Have you ever wanted to try making eclairs at home? Well, you’re in for a treat! Those fancy French pastries can be made right in your own kitchen, and believe me, they taste even better when they’re fresh. There’s just something about homemade treats that can’t be beaten!
When I was growing up, my mom always said, “homemade is always best,” and as I got older, I realized she was right. Using high-quality ingredients and making things from scratch truly brings out the best flavors. Eclairs are a perfect example of this. With a few simple ingredients and a little bit of time, you can create these delectable treats.
Let’s start with the shells, which are known as pate a choux in French. You can make the shells ahead of time and freeze them for up to a couple of weeks. This way, you’ll always have them on hand whenever a craving strikes. Just make sure to let them cool completely before freezing.
Next, let’s talk about the filling. The creamy vanilla pastry cream can also be made ahead of time, allowing the flavors to meld together. When you’re ready to serve your eclairs, simply thaw the shells and fill them with the luscious pastry cream using a Bismarck tip. Be careful not to overfill them though, or you might have a mess!
To finish off these mouthwatering treats, dip the filled eclairs into a glossy chocolate glaze. The combination of the light, airy pastry, creamy filling, and rich chocolate is absolute perfection. You’ll be amazed at how professional they look and taste!
Give this classic eclairs recipe a try and impress your loved ones with your baking skills. They won’t be able to resist these delicious treats! And if you’re in the mood for more classic pastry recipes, check out the ones listed below. Happy baking!
Ingredients
PASTRY CREAM
- 6 large egg yolks
- ½ cup granulated white sugar
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- 1½ cups milk
- 1 teaspoon vanilla extract
ECLAIR BASE
- 1 cup water
- ½ cup (1 stick) unsalted butter
- ½ teaspoon granulated white sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
CHOCOLATE GLAZE
- ½ cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
- ¼ cup light corn syrup
- 1 teaspoon vanilla extract
Instructions
PASTRY CREAM
- In a medium bowl, whisk together the egg yolks, sugar, flour, and salt until combined.
- Heat the milk in a small pot until small bubbles form around the edge and wisps of steam are rising from the surface.
- Slowly add the hot milk to the egg mixture, whisking continuously. Transfer the mixture back to the pot and cook over medium-low heat, whisking constantly, until thickened (about 165°F on a candy thermometer).
- Remove from heat, stir in the vanilla extract, and strain the pastry cream through a fine mesh strainer into a heat-safe bowl. Press plastic wrap onto the surface and refrigerate for at least 2 hours.
ECLAIR BASE
- Preheat the oven to 425°F.
- In a saucepan, bring the water, butter, sugar, and salt to a simmer over medium-high heat until the butter is melted.
- Add the flour all at once and continue to cook, stirring, for about 5 minutes or until the dough forms a ball and a film forms on the bottom of the pot.
- Transfer the mixture to a mixing bowl and beat on medium speed. Beat in the eggs, one at a time, until fully incorporated.
- 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, leaving about 3 inches of space between each.
- Bake for 35 to 40 minutes or until puffed, golden brown, hollow, dry, and light.
CHOCOLATE GLAZE
- Heat the cream in a small pot until it’s barely simmering.
- Pour the hot cream over the chopped chocolate and let it sit for 5 minutes.
- Whisk the chocolate and cream together until fully incorporated. Then whisk in the corn syrup and vanilla.
ASSEMBLY
- Fill a large piping bag fitted with a Bismarck tip with the cooled pastry cream.
- Pierce the cooked eclair shells with the tip and squeeze in the filling.
- Dip the tops of the eclairs into the chocolate glaze.
Enjoy your homemade classic eclairs!
