Introduction:
Eclairs are a beloved French pastry known for their delicate, light texture and rich, indulgent filling. Traditionally made with pâte à choux (choux pastry), eclairs are often filled with creamy custard or whipped cream and topped with a glossy layer of chocolate glaze. While they may seem intimidating to make, homemade eclairs are surprisingly easy to prepare and are a perfect treat for any occasion. Whether you’re looking to impress guests at a dinner party or simply satisfy your sweet tooth, this homemade eclair recipe will guide you through creating this classic dessert from scratch.
Ingredients:
For the Choux Pastry:
1 cup (240ml) water
1/2 cup (115g) unsalted butter, cubed
1 cup (125g) all-purpose flour
1/4 teaspoon salt
1/2 teaspoon sugar
4 large eggs
For the Pastry Cream Filling:
2 cups (480ml) whole milk
1/2 cup (100g) granulated sugar
5 large egg yolks
1/4 cup (30g) cornstarch
1/4 teaspoon vanilla extract
1 tablespoon unsalted butter
For the Chocolate Glaze:
1/2 cup (120g) heavy cream
4 oz (115g) semi-sweet chocolate, chopped
1 tablespoon unsalted butter
Instructions:
Step 1: Prepare the Choux Pastry
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine the water, butter, salt, and sugar. Heat over medium-high heat, stirring occasionally until the butter has melted and the mixture comes to a boil.
Remove the pan from the heat and quickly stir in the flour. Return the pan to the heat and continue to cook the mixture for 1-2 minutes, stirring constantly, until it forms a smooth dough and pulls away from the sides of the pan.
Transfer the dough to a mixing bowl and let it cool for about 5 minutes.
Add the eggs, one at a time, mixing well after each addition until the dough becomes smooth and glossy. The dough should be thick but pipeable.
Using a pastry bag or a plastic sandwich bag with the tip cut off, pipe 3-inch long strips of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the eclairs for 20-25 minutes or until golden brown and puffed. Do not open the oven door during baking, as the eclairs need to rise properly.
Once baked, remove from the oven and let the eclairs cool completely on a wire rack.
Step 2: Prepare the Pastry Cream
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