Homemade Éclairs

Éclairs, the iconic French pastry known for their delicate, airy texture and rich flavors, have captivated dessert lovers around the world for centuries. These delightful treats, often filled with luscious cream and topped with a glossy chocolate ganache, are a staple in patisseries and a favorite among home bakers. The appeal of homemade éclairs lies not just in their exquisite taste but also in the satisfaction of crafting them from scratch. This guide will walk you through the process of creating your own delightful cream-puffed éclairs, ensuring you achieve the perfect light and fluffy pastry filled with creamy goodness.

Indulge in the delightful world of homemade éclairs with this easy recipe! These delicious cream-puffed éclairs feature a light and airy choux pastry filled with silky pastry cream and topped with rich chocolate ganache. Perfect for any occasion, they’re sure to impress family and friends. With a prep time of just 30 minutes, you can enjoy these decadent treats in no time. Bring a taste of French patisserie to your kitchen today!

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Ingredients

For the Choux Pastry:

1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

1/4 teaspoon salt

4 large eggs

For the Pastry Cream:

2 cups whole milk

1/2 cup granulated sugar

1/4 cup cornstarch

4 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

For the Ganache Glaze:

1 cup heavy cream

8 ounces semi-sweet chocolate, chopped

1 tablespoon unsalted butter

Instructions

Prepare the Choux Pastry:

- In a medium saucepan, combine water and butter over medium heat. Stir until the butter is melted and the mixture comes to a boil.

- Remove from heat and quickly add flour and salt. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.

- Let it cool for about 5 minutes. Then, add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Pipe the Éclairs:

- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

- Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, leaving space between each.

- Bake for 20 minutes, then reduce heat to 375°F (190°C) and bake for an additional 10 minutes or until golden. Remove from oven and let cool completely.

Make the Pastry Cream:

- In a medium saucepan, heat the milk over medium heat until just boiling. In a bowl, whisk together the sugar and cornstarch, then add the egg yolks and mix until smooth.

- Slowly pour the hot milk into the egg mixture while whisking constantly. Return this mixture to the saucepan and cook over medium heat, stirring continuously until it thickens. This should take about 5-7 minutes.

- Remove from heat and stir in butter and vanilla extract. Pour the pastry cream into a bowl, cover with plastic wrap, and chill in the refrigerator until set.

Prepare the Ganache Glaze:

- Heat the heavy cream in a saucepan until just boiling. Remove from heat and pour over the chopped chocolate. Let sit for 5 minutes before stirring until smooth and creamy. Stir in the butter until melted and combined.

Assemble the Éclairs:

- Once the pastry shells are cool, use a small knife to make a slit in the side of each éclair. Fill a piping bag with the chilled pastry cream and pipe it into each éclair until filled.

- Dip the tops of the filled éclairs into the ganache glaze. Allow the excess to drip off before placing them back on a wire rack to set.

Serve & Enjoy:

- Once the ganache is set, your delightful homemade éclairs are ready to be served! Enjoy their creamy filling and rich chocolate topping.

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