# Eclairs

This is a recipe for eclairs with a creamy pastry filling and chocolate topping.

- Servings: 13 servings
- Total time: 70 min
- Cuisine: French
- Category: Dessert
- Language: en

## 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

## Instructions

1. In a pan, add 1/3 cup of unsalted butter, 1 cup of water and 1/4 tsp of salt.
2. Cook over medium heat until the butter melts and the mixture starts to simmer.
3. Turn off the heat and remove from the stove.
4. Add 1 cup of all-purpose flour to the pan.
5. Mix until the flour is well incorporated.
6. Turn the heat back on and cook, constantly stirring until a smooth glossy texture is achieved.
7. Transfer the mixture to a bowl and let it cool down.
8. Add 3 whole eggs one at a time, mixing thoroughly after each addition until fully incorporated and no lumps remain.
9. Transfer the pastry dough to a piping bag with a star nozzle.
10. Pipe 4.5 inch long eclairs onto a baking tray lined with parchment paper.
11. Bake in a pre-heated oven at 220°C (425°F) for 10 minutes.
12. Then reduce the temperature to 160°C (320°F) and continue baking for 30 minutes, or until the eclair has a browned and crisp texture.
13. For 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.
14. Stir well.
15. Cook over low heat and constantly stir until the mixture becomes thick and smooth.
16. Turn off the heat.
17. Add 1 tbsp unsalted butter and 1/2 tsp vanilla extract.
18. Stir until the butter is well incorporated and let the filling cool.
19. Fill the baked eclairs with the pastry cream using a piping bag with a small round nozzle.
20. Dip the top of each eclair in melted chocolate.

## Equipment

- pan
- whisk
- spatula
- bowl
- piping bag
- baking tray
- oven
- knife

## 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.

## Source

- Original video: https://vm.tiktok.com/ZNdaWUqWe/
- Recipe page: https://www.cliprecipe.com/recipe/92f91ab9-0a48-4002-b4c6-c2a90dba9aeb
- Extracted: 2025-07-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt