Eclairs are the epitome of French pastry elegance—delicate, airy, and filled with luscious cream. Topped with a glossy chocolate glaze, these treats are perfect for impressing guests or indulging in a special dessert. With their delightful contrast of crisp choux pastry and silky filling, eclairs are a must-try for anyone who loves baking. This step-by-step recipe guides you through creating these irresistible pastries from scratch, ensuring you achieve bakery-quality results every time.
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Chilling Time: 1 hour
- Total Time: 2 hours 20 minutes
Ingredients
For the Choux Pastry:
- 1/2 cup (120 ml) of water
- 1/2 cup (120 ml) of milk
- 1/2 cup (115 g) of unsalted butter
- 1 tablespoon of sugar
- 1/4 teaspoon of salt
- 1 cup (125 g) of all-purpose flour
- 4 large eggs
For the Cream Filling:
- 2 cups (500 ml) of whole milk
- 1/2 cup (100 g) of sugar
- 1/4 cup (30 g) of cornstarch
- 4 large egg yolks
- 1 teaspoon of vanilla extract
- 2 tablespoons of unsalted butter
For the Chocolate Glaze:
- 1/2 cup (120 ml) of heavy cream
- 100 g (3.5 oz) of dark chocolate, chopped
- 1 tablespoon of unsalted butter
Instructions
Step 1: Prepare the Choux Pastry
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine water, milk, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture comes to a boil.
- Reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Remove from heat and let the dough cool for 5 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. The dough should be smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch (10 cm) logs onto the prepared baking sheet.
- Bake for 25-30 minutes or until golden brown and puffed. Allow to cool completely on a wire rack.
Step 2: Make the Cream Filling
- In a medium saucepan, heat the milk over medium heat until it begins to steam (do not boil).
- In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
- Gradually add the hot milk to the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency.
- Remove from heat and stir in vanilla extract and butter until smooth.
- Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill for at least 1 hour.
Step 3: Prepare the Chocolate Glaze
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Remove from heat and pour over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
- Add butter and mix until glossy. Set aside to cool slightly.
Step 4: Assemble the Eclairs
- Use a sharp knife to create small holes on the bottom of each choux pastry.
- Fill a piping bag fitted with a small tip with the chilled cream filling. Pipe the filling into each eclair until full.
- Dip the top of each filled eclair into the chocolate glaze, letting excess drip off.
- Place on a wire rack and allow the glaze to set for 10-15 minutes.
Your classic eclairs are now ready to serve! These delicate pastries combine the light, airy texture of choux pastry with the creamy richness of the filling and the indulgent chocolate glaze. Whether enjoyed as a special treat or presented at a gathering, these eclairs are sure to impress. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Once you master this recipe, you’ll have a timeless dessert to delight friends and family alike.