Éclair

Name: Éclair
Total time: 120 min
Yield: 12
Ingredients: 250 ml water; 100 g butter; 150 g flour; 4 unit eggs; 500 ml milk; 120 g sugar; 40 g cornstarch; 2 tsp vanilla; 150 g dark chocolate; 150 ml heavy cream

Sweet & Morning · European

10 ingredients · 120 minutes · 12 servings

Cook Now

251kcal5.2g protein14.3g fat25.2g carbs*

Contains gluten, dairy, egg · sometimes contains peanut, tree nut, sesame, soy, shellfish, fish — check the label

Restrictions

Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelpeanut (dark chocolate) · tree nut (dark chocolate) · sesame (dark chocolate) · soy (dark chocolate) · shellfish (dark chocolate) · fish (dark chocolate)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

Vegetarian · checkPescatarian · checkNo pork · checkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

250 ml	water
100 g	butter
150 g	flour
4 unit	eggs
500 ml	milk
120 g	sugar
40 g	cornstarch
2 tsp	vanilla
150 g	dark chocolate
150 ml	heavy cream

Steps

mix8 min
choux paste forms a film on pan
Bring water and butter to a boil, add the flour at once and stir vigorously over heat until the paste pulls together and leaves a light film on the pan. This drying step controls how much egg the dough can accept without becoming runny.
mix5 min
glossy paste that falls in a thick V
Cool the paste briefly, then beat in eggs gradually until glossy and pipeable. Add the final egg cautiously; overly loose choux spreads flat instead of inflating into hollow shells.
bake35 min
200 C / 400 F then reduced heat; shells deeply golden and dry
Pipe long even batons and bake without opening the oven during their main expansion. Continue until deeply golden and dry, then vent briefly if needed. Pale shells still contain enough moisture to collapse as they cool.
simmer10 min
pastry cream thick and bubbling
Cook milk with a mixture of sugar, egg and cornstarch until the pastry cream thickens and bubbles, then add vanilla and cool with its surface covered. It must be fully cold before filling or it softens the choux immediately.
prep15 min
shells cool and filled end to end
Make small filling holes in the cooled shells and pipe in pastry cream until each éclair feels evenly heavy. Stop before the shell splits; gaps are better corrected from a second filling hole than by overpressurizing one end.
mix5 min
glaze smooth and fluid
Pour hot cream over chopped dark chocolate and stir into a smooth ganache. Let it thicken just enough to coat without running completely off the curved shells.
top5 min
thin even glaze
Dip or spread the top of each filled éclair with chocolate glaze and let it set briefly before serving. Refrigerate filled éclairs if holding, but serve reasonably fresh because choux gradually absorbs moisture from pastry cream.