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Homemade Eclairs

Homemade Eclairs

These homemade eclairs feature crisp choux pastry shells filled with silky vanilla pastry cream and topped with a rich chocolate ganache—a French baking classic perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine French
Servings 12 eclairs
Calories 220 kcal

Ingredients
  

  • 1 cup water
  • 1/2 cup whole milk
  • 8 tablespoons unsalted butter cut into pieces
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon sea salt
  • 1 cup all-purpose flour spooned & leveled
  • 4 large eggs room temperature
  • 2 cups whole milk for pastry cream
  • 1/2 cup granulated sugar divided
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract or seeds from 1 vanilla bean
  • 2 tablespoons unsalted butter for pastry cream
  • 1/2 cup heavy cream
  • 4 ounces semi-sweet chocolate finely chopped
  • 1 tablespoon unsalted butter for ganache

Instructions
 

  • Preheat oven to 400°F (200°C). Line baking sheets with parchment paper and draw twelve 3-inch circles on the underside.
  • In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil over medium heat.
  • Remove from heat, stir in all-purpose flour at once, and blend into a smooth paste that pulls away from the pan.
  • Return pan to low heat for 1–2 minutes, stirring to remove excess moisture and form a film on the pan bottom.
  • Transfer dough to a mixer, beat in eggs one at a time until glossy and dropping in a stiff ribbon.
  • Pipe 4-inch logs onto parchment-lined sheets, smoothing peaks with a damp fingertip for even baking.
  • Bake at 400°F for 10 minutes, reduce to 350°F, bake 20–25 minutes until golden and hollow-sounding when tapped.
  • Poke a small hole in each shell, cool completely on racks to prevent sogginess.
  • Heat milk and half the sugar until simmering; whisk yolks, sugar, and cornstarch, temper with hot milk, then cook until thickened.
  • Remove from heat, whisk in butter, cover with plastic wrap, and chill at least 1 hour.
  • Pipe pastry cream into shells via three small holes until slightly bulging.
  • Heat cream until steaming, pour over chocolate and butter, let stand 1 minute, stir until glossy.
  • Dip each éclair top into ganache, set on rack to allow excess to drip off and glaze to firm.

Notes

For perfectly even shells, weigh dough into 45 g portions before piping. If shells crack, you may have baked at too low a temperature. Leftover pastry cream can be used in tarts and parfaits.

Nutrition

Calories: 220kcal
Keyword Chocolate Ganache, Choux Pastry, French Baking, Homemade Eclairs, Pastry Cream
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