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Homemade Eclairs

Homemade Eclairs
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Indulge in the art of pastry-making with these Homemade Eclairs, a delightful French treat that is sure to impress. These cream-filled pastries feature a light and airy choux pastry shell, topped with rich chocolate ganache, making them perfect for celebrations or a sweet personal treat. Easy to customize with various fillings—from classic vanilla pastry cream to fruity alternatives—these eclairs will elevate any occasion. With clear instructions and simple ingredients, even beginner bakers can achieve elegant results.

Ingredients

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  • 4 large egg yolks, cold or room temperature
  • 3 Tablespoons (23g) cornstarch
  • 2 cups (480ml) whole milk
  • 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
  • Small pinch salt
  • 1 batch choux pastry
  • Egg wash: 1 egg beaten with 1 Tablespoon milk or water
  • 1/2 cup (120ml) heavy cream
  • 4 ounces (113g) semi-sweet chocolate, finely chopped

Instructions

  1. Prepare the Pastry Cream: Whisk egg yolks and cornstarch together. Heat milk and sugar until dissolved; gradually combine with yolks while whisking. Cook until thickened, then mix in butter and vanilla. Refrigerate for at least 3 hours.
  2. Prepare Choux Pastry: Follow your choux pastry recipe, then refrigerate if not using immediately.
  3. Preheat Oven: Set to 400°F (204°C) and line baking sheets with parchment.
  4. Pipe Eclairs: Transfer dough into a piping bag and pipe four-inch logs on the sheets, brushing them with egg wash.
  5. Bake: Bake for 20 minutes at 400°F, then lower to 350°F (177°C) for an additional 8-12 minutes until golden brown.
  6. Make Ganache: Heat cream until simmering; pour over chopped chocolate and stir until smooth.

Nutrition

Find it online: https://weekenddinnerrecipes.com/homemade-eclairs/