Description
A classic French pastry made from choux dough, filled with pastry cream, and topped with chocolate glaze.
Ingredients
Scale
- 125 ml water
- 50 g unsalted butter
- 75 g all-purpose flour
- 2 large eggs
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 200 ml whole milk
- 2 tablespoons granulated sugar (for pastry cream)
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 15 g cornstarch
- 100 g dark chocolate (for ganache)
- 100 ml heavy cream (for ganache)
Instructions
- Make the choux pastry by combining water, butter, sugar, and salt in a saucepan and bringing it to a boil. Add flour and stir until it forms a ball.
- Allow the dough to cool slightly, then mix in eggs one at a time until smooth. Preheat the oven to 200°C (400°F).
- Pipe the choux pastry onto a lined baking sheet in elongated shapes and bake for 20-25 minutes until golden brown.
- Prepare the pastry cream by heating milk and sugar, then whisking with egg yolks and cornstarch. Cook until thickened and stir in vanilla.
- Once eclairs are cool, fill them with the pastry cream using a piping bag.
- Make the chocolate ganache by heating cream and mixing in chopped chocolate until smooth.
- Glaze the eclairs by dipping them in the ganache and letting them set on a wire rack.
Notes
- Measure ingredients accurately to avoid dense pastry.
- Do not open the oven door while baking to prevent collapsing.
- Store unfilled eclairs in the freezer for up to a month.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 eclair
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: eclairs, French pastry, dessert, chocolate glaze, pastry cream