🍫 Classic Eclairs Recipe

This step-by-step recipe will guide you through making classic eclairs from scratch. With a crisp choux pastry shell, creamy vanilla pastry filling, and a rich chocolate ganache topping, these eclairs are as indulgent as they are beautiful.

Ingredients

For the Choux Pastry

• 113g unsalted butter (cut into cubes)
• 125g water
• 5g salt
• 125g all-purpose flour
• 4 large eggs (approximately 200g)

For the Pastry Cream

• 500g whole milk
• 100g granulated sugar
• 40g cornstarch
• 4 large egg yolks (approximately 80g)
• 1 vanilla bean (split and seeds scraped, or 2 tsp vanilla extract)
• 25g unsalted butter

For the Chocolate Ganache

• 200g dark chocolate (chopped)
• 100g heavy cream

Instructions

📍 Make the Choux Pastry

1. Prepare the Baking Sheet: Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
2. Cook the Dough: In a medium saucepan, combine butter, water, and salt. Bring to a boil over medium heat, stirring occasionally. Remove from heat and quickly stir in the flour until a dough forms.
3. Dry the Dough: Return the pan to low heat and stir constantly for 1–2 minutes until the dough pulls away from the sides of the pan and feels slightly dry.
4. Cool and Beat the Dough: Transfer the dough to a stand mixer with a paddle attachment. Beat on low speed for 1 minute to cool slightly.
5. Incorporate Eggs: Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
6. Pipe the Pastry: Transfer the dough to a piping bag fitted with a large plain tip. Pipe 10–12 elongated shapes (about 4–5 inches long) onto the prepared baking sheet, spacing them 2 inches apart.
7. Brush with Egg Wash: Lightly brush the tops with a beaten egg for a golden finish.
8. Bake: Bake for 25–30 minutes until golden brown and puffed. Let the eclairs cool completely on a wire rack.

📍 Make the Pastry Cream

1. Heat the Milk: In a medium saucepan, whisk together milk, sugar, and cornstarch. Heat over medium heat until steaming.
2. Temper the Eggs: In a separate bowl, whisk together egg yolks and vanilla. Gradually whisk a small amount of the hot milk mixture into the egg yolks to temper them.
3. Thicken the Mixture: Pour the tempered egg yolks back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
4. Add Butter: Remove from heat and stir in the butter until fully melted and smooth.
5. Chill: Transfer the pastry cream to a bowl, cover with plastic wrap (pressed directly onto the surface), and refrigerate until completely chilled.

📍 Make the Chocolate Ganache

1. Heat Cream: In a small saucepan, heat the heavy cream until it just begins to simmer.
2. Melt Chocolate: Pour the hot cream over the chopped chocolate. Let sit for 2–3 minutes, then stir until smooth and glossy. Allow to cool slightly before using.

📍 Assemble the Eclairs

1. Cut the Eclairs: Using a serrated knife, carefully cut the tops off the cooled eclairs.
2. Fill with Pastry Cream: Transfer the chilled pastry cream to a piping bag fitted with a round tip. Pipe the cream generously into the bottom halves of the eclairs.
3. Top and Glaze: Replace the tops of the eclairs and drizzle with the prepared chocolate ganache.

Pro Tips for Perfect Eclairs

• Avoid Underbaking: Ensure the eclairs are fully baked; underbaking can cause them to collapse as they cool.
• Cool Pastry Cream: Make sure the pastry cream is completely chilled before piping.
• Glossy Ganache: Stir the ganache gently to avoid incorporating air bubbles for a smooth finish.
• Serve Fresh: Eclairs are best enjoyed the day they are made to maintain their crisp shell.

Frequently Asked Questions

Q1: Can I make the choux pastry ahead of time?

Yes! Pipe the dough onto a baking sheet, freeze until solid, then store in a freezer bag. Bake directly from frozen, adding 2–3 minutes to the baking time.

Q2: How do I store leftover eclairs?

Store filled eclairs in an airtight container in the refrigerator for up to 2 days. Unfilled shells can be stored at room temperature for 1–2 days or frozen for up to 1 month.

Q3: Can I use white chocolate for the ganache?

Absolutely! Substitute dark chocolate with white chocolate for a sweeter topping.

Q4: Why did my eclairs collapse?

Eclairs collapse if they’re underbaked or cooled too quickly. Bake fully and cool them in the oven with the door slightly ajar for 10 minutes.

Enjoy making these delicious homemade eclairs! Perfectly crisp, creamy, and chocolatey, they’re sure to delight any crowd. 🍮🍫✨