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Classic Eclairs

These éclairs feature a crisp, golden choux pastry shell filled with smooth, velvety vanilla custard. and topped with a glossy layer of rich chocolate ganache. Offering the perfect balance of airy, creamy, and chocolaty flavors in every bite. And now you can enjoy them right at home!
Makes: 18-20 éclairs
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes

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:

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!