Classic Eclairs: A French Pastry Delight

These Classic Eclairs are a delicious French pastry filled with silky custard and topped with a rich chocolate glaze. Made from light and airy choux pastry, they are the perfect combination of creamy and crispy. Whether you are an experienced baker or new to making éclairs, this recipe will guide you through every step, for a delicious treat that is perfect for special occasions or just for enjoying with a cup of coffee.

Why you’ll love this recipe:

This eclair recipe turns out perfect every time, with crispy crusts and a luscious vanilla custard filling. The rich chocolate frosting adds a decadent touch that pairs beautifully with the custard. The recipe is easy to follow and the ingredients are simple, but the result is an impressive dessert that is sure to impress your family and friends. These eclairs are perfect for any celebration, or anytime you’re craving something indulgent!

Perfect opportunity:

These classic éclairs are perfect for afternoon tea, dessert after a special meal or even as part of a party dessert. Their elegant appearance and delicious flavour make them ideal for serving at birthdays, anniversaries or any other gathering where you want to impress your guests with a homemade treat.

Decorating tips:

For the perfect finish, dip the tops of the éclairs in the chocolate frosting and add a sprinkle of crushed pistachios or chopped walnuts for added texture. You can also drizzle white chocolate over the frosting for a decorative touch. If you’re feeling creative, drizzle extra whipped cream or pastry cream over the tops of the éclairs before serving.

Ingredients:

For the choux pastry:

• 125 ml of water
• 50 g unsalted butter
• 1 pinch of salt
• 70 g all-purpose flour
• 2 eggs (at room temperature, about 120 g without shell)

For the pastry cream:

• 500 ml of milk
• 4 egg yolks
• 100 g sugar
• 40 g cornstarch
• 1 teaspoon vanilla extract
• 30 g unsalted butter

For the chocolate sauce:

• 100 g dark chocolate (finely chopped)
• 100 ml of cream
• 20 g unsalted butter

Instructions:

1. Prepare the choux pastry:
   Preheat your oven to 200°C (390°F). In a medium saucepan, bring the water, butter and salt to a boil. Reduce the heat to medium and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a dough that pulls away from the sides of the pan. Cook for another minute, stirring constantly to dry out the dough slightly.
2. Let cool and add the eggs:
   Transfer the dough to a bowl and let it cool for about 5 minutes. Add the eggs one at a time, mixing well after each addition with a hand mixer, until the dough becomes smooth and glossy.
3. Prepare the éclairs:
   Place the dough in a piping bag fitted with a large star or round nozzle. Pipe long strips (about 10-12 cm) onto a baking sheet lined with baking paper, leaving space between each strip.
4. Cook the éclairs:
   Bake the éclairs in the preheated oven for 25 to 30 minutes, until golden brown. Do not open the oven for the first 25 minutes to prevent them from deflating. After 25 to 30 minutes, turn off the oven and leave the éclairs inside to cool, with the door slightly ajar.
5. Prepare the pastry cream:
   In a medium saucepan, heat milk until almost boiling. In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually add hot milk to egg mixture, whisking constantly. Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla extract and butter, and let pastry cream cool completely.
6. Prepare the chocolate sauce:
   Heat the cream in a small saucepan until hot but not boiling. Pour the hot cream over the chopped chocolate and stir until the chocolate is melted and the mixture is smooth. Stir in the butter for extra shine.
7. Fill the éclairs:
   Once the éclairs have cooled, make two small holes in the bottom of each éclair. Fill a piping bag with the cooled pastry cream and pipe the cream into each éclair through the holes.
8. Glaze the éclairs:
   Dip the tops of the filled éclairs into the chocolate sauce. If desired, sprinkle with chopped walnuts or crushed pistachios for added texture and flavor. Let the glaze set before serving.

Enjoy your Classic Eclairs—light, crispy and filled with a creamy pastry cream, topped with rich chocolate! Perfect for any special occasion or a gourmet treat.