Classic Éclairs
Classic Éclairs
Ingredients
For the Choux Pastry
- 1/2 cup whole milk
- 1/2 cup water
- 1/2 cup unsalted butter, cut into pieces
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour, sifted
- 4 large eggs, at room temperature
For the Vanilla Pastry Cream Filling
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter, cold, cut into small pieces
- 1 teaspoon vanilla extract
For the Chocolate Glaze
- 1 1/2 cups powdered sugar, sifted
- 1/4 cup unsweetened cocoa powder, sifted
- 3 tablespoons whole milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. If using a piping bag, fit it with a large plain or star tip (about 1/2-inch opening).
⏱️ 5 min•🌡️ 400
- 2
For the Choux Pastry: In a medium saucepan, combine the whole milk, water, butter, granulated sugar, and salt. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to melt the butter.
⏱️ 5 min
- 3
Once boiling, remove the saucepan from the heat and immediately add the sifted all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Return the pan to medium heat and continue to cook, stirring constantly, for 1 to 2 minutes to dry out the dough. A thin film should form on the bottom of the pan.
⏱️ 3 min
- 4
Transfer the dough to a large mixing bowl. Add the eggs one at a time, beating well with an electric mixer (or by hand) after each addition until fully incorporated and the dough is smooth and glossy. The dough should be thick enough to hold its shape.
⏱️ 7 min
- 5
Pipe the choux pastry onto the prepared baking sheets into 4-inch long strips, leaving about 2 inches between each éclair. You should get about 10-12 éclairs. If desired, lightly brush the tops with an egg wash (1 egg beaten with 1 tablespoon water) for a shinier finish.
⏱️ 5 min
- 6
Bake the éclairs for 15 minutes at 400°F. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 20-25 minutes, or until golden brown, puffed, and firm. Do NOT open the oven door during the first 25 minutes of baking. Turn off the oven, prop the door open slightly with a wooden spoon, and let the éclairs cool in the oven for 10-15 minutes to prevent them from deflating.
⏱️ 40 min•🌡️ 350
- 7
While the éclairs cool, prepare the Pastry Cream: In a medium bowl, whisk together the granulated sugar and cornstarch. In a separate bowl, whisk the egg yolks. Gradually whisk the sugar-cornstarch mixture into the egg yolks until smooth.
⏱️ 5 min
- 8
In a saucepan, heat the whole milk over medium heat until it just begins to simmer. Slowly pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the yolks. Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the cream thickens and comes to a boil. Boil for 1 minute, continuing to whisk.
⏱️ 7 min
- 9
Remove from heat and stir in the cold unsalted butter and vanilla extract until fully incorporated. Transfer the pastry cream to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, at least 2 hours.
⏱️ 3 min
- 10
Once the éclairs are completely cool, prepare the Chocolate Glaze: In a medium bowl, whisk together the sifted powdered sugar and sifted unsweetened cocoa powder. Gradually add the whole milk, 1 tablespoon at a time, whisking until a smooth, pourable glaze forms. Stir in the vanilla extract.
⏱️ 5 min
- 11
To assemble: Once the pastry cream is chilled, whisk it briefly to loosen. Using a small paring knife, make 2-3 small holes on the underside of each éclair. Fill a piping bag fitted with a small round tip with the pastry cream and pipe the cream into each éclair until it feels full.
⏱️ 10 min
- 12
Dip the top of each filled éclair into the chocolate glaze, allowing any excess to drip off. Place on a wire rack for the glaze to set. Serve immediately or refrigerate until ready to serve. Éclairs are best enjoyed the day they are made.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Éclairs
Ingredients
For the Choux Pastry
- 1/2 cup whole milk
- 1/2 cup water
- 1/2 cup unsalted butter, cut into pieces
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour, sifted
- 4 large eggs, at room temperature
For the Vanilla Pastry Cream Filling
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter, cold, cut into small pieces
- 1 teaspoon vanilla extract
For the Chocolate Glaze
- 1 1/2 cups powdered sugar, sifted
- 1/4 cup unsweetened cocoa powder, sifted
- 3 tablespoons whole milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. If using a piping bag, fit it with a large plain or star tip (about 1/2-inch opening).
⏱️ 5 min•🌡️ 400 - 2
For the Choux Pastry: In a medium saucepan, combine the whole milk, water, butter, granulated sugar, and salt. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to melt the butter.
⏱️ 5 min - 3
Once boiling, remove the saucepan from the heat and immediately add the sifted all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Return the pan to medium heat and continue to cook, stirring constantly, for 1 to 2 minutes to dry out the dough. A thin film should form on the bottom of the pan.
⏱️ 3 min - 4
Transfer the dough to a large mixing bowl. Add the eggs one at a time, beating well with an electric mixer (or by hand) after each addition until fully incorporated and the dough is smooth and glossy. The dough should be thick enough to hold its shape.
⏱️ 7 min - 5
Pipe the choux pastry onto the prepared baking sheets into 4-inch long strips, leaving about 2 inches between each éclair. You should get about 10-12 éclairs. If desired, lightly brush the tops with an egg wash (1 egg beaten with 1 tablespoon water) for a shinier finish.
⏱️ 5 min - 6
Bake the éclairs for 15 minutes at 400°F. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 20-25 minutes, or until golden brown, puffed, and firm. Do NOT open the oven door during the first 25 minutes of baking. Turn off the oven, prop the door open slightly with a wooden spoon, and let the éclairs cool in the oven for 10-15 minutes to prevent them from deflating.
⏱️ 40 min•🌡️ 350 - 7
While the éclairs cool, prepare the Pastry Cream: In a medium bowl, whisk together the granulated sugar and cornstarch. In a separate bowl, whisk the egg yolks. Gradually whisk the sugar-cornstarch mixture into the egg yolks until smooth.
⏱️ 5 min - 8
In a saucepan, heat the whole milk over medium heat until it just begins to simmer. Slowly pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the yolks. Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the cream thickens and comes to a boil. Boil for 1 minute, continuing to whisk.
⏱️ 7 min - 9
Remove from heat and stir in the cold unsalted butter and vanilla extract until fully incorporated. Transfer the pastry cream to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, at least 2 hours.
⏱️ 3 min - 10
Once the éclairs are completely cool, prepare the Chocolate Glaze: In a medium bowl, whisk together the sifted powdered sugar and sifted unsweetened cocoa powder. Gradually add the whole milk, 1 tablespoon at a time, whisking until a smooth, pourable glaze forms. Stir in the vanilla extract.
⏱️ 5 min - 11
To assemble: Once the pastry cream is chilled, whisk it briefly to loosen. Using a small paring knife, make 2-3 small holes on the underside of each éclair. Fill a piping bag fitted with a small round tip with the pastry cream and pipe the cream into each éclair until it feels full.
⏱️ 10 min - 12
Dip the top of each filled éclair into the chocolate glaze, allowing any excess to drip off. Place on a wire rack for the glaze to set. Serve immediately or refrigerate until ready to serve. Éclairs are best enjoyed the day they are made.
⏱️ 5 min