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Classic, Decadent Eclairs

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Eclairs are a sophisticated dessert with French origins. They are delicious, and simple to make. Eclairs are a three part dessert, 1 Pâte à choux (choux pastry), 2 Pastry Cream, (traditionally vanilla), and 3 Chocolate Ganache. The pastry cream and the chocolate ganache are completely customizable, but vanilla pastry cream and dark chocolate ganache are traditional. This recipe can be made gluten-free by swapping the flour and cornstarch for gluten-free flour. (Use double the amount of flour in the pastry cream).

Choux Pastry

Choux pastry is very simple to make, and only requires a small ingredient list: water, milk, salt, sugar, butter, flour, and eggs. The addition of milk in the pastry results in a more tender pastry shell. I use a 50/50 ratio because only using milk may cause a texture difference. Making the pastry only takes a few steps. Firstly, it starts with bringing the liquids, butter, salt, and sugar to a simmer, and stirring in the flour. When the flour goes in the mixture will turn into a adhesive dough with a little bit of “elbow grease.” Next, you return the dough back to the heat to dry it out. After a short cooling the eggs are mixed in one by one to ensure a consistent dough. Lastly, they are piped and baked.

Pastry Cream

There is a lot of freedom with pastry cream. Traditionally, vanilla pastry cream is used, but chocolate is delicious and is also commonly used. I would recommend using vanilla beans for the pastry cream for the extra layer of flavour, and luxury. The method I use to make pastry cream is simpler than the traditional method. I mix everything, except the butter in to a pot and cook it until thickened. Lastly, ensure a smooth pastry cream by running it through a sieve into a bowl with the butter.

Chocolate Ganache

Dark chocolate ganache made with semisweet chocolate and heavy cream is ideal for this recipe. A milk chocolate ganache would also be delicious or even a white chocolate ganache. The preparation for ganache is very simple, firstly heat the cream to a simmer, pour over the chocolate and stir until smooth.

In a pot whisk together the dry ingredients.

Whisk in the milk until smooth.

Mix in the egg yolks until incorporated.

Cook over medium-heat stirring occasionally until thickened. Boil for 1 minute.

Strain through a fine mesh sieve into a bowl with the butter and vanilla extract.

Mix the pastry cream with butter and vanilla extract until combined.

Cover the surface with plastic wrap and refrigerate.

In a pot, mix together the water, milk, salt, sugar, and butter.

Bring the mixture to a boil, then mix in the flour off the heat.

Return to the heat and cook until a film forms on the bottom.

Place into a bowl, and let the dough cool. Preheat your oven to 425°F.

Whisk in the eggs one at a time until incorporated.

Place the dough into a piping bag with a large round tip.

Pipe out 6-inch strips, lightly brush with egg wash, and bake for 10 minutes then reduce the temperature to 350°F and bake for about 20 minutes longer.

Remove the shells from the oven and let them cool briefly on the sheet before transferring to a wire rack. Poke holes on both sides of the shell with a skewer.

Place the pastry cream into a bag fitted with a medium-round tip, and fill each shell.

In a pot, heat cream to a simmer.

Pour over chocolate in a bowl.

Whisk until smooth.

Dip each eclair into the chocolate ganache, and let it set before serving.

Enjoy!

Print
Classic, Decadent Eclairs
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
 
Course: Dessert
Servings: 18
Ingredients:
Vanilla Pastry Cream
  • 1/3 cup granulated sugar
  • 1/2 tsp salt
  • 3 tbsp cornstarch
  • 2 1/4 cup full-fat milk
  • 4 large egg yolks
  • 2 tbsp unsalted butter, cubed
  • 1 tsp pure vanilla extract
Choux Pastry
  • 1/2 cup water
  • 1/2 cup full-fat milk
  • 1/2 cup unsalted butter, cubed
  • 1/2 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup all-purpose flour
  • 4 large eggs
Dark Chocolate Ganache
  • 4 oz semisweet chocolate chips
  • 4 oz full-fat heavy cream
Instructions:
Pastry Cream
  1. In a pot whisk together the dry ingredients.

  2. Whisk in the milk until smooth.

  3. Mix in the egg yolks until incorporated.

  4. Cook over medium-heat stirring occasionally until thickened. Boil for 1 minute.

  5. Strain through a fine mesh sieve into a bowl with the butter and vanilla extract.

  6. Mix the pastry cream with butter and vanilla extract until combined.

  7. Cover the surface with plastic wrap and refrigerate.

Choux Pastry
  1. In a pot, mix together the water, milk, salt, sugar, and butter.

  2. Bring the mixture to a boil, then mix in the flour off the heat.

  3. Return to the heat and cook until a film forms on the bottom.

  4. Place into a bowl, and let the dough cool. Preheat your oven to 425°F.

  5. Whisk in the eggs one at a time until incorporated.

  6. Place the dough into a piping bag with a large round tip.

  7. Pipe out 6-inch strips, lightly brush with egg wash, and bake for 10 minutes then reduce the temperature to 350°F and bake for about 20 minutes longer.

  8. Remove the shells from the oven and let them cool briefly on the sheet before transferring to a wire rack. Poke holes on both sides of the shell with a skewer.

  9. Place the pastry cream into a bag fitted with a medium-round tip, and fill each shell.

  10. In a pot, heat cream to a simmer.

Chocolate Ganache
  1. In a pot, heat cream to a simmer.

  2. Pour over chocolate in a bowl.

  3. Whisk until smooth. Dip each eclair into the chocolate ganache, and let it set before serving.

  4. Enjoy!

Filed Under: Desserts, Vegetarian Tagged With: Chocolate, Desserts

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Welcome to Close the Cooks, my name is Rajin. Food blogger, aspiring chef, high school student, and soccer player. See more…

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