Homemade Éclairs

Choux pastry, or pâte à choux, is a light pastry dough used to make a variety of sweet and savory dishes, including éclairs, cream puffs, and gougères. Its unique texture results from the combination of water, butter, flour, and eggs, which creates a structure that allows the pastry to puff up during baking. The absence of any raising agents such as baking powder or yeast distinguishes choux pastry from other doughs; instead, it relies on steam generated from the moisture in the dough as it bakes.

Indulge in the delight of homemade decadent chocolate éclairs! These airy choux pastry treats are filled with rich pastry cream and topped with a luscious chocolate glaze. Perfect for dessert lovers, this recipe allows you to create 12 scrumptious éclairs in just about an hour. With a bit of patience and the right ingredients, you can impress your friends and family with your baking skills. Elevate your dessert table with these irresistible treats!

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Ingredients

For the Choux Pastry:

1 cup (240 ml) water

1/2 cup (115 g) unsalted butter, cut into pieces

1 cup (125 g) all-purpose flour

1/4 teaspoon salt

4 large eggs

1 teaspoon vanilla extract

For the Pastry Cream:

2 cups (480 ml) whole milk

1/2 cup (100 g) granulated sugar

1/4 cup (30 g) cornstarch

1/4 teaspoon salt

4 large egg yolks

2 tablespoons (30 g) unsalted butter

1 teaspoon vanilla extract

For the Chocolate Glaze:

1 cup (170 g) semi-sweet chocolate chips

1/2 cup (120 ml) heavy cream

Instructions

Prepare the Choux Pastry:

- In a saucepan, combine the water and butter over medium heat until the butter melts.

- Add the flour and salt, stirring vigorously with a wooden spoon until the mixture comes together and forms a ball that pulls away from the sides of the pan.

- Remove from heat and let it cool for 5 minutes.

- Once cooled slightly, add the eggs one at a time, stirring well after each addition until the mixture is smooth and glossy.

- Stir in the vanilla extract.

Pipe the Éclairs:

- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

- Transfer the choux pastry dough to a piping bag fitted with a large round tip.

- Pipe long strips (about 4 inches) onto the prepared baking sheet, spacing them about 2 inches apart.

- Bake for 20-25 minutes, or until they are puffed up and golden brown. (Do not open the oven door while baking.)

Make the Pastry Cream:

- In a saucepan, combine the milk, sugar, cornstarch, and salt. Heat over medium heat until steaming but not boiling.

- In a bowl, whisk egg yolks. Gradually add a small amount of the hot milk mixture into the yolks, whisking constantly to temper the eggs.

- Pour the tempered yolks back into the saucepan and continue to cook, stirring often, until the mixture thickens (about 2-3 minutes).

- Remove from heat, then stir in the butter and vanilla extract until smooth. Transfer to a bowl and cover with plastic wrap directly on the surface to prevent a skin. Refrigerate until cool.

Prepare the Chocolate Glaze:

- In a small saucepan, heat the heavy cream until it’s just about to simmer. Remove from heat and add the chocolate chips.

- Let it sit for a minute, then stir until smooth and glossy. Set aside to cool slightly.

Assemble the Éclairs:

- Once the éclairs are cool, use a knife to make a slit on one side or pierce the bottom to create an opening. Fill each éclair with the cooled pastry cream using a piping bag.

- Dip the tops of the éclairs into the chocolate glaze or drizzle it over them for an elegant finish.

Serve:

- Place your finished éclairs on a serving platter and enjoy the decadence of homemade chocolate éclairs!

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 éclairs