Description
Dive into the delightful world of French pastries with this classic éclair recipe. Éclairs, a staple in French bakeries, feature a light choux pastry filled with a creamy vanilla custard and topped with a rich chocolate glaze. This recipe breaks down the process into manageable steps, making it possible for home bakers to create these elegant treats.
Ingredients
Scale
- For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- A pinch of salt
- For the Pastry Cream Filling:
- 2 cups whole milk
- 1/2 cup sugar
- 3 egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- For the Chocolate Glaze:
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
Instructions
- Choux Pastry:
- Preheat oven to 375°F (190°C). In a medium saucepan, bring water, butter, and salt to a boil. Add flour and stir vigorously until a dough forms. Remove from heat and let cool slightly.
- Beat in eggs one at a time, ensuring each is fully incorporated.
- Transfer dough to a piping bag fitted with a large nozzle. Pipe onto a parchment-lined baking sheet.
- Bake for 25-30 minutes until golden. Cool completely on a wire rack.
- Pastry Cream Filling:
- Chocolate Glaze:
- Heat cream until simmering. Pour over chocolate, let sit for 1 minute, then stir until smooth. Mix in butter.
Notes
- Poke holes in each éclair shell to release steam after baking.
- Ensure that the pastry cream and glaze are cooled before assembling éclairs.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 éclair
- Calories: Approximately 300 calories per éclair (varies based on filling and glaze)
- Sugar: 15g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 135mg