Classic Eclairs
I'm sharing how to make amazing eclairs with two simple fillings, providing essential tips to ensure your homemade eclairs turn out perfectly!
Equipment
- Sieve
- Pastry tip
- Pastry bag
- Tray
- Silicone mat or Parchment paper
- Knife
- Small pot
- Spatula
- Brush
- Stand mixer with a pedal or Bowl for choux pastry
- Stand mixer with a whisk, hand mixer or whisk for diplomat cream
Ingredients
Choux Pastry
- 2 oz Water
- 2 oz Milk
- ¼ teaspoon Salt
- ½ teaspoon Granulated sugar
- 2 oz Unsalted butter
- 2 oz Cake flour
- 2 large eggs Egg 105 - 110 g | 3.7 - 3.9 oz
- Some Water to spray on the surface
Vanilla Pastry Cream
- 14.1 oz Whole milk
- ½ stick Vanilla beans
- 4.2 oz Granulated sugar
- 4 yolks Egg yolks
- 0.7 oz Corn starch
- 0.7 oz All-purpose flour
- A pinch Salt
- 1 oz Butter (Unsalted)
Chocolate Filling
- 8 oz Pastry cream
- 2 oz Dark chocolate
- 2 oz Heavy cream
Chocolate Glaze
- 3.5 oz Dark chocolate
- ½ tablespoon Oil I used olive oil. Use any regular oils.
Instructions
Preparations
- * Warm eggs in a water bath or microwave to room temperature or until it feels slightly warm.* Sift cake flour.* Set a pastry tip in a pastry bag. (I used B6 pastry tip today. Use any thick pastry tip!)* Set a silicon mat or parchment paper on a tray. * Preheat your oven to 375 F | 190 C.
Choux Pastry
- Heat water, milk, salt, sugar, and cubed butter in a pot at medium heat until it starts boiling.
- Remove it from the heat, add cake flour, and mix until it forms a ball.
- Heat it again at medium heat while pushing and flipping it constantly to cook evenly. Remove when you can see them below: * A thin skin is formed on the bottom of a pot.* The dough gets slightly looser.* The dough gets slightly more transparent.* It often takes 1 - 2 mins. (Judge with your eyes for more accuracy!)
- Mix the dough with a stand mixer with a paddle or in a bowl with spatula until the temperature goes down slightly. (about 30 seconds with one batch)
- Add eggs:1. Add about ⅓ - ½ of eggs and mix well. And mix well. 2. Once it looks combined, add half of the rest and mix until it's combined.3. Add the rest and mix until it looks even.
- Pipe immediately. It makes about 10 eclairs (length: 4.75 inch | 12 cm)
- Spray plenty of water all over the surface. Use a brush if you don't have a sprayer.
- 3 Steps To Bake: 1. Bake (Preheated) at 375 F | 190 C for about 20 minutes until it puffs enough and you see dark caramelization on the surface. 2. Lower it to 350 F | 176 C and bake for about 10 minutes until the caramelization gets darker and even. 3. Turn off the heat and leave them in the oven for another 10 minutes or more to cook through the center more. *** Do not open the oven door while baking until the choux gets hardened completely.
Vanilla Pastry Cream
- Make 1 batch of my pastry cream, following the tips and directions.
Chocolate Filling
- Melt chocolate with a water bath.
- Ganache:Add cold (but not extremely cold) heavy cream, dividing 3 times. Clean the bowl and spatula and make sure the ganache is evenly blended.
- Add it into the cold pastry cream, dividing 2 times. Clean a bowl and spatula in the end.
Chocolate Glaze
- Melt chocolate with a water bath.
- Add oil and mix gently so that it doesn't contains a lot of air bubbles.
- Dip eclairs and remove excess chocolate by adding some vibrations.
Video
Notes
How to store it:
Wrap them tightly on a tray or put them in an air-tight container and store them in the fridge for 4-5 days. Enjoy them within that day for the best taste.Nutrition
Calories: 388kcal | Carbohydrates: 33g | Protein: 11g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 227mg | Sodium: 188mg | Potassium: 310mg | Fiber: 2g | Sugar: 19g | Vitamin A: 686IU | Vitamin C: 0.1mg | Calcium: 134mg | Iron: 3mg
Tried this recipe?Let us know how it was!