Description
This Homemade Eclairs Recipe features delicate choux pastry filled with rich, creamy vanilla pastry cream and topped with a luscious chocolate ganache. Perfect for a special dessert or elegant treat, these classic French pastries combine crispy exterior shells with smooth, indulgent fillings for a truly delightful experience.
Ingredients
Scale
Pastry Cream
- 4 large egg yolks
- 3 tablespoons (23g) cornstarch
- 2 cups (480ml) whole milk
- ½ cup (100g) granulated sugar
- 1 tablespoon (14g) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- Seeds scraped from ½ vanilla bean (or ½ teaspoon vanilla extract)
- Pinch of salt
Choux Pastry Dough
- 1 batch choux pastry dough (ingredients not specified, typically includes water, butter, flour, and eggs)
- Egg wash: 1 egg beaten with 1 tablespoon milk or water
Ganache
- ½ cup (120ml) heavy cream
- 4 ounces (113g) semi-sweet chocolate, finely chopped
Instructions
- Make Pastry Cream: In a heatproof bowl, whisk together the egg yolks and cornstarch until smooth.
- Heat Milk and Sugar: In a saucepan, heat the whole milk and granulated sugar over medium heat until just simmering.
- Temper Egg Mixture: Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
- Cook Pastry Cream: Pour the combined mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens to a custard-like consistency.
- Finish Pastry Cream: Remove from heat and whisk in the softened butter, vanilla extract, vanilla bean seeds, and a pinch of salt until smooth.
- Chill Pastry Cream: Transfer the pastry cream to a container and refrigerate for at least 3 hours to set.
- Prepare Choux Pastry: Make the choux pastry dough according to your preferred recipe. Preheat the oven to 400°F (204°C). Line baking sheets with parchment paper and brush the paper lightly with water to prevent sticking.
- Pipe Choux Logs: Pipe 4-inch logs of choux dough onto the prepared baking sheets. Brush each log with the egg wash for a golden finish.
- Bake Choux Pastry: Bake at 400°F (204°C) for 20 minutes, then reduce oven temperature to 350°F (177°C) and bake for an additional 8 to 12 minutes until puffed and golden brown. Let cool completely.
- Make Ganache: Place chopped semi-sweet chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chopped chocolate.
- Combine Ganache: Let sit for 2–3 minutes, then stir gently until the chocolate is fully melted and the ganache is smooth. Allow it to cool for 15 minutes to thicken slightly.
- Fill Eclairs: Transfer the chilled pastry cream to a piping bag. Prick a small hole at one end of each cooled choux pastry and pipe the pastry cream inside until filled.
- Top Eclairs: Dip the tops of the filled eclairs into the cooled chocolate ganache, coating them evenly.
- Set and Serve: Allow the ganache to set at room temperature before serving. Enjoy your homemade eclairs fresh for the best texture and flavor.
Notes
- For best results, chill the pastry cream overnight to deepen the flavor and improve texture.
- If you don’t have a vanilla bean, extra vanilla extract can be used as a substitute.
- Ensure the oven is fully preheated before baking the choux pastry to achieve optimal puffing.
- Ganache temperature is important; if too warm, it will be thin and won’t coat well; if too cool, it becomes too thick to dip.
- Store filled eclairs in the refrigerator and consume within 2 days for freshness.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
