Classic Éclair Dessert
Classic éclairs are made from choux pastry piped into logs, baked until hollow and crisp, then filled with pastry cream and finished with a chocolate glaze. The key is getting the choux to puff properly in the oven before the filling goes in. The full process takes roughly 1.5 hours, including cooling time.
Equipment
- Baking sheet
- Parchment Paper
- Medium saucepan
- Whisk
- Wooden spoon
- Piping Bag with 1/2 inch Star Tip
- Heatproof Bowl
Ingredients
For the Choux Pastry:
- 1 cup water
- ½ cup unsalted butter cut into pieces
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup all-purpose flour sifted
- 4 large eggs at room temperature
For the Filling:
- 2 cups heavy cream chilled
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract pure
For the Chocolate Glaze:
- ½ cup semi-sweet chocolate chopped
- ½ cup heavy cream
Instructions
Prepare the Choux Pastry:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, sugar, and salt over medium heat. Bring to a boil, then remove from heat.
- Quickly stir in the sifted flour using a wooden spoon until a dough forms, then return to heat, stirring continuously for 1-2 minutes to dry out the dough slightly.
- Transfer the dough to a mixing bowl and let cool for 5 minutes. Beat in eggs one at a time until smooth and glossy.
- Using a piping bag with a 1/2 inch star tip, pipe 4 inch long strips onto the prepared baking sheet. Bake for 15 minutes, then reduce temperature to 350°F (180°C) and continue baking for another 25 minutes until golden brown.
Prepare the Filling:
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract to stiff peaks. Fill another piping bag and set aside in the fridge.
Prepare the Chocolate Glaze:
- Heat heavy cream on low, then pour over chopped chocolate in a heatproof bowl. Stir until smooth and glossy.
Assemble the Éclairs:
- Once pastries are cool, slice them lengthwise. Pipe cream filling into the base and cover with the top half. Dip the top in chocolate glaze.
Notes
- For a citrus twist, add some zest of orange or lemon to the cream filling.
- If éclairs lose their crispness, reheat in a 300°F oven for a few minutes before serving.
Nutrition
Calories: 532kcalCarbohydrates: 25gProtein: 8gFat: 45gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 208mgSodium: 206mgPotassium: 188mgFiber: 1gSugar: 12gVitamin A: 1588IUVitamin C: 0.4mgCalcium: 77mgIron: 2mg
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