Description
Delicious homemade éclairs filled with rich pastry cream and whipped cream.
Ingredients
Scale
- 1 cup Water
- 1/2 cup Unsalted Butter
- 1 cup All-Purpose Flour
- 1/4 teaspoon Salt
- 4 large Eggs (Use room temperature for better incorporation.)
- 2 cups Milk
- 1/2 cup Granulated Sugar
- 1/4 cup Cornstarch
- 1 teaspoon Vanilla Extract
- 1/2 cup Heavy Cream (Whipped until soft peaks form.)
Instructions
- Preheat your oven to 425°F (220°C).
- In a saucepan, combine the water and unsalted butter. Bring it to a rolling boil.
- Stir in the flour and salt until the mixture pulls away from the sides of the pan and forms a ball.
- Take the pan off the heat and allow it to cool slightly. Then, beat in the eggs, one at a time, until the batter is smooth and glossy.
- Transfer the batter into a piping bag fitted with a large round tip. Pipe 4-inch strips onto a baking sheet lined with parchment paper, ensuring adequate spacing between them.
- Bake for 20-25 minutes or until the shells are golden and cooked through. Avoid opening the oven while baking to prevent collapsing.
- In a medium saucepan, heat the milk over medium heat until it’s just below boiling.
- In a separate bowl, whisk together the granulated sugar, cornstarch, and a pinch of salt.
- Gradually whisk in 1/2 cup of the hot milk to temper the sugar mixture before pouring it back into the saucepan.
- Cook on medium heat, whisking constantly until thickened. Once it thickens, stir in the vanilla extract. Let it cool completely.
- In another bowl, whip the heavy cream until soft peaks form, then gently fold it into the chilled pastry cream.
- Use a sharp knife to slice each éclair in half lengthwise.
- Fill them generously with the pastry cream using a piping bag or spoon.
- Replace the top shell on each éclair and consider garnishing with chocolate ganache or sprinkles for that extra flair.
Notes
- Use room temperature eggs for better incorporation into the batter.
- Avoid opening the oven door while baking to prevent the shells from collapsing.
- Chill the pastry cream completely before folding in the whipped cream for a lighter texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 éclair
- Calories: 220
- Sugar: 9g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg