaze – Let the chocolate glaze set at room temperature before serving. This usually takes about 15 minutes.
Tips for Perfect Éclairs
- Eggs – Make sure to add the eggs one at a time and beat well to ensure the dough is smooth and glossy. The dough should be slightly thick but pipeable.
- Choux pastry – Avoid opening the oven door during baking to prevent the éclairs from collapsing. If you notice the éclairs starting to deflate after baking, it’s often due to a sudden change in temperature or moisture.
- Pastry cream – Make sure the pastry cream is thoroughly chilled before filling the éclairs to prevent it from being too runny.
Nutritional Information (per éclair)
- Calories: 250-300
- Carbohydrates: 30g
- Protein: 4g
- Fat: 15g
- Saturated Fat: 8g
- Fiber: 1g
- Sugar: 20g
- Sodium: 150mg
These values are approximate and can vary depending on portion size and specific ingredients used.
Storage and Serving
- Storage – Éclairs are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. The pastry may soften slightly, but they will still be delicious.
- Freezing – It’s not recommended to freeze filled éclairs as they can become soggy. However, you can freeze the baked, unfilled choux shells for up to 1 month. To use, thaw at room temperature and then fill and glaze.
Serving Suggestions
Éclairs are delightful on their own but can also be served alongside a cup of coffee or tea. They make a wonderful addition to any dessert table or special occasion. For an extra touch, you might consider garnishing with a dusting of powdered sugar or a few fresh berries.
Conclusion
Homemade éclairs are a treat that combines the elegance of French pastry with the satisfaction of baking from scratch. By mastering the choux pastry, making a smooth and creamy filling, and creating a glossy chocolate glaze, you’ll impress family and friends with these classic treats. Whether you’re making them for a special occasion or simply to indulge in a bit of homemade sweetness, these éclairs will bring a touch of sophistication and a lot of joy to any dessert spread. Enjoy the process and savor every delicious bite!