Homemade Classic Eclair Recipe
A classic eclair is a French pastry made of a long, thin choux pastry shell filled with a creamy custard or pastry cream and topped with a chocolate glaze.
The pastry is typically about the size of a finger and is traditionally made by baking the choux pastry in the oven until it is crispy on the outside and hollow on the inside. The pastry cream is then piped into the hollow center of the eclair, and the chocolate glaze is applied on top.
Classic eclairs are a popular treat in French patisseries and are often enjoyed as a sweet snack or dessert.
|Prep time||Cook Time||Rest Time||Total Time|
|30 min||40 min||15 min||85 min|
Eclairs have been around
since the 19th century, with the earliest known reference to the pastry appearing in a French cookbook in 1839. The name “éclair” means “flash of lightning” in French, which is thought to refer to the speed at which these pastries are typically consumed.
The eclair’s origins are said to be in France and it’s still a popular treat.
Eclairs were originally filled with a flavored cream, but over time, other fillings such as fruit, chocolate and caramel have become popular.
The classic eclair is typically filled with a vanilla or chocolate pastry cream and is topped with a chocolate glaze, but variations of the pastry can include different flavors of cream and glaze, as well as toppings such as nuts or fruit.
Eclairs are now widely available in many countries and are a popular treat in patisseries and bakeries around the world. They are also a common sight in coffee shops and cafes, and are often served alongside coffee or tea as a sweet accompaniment.
For the Pastry Shell
For the Pastry Cream
For the Chocolate Glaze
Preheat the oven
to 220°C (425°F).
To make the pastry shell, combine the water, butter, and salt in a saucepan and bring to a boil.
Remove from heat and add the flour, stirring until the mixture forms a smooth dough.
Add the eggs one at a time, mixing well after each addition.
Pipe the dough onto a baking sheet, using a pastry bag fitted with a large round tip.
Bake the shells for 15 minutes, then reduce the oven temperature to 180°C (350°F) and continue baking for an additional 20-25 minutes, or until golden brown and crisp.
To make the pastry cream,
heat the milk and vanilla bean in a saucepan until steaming.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch.
Slowly pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens.
Remove from heat and strain through a fine-mesh sieve.
Allow to cool.
Once the shells are cool, pipe the pastry cream into the center of each shell.
To make the chocolate glaze,
melt the chocolate and cream together in a double boiler or in the microwave.
Dip the top of each filled shell into the chocolate glaze.
Allow the glaze to set before serving.
Enjoy, Good Appetite!