Description
This homemade eclairs recipe features light and airy choux pastry filled with a rich and creamy vanilla custard, then dipped in a luscious chocolate ganache. Perfect for an elegant dessert or special occasion, these eclairs combine classic French techniques with accessible ingredients for a delightful treat.
Ingredients
Scale
Vanilla Custard
- 4 large egg yolks, cold or room temperature
- 3 Tablespoons (23g) cornstarch
- 2 cups (480ml) whole milk (do not use low-fat or nondairy)
- 1/2 cup (100g) granulated sugar
- 1 Tablespoon (14g) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- Seeds scraped from 1/2 vanilla bean (or extra 1/2 teaspoon vanilla extract)
- Small pinch salt
Choux Pastry
- 1 batch choux pastry (see recipe or pre-made)
- Egg wash: 1 egg beaten with 1 Tablespoon milk or water
Chocolate Ganache
- 1/2 cup (120ml) heavy cream
- 4 ounces (113g) semi-sweet chocolate, finely chopped
Instructions
- Prepare the vanilla custard: In a large heatproof bowl, whisk together the egg yolks and cornstarch until thick and combined. Heat the milk and sugar in a saucepan over medium heat until sugar dissolves and the mixture simmers gently. Slowly pour the warm milk mixture into the egg yolks, whisking continuously to temper the eggs. Strain back into the saucepan and cook over medium heat, whisking constantly until the custard thickens and bubbles, reaching about 185–190°F (85–88°C). Remove from heat and stir in butter, vanilla extract, vanilla bean seeds, and salt. Chill in the refrigerator for at least 3 hours or up to 24 hours.
- Prepare the choux pastry dough: Make the dough through step 4 of your choux pastry recipe. The dough can be piped immediately or refrigerated for up to 3 days.
- Preheat oven and prepare baking sheets: Set oven to 400°F (204°C). Line two baking sheets with parchment paper and lightly brush with water to create humidity, helping the pastries puff without drying.
- Pipe the eclairs: Transfer choux pastry dough to a piping bag fitted with a large tip (Ateco #809 recommended). Pipe 4-inch logs spaced 3 inches apart on the prepared sheets. Smooth peaks using a water-moistened finger and brush lightly with egg wash.
- Bake the pastry shells: Bake at 400°F for 20 minutes, then reduce oven temperature to 350°F (177°C) and bake 8–12 more minutes until golden brown. Avoid opening the oven to maintain puffiness. Cool on a rack completely.
- Make the chocolate ganache: Place chopped chocolate in a bowl. Heat heavy cream in a saucepan until just simmering. Pour over chocolate and let sit 2–3 minutes before stirring until smooth. Cool for 15 minutes until the ganache thickens appropriately for dipping.
- Assemble the eclairs: (Instructions missing in original text but based on standard method) Slice cooled pastry shells horizontally, pipe or spoon chilled vanilla custard inside, then dip the top halves in chocolate ganache or spread ganache on top. Allow ganache to set before serving.
Notes
- Be sure to use whole milk for the custard; low-fat or nondairy milks will affect texture and flavor.
- Brushing parchment paper with water helps create steam for better puffing during baking.
- Keep the oven door closed during baking to prevent pastry collapse.
- Chilling the custard improves the texture and flavor development.
- The chocolate ganache consistency may vary; cool it to thicken before coating the eclairs.
- Choux pastry can be made in advance and frozen before baking for convenience.
