I don’t make these often, but when I do, it’s always a treat. There’s something so satisfying about seeing them come together, and I can’t help but feel proud of the final result. It’s a bit of a labor of love, but the way they melt in your mouth and the joy they bring—well, it’s honestly worth every step.
Let’s get started!
Preheat oven to 450˚F and line a baking sheet with a silicone mat, set aside.
In a medium saucepan, combine water, milk, butter, sugar and salt. Bring to a boil over medium heat then remove from heat and stir in flour all at once with a wooden spoon.
Once flour is incorporated, place back over medium heat for about 2 minutes stirring constantly or until dough comes together into a smooth ball and a thin film forms on the bottom of the pan.
Transfer to a large mixing bowl and beat using an electric hand mixer on medium speed for 1 minute to cool slightly. Add eggs, one at a time, until dough is smooth and forms a thick ribbon when the beater is lifted.
Transfer pastry dough to a piping bag fitted with a 1/2” round tip. Pipe 4” long and keeping them 2″ apart.
Bake at 450˚F for 5 minutes. Without opening the oven, reduce to 350˚F and bake for another 20-25 minutes or until golden brown. Prick them to remove air and transfer to wire rack to cool while making the pastry cream.
Transfer the pastry cream into a piping bag fitting with a small round piping tip. Poke two holes in the bottom of the eclairs and fill the eclairs until they feel heavy.
Dip the top of each eclair into the chocolate ganache and set aside, until the ganache sets— about an hour at room temperature!
Top with sprinkles or gold flakes and enjoy!
Check out the video on how to make it:
Classic Eclairs
Ingredients
Eclairs:
- ½ cup water
- ½ cup milk
- 125 grams unsalted butter
- ½ tsp salt
- 1 tbsp sugar
- 150 grams all-purpose flour
- 4 eggs
Filling:
- 2 cups
Creamy Vanilla Custard
Ganache:
- ⅓ cup heavy whipping cream
- 4 oz semi-sweet chocolate
Instructions
Eclairs
- Preheat oven to 450˚F and line a baking sheet with a silicone mat, set aside.
- In a medium saucepan, combine water, milk, butter, sugar and salt. Bring to a boil over medium heat then remove from heat and stir in flour all at once with a wooden spoon.
- Once flour is incorporated, place back over medium heat for about 2 minutes stirring constantly or until dough comes together into a smooth ball and a thin film forms on the bottom of the pan.
- Transfer to a large mixing bowl and beat using an electric hand mixer on medium speed for 1 minute to cool slightly. Add eggs, one at a time, until dough is smooth and forms a thick ribbon when the beater is lifted.
- Transfer pastry dough to a piping bag fitted with a 1/2” round tip. Pipe 4” long and keeping them 2" apart.
- Bake at 450˚F for 5 minutes. Without opening the oven, reduce to 350˚F and bake for another 20-25 minutes or until golden brown. Prick them to remove air and transfer to wire rack to cool while making the pastry cream.
Ganache
- In a small pot, heat heavy cream and chocolate over medium heat until melted and smooth. Remove from heat.
Assemble
- Transfer the pastry cream into a piping bag fitting with a small round piping tip. Poke two holes in the bottom of the eclairs and fill the eclairs until they feel heavy. Dip the top of each eclair into the chocolate ganache and set aside, until the ganache sets— about an hour at room temperature!
- Top with sprinkles or gold flakes and enjoy!
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