As the first light of dawn begins to dance across the dew-kissed fields, the sweet aroma of freshly baked pastries wafts through the air. This scent brings back memories of my grandmother’s kitchen, where we would gather on lazy Sunday mornings, waiting eagerly for her famous éclairs to cool. The delicate pastry, filled with rich cream, was a treat we savored slowly, each bite a reminder of love and togetherness. Today, I invite you to recreate this cherished memory with a recipe that marries tradition and sophistication, featuring a luscious vanilla bean pastry cream and a velvety chocolate ganache.
Ingredients
For the Éclair Shells:
– 1 cup water
– ½ cup unsalted butter
– 1 cup all-purpose flour
– ½ teaspoon salt
– 4 large eggs
For the Vanilla Bean Pastry Cream:
– 2 cups whole milk
– 1 vanilla bean (split and seeds scraped)
– ½ cup granulated sugar
– ¼ cup cornstarch
– 4 large egg yolks
– 2 tablespoons unsalted butter
For the Chocolate Ganache:
– 1 cup heavy cream
– 8 ounces dark chocolate (chopped)
Instructions
To make the éclair shells, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a saucepan over medium heat, combine the water and butter. Stir until the butter melts completely. Bring the mixture to a gentle boil before removing it from the heat.
Add the flour and salt to the saucepan all at once, stirring vigorously with a wooden spoon until the dough forms a smooth ball that pulls away from the sides. Allow this mixture to cool for about 5 minutes.
In a separate bowl, beat the eggs lightly. Gradually add the eggs to the cooled dough, one at a time, mixing well after each addition until the batter is smooth and glossy.
Transfer the batter to a piping bag fitted with a large round tip. Pipe long strips (about 4 inches) onto the prepared baking sheet, leaving space between each éclair.
Bake in the preheated oven for 20-25 minutes, or until they are puffed and golden brown. Do not open the oven door during baking, as the éclairs need to rise. Once baked, turn off the oven and let them sit inside for an additional 10 minutes to dry out.
While the éclairs cool, prepare the vanilla bean pastry cream. In a medium saucepan, heat the milk, vanilla bean seeds, and the split pod over medium heat until it just begins to simmer.
In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth. Slowly pour the hot milk mixture into the egg mixture, whisking continuously to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and bubbles. Remove from heat and stir in the butter until melted and smooth. Pour the pastry cream into a bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and let it cool completely.
For the chocolate ganache, heat the heavy cream in a saucepan until it simmers. Remove from heat and pour it over the chopped chocolate in a bowl. Let it sit for a few minutes, then stir until smooth and glossy.
Once the éclair shells are completely cool, use a small knife to make a slit in the side of each éclair. Fill a piping bag with the cooled pastry cream and pipe it into each éclair until filled.
Dip the tops of each filled éclair into the chocolate ganache, allowing the excess to drip off. Place the éclairs on a cooling rack to set the ganache.
As you savor each bite of these delightful éclairs, let the flavors transport you to that sun-drenched kitchen filled with laughter and love. Whether shared with family or enjoyed in solitude, each éclair is a reminder of the simple joys of life and the beauty of homemade treats. Enjoy!