Classic Cream-Filled Eclairs

Instructions:

Step 1: Make the Choux Pastry (Pâte à Choux):

1. Preheat Oven:

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

2. Boil and Mix:

   • In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
   • Once boiling, remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan.

3. Dry the Dough:

   • Return the pan to low heat and cook for about 2-3 minutes, stirring constantly to dry out the dough. It should look smooth and glossy.

4. Incorporate Eggs:

   • Transfer the dough to a mixing bowl and let it cool slightly (about 5 minutes).
   • Add eggs one at a time, beating well after each addition. The dough should be smooth, thick, and pipeable.

5. Pipe and Bake:

   • Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-5 inch lines onto the prepared baking sheet, leaving space between each.
   • Bake for 10 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 25-30 minutes until golden brown and crisp.
   • Allow to cool completely.

Step 2: Make the Pastry Cream:

1. Heat Milk:

   • In a saucepan, heat the milk over medium heat until steaming but not boiling.

2. Whisk Eggs and Sugar:

   • In a separate bowl, whisk together egg yolks, sugar, and cornstarch until pale and thick.

3. Temper the Eggs:

   • Slowly pour half of the hot milk into the egg mixture, whisking constantly to prevent curdling.
   • Pour the mixture back into the saucepan and return to medium heat.

4. Cook Until Thick:

   • Cook, stirring constantly, until the cream thickens (about 2-3 minutes).
   • Remove from heat and whisk in the butter and vanilla extract.

5. Chill:

   • Transfer the pastry cream to a bowl, cover with plastic wrap (press it directly onto the surface to avoid skin forming), and chill for at least 1 hour.

Step 3: Fill the Eclairs:

1. Slice or Poke Holes:

   • Either slice the eclairs in half horizontally or use a small piping tip to poke holes in the bottom.

2. Fill:

   • Transfer the chilled pastry cream to a piping bag and pipe the cream into the center of each eclair.

Step 4: Make the Chocolate Glaze:

1. Heat Cream:

   • In a small saucepan, heat the heavy cream until just steaming (do not boil).

2. Melt Chocolate:

   • Pour the cream over the chopped chocolate and let sit for 1-2 minutes. Whisk until smooth and glossy.

3. Glaze Eclairs:

   • Dip the tops of each filled eclair into the chocolate glaze. Let excess drip off.

Step 5: Serve and Enjoy!

• Allow the glaze to set slightly before serving. Enjoy these decadent eclairs fresh or refrigerate for up to 2 days.

Tips for Perfect Eclairs:

• Egg Temperature Matters: Room-temperature eggs help the dough come together smoothly.
• Don’t Skip Drying: Drying out the dough on the stovetop ensures the eclairs puff properly.
• Crisp Exterior: Bake until fully golden – underbaking may cause them to deflate.
• Pastry Cream Texture: Strain pastry cream if needed for extra smoothness.

Variations:

• Chocolate Pastry Cream: Add 2 oz melted dark chocolate to the pastry cream.
• Lemon Eclairs: Add lemon zest and lemon curd to the filling.
• Caramel Drizzle: Top with caramel sauce instead of chocolate for a twist.
• Berry Filling: Mix fresh berries into the pastry cream for a fruity touch.

Storage and Serving:

• Refrigerate: Store eclairs in an airtight container in the fridge for up to 2 days.
• Freeze (Unfilled): Freeze unfilled choux pastry for up to 3 months. Fill and glaze after thawing.

Final Thoughts:

Eclairs are more than just dessert – they’re an experience! 🥐 Whether you’re indulging at home or making them for a special event, these Cream-Filled Eclairs promise elegance and flavor in every bite.