French Éclairs
Instructions
- 1
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- 2
Make the choux pastry: In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium-high heat.
- 3
Remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
- 4
Return pan to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough slightly. You'll see a thin film form on the bottom of the pan.
- 5
Transfer dough to a mixing bowl and let cool for 5 minutes. This prevents the eggs from cooking when added.
- 6
Add eggs one at a time, beating well after each addition until fully incorporated. The dough should be smooth, glossy, and fall slowly from a spoon in a thick ribbon.
- 7
Transfer dough to a piping bag fitted with a large round tip. Pipe 4-inch (10 cm) long strips onto prepared baking sheets, spacing them 2 inches apart.
- 8
Bake at 425°F (220°C) for 15 minutes, then reduce temperature to 375°F (190°C) and bake for another 20 minutes until golden brown and crisp. Do not open the oven door during baking.
- 9
Remove from oven and immediately pierce each éclair with a small knife to release steam. Let cool completely on a wire rack.
- 10
Make the pastry cream: Whip heavy cream with sugar and vanilla extract until stiff peaks form. Refrigerate until ready to use.
- 11
Once éclairs are completely cool, use a piping tip to make a small hole in each end. Fill a piping bag with the whipped cream and pipe cream into each éclair until full.
- 12
Make the chocolate glaze: Melt chocolate with milk in a microwave or double boiler, stirring until smooth and glossy.
- 13
Dip the top of each filled éclair into the chocolate glaze, allowing excess to drip off. Place on a wire rack to set.
- 14
Refrigerate éclairs for at least 30 minutes before serving to allow the glaze to set and flavors to meld.
Chef's Note
"The key to perfect éclairs is ensuring your choux pastry is properly dried during cooking - you should see a film on the pan bottom. Never open the oven during baking or they'll collapse. For best results, serve within 4 hours of filling as the pastry can become soggy. You can freeze unfilled baked shells for up to 1 month."
