How to Make a Classic French Vanilla Éclair
Éclairs are a timeless French pastry that has delighted dessert lovers for centuries. The classic French vanilla éclair consists of a light choux pastry filled with a rich vanilla cream and topped with a shiny chocolate glaze. Follow this detailed guide to create your own classic French vanilla éclairs at home!
Ingredients
To make classic French vanilla éclairs, you will need the following ingredients:
- For the Choux Pastry:
- 1 cup (240 ml) water
- 1/2 cup (115 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- For the Vanilla Pastry Cream:
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons vanilla extract
- 4 large egg yolks
- 1/4 cup (30 g) cornstarch
- 2 tablespoons (30 g) unsalted butter
- For the Chocolate Glaze:
- 4 oz (115 g) semi-sweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
Instructions
Step 1: Making the Choux Pastry
1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter. Heat over medium heat until the butter melts and the mixture begins to boil.
3. Lower the heat and quickly add the flour and salt, stirring vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the pan.
4. Remove from heat and let the mixture cool for about 5 minutes.
5. Add the eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
6. Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe 4- to 5-inch long strips onto the lined baking sheet, spacing them about 2 inches apart.
7. Bake for 20-25 minutes, until puffed, golden, and dry inside. Avoid opening the oven door while baking. Once done, remove the éclairs from the oven and let them cool completely.
Step 2: Preparing the Vanilla Pastry Cream
1. In a medium saucepan, heat the milk and half of the sugar over medium heat until almost boiling.
2. In a bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth.
3. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and comes to a boil.
5. Remove from heat and stir in the vanilla extract and butter until fully combined.
6. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until completely chilled.
Step 3: Making the Chocolate Glaze
1. In a small saucepan, heat the heavy cream over medium heat until just simmering.
2. Remove from heat and add the chopped chocolate, stirring until smooth and glossy.
Step 4: Assembling the Éclairs
1. Once the éclairs and pastry cream are cool, use a small knife to poke a hole in one end of each éclair.
2. Fill a piping bag fitted with a small round tip with the chilled vanilla pastry cream. Insert the tip into the hole and fill each éclair with cream until you feel slight resistance.
3. Dip the tops of the filled éclairs into the chocolate glaze, allowing any excess to drip off.
4. Place the glazed éclairs on a wire rack and let the chocolate set for a few minutes.