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Eclairs

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1h 30min

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12 servings

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These classic French eclairs are a delightful pastry filled with a rich and creamy vanilla custard and topped with a smooth chocolate glaze. The light and airy choux pastry is the perfect vessel for the luscious filling, creating a delectable treat that is sure to impress. Enjoy these eclairs as a special dessert or an indulgent snack.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
13 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

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1
Prepare the choux pastry

In a medium saucepan, bring the water, butter, and salt to a boil. Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.

2
Add the eggs

Transfer the dough to a large bowl and let it cool for 5 minutes. Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy.

3
Pipe the eclairs

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the dough to a pastry bag fitted with a large plain tip. Pipe the dough into 4-inch long logs, leaving space between each eclair.

4
Bake the eclairs

Bake the eclairs for 30-35 minutes, or until puffed and golden brown. Remove from the oven and let cool completely on a wire rack.

5
Prepare the custard filling

In a medium saucepan, heat the milk and half of the sugar until simmering. In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch. Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl, cover with plastic wrap, and refrigerate until chilled.

6
Prepare the chocolate glaze

In a small saucepan, heat the heavy cream until simmering. Remove from heat and add the chopped dark chocolate. Let stand for 1 minute, then stir until smooth.

7
Assemble the eclairs

Cut the eclairs in half lengthwise. Fill a pastry bag fitted with a plain tip with the chilled custard and pipe it into the bottom half of each eclair. Replace the top half of the eclair and drizzle with the chocolate glaze.

8
Chill and serve

Refrigerate the assembled eclairs for at least 30 minutes before serving. Enjoy your delicious homemade eclairs!

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