Description
Classic French Eclairs are a refined dessert made with airy choux pastry, silky vanilla custard filling, and a glossy chocolate glaze. These elegant pastries are surprisingly approachable to make at home and deliver a perfect contrast of crisp, creamy, and rich textures in every bite. Whether served at a dinner party or enjoyed with coffee, eclairs are a timeless favorite.
Ingredients
- For the Choux Pastry:
- 1/2 cup water
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 cup all-purpose flour
- 2 large eggs
- For the Custard Filling (Crème Pâtissière):
- 1 1/4 cups whole milk
- 3 egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For the Chocolate Glaze:
- 4 oz semi-sweet chocolate, chopped
- 1/3 cup heavy cream
- 1 tablespoon butter (optional, for shine)
Instructions
-
Make the Custard Filling:
Heat milk until steaming. In a bowl, whisk yolks, sugar, and cornstarch until pale. Slowly pour in hot milk, whisking constantly. Return to pan and cook over medium heat, whisking until thickened. Off heat, stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap touching the surface, and chill. -
Make the Choux Pastry:
Preheat oven to 375°F (190°C). In a saucepan, bring water, butter, salt, and sugar to a boil. Stir in flour and cook until dough pulls away from the sides. Cool slightly. Beat in eggs one at a time until smooth and glossy. -
Pipe and Bake:
Pipe dough into 4–5 inch strips on a lined baking sheet. Bake 25–30 minutes, until puffed and golden. Cool completely on a wire rack. -
Fill the Eclairs:
Use a piping bag fitted with a small tip to fill each eclair with chilled custard through one or both ends. -
Make the Glaze:
Heat cream and pour over chopped chocolate. Stir until smooth. Add butter if using. Dip tops of filled eclairs into the glaze. Let set before serving.
Notes
- Flavor Variations: Add espresso powder, lemon zest, or a splash of liqueur to the custard. Try white chocolate or caramel glaze.
- Make Ahead Tips: Custard and choux can be made ahead. Fill and glaze just before serving for best texture.
- Choux Storage: Freeze unfilled choux shells in a sealed bag. Thaw and fill fresh.
