CLASSIC ECLAIRS
Classic Eclairs are light, airy pastries filled with creamy custard and topped with chocolate glaze. Perfect for dessert lovers and special occasions.
Ingredients
For the Choux Pastry:
- ½ cup unsalted butter cut into pieces
- 1 cup water
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Pastry Cream:
- 2 cups milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- ½ cup semi-sweet chocolate chopped
- 2 tablespoons heavy cream
Instructions
Prepare Choux Pastry:
- Preheat oven to 425°F (220°C) and line baking sheet with parchment paper.
- In a saucepan, combine butter, water, and salt. Bring to a boil.
- Add flour all at once, stir until dough forms a ball.
- Remove from heat. Beat in eggs one at a time until smooth.
- Pipe dough into 4-inch strips. Bake 10 minutes at 425°F, then reduce to 350°F (175°C) and bake 15 minutes more.
- Cool completely on wire racks.
Make Pastry Cream:
- Heat milk in a saucepan until simmering.
- Whisk sugar, egg yolks, and flour in a bowl until smooth.
- Gradually add hot milk to yolk mixture, whisking constantly. Return to saucepan and cook until thickened.
- Remove from heat, stir in butter and vanilla. Cool completely.
Assemble Eclairs:
- Slice choux pastries lengthwise and fill with pastry cream.
- Melt chocolate with cream and drizzle or dip the tops of eclairs.
- Chill until chocolate sets and serve.
Notes
- Tip: Use a piping bag for even pastry shapes.
- Storage: Store in refrigerator up to 2 days.
- Variation: Top with powdered sugar instead of chocolate for a lighter finish.