Classic Eclair Recipe

Making classic eclairs at home is a delightful venture. Here's a recipe for classic eclairs, complete with choux pastry, pastry cream, and chocolate glaze.

Ingredients:

For the Choux Pastry:

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs

For the Pastry Cream:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 teaspoons vanilla extract

For the Chocolate Glaze:

• 1/2 cup semisweet or bittersweet chocolate, chopped
• 1/4 cup unsalted butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3-4 tablespoons hot water

Instructions:

Choux Pastry:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. Once boiling, add the flour all at once, stirring quickly and continuously until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove the pan from the heat and let it cool for a couple of minutes.
5. Add the eggs, one at a time, beating well after each addition. The dough should be smooth and shiny.
6. Transfer the dough to a piping bag fitted with a large round tip. Pipe the dough onto the prepared baking sheet in 3-4 inch lengths, leaving space between each for expansion.
7. Bake for 15 minutes at 425°F, then reduce the oven temperature to 375°F (190°C) and bake for an additional 10-15 minutes or until the eclairs are golden brown and puffed.
8. Remove from the oven and let them cool on a wire rack.

Pastry Cream:

1. In a medium saucepan, heat the milk until it is hot but not boiling.
2. In a separate bowl, whisk together sugar, cornstarch, and egg yolks until well combined.
3. Slowly pour the hot milk into the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
5. Remove from heat and stir in the vanilla extract.
6. Let the pastry cream cool completely.

Chocolate Glaze:

1. In a heatproof bowl, melt the chocolate and butter together either over a double boiler or in short bursts in the microwave, stirring until smooth.
2. Stir in the powdered sugar and vanilla extract.
3. Add hot water, one tablespoon at a time, until you achieve a smooth, pourable consistency.

Assembly:

1. Cut the cooled eclairs in half horizontally.
2. Fill the bottom half with the pastry cream using a piping bag.
3. Replace the top half.
4. Spoon the chocolate glaze over the top of each eclair, allowing it to drip down the sides.
5. Let the chocolate set before serving.

Enjoy your homemade classic eclairs!