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!