Description
Learn how to make delicious homemade eclairs from scratch with this easy-to-follow recipe. These French pastries are filled with a creamy pastry cream and topped with a rich chocolate glaze.
Ingredients
Scale
For the choux pastry:
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
For the pastry cream filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the chocolate glaze:
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate (chopped)
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the choux pastry: Combine butter, water, salt, and sugar in a saucepan. Add flour, stir until a ball forms. Let cool, then mix in eggs one at a time. Pipe onto baking sheet and bake.
- Make the pastry cream: Heat milk, whisk sugar, cornstarch, salt, and yolks. Cook until thickened, then stir in butter and vanilla. Chill.
- Prepare the chocolate glaze: Heat cream, pour over chocolate and butter. Stir until smooth.
- Assemble the eclairs: Fill eclairs with pastry cream, dip in chocolate glaze. Refrigerate until set.
Notes
- Eclairs are best eaten the same day but can be stored in the fridge for up to 2 days.
- Unfilled choux shells can be frozen for up to a month and crisped in the oven before filling.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 eclair
- Calories: 320
- Sugar: 16 g
- Sodium: 110 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 125 mg
