Homemade Éclairs

Choux pastry, or pâte à choux, has a fascinating history that dates back to the 16th century. It was initially developed in Italy and later refined in France, where it became a staple in French patisserie. The significance of choux pastry in French cuisine cannot be overstated; it serves as the foundation for a variety of beloved desserts, including cream puffs, profiteroles, and of course, éclairs.

Indulge in the timeless delight of chocolate éclairs, a classic French pastry that combines airy choux pastry, creamy filling, and rich chocolate glaze. This step-by-step guide will help you master the art of making these irresistible treats from scratch. Learn how to prepare the perfect choux pastry, delicious pastry cream, and glossy chocolate glaze. With detailed instructions, you’ll impress your guests and satisfy your sweet tooth with these elegant desserts. Perfect for celebrations or a personal treat, homemade éclairs are sure to become a cherished favorite in your baking repertoire.

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Ingredients

For the Choux Pastry:

1 cup (240 ml) water

1/2 cup (115 g) unsalted butter

1 cup (125 g) all-purpose flour

1/4 teaspoon salt

1 teaspoon sugar

4 large eggs

For the Pastry Cream:

2 cups (480 ml) whole milk

4 large egg yolks

1/2 cup (100 g) granulated sugar

1/4 cup (30 g) cornstarch

2 teaspoons vanilla extract

2 tablespoons unsalted butter

For the Chocolate Glaze:

1/2 cup (120 ml) heavy cream

4 oz (115 g) semisweet chocolate, chopped

1 tablespoon unsalted butter

Instructions

Prepare the Choux Pastry:

- In a medium saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat.

- Once boiling, reduce heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1-2 minutes.

- Remove from heat and let it cool for 5 minutes.

- Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Pipe the Pastry:

- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

- Transfer the choux pastry to a piping bag fitted with a round tip. Pipe 4-inch-long logs about 2 inches apart on the prepared baking sheet.

- Smooth out any peaks with a wet finger for a more even rise.

Bake the Éclairs:

- Bake in the preheated oven for 20-25 minutes, until golden brown and puffed. Do not open the oven door during the first 20 minutes.

- Once baked, turn off the oven, crack the door open, and let the éclairs cool in the oven for 10 minutes before transferring to a wire rack to cool completely.

Make the Pastry Cream:

- In a medium saucepan, heat the milk over medium heat until it's just boiling.

- In a mixing bowl, whisk together egg yolks, sugar, and cornstarch until smooth.

- Gradually pour the hot milk into the yolk mixture, whisking constantly. Return the mixture to the saucepan.

- Cook over medium heat, stirring continuously until it thickens and begins to bubble.

- Remove from heat, stir in vanilla extract and butter. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate until chilled.

Fill the Éclairs:

- Once the éclairs are completely cooled, use a sharp knife to create a small slit on the side of each éclair or use a pastry tip to insert into one end.

- Fill a clean piping bag with the chilled pastry cream and pipe into the éclairs until full.

Prepare the Chocolate Glaze:

- In a small saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and add the chopped chocolate and butter.

- Stir until the chocolate is melted and the mixture is smooth.

Glaze the Éclairs:

- Dip the top of each filled éclair into the chocolate glaze, allowing any excess to drip off. Place on a wire rack to set.

Serve:

- Once the glaze has set, your homemade éclairs are ready to impress! Serve and enjoy the deliciousness.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 12 éclairs