Eclairs - an easy homemade version of the classic bakery-style pastry, filled with creamy custard and topped with melted chocolate.
HOW TO MAKE ECLAIRS?
You will be surprised how easy these are to make! The magic happens when the steam raises the dough and creates empty pockets in your eclairs. For a reason of course. Vanilla pastry cream is the traditional filling used in eclairs. I tried whipped cream but it just doesn't have the same body to fill the pastry. There is quite a bit of steps when making eclairs but boy, are these worth it!!
We are talking delicate light pastry filled with vanilla pastry cream and topped with melted chocolate.
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WHAT IS PATE A CHOUX?
Pate a choux is a basic pastry dough, cooked before baked. It's used to make cream puffs, profiteroles, croquembouche, cygnes (pastry swans), gougeres and eclairs. I hope you do give it a try and make some delicious pastry treats yourself. It's fun and highly self-esteem boosting. 🙂
MORE EASY PASTRY RECIPES:
Diamon Pastry with Cranberry Jam
ECLAIRS RECIPE:
Eclairs
Ingredients
- 1 stick of unsalted butter , cubed
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 1 c water
- 1.25 c all-purpose flour
- 4 eggs
- 1 c milk
- ¼ c granulated sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 2 egg yolks
- 2 tablespoon cornstarch
- 1 tablespoon unsalted butter
- 1 c chocolate chips or chunks
- 2 teaspoon coconut oil (optional)
- 1 large egg
- dash of salt
- 1 teaspoon milk
Instructions
Make pastry cream:
- In a medium saucepan, mix milk, half the sugar and salt. Cook until it comes to simmer.
- In a medium mixing bowl, whisk together egg yolks, cornstarch and remaining sugar. Whisking constantly, slowly pour the milk mixture into egg yolk mixture. Cook over medium heat, until thickens. Whisk constantly.
- Transfer to a mixing bowl of a stand mixer, add the butter and mix until butter is melted and the cream cools, about 5 minutes. Transfer to a smaller bowl and cover with seran wrap. Refrigerate for up to two days. Whisk before using. Mixture should be chilled before filling eclairs.
Make pate a choux:
- Place butter, sugar, salt and water in a medium saucepan. Bring to boil. Remove from the heat.
- Sift the flour over the mixture and stir with a wooden spoon until it pulls away from the sides and a thin film forms on the bottom of the saucepan.
- Transfer the mixture into a large mixing bowl of a stand mixer and mix on low speed until the mixture cools to room temperature, about 1 minute.
- In the meantime, preheat the oven to 450 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- Raise the speed of your mixer to medium and add eggs one at a time. Mix until soft peaks form. Transfer the dough into a pastry bag fitted with a large round tip or a Ziploc bag with a snipped corner (1" deep). Pipe 4 inch long and 1 inch wide pieces onto prepared baking sheets, leaving at least 2 inches of space between them (they will double or even triple in size).
- Brush with egg wash. Bake eclairs for 18 to 20 minutes, until golden brown and cracks formed along the pastry. Cool on baking sheets for 3 minutes and transfer onto a wire rack to cool completely before filling and glazing.
- For the glaze: microwave chocolate and coconut oil in a microwave-safe dish until melted. Stir till smooth.
- Assembly: slice each eclair horizontally, fill with pastry cream and glaze.
Nutrition
Colette says
Ok, it's almost midnight & I've wasted 15 eggs, but I'm gonna make these for Dad's bday
or
die trying, damnit!
CrunchyCreamySw says
Oh no! What is going wrong? @JustForFoodies:disqus
Colette says
My oven!
My eclairs were collapsing. So I learned to leave them in the oven after I turned it off and they could cool gradually.
That did the trick.
Thanks, Anna. xoxo
CrunchyCreamySw says
I see. So glad it worked out in the end. Thanks so much, Colette!
Kelly Senyei | Just a Taste says
These are absolutely stunning! That chocolate sauce looks out of this world!
Anna @ Crunchy Creamy Sweet says
Thank you so much, Kelly! Everybody really enjoyed them!
CrunchyCreamySw says
Thanks so much, Kelly!
CrazyforCrust says
I love eclairs! Thanks for the yummy recipe! They are gorgeous too. 🙂
CrunchyCreamySw says
Thank you so much, Dorothy!
grandbabycakes says
These eclairs look completely delish! I have never made homemade ones but you may have inspired me.
CrunchyCreamySw says
Oh you need to try! You will feel like a super hero! 🙂 Thanks, Jocelyn!
Holly says
Aren't these beautiful! Wish I had some for breakfast in the morning...who am I kidding, I wish I had some right now!!
CrunchyCreamySw says
lol They go fast! Thanks, Holly!
Colette says
These will make Dad's bday extra special this year! Thanks, Anna!
CrunchyCreamySw says
Oh yay! LMK how it goes! Thanks, Colette!
Danielle Giannandrea says
YUM! These eclairs look so good! They would not last too long around here! Lovely photos too! : )
Danielle
CrunchyCreamySw says
Thank you so much, Danielle!
CrunchyCreamySw says
Awww, you are a sweetie:) Thanks, Ramona!
Sandra Garth says
My hubby would be thrilled if I made these! I will began convincing myself that I am up for the challenge.
CrunchyCreamySw says
Yay, Sandra! LMK how it goes! Thank you!
Wendy says
I'm not sure if I am up to the challenge of eclairs, but your photos are more than tempting. You have one lucky husband!
CrunchyCreamySw says
🙂 Thanks, Wendy! I hope you will try making eclairs. They are fun to make and super delicious!
Lisa says
Mmmm, one of the very first recipes I ever made when I started my blog was profiteroles which are the same as eclairs but just circular. I may sound crazy but I found them really easy to make and my choux pastry came out perfectly. Maybe it's a UK thing since we weigh rather than measure? *shrug*
I over chocolate-ised my profiteroles too. It has to be done. I haven't had eclairs or profiteroles in ages. Why hasn't technology invented grab through the screen food blogs yet. I so want to grab these... Dayum!
CrunchyCreamySw says
lol Now that would be something! Now I need to check out your profiteroles - they are on my list! Thanks, Lisa!