Éclairs Recipe: How to Make the Best Éclairs
Necesary Tools
Medium saucepan
Electric or hand blender
Silicone spatula
Pastry bag with 1 cm star nozzle
Baking trays
Baking paper
Cooking thermometer
Fine strainer
Mixing bowls
Wooden spoon
Hand whisk
Sharp knife or kitchen scissors
Ingredients
For the choux pastry:
125 ml water
125ml milk
100g unsalted butter
1/4 teaspoon salt
1 tablespoon sugar
150g wheat flour
4 large eggs
For the pastry cream:
500ml whole milk
4 egg yolks
100g sugar
40g cornstarch
1 vanilla pod
For the glaze:
200g of good quality dark chocolate
50g unsalted butter
Step-by-step preparation
Prepare the choux pastry: In a medium saucepan, combine 125ml water, 125ml milk, 100g cubed butter, 1/4 teaspoon salt and 1 tablespoon sugar. Bring the mixture to a boil over medium heat, stirring occasionally to ensure the butter is completely melted.
Stir in the flour: Remove the pan from the heat and add 150g of sifted flour all at once. Mix vigorously with a wooden spoon until the dough forms a soft ball and pulls away from the sides of the pan. Return the pan to low heat and continue cooking and stirring for 1-2 minutes to dry the dough. You should see a thin film of dough on the bottom of the pan.
Chill the dough: Transfer the dough to a large bowl and spread it slightly with the spatula to help it chill faster. Chill for about 5 minutes, or until warm to the touch (about 60°C).
Incorporate the eggs: Using an electric or hand mixer, add the 4 eggs one at a time, beating well after each addition. The dough should be shiny, smooth and fall slowly from the spatula forming a “V” when it rises.
Form the éclairs: Preheat the oven to 200°C. Prepare a baking tray with baking paper. Fill a piping bag with the dough and, using a 1 cm star nozzle, form strips of dough about 10-12 cm long, leaving space between them so that they grow during baking.
Bake the éclairs: Bake for 25-30 minutes without opening the oven. The éclairs should be golden brown and crispy. Then turn off the oven, open the door slightly and leave the éclairs in for 5 more minutes to dry. Remove from the oven and let cool completely on a wire rack.
Prepare the pastry cream: In a saucepan, heat 500ml of milk with the vanilla pod split lengthwise. In a separate bowl, beat 4 egg yolks with 100g of sugar until pale. Add 40g cornstarch and mix well. Slowly pour the hot milk over the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from the heat, strain the cream and let it cool completely, covered with plastic wrap in direct contact with the surface.
Fill the éclairs: With a sharp knife or scissors, make three small cuts in the bottom of each éclair. Fill a piping bag with the cold pastry cream and fill each éclair through the cuts until they feel heavy.
Prepare the glaze: Melt 200g of chopped dark chocolate with 50g of butter in a bowl over a double boiler, stirring until smooth and shiny.
Glaze the éclairs: Dip the top of each éclair into the melted chocolate, letting the excess drip off. Place the glazed éclairs on a rack to let the chocolate harden.
Tips
Make sure the eggs are at room temperature before incorporating them into the choux pastry. This will help them integrate better and help the dough reach the right consistency.
The perfect choux pastry should have a consistency that allows it to form soft peaks when the spatula is lifted. If it is too runny, the éclairs will not hold their shape; if it is too thick, they will not expand properly during baking.
For perfectly browned and crispy éclairs, rotate the pan halfway through the baking time to ensure even baking. Avoid opening the oven during the first 20 minutes to prevent the éclairs from deflating.
To avoid lumps in the pastry cream, be sure to whisk constantly while cooking and use a fine sieve at the end. If you notice lumps, you can use an immersion blender to smooth it before cooling.
Experiment with different flavors in the pastry cream by adding essences such as coffee, liqueur or grated orange peel. You can also vary the frosting by using white or milk chocolate, or even a caramel frosting.
Nutritional Facts
Approximate values per serving (based on 12 éclairs):
Calories.........................................280 kcal
Total Fat.........................................18 g
-Saturated.....................................11 g
Carbohydrate................................26 g
-Sugars..........................................14 g
Proteins.........................................6 g
Fiber...............................................1 g
Cholesterol....................................110 mg
Sodium...........................................80 mg
Note: Nutritional values are estimates and may vary depending on specific ingredients used and serving sizes.
