Eclairs Recipe
Make Eclairs 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
Optional finishing
Method
Pâte à choux (Choux pastry)
- 1
Prepare and heat liquids
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. In a medium saucepan over medium heat combine 1 cup whole milk, 1/4 cup water, 1/2 cup unsalted butter, 1 tablespoon granulated sugar and 1/2 teaspoon salt. Heat until the butter is fully melted and the mixture comes to a full simmer.
- 2
Add flour
Remove pan from heat all at once and add 1 cup all-purpose flour. Stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball (about 30 seconds). Return to medium-low heat and cook, stirring constantly, for 1–2 minutes to dry the dough slightly — you should see a thin film form on the bottom of the pan.
- 3
Cool and add eggs
Transfer the dough to a stand mixer bowl fitted with the paddle (or use a mixing bowl and wooden spoon). Let the dough cool for 2–3 minutes so it stops steaming (prevents cooking the eggs). With the mixer on low, add eggs one at a time, beating until each egg is fully incorporated and the dough is smooth and glossy. After all four eggs, the dough should be pipeable but hold its shape (it will form a peak that folds over slowly). If needed, add up to one additional beaten egg tablespoon by tablespoon — total eggs indicated is 4.
- 4
Pipe éclairs
Fit a large pastry bag with a 1/2-inch round tip (or cut the bag for a 1/2" opening). Transfer dough to the bag and pipe 4–5 inch logs on the prepared baking sheets, leaving 2 inches between each. Smooth any peaks with a wet finger if necessary. Optionally brush tops lightly with a beaten egg (egg wash) for extra color.
- 5
Bake
Bake at 425°F (220°C) for 10 minutes, then without opening the oven reduce temperature to 375°F (190°C) and bake for an additional 20–25 minutes until golden brown and puffed. Do not open oven during the initial 25 minutes to avoid collapse.
- 6
Dry in oven
When done, poke a small hole in the side or bottom of each éclair with a skewer to let steam escape, then return to the oven turned off with the door ajar for 10 minutes to dry the interior slightly. Transfer to a cooling rack to cool completely before filling.
Pastry cream (Crème pâtissière)
- 7
Heat milk and vanilla
In a medium saucepan heat 2 cups whole milk with vanilla (if using a vanilla bean, scrape seeds into the milk and add the pod too) until just simmering. Remove from heat and set aside for 5 minutes to infuse if using bean; if using extract, stir it in after milk is removed from heat.
- 8
Whisk yolks and dry ingredients
In a bowl whisk together 5 egg yolks, 3/4 cup granulated sugar and 1/4 cup cornstarch until pale and smooth.
- 9
Temper and cook custard
Slowly pour about one cup of the hot milk into the yolk mixture in a thin stream while whisking constantly to temper the yolks. Then return the tempered yolk mixture to the saucepan with the remaining milk and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil (about 2 minutes). Continue to boil gently for 30 seconds while whisking to cook out the starchy taste.
- 10
Finish pastry cream
Remove from heat and whisk in 2 tablespoons unsalted butter until smooth. If you used a vanilla bean, remove the pod now. Transfer the pastry cream to a clean bowl, press plastic wrap directly onto the surface to prevent a skin, and chill until cool, at least 2 hours (or refrigerate ~30 minutes to speed but ensure fully chilled before filling éclairs).
Filling and assembly
- 11
Prepare pastry for filling
Once éclairs are completely cool, fit a pastry bag with a small plain tip or a 2–3 mm piping tip. Transfer chilled pastry cream to the bag. If pastry shell sides are sealed, use a small sharp paring knife or a narrow tip to make two small holes in the bottom or side of each éclair for filling.
- 12
Fill éclairs
Insert the tip into each hole and gently squeeze to fill the éclair until you feel resistance and the pastry slightly expands — about 2–3 tablespoons pastry cream per éclair (depending on size). Set filled éclairs on a rack over a sheet pan to catch drips.
Chocolate glaze and finishing
- 13
Make chocolate glaze
Place 4 oz chopped bittersweet chocolate in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate, let sit 30 seconds, then stir until smooth. Stir in 1 tablespoon corn syrup if using for extra shine. Let the glaze cool slightly until thickened but still pourable.
- 14
Glaze éclairs
Dip the top of each filled éclair into the warm glaze, or spoon glaze over the tops and smooth with an offset spatula. Allow excess glaze to drip back into the bowl. Place glazed éclairs on a rack until the glaze sets (10–15 minutes).
- 15
Decorate and serve
If desired, drizzle melted white chocolate over the tops for decoration or dust lightly with powdered sugar. Serve the éclairs within 24 hours for best texture — keep refrigerated if not serving immediately. Bring to room temperature for 20 minutes before serving if chilled.