There’s something undeniably enchanting about eclairs. The moment you take a bite, you’re greeted with a tender, airy pastry filled with rich cream and a glossy chocolate glaze. The first time I made eclairs was during a rainy afternoon, seeking refuge from the storm with a baking adventure. As the sweet aroma wafted through the house, I was transported to a quaint French patisserie. Since then, eclairs have held a special place in my heart, perfect for sharing with friends or indulging in a quiet moment of bliss.
Ingredients
For the Choux Pastry:
– 1 cup water
– 1/2 cup unsalted butter
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 4 large eggs
For the Pastry Cream:
– 2 cups whole milk
– 1/2 cup granulated sugar
– 4 large egg yolks
– 1/4 cup cornstarch
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract
For the Chocolate Glaze:
– 4 ounces semisweet chocolate, chopped
– 1/2 cup heavy cream
Instructions
To begin, preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper, ensuring you have a clear workspace.
For the choux pastry, start by combining the water and butter in a medium saucepan over medium heat. Allow the butter to melt completely, bringing the mixture to a gentle boil. Once boiling, remove the pan from heat and add the flour and salt all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
Let the dough cool for a few minutes, then add the eggs one at a time, mixing well after each addition. The dough should be smooth and glossy when ready. Transfer the mixture to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the lined baking sheets, spacing them about 2 inches apart.
Bake the eclairs in the preheated oven for about 25-30 minutes or until they are puffed and golden brown. Avoid opening the oven door during baking, as this can cause them to collapse. Once done, remove them from the oven and let them cool completely on a wire rack.
While the eclairs are cooling, prepare the pastry cream. In a saucepan, heat the milk and half the sugar over medium heat until it starts to steam. Meanwhile, whisk the egg yolks, remaining sugar, and cornstarch in a bowl until smooth. Gradually pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring until it thickens and bubbles. Remove from heat and stir in the butter and vanilla extract. Transfer the cream to a bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate until chilled.
Now, prepare the chocolate glaze. Heat the heavy cream in a small saucepan until it begins to simmer. Pour it over the chopped chocolate in a bowl and let it sit for a couple of minutes before stirring until smooth and glossy.
Once the eclairs are cool, use a small knife to make a slit on the side of each pastry. Fill a piping bag with the chilled pastry cream and gently squeeze it into each eclair until filled. Dip the top of each filled eclair into the chocolate glaze, allowing excess to drip off. Place them on a serving platter, and there you have it—classic chocolate eclairs!
These delightful treats are perfect for any celebration or a simple indulgence at home. Enjoy your eclairs with a steaming cup of coffee or tea, and relish in the sweet satisfaction of your culinary creation.