Classic Eclair with Choux Pastry (Print Version)
# Ingredients:
→ Choux Pastry
01 -
1/2 cup water
02 -
1/2 cup whole milk
03 -
8 tablespoons unsalted butter
04 -
1 teaspoon granulated sugar
05 -
1/4 teaspoon salt
06 -
1 cup all-purpose flour
07 -
4 large eggs
→ Pastry Cream
08 -
2 cups whole milk
09 -
1/2 vanilla bean, split lengthwise and scraped
10 -
3/4 cup granulated sugar
11 -
1/4 cup corn starch
12 -
1 pinch salt
13 -
4 large egg yolks
14 -
4 tablespoons unsalted butter, room temperature
→ Chocolate Glaze
15 -
4 ounces semi-sweet chocolate chips
16 -
1/2 cup heavy whipping cream
# Instructions:
01 -
Combine water, milk, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium heat, then remove from heat and stir in flour with a wooden spoon until incorporated. Return to medium heat, stirring constantly for 1 1/2 to 2 minutes, until dough forms a smooth ball. Transfer to a mixing bowl and beat with an electric mixer for 1 minute to cool slightly. Add eggs, one at a time, mixing until dough is smooth and forms a thick ribbon.
02 -
Pipe dough onto a silicone-lined baking sheet using a 1/2-inch round tip, forming 18-20 strips (4 inches long and 3/4 inch wide), spaced 1 1/2 inches apart. Bake at 425°F for 10 minutes, then reduce heat to 325°F without opening the oven and bake for another 30 minutes until golden brown. Cool on a wire rack.
03 -
In a medium saucepan, bring milk, vanilla bean, and seeds to a boil. In a separate bowl, whisk sugar, cornstarch, and salt. Add egg yolks and whisk until smooth and lightened in color. Gradually whisk in hot milk, then pour back into the saucepan. Cook over medium heat, whisking constantly, until thickened. Remove from heat, whisk in butter and vanilla extract. Transfer to a bowl, cover surface directly with plastic wrap, and refrigerate for 30 minutes.
04 -
Poke holes in the bottom of each cooled pastry with a small pastry tip. Pipe pastry cream into the holes until filled. Refrigerate filled eclairs while preparing glaze.
05 -
Place chocolate chips in a heatproof bowl. Heat heavy cream until simmering, then pour over chocolate. Let sit for 2 minutes, then whisk until smooth. Dip the top of each filled eclair into the glaze and allow excess to drip off.
# Notes:
01 -
Use a silicone baking mat to prevent sticking and ensure even baking.