Eclairs are a classic French pastry that are sure to impress any dessert lover. These light and airy treats are made from choux pastry and filled with a rich cream, then often topped with a glossy chocolate glaze. Perfect for special occasions or just a delightful indulgence, homemade eclairs are a labor of love that’s well worth the effort. Let’s dive into the recipe!
Ingredients
For the Choux Pastry:
- 1 cup (240 ml) water
- ½ cup (115 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- 4 large eggs
For the Cream Filling:
- 1 cup (240 ml) heavy whipping cream
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- 4 oz (113 g) semi-sweet chocolate, chopped
- 2 tablespoons (30 g) unsalted butter
Instructions
1. Make the Choux Pastry:
- Preheat your oven to 425°F (220°C).
- In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat.
- Once boiling, remove from heat and add the flour all at once. Stir vigorously until the mixture forms a smooth ball that pulls away from the sides of the pan.
- Allow to cool for about 5 minutes, then add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto a parchment-lined baking sheet, leaving space between each.
2. Bake the Eclairs:
- Bake in the preheated oven for 20-25 minutes, until golden brown and puffed. Do not open the oven door during baking!
- Once baked, turn off the oven, crack the door open, and let the eclairs cool inside for 10 minutes. Remove from the oven and let them cool completely on a wire rack.
3. Prepare the Cream Filling:
- In a large mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- Transfer the whipped cream to a piping bag fitted with a small round tip.
4. Fill the Eclairs:
- Once the eclairs are cool, use a small knife to make a hole in the side of each one. Pipe the whipped cream filling into each eclair until filled.
5. Make the Chocolate Glaze:
- In a heatproof bowl, combine the chopped chocolate and butter. Melt together over a double boiler or in the microwave, stirring until smooth.
- Dip the top of each filled eclair into the chocolate glaze, allowing the excess to drip off.
6. Serve:
- Let the chocolate glaze set for a few minutes before serving. Enjoy your delicious homemade eclairs!
Tips:
- For a flavored cream filling, you can add a few tablespoons of fruit puree or espresso to the whipped cream.
- Eclairs are best enjoyed the same day they are made but can be stored in the refrigerator for up to two days.
Enjoy creating these delightful treats that are sure to be a hit with friends and family!
