Description
These Homemade Éclairs are crisp, golden, and filled with smooth, luscious pastry cream. Made with traditional choux pastry and topped with glossy chocolate glaze, they offer a perfect combination of light, airy shells and rich creamy filling—just like the best French patisseries.
Ingredients
- 1/2 cup (115g) unsalted butter
- 1 cup (240ml) water
- 1 tbsp sugar
- 1/4 tsp salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
- 1 cup (240ml) heavy cream
- 1 cup (240ml) milk
- 1/3 cup (70g) sugar (for pastry cream)
- 3 tbsp cornstarch
- 4 large egg yolks
- 2 tsp vanilla extract
- 2 tbsp unsalted butter (for pastry cream)
- 4 oz (115g) dark chocolate
- 1/2 cup (120ml) heavy cream (for glaze)
Instructions
- Preheat the oven to 400°F (200°C) and 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, stirring vigorously until a dough forms and pulls away from the sides of the pan.
- Return to low heat and cook for 1–2 minutes, stirring to remove excess moisture.
- Transfer dough to a bowl and let cool slightly, then beat in eggs one at a time until smooth and glossy.
- Pipe 4-inch strips onto the prepared baking sheet using a pastry bag fitted with a large round tip.
- Bake for 10 minutes at 400°F (200°C), then reduce temperature to 350°F (175°C) and bake another 20–25 minutes until puffed and golden brown.
- Cool completely on a wire rack before filling.
- For the pastry cream: Whisk egg yolks, sugar, and cornstarch in a bowl. Heat milk and cream until hot but not boiling. Slowly pour into the yolk mixture, whisking constantly. Return to the pan and cook until thickened. Stir in butter and vanilla. Chill until set.
- Slice éclairs in half lengthwise and fill with pastry cream.
- For the glaze: Heat cream until steaming, pour over chopped chocolate, and stir until smooth. Dip tops of éclairs into the glaze or drizzle over filled pastries.
- Let set for 15 minutes before serving.
Notes
- For extra crispy éclairs, prick them with a toothpick after baking and return to the oven for 5 minutes to dry out.
- Use a piping bag for uniform shape and even baking.
- Pastry cream can be flavored with coffee, chocolate, or fruit puree for variations.
- Store in the refrigerator for up to 3 days, but best enjoyed fresh.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French