Homemade Éclairs

Éclair Delight is a classic French pastry that has captured the hearts of dessert lovers worldwide. This delectable treat consists of a light choux pastry filled with rich and creamy pastry cream, all topped off with a luscious chocolate glaze. Whether enjoyed at a fancy café or made at home, éclairs are a symbol of the artistry and skill found in the world of pastry cuisine.

Discover the art of making Éclair Delight with our step-by-step guide! This classic French pastry features a light choux pastry, rich pastry cream filling, and a decadent chocolate glaze. Perfect for both novice and seasoned bakers, this guide shares essential tips and techniques to create these delightful treats. Impress your friends and family with your pastry-making skills and enjoy the delicious rewards! #EclairDelight #FrenchPastry #Baking #HomemadeDesserts #ChouxPastry #PastryCream #ChocolateGlaze

Ingredients

For the Choux Pastry:

1 cup water

½ cup unsalted butter

1 cup all-purpose flour

1 tsp sugar

½ tsp salt

4 large eggs

For the Pastry Cream:

2 cups whole milk

½ cup granulated sugar

1/4 cup cornstarch

4 large egg yolks

2 tbsp unsalted butter

1 tsp vanilla extract

For the Chocolate Glaze:

4 oz semi-sweet chocolate, chopped

2 tbsp unsalted butter

1 tbsp corn syrup

Instructions

Step 1: Prepare the Choux Pastry

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a medium saucepan, bring the water, butter, sugar, and salt to a boil over medium heat.

Once boiling, add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. This should take about 1-2 minutes.

Remove from heat and let it cool slightly, about 5 minutes.

Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe long strips (about 4-5 inches) onto the prepared baking sheet, leaving space between each one.

Bake for 25-30 minutes until puffed and golden brown. Do not open the oven door while baking. Once done, remove from the oven and let cool completely on a wire rack.

Step 2: Make the Pastry Cream

In a medium saucepan, heat the milk and half of the sugar (¼ cup) over medium heat until just boiling.

In a bowl, whisk together the remaining sugar, cornstarch, and egg yolks until smooth.

Gradually pour the hot milk mixture into the egg yolk mixture while whisking continuously to temper the eggs.

Return the mixture to the saucepan and cook on medium heat, stirring constantly until it thickens (about 2-3 minutes).

Remove from heat and stir in the butter and vanilla extract. Let cool, then transfer to a piping bag.

Step 3: Assemble the Éclairs

Once both the choux pastry and pastry cream have cooled, use the piping bag to fill each éclair with the pastry cream through a small hole at one end.

Set filled éclairs aside while preparing the glaze.

Step 4: Create the Chocolate Glaze

In a heatproof bowl, combine the chopped chocolate, butter, and corn syrup.

Melt the mixture over a double boiler or in the microwave, stirring until smooth.

Step 5: Glaze the Éclairs

Dip the top of each filled éclair into the chocolate glaze or drizzle it on top.

Place the éclairs on a wire rack to set until the glaze hardens.

Step 6: Serve and Enjoy

Once the glaze has set, plate your éclairs and enjoy the delicious, creamy, and chocolatey treat!

Prep Time: 30 min | Total Time: 1 hr 30 min | Servings: 12 éclairs