Eclair Recipe
Classic French eclairs with a creamy filling and chocolate topping.
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Ingredients
Choux Pastry
- 1 cup water
- ½ cup unsalted butter cut into pieces
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs room temperature
Pastry Cream
- 2 cups milk
- ½ cup sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Chocolate Glaze
- 4 oz semi-sweet chocolate chopped
- ½ cup heavy cream
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
- Remove from heat and add flour all at once. Stir vigorously until mixture forms a ball and pulls away from the sides of the pan.
- Let cool for 5 minutes. Add eggs one at a time, beating well after each addition until smooth.
- Transfer dough to a piping bag fitted with a large round tip. Pipe 4-inch strips onto the prepared baking sheet.
- Bake for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 15 minutes or until golden brown. Let cool completely.
- For the pastry cream, heat milk in a saucepan until just simmering. In a bowl, whisk together sugar, cornstarch, and egg yolks. Gradually whisk in hot milk.
- Return mixture to the saucepan and cook over medium heat, whisking constantly, until thickened. Remove from heat and stir in butter and vanilla. Let cool completely.
- For the chocolate glaze, heat heavy cream until just simmering. Pour over chopped chocolate and let sit for 5 minutes. Stir until smooth.
- To assemble, cut cooled eclairs in half lengthwise. Fill with pastry cream and dip tops in chocolate glaze. Let set before serving.
Nutritional Value
Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 100mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 500IU | Calcium: 50mg | Iron: 1mg
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