Eclair Recipe
Make Eclair Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pâte à Choux (Choux Pastry)
Pastry Cream (Crème Pâtissière)
Chocolate Glaze
Assembly & Finishing
Method
Pâte à Choux (Choux Pastry)
- 1
Prepare and heat liquids
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a medium saucepan, combine 1 cup water, 1/4 cup milk, 1/2 cup unsalted butter, 1 tablespoon sugar, and 1/2 teaspoon salt. Bring to a rolling boil over medium-high heat.
- 2
Add flour and form a paste
Remove pan from heat and immediately add 1 cup sifted all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture comes together into a smooth ball and pulls away from the sides of the pan, about 1–2 minutes. Return to medium-low heat and cook, stirring constantly, for 1–2 more minutes to dry the dough slightly.
- 3
Incorporate eggs
Transfer the dough to a mixing bowl or stand mixer fitted with the paddle. Let cool 3–4 minutes (warm but not piping hot). Add eggs one at a time, beating well after each addition until the dough is smooth and glossy and just holds its shape. You may not need all 4 eggs or you may need a touch less; the recipe is written for 4 large eggs—dough should be pipeable but not runny. Stir in 1 teaspoon vanilla extract.
- 4
Pipe and bake
Fill a pastry bag fitted with a 1/2-inch (12 mm) plain tip. Pipe 4–5 inch (10–13 cm) logs about 1–1.5 inches (2.5–4 cm) wide onto the prepared baking sheet, spacing 2 inches apart. Smooth any peaks with wet fingertip. Optional: brush lightly with an egg wash (1 beaten egg + 1 tsp water) for extra color. Bake at 400°F (200°C) for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake an additional 15–20 minutes until puffs are deep golden and sound hollow when tapped. Do not open the oven during baking. Remove to a rack and cool completely.
Pastry Cream (Crème Pâtissière)
- 5
- 6
Whisk yolks and dry ingredients
In a bowl, whisk together 4 large egg yolks and 3/4 cup granulated sugar until pale. Whisk in 1/4 cup cornstarch until smooth and no lumps remain.
- 7
Temper and thicken
Temper the yolk mixture by slowly pouring about 1/3 of the hot milk into the yolks while whisking constantly. Then pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 2 minutes). Continue cooking for 30–60 seconds while whisking to fully activate the starch.
- 8
Finish pastry cream
Remove from heat and whisk in 2 tablespoons cold unsalted butter until smooth. For extra smoothness, press the custard through a fine-mesh sieve into a clean bowl. Cover surface with plastic wrap touching the custard to prevent a skin from forming. Chill in refrigerator until fully cold, at least 2 hours.
Chocolate Glaze
- 9
Make ganache-style glaze
Place 6 oz chopped semisweet or dark chocolate in a heatproof bowl. Heat 1/2 cup heavy cream until it just simmers (do not boil), then pour over the chocolate. Let sit 30–60 seconds to soften, then stir gently until smooth. Stir in 1 teaspoon light corn syrup if using for extra shine. Let the glaze cool slightly so it thickens but remains pourable.
Assembly & Finishing
- 10
Prepare éclairs for filling
Using a small serrated knife, slice each cooled éclair lengthwise about 2/3 of the way through, leaving a hinge (or slice fully in half if you prefer). Alternatively, for filled-and-sealed éclairs, poke two small holes in the bottom of each shell for piping filling.
- 11
Fill éclairs
Fit a pastry bag with a small plain tip and fill with chilled pastry cream. Pipe the cream into the bottom half of each sliced éclair or into the holes you made until filled but not overflowing. If you sliced them in half, replace the top.
- 12
Glaze éclairs
Place a rack over a tray to catch drips. Dip the top of each filled éclair into the warm chocolate glaze or spoon the glaze over the top, letting excess drip off. Set on the rack until the glaze sets. If desired, dust lightly with powdered sugar before serving.
- 13
Serve and store
Serve éclairs within 24 hours for best texture. Store assembled éclairs in an airtight container in the refrigerator for up to 2 days. Unfilled choux shells can be stored in an airtight container at room temperature for 1–2 days and filled just before serving.