Description
This classic Homemade Eclairs recipe features delicate choux pastry filled with a rich vanilla pastry cream and topped with a smooth, glossy chocolate ganache. Perfectly baked to a golden crisp and filled with luscious custard, these eclairs make an elegant dessert for any occasion.
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
- 1 batch choux pastry dough (ingredients typically include water, butter, flour, eggs, and salt)
- Egg wash: 1 egg beaten with 1 tablespoon milk or water
Chocolate 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. In a saucepan, heat the whole milk and granulated sugar over medium heat until it reaches a simmer. Slowly temper the egg yolks by gradually pouring the hot milk mixture into the yolks while whisking constantly to prevent curdling. Transfer the mixture back to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens into a custard. Remove from heat and stir in the unsalted butter, vanilla extract, vanilla bean seeds, and a pinch of salt until fully combined. Cover and refrigerate for at least 3 hours to chill and set.
- Make Choux Pastry: Prepare the choux pastry dough according to your recipe or preference. Preheat the oven to 400°F (204°C). Line baking sheets with parchment paper and lightly brush the paper with water to prevent sticking. Pipe the dough into 4-inch long logs on the prepared baking sheets, maintaining even sizes for uniform baking. Brush the logs with the egg wash to achieve a golden finish. Bake for 20 minutes at 400°F, then reduce the oven temperature to 350°F (177°C) and continue baking for an additional 8 to 12 minutes, allowing them to dry out and become crisp. Remove from oven and let the eclairs cool completely before filling.
- Make Ganache: Place the finely chopped semi-sweet chocolate into a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for a minute or two to soften the chocolate. Stir gently until the chocolate melts completely and the mixture is smooth and glossy. Allow the ganache to cool for about 15 minutes to thicken slightly, making it easier to coat the eclairs.
- Fill Eclairs: Transfer the chilled pastry cream into a piping bag fitted with a small round tip. Prick a small hole in the side or bottom of each cooled eclair and carefully pipe the pastry cream inside until they are fully filled without bursting the shells.
- Top Eclairs: Dip the tops of the filled eclairs into the cooled chocolate ganache, ensuring an even coating of chocolate on each. Place the dipped eclairs on a wire rack or plate and allow the ganache to set completely before serving to achieve a beautiful glossy finish that holds its shape.
Notes
- For best results, prepare the pastry cream a day ahead to enhance flavor and texture.
- Ensure the choux pastry dough is cooked properly in the oven to avoid soggy centers and achieve hollow shells perfect for filling.
- You can substitute vanilla bean seeds with an additional ½ teaspoon of vanilla extract if preferred.
- Storage: Filled eclairs are best eaten the same day; if storing, keep unfilled shells and ganache separately for up to 2 days.
- To reheat unfilled eclairs, warm briefly in the oven to refresh the crispness before filling.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
