Description
Delicious homemade éclairs filled with rich vanilla pastry cream and topped with a glossy chocolate glaze.
Ingredients
Scale
- 1 cup (250ml) water
- ½ cup (115g) unsalted butter
- 1 cup (150g) all-purpose flour
- 1 tsp sugar
- ½ tsp salt
- 4 large eggs
- 2 cups (500ml) whole milk
- 1 vanilla bean (or 2 tsp vanilla paste)
- ½ cup (100g) granulated sugar
- 4 large egg yolks
- ¼ cup (30g) cornstarch
- 2 tbsp unsalted butter
- ¾ cup (180ml) heavy cream
- 200g dark chocolate, chopped
- 1 tbsp light corn syrup (optional, for shine)
Instructions
- Start by preheating your oven to 400°F (200°C). In a medium saucepan over medium heat, bring water, butter, salt, and sugar to a gentle boil. Once the butter has melted and the mixture is bubbling, remove from heat and immediately stir in the flour all at once. Use a wooden spoon or silicone spatula to stir vigorously until the dough pulls away from the sides and forms a ball.
- Return the pot to low heat and cook the dough for 1–2 minutes to dry it slightly, stirring continuously. You’ll know it’s ready when a thin film forms at the bottom of the pan.
- Transfer the dough to a mixing bowl and let it cool for about 5 minutes. Add the eggs one at a time, beating well after each. The dough will look split at first, but keep mixing—it will smooth out into a thick, pipeable paste.
- Spoon the choux dough into a piping bag fitted with a large round tip. Pipe 4–5 inch logs onto a parchment-lined baking tray, leaving space between each. Wet your fingers and gently press down any peaks.
- Bake for 20 minutes, then reduce the heat to 350°F (175°C) and bake for another 15 minutes, or until golden brown and hollow-sounding when tapped. Let them cool completely on a wire rack.
- In a medium saucepan, heat the milk and vanilla until just simmering. Meanwhile, in a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale.
- Slowly pour about half of the hot milk into the egg mixture, whisking constantly to temper the eggs. Then pour the mixture back into the saucepan with the remaining milk and return to medium heat.
- Cook, whisking constantly, until the mixture thickens and starts to bubble. Let it bubble for 30 seconds, then remove from heat and whisk in the butter.
- Pour the pastry cream into a bowl, cover with plastic wrap pressed directly onto the surface, and chill until set—at least 2 hours.
- Once your éclairs are cool and your pastry cream is chilled, transfer the cream to a piping bag fitted with a narrow nozzle.
- Use a small knife to poke two holes in the bottom of each éclair. Pipe the vanilla cream into both holes until the pastry feels full and slightly heavy.
- In a heatproof bowl, add the chopped chocolate. Heat the cream (and corn syrup, if using) in a small saucepan until just simmering, then pour it over the chocolate. Let it sit for 2 minutes, then stir until smooth and shiny.
- Dip the top of each filled éclair into the glaze, letting the excess drip off. Set them on a wire rack to allow the chocolate to set.
Notes
- Make sure to chill the pastry cream before filling the éclairs for the best texture.
- If you don’t have a piping bag, you can use a resealable plastic bag with a corner snipped off.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 éclair
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg