Discover the joy of making classic eclairs, a delightful pastry that’s perfect for any celebration. While some think making eclairs at home is challenging, this recipe breaks it down into easy steps. Follow this guide closely to create perfect, delicious eclairs that will impress your family and friends.
Calories: 313.72 kcal per serving
Servings: 20
Cooking Time: 1 hour
Nutrition (Per Serving): 5.07g Protein / 20.56g Fat / 27.09g Carbohydrates
Ingredients for 20 Servings:
For the Pastry Cream:
- 375 ml heavy cream (20% fat) (1.6 cups)
- 2 eggs
- 1 tablespoon flour (8g)
- 180g sugar (0.8 cups)
- 1 teaspoon vanilla sugar (5 ml)
- 50-70g butter (1.75-2.5 oz)
For the Dough:
- 150g flour (1.25 cups)
- 250 ml water (1 cup)
- A pinch of salt
- 100g butter (3.5 oz)
- 3-4 eggs
Instructions:
Prepare the Dough:
Sift the flour through a fine sieve. In a small saucepan, combine water, salt, and butter. Bring to a boil over medium heat.
Remove the saucepan from the heat as soon as it starts to boil. Gradually add the flour while constantly stirring until the mixture forms a smooth, uniform dough that easily pulls away from the sides of the pan (about 30 seconds).
Place the saucepan back on low heat and stir until a thin film forms on the bottom of the pan. Transfer the dough to a large bowl and let it cool to warm.
Add the Eggs:
Add one egg to the warm dough and mix thoroughly until smooth. Continue adding eggs one at a time, mixing well after each addition. If the dough becomes pliable after the third egg, add the fourth egg gradually, one teaspoon at a time. The dough should drop easily from the spatula and hold a line when drawn through with a skewer.
Shape and Bake:
Preheat the oven to 200°C (392°F). Line a baking sheet with high-quality parchment paper. Transfer the dough to a piping bag and pipe strips of dough onto the baking sheet, leaving at least 3 cm (1 inch) between them to allow for expansion.
Bake in the oven on the middle rack for 20 minutes. Reduce the oven temperature to 160°C (320°F) and bake for an additional 10 minutes without opening the oven door. Allow the eclairs to cool completely. Optional: top with melted chocolate, chocolate glaze, or whipped cream sweetened with sugar.
Prepare the Pastry Cream:
While the eclairs are baking, heat the cream in a saucepan until boiling. In a separate bowl, beat the eggs and sift in the flour. Mix well with a whisk or mixer.
Add the sugar and vanilla sugar, and mix again. Gradually pour the hot cream into the egg mixture while whisking continuously. Transfer back to the saucepan and cook over medium heat, stirring constantly until thickened.
Add the butter pieces to the hot cream, stir until melted, and let the cream cool. Fill the eclairs with the cream using a piping bag through small slits on the side or with a pastry syringe through small holes.
Helpful Tip:
If you don’t have a piping bag, you can use a sturdy plastic bag. Simply fill it with the choux pastry, cut off a corner, and pipe the dough onto the baking sheet in 1-1.5 cm (0.4-0.6 inch) thick strips.
Additional Note:
If desired, top the finished eclairs with chocolate glaze (melt a chocolate bar with heavy cream), sugar icing, or sweetened whipped cream.
Enjoy making these classic eclairs and delight in their rich, creamy goodness. Perfect for any special occasion, they are sure to become a favorite treat for you and your loved ones!
