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5 stars (9 ratings)

Classic Eclairs

Classic eclairs: light and egg-y choux puffs filled with vanilla-infused pastry cream and topped with a luscious chocolate glaze.  Such a special treat!
Prep Time1 hour 10 minutes
Cook Time40 minutes
Total Time3 hours 50 minutes
Course: Dessert
Cuisine: French
Keyword: Chocolate, choux, eclairs, pastry cream, pate a choux
Servings: 24 eclairs
Calories: 163kcal

Ingredients

For the pastry cream filling

For the pate a choux shells

For the chocolate glaze

Instructions

To make the pastry cream filling:

  • Place the yolks, sugar, flour, and salt in a medium bowl and whisk to combine.
  • Heat the milk in a small pot until small bubbles form around the edge, and wisps of steam are rising from the surface.
  • Add the hot milk to the egg mixture, a little at a time, whisking to combine. When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat.
  • Cook the pastry cream, whisking, until thickened.  (It should register about 165 degrees F on a candy thermometer.)
  • Stir in the vanilla, and pour the pastry cream through a fine mesh strainer, into a heat-safe bowl.  Use the back of a ladle to press the mixture through the sieve.
  • Press a layer of plastic wrap directly onto the surface, and refrigerate for at least 2 hours.

To make the pate a choux shells:

  • Preheat the oven to 425 degrees F.
  • Place the water, butter, sugar, and salt in a saucepan. Cook over medium-high heat, until the butter is completely melted and the mixture is simmering.
  • Add in the flour all at once, and continue to cook, stirring, for about 5 minutes, or until the dough gathers itself into a ball and a film begins to form on the bottom of the pot.
  • Transfer the mixture to a mixing bowl, and beat on medium speed.
  • While continuing to beat, drop in the eggs, one at a time. Allow each egg to become fully incorporated before adding the next (about 30 seconds to a minute).
  • Transfer the mixture to a large piping bag fitted with a jumbo round tip.  Pipe 4-inch long, 1-inch diameter lines onto parchment-lined baking sheets, allowing about 3 inches in between each.
  • Bake for 35 to 40 minutes, or until puffed, golden brown, hollow, dry, and light.

To make the chocolate glaze:

  • Heat the cream in a small pot until barely simmering.
  • Pour the hot cream over the chopped chocolate, and allow to stand for 5 minutes.
  • Whisk the chocolate and cream together until fully incorporated.
  • Whisk in the corn syrup and vanilla.

To assemble the eclairs:

  • Place the cooled pastry cream in a large piping bag fitted with a Bismarck tip.
  • Pierce the pate a choux shells with the tip, and squeeze in the filling.
  • Dip the tops of the eclairs in the chocolate glaze.

Nutrition

Calories: 163kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 97mg | Potassium: 71mg | Sugar: 9g | Vitamin A: 325IU | Calcium: 36mg | Iron: 0.8mg