Description
Delight in these classic homemade Eclairs featuring light and airy choux pastry filled with smooth vanilla pastry cream and topped with a rich, glossy chocolate glaze. Perfectly elegant for special occasions or a sophisticated brunch treat.
Ingredients
For the Filling:
- 2 cups whole milk (480ml)
- ½ vanilla bean, split lengthwise and seeds scraped
- 6 egg yolks
- ⅔ cup granulated sugar (133g)
- ¼ cup cornstarch (25g)
- 1 tablespoon cold unsalted butter
For the Choux Pastry:
- 1 cup water (240ml)
- ½ cup unsalted butter, cubed (113g)
- 1½ teaspoon granulated sugar
- ½ teaspoon salt
- 1 cup all-purpose flour (120g)
- 3 large eggs, plus 1 extra if needed
For the Chocolate Glaze:
- ½ cup heavy whipping cream (120ml)
- 4 ounces semisweet chocolate chips or chopped chocolate
Instructions
- Make the Filling: In a medium saucepan, combine milk and the split vanilla bean. Bring to a boil over medium heat, then remove from heat and let steep for 15 minutes. Remove the vanilla bean pod. In a bowl, whisk together egg yolks and sugar until light and fluffy, about 1 minute. Add cornstarch and whisk until smooth. Gradually whisk in ¼ cup of the hot milk mixture, then whisk in remaining milk. Strain the mixture back into the saucepan. Cook over medium-high heat, whisking constantly until custard thickens and begins to gently boil, about 3-5 minutes. Remove from heat and stir in cold butter until melted. Transfer to bowl, press plastic wrap directly on surface, cool slightly, then chill at least 2 hours.
- Prepare the Pastry: Preheat oven to 425°F (220°C). On parchment paper, draw ten 4-inch lines spaced apart, then flip paper so pencil side is down on baking sheet. In a large saucepan, bring water, butter, sugar, and salt to a rolling boil over medium-high heat. Remove from heat and add all flour at once, stirring vigorously until fully combined and dough forms a ball. Return to medium heat and stir constantly for 30 seconds. Transfer dough to mixer bowl. With mixer running, add eggs one at a time, mixing until dough is smooth, glossy, and ribbon-like. Add extra egg if dough is too thick.
- Pipe and Bake Pastry: Transfer dough to pastry bag fitted with a large round tip. Pipe 4-inch long strips onto parchment-lined sheet, spacing 2 inches apart. Smooth rough spots with fingers dipped in cool water. Optionally brush with egg wash. Bake at 425°F for 15 minutes, then reduce oven temperature to 375°F (190°C) and bake 25 minutes more until puffed and golden. Immediately poke two holes in bottoms with skewer to release steam. Cool completely on wire rack.
- Fill the Eclairs: Poke a small hole or two on the ends or bottom of each cooled shell. Whisk chilled pastry cream to loosen, transfer to pastry bag fitted with a medium plain tip, and pipe filling into eclairs just until filled without oozing. Return filled eclairs to wire rack.
- Make the Chocolate Glaze: Heat cream in a small saucepan or microwave until steaming but not boiling. Add chocolate, let sit 2 minutes, then whisk until smooth. Dip the tops of the filled eclairs into the glaze, set on plate or tray, and chill uncovered at least 1 hour to set. Store in airtight container in fridge up to 2 days.
Notes
- Press plastic wrap directly onto the surface of the pastry cream to prevent a skin forming.
- The pastry cream can be made up to 24 hours ahead to save time.
- Refrigerate filled eclairs and consume within 24 hours for optimal texture and flavor.
- Be careful not to open the oven door frequently during baking to ensure proper puffing of the choux pastry.