Description
This homemade eclairs recipe guides you through creating light and airy choux pastry filled with rich vanilla pastry cream and topped with a smooth chocolate ganache. Perfect for an elegant dessert that impresses with classic French patisserie flavors and textures.
Ingredients
Scale
Pastry Cream Ingredients
- 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 Dough
- 1 batch choux pastry dough
- Egg wash: 1 egg beaten with 1 tablespoon milk or water
Ganache Ingredients
- ½ cup (120ml) heavy cream
- 4 ounces (113g) semi-sweet chocolate, finely chopped
Instructions
- Make Pastry Cream: Whisk the egg yolks and cornstarch together in a heatproof bowl to create a smooth mixture.
- Heat Milk and Sugar: In a saucepan, heat the whole milk and granulated sugar over medium heat until the mixture starts to simmer, ensuring the sugar dissolves completely.
- Temper Egg Yolks: Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling and combine smoothly.
- Cook Pastry Cream: Return the combined mixture to the saucepan and cook over medium heat, whisking constantly until it thickens noticeably.
- Finish and Chill Cream: Remove from heat and whisk in the softened butter, vanilla extract, scraped vanilla bean seeds, and a pinch of salt. Refrigerate the pastry cream for at least 3 hours to set.
- Prepare Choux Pastry: Prepare your choux pastry dough as per your recipe or preference, ensuring it is smooth and ready for piping.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (204°C). Line baking sheets with parchment paper and lightly brush the parchment with water to prevent spreading.
- Pipe and Egg Wash: Pipe 4-inch long logs of choux pastry onto the lined baking sheets. Brush each log with the egg wash made from one beaten egg and 1 tablespoon milk or water.
- Bake Choux Pastry: Bake the logs for 20 minutes at 400°F, then reduce the oven temperature to 350°F (177°C) and continue baking for an additional 8-12 minutes until golden and puffed.
- Cool Pastry Shells: Remove from oven and allow choux pastry shells to cool completely on a wire rack.
- Make Ganache: Place the finely chopped semi-sweet chocolate in a bowl. Heat the heavy cream until it just starts to simmer and pour it over the chocolate.
- Stir Ganache: Stir the mixture until the chocolate is fully melted and smooth. Let the ganache cool for about 15 minutes to thicken slightly.
- Fill Eclairs: Transfer the chilled pastry cream to a piping bag. Prick a small hole in each cooled eclair and pipe the pastry cream inside until filled.
- Top with Ganache: Dip the tops of the filled eclairs into the slightly cooled ganache to coat the surface.
- Set Ganache: Allow the ganache-topped eclairs to sit until the chocolate sets before serving for best texture and presentation.
Notes
- Ensure the pastry cream is completely cool before filling eclairs to prevent sogginess.
- To make choux pastry, combine water, butter, flour, and eggs; cook and then pipe immediately.
- Adjust oven temperature as needed based on your oven’s performance.
- Vanilla bean seeds provide a richer vanilla flavor but vanilla extract is a convenient substitute.
- Store filled eclairs refrigerated and consume within 2 days for optimal freshness.
