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Vanilla Eclairs Recipe

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Rating: 4.0; Vote: 1

Eclairs are a great French dessert, made from choux pastry, filled with cream and then topped usually with fondant icing. For topping there are many variations, but making a simple and quick chocolate ganache seemed just perfect for me. Eclairs are a true delight and worth all the effort involved. Ingredients Makes 10-12 eclairs For the choux pastry 1 cup (125 g) flour 3. 5 oz (100 ml) milk 3. 5 oz (100 ml) water 2 tsp (10 g) sugar 1/2 tsp salt 5 1/2 tbsp (80g) unsalted butter 4 eggs Vanilla Pastry Cream 2 cups (480 ml) milk 2 tsp vanilla extract 4 egg yolks 1/3 cup (70g) sugar 1/3 cup (40g) cornstarch 1 tbsp (15g) unsalted butter Chocolate Glaze 7 oz (200 g) chocolate (55-70 cocoa, cut in smaller pieces 2/3 cup (155 ml) whipping cream 1. First prepare the pastry cream to have it ready by the time the eclairs are baked. 2. Whisk the egg yolks with sugar until slightly pale. 3. Incorporate the cornstarch. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thickens. Keep enough over heat to cook all the cornstarch. Add vanilla extract. 4. Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Set aside until ready to use. 5. Preheat oven to 350F (180C. 6. Prepare the choux pastry. Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil. 7. Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous. Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan. 8. Transfer batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the butter using the wooden spoon or even a stand mixer. It will result in a smooth, homogenous batter which still holds its shape. 9. Fit a pastry bag with a large inch (1 cm) round or star tip and pipe the dough into 4 or 5 inch (10 -12 cm) long strips on a parchment paper lined baking sheet. 10. Dust with powder sugar and bake for about 40 minutes. After the first 10 minutes, open the oven door slightly, about 1/8 inch (2 -3 mm, to let the steam escape. Bake for the rest of 30 minutes with the oven door slightly ajar, until golden. (Use a wooden spoon to keep the oven door ajar) 11. Remove eclairs from the oven, prick each with a skewer to release steam and allow to cool on a wire rack. Poke 3 holes in the base of each eclair using a 1/4 inch (5-6mm) plain or star tip. 12. Remove pastry cream from refrigerator and whisk until smooth. Transfer the pastry cream into a piping bag fitted with 1/4 inch (5-6 mm) plain or star tip. 13. Fill the cooled eclairs by piping cream into the holes. 14. Prepare the chocolate ganache. In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering needed. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved. 15. Dip the tops of the eclairs into the chocolate and allow to set. You wont need all the chocolate but needs to be more to be able to dip them well. 16. Eclairs are best eaten the day they are made but they keep quite well in the refrigerator overnight.
Date: 2019-07-03

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Comments and reviews: 10

maré s
Just a bad recipe and I hope no one tries this. I followed all of the measurements exactly and the results were horrific. The choux pastry turned out runny and watery so I added more flour but it turned out flat and I couldn't put the cream in. I had to slice it in half and just put the cream in that way. The cream was another fail. It was fine when I was cooking it but 10 minutes after cooling them they were no longer thick and creamy consistency. I tried to cook them again but it was still watery so I had to add flour and it turned out gross. Overall this was a fail and I had to throw them away.
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Doaa Mohamed
I made this out and it turned out horrible the choux pastry doesnt contain milk and the butter was too much as the eggs were also too much search for the recipe of choux pastry for eclairs Im really upset you made feel disappointed for two days that the eclairs turned out with horrible its was just like water it was over creamy and thank you for making me feel like a loser and that my dream of being a chef is crashed down Ill try another one and Ill prove to myself that the mistake is in the recipe.
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Badra Qattan
I made this recipe couple of times and it was delicious. everyone liked it. it was soooo heavenly good unlike the ones you buy from stores that are either harsh or rubbery. this one is much softer and lighter. it will change your mind on eclairs if youre not a big fan. I may next time use cake flour instead of regular one and vanilla bean instead of the extract. thank you so much for sharing this recipe I feel like I am The eclair Queen thanks to this
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Random Gamer
Hello, love your recipe but I tried baking it the fourth time and there is just isnt any space inside to put the cream. Not sure wether it is because of the flour I used (all purpose flour) and just didnt rise enough. They tend to be darker than yours in the video too despite using the temperature you used. Would like to get your advice and opinions on this, thank you in advance
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Dogoresc Tudorache
Cream: 12 spoons sugar, 10 spoons flour, 3 vanilla sugar, 1 kg milk, 1 butter( afther, lemon peel. interfere boil in steam 15_20 min. 1mugs water, half mugs oil sunflower, salt, is boiling. 1 mugs flour it gets cold. 4 eggs. Abouve the sesame with vanilla sugar dr. Oetker with water semnat semnul crucii
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mateen gardizi
I tried this and like it said in the video its with the effort. I tried this 2 times, first I let the oven door open and it didnt rise, it was just flat. The next time I did I left it closed and it was perfect and hollow. Would definitely recommend
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can tooth terror
Hello, Question on preparing the Choux Pastry. After adding and mixing the flour and cook it for an additional 1-2 mins, THEN adding the eggs one at a time, do I have to let the mixture cool down first before adding the eggs? T. I. A.
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bisshoo bisshito
Lo he hecho y me ha salidooo No me lo creo, lo unico que en vez de 4 huevos en la pasta, eche 3 porque si no queda muy liquida la masa y no suben, y bueno el tiempo y la potencia de horneado depende del tipo de horno que tengas
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libertyn jeopardy
All I can say is the eclair is the best pastry in the world, made right with tea or coffee it's a meal in itself. I walk over an hour each day and reward myself with one from whole foods after sampling the batch of course.
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Marin Profka
I never understood it why, first u have to bring the milk to simmer and add it into the egg slowly (to avoid scrambled. What if i add cold milk into the eggs mixture, and then bring it to boil? It is anything wrong?
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