Description
Learn how to make perfect homemade éclairs with this detailed step-by-step guide. From crisp choux pastry to creamy filling and rich ganache, these classic French pastries are sure to impress.
Ingredients
Scale
- 4 large egg yolks
- 3 tablespoons cornstarch
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
- Seeds from 1/2 vanilla bean
- Small pinch of salt
- 1 cup water
- 1/2 cup unsalted butter (for choux pastry)
- 1 cup all-purpose flour
- 4 large eggs (for choux pastry)
- 1 egg (for egg wash)
- 1 tablespoon milk or water (for egg wash)
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate
Instructions
- In a heatproof bowl, whisk egg yolks and cornstarch until smooth.
- In a saucepan, combine milk and sugar. Heat until simmering.
- Gradually whisk the warm milk into the egg mixture, then strain and return to the saucepan.
- Cook over medium heat, whisking constantly until thickened (about 5-7 minutes).
- Remove from heat. Stir in butter, vanilla extract, vanilla bean seeds, and salt.
- Cover with plastic wrap touching the surface and chill for at least 3 hours.
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- In a saucepan, bring water, salt, and butter to a boil. Remove from heat and stir in flour until it forms a ball.
- Let the dough cool slightly, then add eggs one at a time, mixing until smooth and glossy.
- Pipe 4-inch logs onto baking sheets. Brush with egg wash.
- Bake at 400°F for 20 minutes, then reduce to 350°F (175°C) and bake for 8-12 minutes more. Cool completely.
- Heat heavy cream until simmering, then pour over chocolate. Let sit, then stir until smooth to make ganache.
- Fill a piping bag with chilled pastry cream. Poke a hole in each éclair and fill with cream.
- Dip the tops in ganache and let set on a wire rack.
Notes
- Ensure choux dough is beaten until smooth and glossy before piping.
- Do not open the oven door during baking to prevent collapsing.
- Chill the pastry cream thoroughly before filling éclairs.
- Unfilled shells can be frozen for up to one month.
- Practice piping on parchment to achieve uniform éclairs.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 éclair
- Calories: 260
- Sugar: 12g
- Sodium: 65mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
Keywords: homemade éclairs, French éclairs, choux pastry, pastry cream, chocolate ganache, dessert recipe, classic éclairs