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Classic Eclairs

Light choux pastries filled with vanilla pastry cream and topped with a glossy chocolate glaze.
Prep Time2 hours 30 minutes
Cook Time1 hour
Total Time3 hours 30 minutes
Servings: 24 pastries

Ingredients

  • 6 large egg yolks
  • 1/2 cup granulated white sugar for pastry cream
  • 1/4 cup all-purpose flour for pastry cream
  • 1/2 teaspoon kosher salt for pastry cream
  • 1 1/2 cups milk for pastry cream
  • 1 teaspoon vanilla extract for pastry cream
  • 1 cup water for choux
  • 1/2 cup unsalted butter (1 stick) for choux
  • 1/2 teaspoon granulated white sugar for choux
  • 1/4 teaspoon salt for choux
  • 1 cup all-purpose flour for choux
  • 4 large eggs for choux
  • 1/2 cup heavy cream for glaze
  • 4 ounces semi-sweet chocolate chopped, for glaze
  • 1/4 cup light corn syrup for glaze
  • 1 teaspoon vanilla extract for glaze

Instructions

  • Make the pastry cream: Whisk the egg yolks, 1/2 cup sugar, 1/4 cup flour, and 1/2 teaspoon kosher salt in a medium bowl until smooth.
  • Heat 1 1/2 cups milk in a small saucepan over medium heat until small bubbles form at the edges and steam rises, then remove from heat.
  • Temper the eggs by whisking a little hot milk into the yolk mixture, then whisking in the rest. Return the mixture to the saucepan and cook over medium-low, whisking constantly, until thickened (about 165°F).
  • Remove from heat, stir in 1 teaspoon vanilla, strain the pastry cream through a fine mesh sieve into a heatproof bowl, press with a ladle to smooth, cover surface with plastic wrap, and chill at least 2 hours.
  • Preheat the oven to 425°F (220°C) and line baking sheets with parchment paper.
  • Make the choux: In a saucepan combine 1 cup water, 1/2 cup (1 stick) unsalted butter, 1/2 teaspoon sugar, and 1/4 teaspoon salt. Bring to a simmer over medium-high heat until butter melts.
  • Add 1 cup all-purpose flour all at once and stir vigorously until the dough forms a ball and a thin film starts to form on the pan bottom, about 5 minutes. Remove from heat.
  • Transfer dough to a mixing bowl and beat on medium speed. Add the 4 eggs one at a time, fully incorporating each egg before adding the next, until smooth and glossy.
  • Fit a large piping bag with a jumbo round tip and pipe 4-inch long, 1-inch diameter lines onto prepared parchment, leaving about 3 inches between each.
  • Bake for 35–40 minutes until puffed, golden brown, hollow, dry, and light. Cool completely on a rack.
  • Make the chocolate glaze: Heat 1/2 cup heavy cream until just simmering, pour over 4 ounces chopped semi-sweet chocolate, let sit 5 minutes, then whisk until smooth.
  • Whisk in 1/4 cup light corn syrup and 1 teaspoon vanilla into the glaze until fully combined.
  • Fill the eclairs: Fit a piping bag with a Bismarck or filling tip, fill it with chilled pastry cream, pierce the bottom of each shell, and pipe in the filling.
  • Dip the tops of the filled eclairs into the chocolate glaze, allow the glaze to set, then serve.

Equipment

  • Saucepan
  • Mixing bowls
  • Whisk
  • fine mesh strainer
  • Baking Sheets
  • piping bags and tips
  • Spatula
  • Measuring cups and spoons

Notes

  • Chill pastry cream thoroughly before filling.
  • Pipe eggs into dough one at a time until texture is smooth.
  • Keep eclair shells dry and hollow to accept filling.
  • Use a fine sieve for extra-smooth pastry cream.