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Eclairs

Eclairs

adapted from Artisan Patisserie for the Home Baker by Avner Laskin
5 from 1 vote
Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Servings 24

Ingredients
  

Choux Paste

  • 1/2 cup water
  • 1/2 cup whole milk
  • 1/2 cup 8 Tablespoons unsalted butter, cut up
  • 1 Tablespoon granulated sugar
  • 1-2 pinches flaky sea salt Maldon
  • 1 cup all purpose flour
  • 4 large eggs

Pastry Cream

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 6 large egg yolks
  • 2 Tablespoons cornstarch
  • 1/4 teaspoon vanilla extract

Eclair

  • 1 large egg beaten

Chocolate Topping

  • 3 ounces bittersweet 60% cacao chocolate, broken into small pieces
  • 1 Tablespoon heavy cream
  • 1 Tablespoon unsalted butter

Instructions
 

Choux Paste

  • In a medium saucepan, combine the water, milk, butter, sugar, and salt, bringing to a boil over medium heat.
  • Reduce the heat to low and add the flour, stirring constantly until the dough forms a ball.
  • Transfer to the bowl of your stand mixer and mix on low speed for 3 minutes to cool.
  • Add eggs one at a time, thoroughly incorporating each before adding the next.
  • Cover with plastic wrap and chill for at least a half hour (and up to 24 hours) before using.

Pastry Cream

  • In a medium saucepan, combine the milk and half of the sugar over medium heat.
  • In a small bowl, whisk together the egg yolks, other half of the sugar, cornstarch, and vanilla extract.
  • Once the milk is gently boiling, remove from heat and slowly pour a ribbon of about 1/3 of the hot milk into the egg yolk mixture, constantly beating with the whisk to ensure proper tempering of the eggs.
  • Pour the eggs into the rest of the hot milk and bring to a boil over medium heat, beating constantly with the whisk.
  • Once the mixture has thickened, cook it for another 3 minutes to ensure the starch is cooked off.
  • Transfer to a clean bowl and cover with plastic wrap over the surface of the pastry cream to ensure no skin forms.
  • Keep in refrigerator until cooled completely and up to 2 days before using.

Eclair

  • When ready to bake the eclairs, preheat oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper.
  • Scoop the dough into a pastry bag (or I used a Pampered Chef Easy Accent Decorator) fitted with a large star tip.
  • Pipe out lines of eclairs, spacing 1 inch apart on the sheet. You can add layers on top of layers to make them puffier--in fact, I recommend it if they're a little on the thin side initially.
  • Brush the tops of each line of dough with the beaten egg.
  • Bake both sheets for 25 minutes, rotating halfway through, or until golden on top.
  • Transfer to a wire rack to cool completely.

Chocolate Topping

  • In a microwave safe bowl, heat the chocolate at 50% power for 30 second intervals, stirring in between each, until the chocolate is completely melted.
  • Stir in the cream and butter until smooth.

Assembly

  • Transfer the pastry cream to a pastry bag or Easy Accent Decorator, fitted with the long, narrow tip for filling.
  • Gently push the tip into one end of an eclair and fill, then repeat on the other end.
  • Dip filled eclair on the eggwash side in the chocolate.
  • Assemble on a wax paper lined tray and transfer to the refrigerator for 30 minutes.
  • Serve or transfer to an air-tight container for longer storage, up to 2 days.

Notes

I made 24 minis, but you could always make the larger kind. How much choux paste you pipe out on the tray will determine the size.