Indulge in the delightful pleasure of homemade chocolate eclairs prepared with freshly made choux pastry, stuffed with luscious vanilla pastry cream, and dressed in a rich chocolate glaze. This classic French pastry perfectly balances creamy vanilla custard, light and crisp pastry, and decadent chocolate ganache.
vanilla beanor substitute with 2-1 tablespoon vanilla extract1
egg yolks6
granulated sugar2/3 cups
cornstarch¼ cups
butter1 tbsp
water1 cup
salt½ tsp
granulated sugar1½ tsp
butter½ cup
all-purpose flour
1 cup
eggsadjust based on dough consistency3 to 4
semi-sweet chocolate4 oz
heavy cream½ cup
eggfor egg wash (mixed with 1.5 tsp water)1
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
For the pastry cream, combine whole milk with a vanilla bean in a medium pot over medium heat. Bring to a boil—as soon as it begins to bubble, turn off heat. Let cool slightly while vanilla flavor infuses the milk.
2
Separate 6 egg yolks into a large bowl. Add 2/3 cup sugar and whisk vigorously until light, fluffy, and pale lemon-colored.
3
Add 1/4 cup cornstarch to the egg-sugar mixture and whisk vigorously until no lumps remain.
4
Temper the egg yolks: slowly pour 1/4 cup of the hot infused milk into the egg mixture while whisking constantly to warm the eggs gently without scrambling them.
5
Pour the remaining hot milk into the egg mixture while whisking. Strain the entire mixture through a fine sieve to remove any lumps or vanilla bean pieces.
6
Return the strained mixture to the pot over medium-high heat. Whisk constantly—covering the corners, edges, and center—until the mixture thickens.
7
As soon as the custard thickens, remove from heat. Add 1 tablespoon butter and whisk until fully melted, creating a silkier, more luxurious texture.
8
Transfer the pastry cream to a bowl and cover with parchment paper or plastic wrap to prevent a skin from forming. Cool, then refrigerate for at least 2 hours (up to 24 hours).
9
For the choux pastry, combine 1 cup water, 1/2 teaspoon salt, 1.5 teaspoons sugar, and 1/2 cup butter in a medium pot. Measure out 1 cup flour and set aside.
10
Bring the water, salt, sugar, and butter mixture to a rolling boil over medium-high heat.
11
Remove from heat and dump all the flour in at once. Stir hard with a wooden spoon for 30-60 seconds until the flour is fully incorporated.
12
Return the pot to medium-high heat and stir for about 30 seconds to cook the flour further. The dough should form a smooth, non-sticky ball.
13
Transfer the dough to the bowl of a stand mixer and let cool for at least 5 minutes until warm but not hot—steam should no longer be rising.
14
Attach the paddle to the mixer and set to medium speed. Add eggs one at a time (cracking each into a small bowl first to check for shells). After adding 3 eggs, check the consistency—it should be smooth, silky, and stream slowly from a spatula or beater.
15
If needed, add a fourth egg gradually (about 1/3 at a time), checking consistency after each addition. Avoid over-moistening or the eclairs will flatten in the oven.
16
Preheat oven to 425°F. Draw 5-inch-long guide lines on parchment paper with a pencil, then flip the paper over. Dot the edges of the paper with choux pastry to hold it in place.
17
Transfer the dough to a piping bag fitted with a French open star tip (or similar-sized open star tip, or simply snip the bag tip). Pipe eclairs along the guide lines with even thickness and adequate spacing for air circulation.
18
Gently tap down any pointed protrusions with a wet fingertip to prevent burning. Alternatively, prepare a quick egg wash (1 egg mixed with 1.5 teaspoons water) and gently brush it on, smoothing out any spikes or uneven areas.
19
Bake at 425°F for 15 minutes, then reduce temperature to 375°F and bake an additional 25 minutes or until golden and puffed.
20
As soon as the eclairs come out of the oven, use a small knife to make little slits on the bottom to release steam. Transfer to a wire rack to cool completely.
21
For the ganache, chop 4 oz semi-sweet chocolate and place in a bowl. Heat 1/2 cup heavy cream until it just begins to boil, then pour over the chocolate.
22
Let stand for 2 minutes so the heat melts the chocolate. Then stir until smooth. If any chocolate bits remain, microwave at half power for 20 seconds and stir again.
23
Once the pastry cream is cold, whisk it briefly to make it silky and smooth again. Optionally, fold in 1/2 cup whipped cream (made with 2 tablespoons sugar and vanilla) for a lighter diplomat cream.
24
Transfer the pastry cream to a piping bag fitted with an injector tip or small round tip. Pipe the cream through the steam vents on the bottom of each eclair until filled.
25
Dip the top of each filled eclair into the chocolate ganache, letting excess drip off. After dipping all eclairs, refrigerate for 45 minutes to 1 hour to allow the ganache to set.
26
Enjoy the eclairs soon after assembly for the best results—the cream is silky, the pastry is light and crispy, and the ganache is decadent.
PrimedTableBETA
