Ingredients
Equipment
Method
Cooking Classic Eclairs: The Process
- In a medium saucepan, combine the water, whole milk, unsalted butter, granulated sugar, and salt over medium heat. Stir until the butter melts completely. Once the mixture reaches a gentle boil, remove it from heat and add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball.
- Transfer the dough to a mixing bowl and let it cool for about 5 minutes. Then, add the eggs one at a time, mixing well after each addition. The dough should become smooth and glossy, forming a thick paste that holds its shape.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Fill a piping bag fitted with a large round tip with the choux pastry. Pipe 4-inch long strips onto the prepared baking sheet, leaving space between each one to allow for expansion during baking.
- Bake the eclairs in the preheated oven for 20-25 minutes or until they are puffed and golden brown. Do not open the oven door during baking, as this can cause the eclairs to deflate. Once baked, turn off the oven and leave the eclairs inside for an additional 10 minutes to dry out.
- While the eclairs are cooling, prepare the pastry cream. In a medium saucepan, combine the whole milk, scraped vanilla bean seeds, and the pod. Heat over medium until it begins to simmer. In a separate bowl, whisk together the granulated sugar, corn starch, and pinch of salt. Add the egg yolks and whisk until pale and creamy.
- Carefully pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and bubbles. Remove from heat and stir in the room temperature unsalted butter. Let the pastry cream cool completely.
- Once the eclairs and pastry cream are both cool, use a sharp knife to make a small slit in the side of each eclair. Fill a piping bag with the pastry cream and insert the tip into the slit. Pipe in the cream until you feel a slight resistance.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy whipping cream. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth. Allow it to cool slightly before dipping the tops of the filled eclairs into the glaze.
- Once the eclairs are filled and glazed, place them on a serving platter. For the best experience, serve them fresh, but they can also be refrigerated for later enjoyment.
Notes
- Best enjoyed fresh; store leftovers in the refrigerator for up to 2 days.
- For extra flair, decorate with seasonal sprinkles or edible glitter.
- To maintain crispness, fill eclairs just before serving.