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Classic Eclairs

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Classic Éclairs are elegant French pastries made with light choux pastry filled with rich pastry cream and topped with a glossy chocolate glaze.

Ingredients

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  • 1/2 cup (115g) unsalted butter
  • 1 cup (240ml) water
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (120g) all-purpose flour
  • 4 large eggs
  • 2 cups pastry cream (homemade or store-bought)
  • 4 oz (115g) semi-sweet chocolate, chopped
  • 1/2 cup (120ml) heavy cream

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a saucepan, combine butter, water, sugar, and salt. Bring to a boil over medium heat.
  3. Remove from heat and stir in flour all at once. Return to heat and stir vigorously for 2–3 minutes until dough pulls away from sides and forms a ball.
  4. Transfer dough to a mixing bowl and let cool for 5 minutes. Add eggs one at a time, beating well after each until smooth and glossy.
  5. Transfer dough to a piping bag fitted with a large round tip. Pipe 4–5 inch long strips onto prepared baking sheet.
  6. Bake for 10 minutes at 425°F, then reduce oven to 375°F (190°C) and bake for 20–25 minutes until golden and puffed. Cool completely on a wire rack.
  7. Once cooled, use a small knife or piping tip to make a hole in each éclair. Pipe pastry cream inside until filled.
  8. For the glaze, heat heavy cream until just simmering. Pour over chopped chocolate and let sit for 2 minutes, then stir until smooth.
  9. Dip tops of filled éclairs into chocolate glaze. Let set before serving.

Notes

  • Use a wooden spoon to stir the dough to avoid lumps.
  • Éclairs are best eaten the same day they are made.
  • Store filled éclairs in the refrigerator for up to 2 days.

Nutrition

Find it online: https://ukfinda.com/classic-eclairs/