How to Make Classic French Éclairs with Vanilla Pastry Cream

Simple Summary

Indulge in the classic French pastry perfection of homemade éclairs filled with silky pastry cream and topped with a rich chocolate glaze. These elegant treats are easier to make than you might think and are sure to impress.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes (plus cooling and chilling time)
• Servings: 12 éclairs
• Difficulty: Intermediate

Ingredients

For the Choux Pastry:

• 1/2 cup (120ml) water
• 1/2 cup (120ml) whole milk
• 1/2 cup (113g) unsalted butter
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour
• 4 large eggs

For the Vanilla Pastry Cream:

• 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract

For the Chocolate Glaze:

• 4 oz (113g) semi-sweet chocolate, chopped
• 1/2 cup (120ml) heavy cream
• 1 tablespoon corn syrup

Instructions

1. Prepare the Choux Pastry: a. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. b. In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat. c. Remove from heat and add flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms. d. Return to low heat and cook, stirring constantly, for 1-2 minutes until the dough pulls away from the sides of the pan. e. Transfer dough to a stand mixer fitted with the paddle attachment. Beat on low speed for 1 minute to cool slightly. f. Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy.

2. Pipe and Bake the Éclairs: a. Transfer the choux pastry to a piping bag fitted with a large round tip. b. Pipe 4-inch long strips onto the prepared baking sheets, spacing them 2 inches apart. c. Bake for 20-25 minutes, until puffed and golden brown. Do not open the oven door during baking. d. Turn off the oven and let éclairs sit in the oven for 5 more minutes with the door slightly ajar. e. Remove from oven and cool completely on a wire rack.

3. Make the Vanilla Pastry Cream: a. In a medium saucepan, heat milk until it just starts to simmer. b. In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth. c. Slowly pour half of the hot milk into the egg mixture, whisking constantly. d. Pour the egg-milk mixture back into the saucepan with the remaining milk. e. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. f. Remove from heat and stir in butter and vanilla extract. g. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate until cool.

4. Prepare the Chocolate Glaze: a. Place chopped chocolate in a heatproof bowl. b. Heat heavy cream in a small saucepan until it just begins to simmer. c. Pour hot cream over chocolate and let stand for 1 minute. d. Stir until smooth, then add corn syrup and mix well.

5. Assemble the Éclairs: a. Using a small knife, cut three small holes in the bottom of each éclair. b. Fill a piping bag fitted with a small round tip with the cooled pastry cream. c. Pipe the cream into the éclairs through the holes, filling them completely. d. Dip the top of each filled éclair into the chocolate glaze. e. Refrigerate for at least 1 hour before serving to set the glaze.

Chef's Notes

• For best results, use room temperature eggs in the choux pastry.
• The choux pastry can be piped and frozen for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.
• If the pastry cream is too thick after chilling, whisk it vigorously before piping.
• For a flavor variation, try adding 1/4 teaspoon of espresso powder to the chocolate glaze for a subtle coffee flavor.
• Store filled éclairs in the refrigerator for up to 2 days.

Nutritional Info

Per éclair (approximate):

• Calories: 280
• Protein: 5g
• Fat: 18g
• Carbohydrates: 26g
• Fiber: 1g
• Sugar: 15g

These éclairs are a rich treat, providing a good source of calcium from the milk and eggs. They also contain some beneficial antioxidants from the dark chocolate glaze.

Serving Suggestions

• Serve éclairs chilled as an elegant dessert after a French-inspired meal.
• Pair with a cup of strong coffee or espresso for a classic café experience.
• For a special occasion, arrange éclairs on a tiered platter with fresh berries and mint leaves for decoration.
• Consider serving alongside other French pastries like macarons or madeleines for a delightful dessert spread.