Homemade Éclairs

Éclairs, those elegant, elongated pastries filled with luscious cream and topped with a glossy chocolate glaze, hold a special place in the world of French desserts. Their light, airy texture and decadent flavor have captivated dessert lovers for centuries. While they may seem daunting to prepare at home, with the right guidance and a little practice, anyone can master the art of making these delightful treats.

Create a delicious treat in your own kitchen with this delightful homemade éclairs recipe! From making the perfect choux pastry to whipping up rich pastry cream and drenching them in a glossy chocolate glaze, this step-by-step guide makes it easy to impress your family and friends. With a prep time of just 30 minutes and a rewarding total time of 2 hours, these homemade éclairs are a stunning dessert that's sure to satisfy your sweet tooth!

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Ingredients

For the Choux Pastry:

1 cup water

½ cup unsalted butter

1 cup all-purpose flour

4 large eggs

1 tablespoon sugar

½ teaspoon salt

For the Pastry Cream:

2 cups whole milk

½ cup granulated sugar

1 vanilla bean (or 2 teaspoons vanilla extract)

4 large egg yolks

2 tablespoons cornstarch

2 tablespoons unsalted butter

For the Chocolate Glaze:

4 oz bittersweet chocolate, chopped

½ cup heavy cream

1 tablespoon unsalted butter

Instructions

Make the Choux Pastry:

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

- Remove from heat, and add flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides.

- Allow the mixture to cool for about 5 minutes. Then, add eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.

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

- Transfer the choux pastry to a piping bag fitted with a large round tip and pipe 4-5 inch long strips onto the baking sheet. Leave enough space between each éclair.

- Bake in the preheated oven for 20-25 minutes, or until they are puffed, golden, and hollow inside. Turn off the oven, leaving the éclairs inside for an additional 10 minutes to dry out.

Prepare the Pastry Cream:

- In a medium saucepan, heat the milk and sugar over medium heat. If using a vanilla bean, split it and scrape the seeds into the milk mixture.

- In a separate bowl, whisk the egg yolks and cornstarch until combined. Once the milk is hot, slowly drizzle half of it into the yolks while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and bubbles.

- Remove from heat, stir in butter, and allow it to cool. If using vanilla extract, mix it in once the pastry cream has cooled slightly.

- Cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until fully chilled.

Create the Chocolate Glaze:

- In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from the heat and add the chopped chocolate and butter. Stir until smooth and glossy.

Assemble the Éclairs:

- Once the éclairs have cooled, use a sharp knife to pierce the bottom of each éclair with a small hole to pipe in the pastry cream.

- Fill a piping bag fitted with a small tip with the chilled pastry cream and pipe it into each éclair until they feel full.

- Dip the top of each filled éclair into the chocolate glaze to coat. Allow the glaze to set for a few minutes before serving.

Serve:

- Enjoy your homemade éclairs as a delightful dessert. They are best served fresh but can be refrigerated for a day.

Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12 éclairs