Homemade Eclairs Recipe

Homemade eclairs are a classic French pastry that are surprisingly easy to make. Light and airy choux pastry shells are filled with a creamy pastry cream and topped with a rich chocolate ganache. These elegant treats are perfect for special occasions or simply enjoying with a cup of coffee.

Ingredients

Here’s what you’ll need to make these delightful homemade eclairs:

For the Pastry Cream Filling:

• Egg yolks: Provides richness and thickening power.
• Cornstarch: Thickens the pastry cream.
• Whole milk: Adds moisture and richness.
• Granulated sugar: Provides sweetness.
• Unsalted butter: Adds richness and flavor.
• Pure vanilla extract and vanilla bean seeds: Enhances the flavor.
• Salt: Balances the sweetness.

For the Choux Pastry:

• Choux pastry dough: Homemade or store-bought.
• Egg wash: For a golden brown crust.

For the Chocolate Ganache Topping:

• Heavy cream: Creates a smooth and creamy ganache.
• Semi-sweet chocolate: Finely chopped, for a rich topping.

How to Make Homemade Eclairs

Step 1: Make the Pastry Cream Filling

Whisk together the egg yolks and cornstarch in a heatproof bowl. Heat milk and sugar in a saucepan until simmering. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened. Remove from heat and whisk in butter, vanilla, and salt. Refrigerate for at least 3 hours.

Step 2: Prepare the Choux Pastry Dough

Prepare the choux pastry dough according to your chosen recipe.

Step 3: Preheat and Prepare Baking Sheets

Preheat oven to 400°F (204°C). Line baking sheets with parchment paper and lightly brush with water.

Step 4: Pipe the Eclair Shells

Transfer choux pastry dough to a piping bag fitted with a large piping tip. Pipe 4-inch logs onto the prepared baking sheets. Smooth down any peaks with a water-moistened finger. Brush with egg wash.

Step 5: Bake the Eclair Shells

Bake for 20 minutes, then reduce oven temperature to 350°F (177°C) and bake for 8-12 more minutes, until golden brown. Cool completely on a wire rack.

Step 6: Make the Chocolate Ganache

Place chopped chocolate in a bowl. Heat cream until simmering. Pour over chocolate and let sit for 2-3 minutes. Stir until smooth. Cool for 15 minutes.

Step 7: Fill the Eclairs

Transfer pastry cream to a piping bag fitted with a small piping tip. Prick a hole in each eclair shell and pipe in the pastry cream.

Step 8: Top the Eclairs

Dip the top of each eclair into chocolate ganache. Place on a serving plate or cooling rack to set.

Step 9: Serve and Store

Serve immediately or refrigerate for later.

How to Serve Homemade Eclairs

• As a Dessert: Serve eclairs as a classic French dessert after a meal.
• With Coffee or Tea: Enjoy them with a cup of coffee or tea for a delightful afternoon treat.
• For Special Occasions: Eclairs are perfect for birthdays, holidays, or other special occasions.

Make Ahead and Storage

Make Ahead Instructions:

Pastry cream can be made up to 1 day in advance. Choux pastry dough can be made and refrigerated for up to 3 days.

Storage Instructions:

Filled eclairs can be stored in the refrigerator for up to 3 days. Unfilled eclair shells can be stored at room temperature for 1 day, in the refrigerator for 5 days, or frozen for up to 3 months.

FAQs

Can I use low-fat or non-dairy milk for the pastry cream?

It’s recommended to use whole milk for the best results.

Can I use a different filling?

Yes, you can use whipped cream, lemon curd, or other fillings of your choice.

Can I use a different topping?

Yes, you can use a different type of chocolate or a glaze.

How do I prevent my choux pastry from deflating?

Don’t open the oven door during baking and cool the eclair shells completely before filling.

There you have it! A delicious and impressive recipe for Homemade Eclairs that’s perfect for any occasion. Enjoy!

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