📝 About This Recipe
The éclair is the crown jewel of the Parisian patisserie, a delicate balance of airy choux pastry, velvet-smooth vanilla bean custard, and a glossy chocolate ganache. Originating in the 19th century, its name translates to 'flash of lightning,' supposedly because they are eaten so quickly. This recipe yields a sophisticated dessert that offers a satisfying crunch followed by a burst of cool, creamy decadence.
🥗 Ingredients
Choux Pastry (Pâte à Choux)
- 1/2 cup Water (cold)
- 1/2 cup Whole Milk
- 8 tablespoons Unsalted Butter (cut into small cubes)
- 1 teaspoon Granulated Sugar
- 1/2 teaspoon Salt
- 1 cup All-Purpose Flour (sifted)
- 4 pieces Large Eggs (at room temperature)
Vanilla Bean Pastry Cream (Crème Pâtissière)
- 2 cups Whole Milk
- 1 piece Vanilla Bean (split and seeds scraped)
- 6 pieces Egg Yolks (large)
- 1/2 cup Granulated Sugar
- 1/4 cup Cornstarch (sifted)
- 2 tablespoons Unsalted Butter (cold, cubed)
Chocolate Ganache Glaze
- 4 ounces Semi-Sweet Chocolate (finely chopped, high quality)
- 1/2 cup Heavy Cream
- 1 teaspoon Light Corn Syrup (optional, for extra shine)
👨🍳 Instructions
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1
Start with the pastry cream: In a medium saucepan, bring 2 cups of milk and the vanilla bean seeds/pod to a light simmer over medium heat. Remove from heat immediately.
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2
In a separate bowl, whisk egg yolks and 1/2 cup sugar until pale, then whisk in the cornstarch until smooth. Slowly drizzle half of the hot milk into the egg mixture while whisking constantly to temper the eggs.
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3
Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking vigorously until the mixture thickens into a pudding-like consistency. Remove from heat, whisk in 2 tbsp cold butter, strain through a fine-mesh sieve, and cover with plastic wrap (touching the surface). Refrigerate until cold.
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4
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper. Prepare a piping bag with a large open star or round tip.
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5
For the Choux: Combine water, milk, butter, sugar, and salt in a saucepan. Bring to a rolling boil over medium-high heat.
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6
Add the flour all at once and stir vigorously with a wooden spoon. Continue stirring for 2 minutes over medium heat to 'cook out' the moisture; a thin film should form on the bottom of the pan.
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7
Transfer the dough to a stand mixer with the paddle attachment. Beat on medium for 1 minute to cool slightly. Add eggs one at a time, ensuring each is fully incorporated before adding the next.
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8
The dough is ready when it is glossy and forms a 'V' shape when lifted with the paddle. Pipe 4-inch long logs onto the baking sheets, spaced 2 inches apart.
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9
Bake at 425°F for 10 minutes, then reduce heat to 375°F (190°C) and bake for another 20-25 minutes until golden brown and firm. Do not open the oven door during baking!
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10
Once baked, poke a small hole in the end of each shell to let steam escape. Let them cool completely on a wire rack.
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11
Make the ganache: Heat heavy cream until simmering, then pour over chopped chocolate. Let sit for 2 minutes, then stir until glossy. Stir in corn syrup if using.
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12
To assemble: Transfer chilled pastry cream to a piping bag with a small plain tip. Poke three small holes in the bottom of each éclair shell and pipe the cream into each hole until the shell feels heavy.
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13
Dip the top of each filled éclair into the warm chocolate ganache, wiping off any excess with your finger. Let the glaze set for 15 minutes before serving.
💡 Chef's Tips
Never open the oven door during the first 20 minutes of baking or the éclairs will deflate. Ensure your eggs are at room temperature to prevent the dough from breaking. If the pastry cream is too stiff after chilling, whisk it briefly to restore its silkiness. Use a star tip for piping the dough; the ridges help the dough expand evenly and prevent cracking. For the crispest shells, bake them a day in advance and store in an airtight container, then crisp in a 300°F oven for 5 minutes before filling.
🍽️ Serving Suggestions
Pair with a glass of chilled Demi-Sec Champagne for a classic celebration. Serve alongside a bitter Double Espresso to balance the sweetness of the ganache. Dust with a tiny pinch of Maldon sea salt over the wet ganache for a modern twist. Accompany with fresh raspberries or strawberries to add a bright acidity to the palate.