Ingredients
Choux Pastry
- 60 g Unsalted butter (82% European style butter at room temperature, in chunks)
- 60 g Water
- 60 g Whole milk
- ¼ teaspoon Salt
- 1 teaspoon Granulated sugar
- 70 g Bread flour (high protein content flour, e.g., 13%)
- 110 g Egg (approx. 2 eggs at room temperature; may vary)
Pastry Cream Filling
- 240 g Whole milk (3% fat)
- 50 g Granulated sugar
- 40 g Egg yolk (approx. yolk of 2 eggs)
- 12 g Corn starch
- 12 g All purpose flour
- 1 teaspoon Vanilla extract
- 28 g Unsalted butter (82% fat, at room temperature)
Chocolate Ganache Glaze
- 170 g Semi sweet chocolate (high quality, e.g., Callebaut or Lindt)
- 77 g Heavy cream (36% fat)
- 15 g Unsalted butter (82% fat, at room temperature)
Instructions
- Prepare the dry ingredients: Sift the bread flour and all-purpose flour separately and set aside to remove lumps. This ensures a smooth dough and filling.
- Make the choux pastry base: In a saucepan over medium heat, combine the butter chunks, water, whole milk, salt, and sugar. Heat until the mixture starts to simmer but does not boil.
- Add flour and cook dough: Remove the pan from heat and add all the bread flour at once. Whisk vigorously with a rubber spatula until a smooth, cohesive dough forms with no visible flour.
- Dry the dough: Return the pan to medium heat and cook the dough for 3-5 minutes, stirring constantly. This evaporates moisture and forms a thin skin on the pan bottom.
- Cool dough and add eggs: Transfer dough to a stand mixer bowl, mix on low with paddle attachment for 1 minute to cool slightly, then gradually add the lightly whisked eggs a little at a time. Mix until dough is glossy and pipeable, falling from the paddle in a slow V shape but not runny.
- Pipe the eclairs: Fit a pastry bag with a 0.5 inch French star nozzle. Refrigerate dough for 1 hour if possible for better piping. Pipe 14 equal-sized eclairs onto a perforated air baking mat or parchment-lined sheet, spacing them adequately. Smooth the ends with a lightly wet finger and dust with powdered sugar to prevent cracking.
- Freeze and bake: Freeze piped dough for at least 1 hour. Preheat oven to 200°C (392°F) without fan. Bake eclairs at 170°C (338°F) for 40 minutes, not opening the oven for the first 30 minutes. Check for golden puffiness and dry interior.
- Cool eclairs: Remove from oven and cool on the perforated mat to room temperature before filling.
- Make pastry cream filling: Whisk sugar and egg yolks until fluffy. Add cornstarch, all-purpose flour, and vanilla extract; mix smooth. Heat milk until simmering, then temper yolk mixture by slowly whisking in the hot milk. Cook over medium heat, stirring constantly until the mixture thickens and boils for about 1 minute. Remove from heat and strain if needed.
- Finish pastry cream: Gradually add softened butter chunks to the hot cream and mix until smooth. Cover surface immediately with plastic wrap to prevent skin forming. Chill until completely cool.
- Prepare chocolate ganache glaze: Gently melt semi-sweet chocolate in microwave. Heat cream until just simmering. Pour hot cream over chocolate and stir until smooth. Mix in butter until fully incorporated. Cool to about 30°C (86°F) until smooth and spreadable consistency.
- Fill the eclairs: Make three small holes in the bottom or insert a piping nozzle in the side of each éclair. Pipe cooled pastry cream evenly into each one until filled.
- Glaze the eclairs: Dip the tops of the filled eclairs into the chocolate ganache glaze, coating evenly. Tap gently on the side of the bowl to remove excess glaze or clean edges with fingers.
- Set the glaze: Chill the glazed eclairs in the fridge for 2-3 minutes to allow the ganache to firm up and achieve a glossy finish.
- Serve: Enjoy the eclairs immediately after filling for best crispiness. Store leftovers in the refrigerator for up to one day; freshness declines as the pastry softens over time.
Notes
- The exact egg quantity for the dough may vary based on moisture loss and flour type—adjust by eye for the dough consistency described.
- Refrigerating the dough before piping helps it set and pipe smoothly.
- Using a perforated air baking mat allows proper airflow for even baking and puffing.
- Do not open the oven door during the first 30 minutes to prevent the eclairs from collapsing.
- Cover pastry cream surface with plastic wrap direct contact to avoid skin forming.
- Use high-quality chocolate for the ganache for the best flavor and smooth texture.
- Serve eclairs fresh for optimal texture; leftovers keep for about a day refrigerated.
- Prep Time: 1 hour 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
