There’s reason people just love everything about Éclair, the soft and delicate choux pastry dough, the creamy vanilla custard filling but nothing feels better than homemade Eclairs. This recipe will be an easy and fool proof one to follow including my tips below on how to make the best Eclairs ever.
1. Combine 3 egg yolks, milk, sugar, cornstarch in a large bowl. Whisk until the ingredients are well combined. Strain through a fine mesh strainer to a saucepan.
2. Cook under low medium heat, constantly whisking until the custard cream filling gets thicken. Remove from heat, add in 25g butter and 1/2tsp vanilla. Whisk until butter is fully melted. Cover and let the vanilla cream chill in the fridge for at least 2 hours
3. Crack 3 large eggs, whisk well and let it sit in room temperature for a while. Sift 90g cake flour to remove any lumps.
4. In a saucepan, add in butter, sugar, salt, water. Cook under low heat and constantly stirring until sugar and salt are fully dissolved. Bring it to a boil and immediately remove from heat, add in 90g sifted cake flour and quickly stir until flour is combined to the wet ingredients.
5. Put the pot back to low heat, keep cooking the choux pastry dough for 2- 3 minutes or until you see a very thin layer of pastry dough in the bottom of the pan. That’s when the dough is ready.
6. Spread the dough to a bowl and wait for 2-3 minutes until it’s less hot. Divide the beaten eggs to the bowl for 3 times, quickly beat the choux pastry dough and the egg until combined. After mixing all of the beaten eggs in, lift your spatula, if you see a “V” shape hanging from the spatula then it’s good to go.
7. Put the dough to a piping bag with a French star tip, chill this choux pastry dough in the fridge for at least 1- 2 hours (2 hours is recommend if you’re not in a rush)
8. After chilling, take the choux dough out and pipe into 10 eclairs 12cm in size. Then freeze this baking tray in the freezer for 40 minutes.
9. Bake the eclairs in preheated oven at 375F for 10 minutes, then reduce the temperature to 340F and bake for another 30 minutes. (40 minutes in total)
10. Immediately put the Éclair shell to cooling rack after it’s baked. Beat 120g whipping cream with 10g sugar(can be skipped) until stiff peaks and fold in with chilled vanilla custard cream. Poke 3 holes in the bottom of the shell and fill in the vanilla custard cream.
11. Pour 70g dark chocolate, 50g whipping cream in a plate. Microwave for 45 seconds, stir until dark chocolate is fully melted. Dip the Eclairs to chocolate ganache and let it sit until chocolate is dried.
Please watch full common mistakes and tips on how to fix it in the full recipe link above and let me know if it helps. If you think this recipe is helpful, please share it and give me a like. Thank you everyone and happy baking!
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There’s reason people just love everything about Éclair, the soft and delicate choux pastry dough, the creamy vanilla custard filling but nothing feels better than homemade Eclairs. This recipe will be an easy and fool proof one to follow including my tips below on how to make the best Eclairs ever.
[Full recipe + tips on how to make the best Eclairs here](https://youtu.be/EK2moSzxKOg)
**Ingredients:**
**Choux pastry dough:**
* 3 large eggs (room temperature)
* 90g cake flour
* 140g water
* 60g butter
* 10g sugar
* 1/2 tsp salt
**Vanilla custard cream filling:**
* 250g milk
* 3 large egg yolks
* 55g sugar
* 25g butter
* 25g cornstarch
* 1/2 tsp vanilla extract
* 120g whipping cream
* 10g sugar
**Chocolate ganache:**
* 70g dark chocolate
* 50g whipping cream
**Instructions:**
1. Combine 3 egg yolks, milk, sugar, cornstarch in a large bowl. Whisk until the ingredients are well combined. Strain through a fine mesh strainer to a saucepan.
2. Cook under low medium heat, constantly whisking until the custard cream filling gets thicken. Remove from heat, add in 25g butter and 1/2tsp vanilla. Whisk until butter is fully melted. Cover and let the vanilla cream chill in the fridge for at least 2 hours
3. Crack 3 large eggs, whisk well and let it sit in room temperature for a while. Sift 90g cake flour to remove any lumps.
4. In a saucepan, add in butter, sugar, salt, water. Cook under low heat and constantly stirring until sugar and salt are fully dissolved. Bring it to a boil and immediately remove from heat, add in 90g sifted cake flour and quickly stir until flour is combined to the wet ingredients.
5. Put the pot back to low heat, keep cooking the choux pastry dough for 2- 3 minutes or until you see a very thin layer of pastry dough in the bottom of the pan. That’s when the dough is ready.
6. Spread the dough to a bowl and wait for 2-3 minutes until it’s less hot. Divide the beaten eggs to the bowl for 3 times, quickly beat the choux pastry dough and the egg until combined. After mixing all of the beaten eggs in, lift your spatula, if you see a “V” shape hanging from the spatula then it’s good to go.
7. Put the dough to a piping bag with a French star tip, chill this choux pastry dough in the fridge for at least 1- 2 hours (2 hours is recommend if you’re not in a rush)
8. After chilling, take the choux dough out and pipe into 10 eclairs 12cm in size. Then freeze this baking tray in the freezer for 40 minutes.
9. Bake the eclairs in preheated oven at 375F for 10 minutes, then reduce the temperature to 340F and bake for another 30 minutes. (40 minutes in total)
10. Immediately put the Éclair shell to cooling rack after it’s baked. Beat 120g whipping cream with 10g sugar(can be skipped) until stiff peaks and fold in with chilled vanilla custard cream. Poke 3 holes in the bottom of the shell and fill in the vanilla custard cream.
11. Pour 70g dark chocolate, 50g whipping cream in a plate. Microwave for 45 seconds, stir until dark chocolate is fully melted. Dip the Eclairs to chocolate ganache and let it sit until chocolate is dried.
Please watch full common mistakes and tips on how to fix it in the full recipe link above and let me know if it helps. If you think this recipe is helpful, please share it and give me a like. Thank you everyone and happy baking!