Classic Éclairs Recipe

Éclairs are a classic French pastry that combines light, airy choux dough with a rich, creamy filling and a smooth chocolate glaze. These elegant treats are perfect for special occasions, dessert tables, or simply as a decadent indulgence at home. Making classic éclairs may seem challenging, but with careful preparation, you can create bakery-quality pastries that impress everyone.

Ingredients

For the Choux Pastry:

• 1 cup (240ml) water
• 1/2 cup (115g) unsalted butter
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour
• 4 large eggs

For the Pastry Cream Filling:

• 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar
• 4 large egg yolks
• 1/4 cup (30g) cornstarch
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Chocolate Glaze:

• 4 ounces (115g) semi-sweet chocolate, chopped
• 1/2 cup (120ml) heavy cream

Preparation Steps

Step 1: Make the Choux Pastry

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.
3. Remove from heat and stir in flour all at once. Return to heat and cook, stirring constantly, for 1–2 minutes until the mixture forms a ball and pulls away from the sides.
4. Transfer to a mixing bowl and let cool slightly.
5. Beat in eggs one at a time until the dough is smooth and glossy.

Step 2: Pipe and Bake

1. Transfer the dough to a piping bag fitted with a large round tip.
2. Pipe 4–5 inch long strips onto the prepared baking sheet, spacing them apart.
3. Bake at 425°F (220°C) for 10 minutes, then reduce temperature to 375°F (190°C) and bake another 15–20 minutes until golden and puffed.
4. Remove from oven and cool completely on a wire rack.

Step 3: Prepare the Pastry Cream

1. In a medium saucepan, heat milk until it begins to simmer.
2. In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
3. Gradually pour hot milk into the egg mixture, whisking constantly.
4. Return mixture to the saucepan and cook over medium heat until thickened, about 3–5 minutes.
5. Remove from heat and stir in butter and vanilla. Let cool completely.

Step 4: Fill the Éclairs

1. Transfer pastry cream to a piping bag fitted with a small round tip.
2. Poke small holes in the bottom of each éclair and pipe in the pastry cream until filled.

Step 5: Prepare the Chocolate Glaze

1. Heat heavy cream until just boiling, then pour over chopped chocolate.
2. Stir until smooth and glossy.
3. Dip the tops of the filled éclairs into the chocolate glaze.

Step 6: Serve

1. Let the glaze set slightly before serving.
2. Enjoy these delicate, rich éclairs as a perfect dessert or indulgent treat.

Tips for Perfect Éclairs

• Make sure the choux dough is cooked well on the stovetop before adding eggs for the best rise.
• Cool pastry cream completely before filling to prevent soggy éclairs.
• Use a sharp knife to cut small holes in the éclairs for easy filling.

These classic éclairs are light, airy, and filled with creamy sweetness, topped with rich chocolate for a truly irresistible French dessert.