Directions
- 1In a pan, add 1/3 cup of unsalted butter, 1 cup of water and 1/4 tsp of salt.
- 2Cook over medium heat until the butter melts and the mixture starts to simmer.
- 3Turn off the heat and remove from the stove.
- 4Add 1 cup of all-purpose flour to the pan.
- 5Mix until the flour is well incorporated.
- 6Turn the heat back on and cook, constantly stirring until a smooth glossy texture is achieved.
- 7Transfer the mixture to a bowl and let it cool down.
- 8Add 3 whole eggs one at a time, mixing thoroughly after each addition until fully incorporated and no lumps remain.
- 9Transfer the pastry dough to a piping bag with a star nozzle.
- 10Pipe 4.5 inch long eclairs onto a baking tray lined with parchment paper.
- 11Bake in a pre-heated oven at 220°C (425°F) for 10 minutes.
- 12Then reduce the temperature to 160°C (320°F) and continue baking for 30 minutes, or until the eclair has a browned and crisp texture.
- 13For the pastry cream filling, add 3 egg yolks, 1/2 cup sugar, 3 tbsp cornstarch, 1/4 tsp salt and 2 cups fresh milk to a pan.
- 14Stir well.
- 15Cook over low heat and constantly stir until the mixture becomes thick and smooth.
- 16Turn off the heat.
- 17Add 1 tbsp unsalted butter and 1/2 tsp vanilla extract.
- 18Stir until the butter is well incorporated and let the filling cool.
- 19Fill the baked eclairs with the pastry cream using a piping bag with a small round nozzle.
- 20Dip the top of each eclair in melted chocolate.
Ingredients
- 1 third cup unsalted butter
- 1 cup water
- 1 fourth teaspoon salt
- 1 cup all purpose flour
- 3 whole eggs
- 3 egg yolks
- 1 half cup sugar
- 3 tablespoons cornstarch
- 1 fourth teaspoon salt
- 2 cups fresh milk
- 1 half teaspoon vanilla extract
- 1 tablespoon unsalted butter
- melted chocolate
Equipment
panwhiskspatulabowlpiping bagbaking trayovenknife
Tips
- Baking time may vary depending on the type of oven.
- For pastry dough, when it starts to simmer, turn off the heat.
- Once the flour is incorporated in the pastry dough, place it back on the heat.
- Constantly stir the pastry dough and cook until a smooth glossy texture is achieved.
- Let the pastry dough cool down before adding eggs.
- For pastry cream filling, cook over low heat and constantly stir until thick and smooth.
- Turn off the heat before adding butter to the pastry cream filling and stir until butter is well incorporated.
Related recipes
Honey Butter Caramelized Croissants
French · Dessert
Brioche au Beurre
French · Dessert
Biscuits craquelés vegan aux pelures de citron
French · Dessert50m
Chocolate Chip Cookie Dough Soufflé
French · Dessert
Invisible Apple Cake
French · Dessert
Invisible Apple Cake (Gâteau Invisible)
French · Dessert
Pear Tarte Tatin
French · Dessert
Thomas Keller’s lemon tart with a pine nut crust
French · Dessert
Vanilla Ice Cream
French · Dessert
Biscuits cuillères
French · Dessert
Le sablé breton de Nicolas
French · Dessert
La pâte à choux de Nicolas
French · Dessert