Éclairs Recipe

 Here’s a recipe for making delicious éclairs from scratch:

Ingredients:

For the Choux Pastry:

• 1 cup (240 ml) water
• ½ cup (115 g) unsalted butter
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• 1 cup (125 g) all-purpose flour
• 4 large eggs

For the Pastry Cream Filling:

• 2 cups (480 ml) whole milk
• ½ cup (100 g) granulated sugar
• ¼ cup (30 g) cornstarch
• ¼ teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Chocolate Glaze:

• 4 oz (115 g) semisweet or bittersweet chocolate, chopped
• 2 tablespoons unsalted butter
• 2 tablespoons light corn syrup or honey

Instructions:

1. Prepare the Choux Pastry:

1. Preheat Oven:

   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Heat Ingredients:

   • In a medium saucepan, combine the water, butter, sugar, and salt. Heat over medium heat until the butter is melted and the mixture comes to a boil.

3. Add Flour:

   • Remove the saucepan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a dough that pulls away from the sides of the pan.

4. Cool Slightly:

   • Let the dough cool for a few minutes, stirring occasionally to prevent it from getting too hot.

5. Add Eggs:

   • Add the eggs one at a time, beating well after each addition. The dough should be smooth and shiny. You can use a mixer with a paddle attachment or mix by hand.

6. Pipe the Dough:

   • Transfer the dough to a piping bag fitted with a large round or star tip. Pipe long, even strips (about 4-6 inches long) onto the prepared baking sheet, spacing them about 2 inches apart.

7. Bake:

   • Bake in the preheated oven for 20-25 minutes, or until the éclairs are golden brown and crisp. Avoid opening the oven door during baking, as this can cause the éclairs to collapse.

8. Cool:

   • Remove the éclairs from the oven and let them cool completely on a wire rack.

2. Make the Pastry Cream:

1. Heat Milk:

   • In a medium saucepan, heat the milk until it just starts to simmer. Remove from heat.

2. Mix Dry Ingredients:

   • In a bowl, whisk together the sugar, cornstarch, and salt. In another bowl, whisk the egg yolks.

3. Combine:

   • Gradually add the hot milk to the egg yolks, whisking constantly to temper them. Pour the mixture back into the saucepan.

4. Cook:

   • Cook over medium heat, whisking constantly, until the mixture thickens and starts to boil. This should take about 2-3 minutes.

5. Add Butter and Vanilla:

   • Remove from heat and stir in the butter and vanilla extract until the butter is fully melted and incorporated.

6. Cool:

   • Transfer the pastry cream to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate until cold.

3. Prepare the Chocolate Glaze:

1. Melt Ingredients:

   • In a heatproof bowl over a pot of simmering water (double boiler), melt the chocolate, butter, and corn syrup together, stirring until smooth.

2. Cool Slightly:

   • Let the glaze cool slightly before using.

4. Assemble the Éclairs:

1. Fill Éclairs:

   • Once the éclairs are completely cool, use a small knife or a pastry bag with a small round tip to pipe the pastry cream into the center of each éclair through a hole in the bottom or side.

2. Glaze:

   • Dip the top of each filled éclair into the chocolate glaze, allowing any excess to drip off. Alternatively, you can spoon the glaze over the éclairs.

3. Set:

   • Allow the glaze to set before serving.

Enjoy your homemade éclairs! They’re perfect for a special occasion or a sweet treat any time.