Classic French Éclairs – Step-by-Step Guide
If you're craving a classic French pastry that’s crisp on the outside, light and airy on the inside, filled with smooth pastry cream, and topped with a rich chocolate glaze, look no further than éclairs. Making éclairs at home might seem intimidating, but with a little care and patience, you’ll find it’s easier than it looks. These delicate pastries are perfect for a special occasion or simply when you want to impress yourself or loved ones with something truly delicious.
Ingredients
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For the pâte à choux (dough)
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) whole milk
- 1/2 cup (115 g) unsalted butter, cut into small cubes
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
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For the pastry cream
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 4 large egg yolks
- 1/4 cup (30 g) cornstarch
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract
-
For the chocolate glaze
- 1/2 cup (120 ml) heavy cream
- 4 oz (115 g) bittersweet chocolate, chopped
Directions
Make the Pâte à Choux. In a medium saucepan, combine water, milk, butter, sugar, and salt over medium heat. Bring to a boil, then remove from heat and stir in the flour until it forms a smooth ball of dough. Return the pan to low heat, stirring constantly for 1-2 minutes to dry the dough slightly. Transfer the dough to a stand mixer and beat on low speed for a minute to cool it down. Add the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth, glossy, and pipeable.
Pipe and Bake the Éclairs. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the dough into a piping bag fitted with a large round tip. Pipe 4-inch (10 cm) lines of dough onto the prepared baking sheet, leaving space between each éclair. Bake for 20-25 minutes until puffed and golden brown. Avoid opening the oven door during baking to prevent deflation. Once baked, poke small holes into each éclair to release steam, and let them cool completely on a wire rack.
Make the Pastry Cream. In a medium saucepan, heat milk over medium heat until just simmering. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 2-3 minutes). Remove from heat, stir in butter and vanilla extract, and transfer to a bowl. Cover with plastic wrap (pressing the wrap directly on the surface to prevent a skin from forming) and refrigerate until cool.
Make the Chocolate Glaze. Heat the heavy cream in a small saucepan until simmering, then pour it over the chopped chocolate in a bowl. Let sit for 1-2 minutes, then stir until smooth and glossy.
Assemble the Éclairs. Once the éclairs have cooled, use a piping bag fitted with a small round tip to fill each éclair with the chilled pastry cream. Dip the top of each éclair into the warm chocolate glaze, letting any excess drip off. Place the éclairs on a wire rack and allow the glaze to set for a few minutes before serving.
Recipe tips
Make sure to dry out the dough well when cooking the pâte à choux to ensure your éclairs puff up beautifully. For extra flavor, infuse the milk for the pastry cream with vanilla beans or add a hint of coffee to the chocolate glaze. You can freeze the unglazed, unfilled éclairs and simply thaw and fill them when ready to serve.
Nutrition Facts (per serving)
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