Description
With a handful of homemade components, you can craft delicious eclairs that rival those from a professional pastry shop. These classic French pastries require some time and effort to prepare, so I recommend reviewing the recipe thoroughly before starting. You can choose from a variety of fillings, such as traditional pastry cream or any of the alternatives listed in the Notes section or above the recipe.
Ingredients
- Pastry Cream Filling
- 4 large egg yolks (cold or room temperature)
- 3 tablespoons (23g) cornstarch
- 2 cups (480ml) whole milk (avoid low-fat or nondairy options)
- 1/2 cup (100g) granulated sugar
- 1 tablespoon (14g) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- Seeds scraped from 1/2 vanilla bean (or an additional 1/2 teaspoon vanilla extract)
- A small pinch of salt
- Choux Pastry
- 1 batch of choux pastry
- Egg wash: 1 egg beaten with 1 tablespoon milk or water
- Chocolate Ganache Topping
- 1/2 cup (120ml) heavy cream
- 4 ounces (113g) semi-sweet chocolate, finely chopped
Instructions
Prepare the Pastry Cream Filling: Start by making the pastry cream, as it needs at least 3 hours (or up to 24 hours) to chill. In a large heatproof bowl, whisk the egg yolks and cornstarch until thick and combined. If the mixture is too dry, add a few drops of milk to help it come together. Set aside.
In a saucepan, heat the milk and sugar over medium heat until the sugar dissolves and the mixture simmers. Remove from heat. Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent scrambling. Strain the mixture back into the saucepan through a sieve to remove any solids.
Cook over medium heat, whisking constantly, until the mixture thickens and large bubbles form (about 1–2 minutes). Remove from heat and whisk in the butter, vanilla extract, vanilla bean seeds, and salt. Refrigerate for at least 3 hours.
Prepare the Choux Pastry: Follow the choux pastry recipe through step 4. The dough can be used immediately or refrigerated for up to 3 days.
Bake the Eclair Shells: Preheat the oven to 400°F (204°C). Line baking sheets with parchment paper and lightly brush with water to create a humid environment. Pipe 4-inch logs of choux pastry dough onto the sheets, spacing them 3 inches apart. Smooth any peaks with a moistened finger and brush with egg wash.
Bake for 20 minutes, then reduce the oven temperature to 350°F (177°C) and bake for an additional 8–12 minutes until golden brown. Avoid opening the oven during baking. Cool completely on a wire rack before filling.
Make the Chocolate Ganache: Place the chopped chocolate in a bowl. Heat the cream until it simmers, then pour it over the chocolate. Let it sit for 2–3 minutes, then stir until smooth. Allow the ganache to cool for 15 minutes before using.
Fill the Eclairs: Transfer the chilled pastry cream to a piping bag fitted with a small round or star tip. Poke a hole in one end of each eclair shell and gently pipe the cream inside. If needed, fill from both ends. Alternatively, slice the eclairs horizontally and sandwich the filling inside.
Top the Eclairs: Dip the tops of the eclairs into the chocolate ganache and place them on a serving plate or cooling rack. Let the ganache set for about an hour at room temperature or 30 minutes in the refrigerator.
Storage: Store filled eclairs in the refrigerator for up to 3 days. Unfilled shells can be kept at room temperature for 1 day, in the refrigerator for 5 days, or frozen for up to 3 months. Thaw in the refrigerator before filling and serving.
Notes
Make Ahead: The choux pastry dough and pastry cream can be prepared a day in advance.
Special Tools: Saucepan, wooden spoon, electric mixer, baking sheets, parchment paper, pastry brush, piping bags, and piping tips (Wilton #12 and Ateco #809).
Alternative Fillings: Options include peanut butter mousse, whipped cream, lightly sweetened whipped frosting, no-bake cheesecake filling, lemon curd, or chocolate mousse.
Peanut Butter Mousse Filling:
Whip 1 cup (240ml) of cold heavy cream until soft peaks form. In another bowl, beat 8 ounces (226g) of softened cream cheese until smooth. Add 1 cup (120g) of confectioners’ sugar, 1 teaspoon vanilla extract, and 1/2 cup (130g) of creamy peanut butter, and beat until combined. Fold in the whipped cream and add a pinch of salt if desired. Avoid using natural peanut butter, as it may separate.
