Eclair
Rated 5.0 stars by 1 users
Category
Dessert/Cake
Cuisine
French
Servings
10
Prep Time
15 minutes
Cook Time
40 minutes
Calories
261
Welcome to our kitchen where magic happens, and today, we're bringing a piece of Paris right to your home with our Classic French Éclair tutorial!
Whether you're an experienced baker or new to the culinary arts, our step-by-step guide will make you fall in love with the process of creating these elegant, custard-filled delights.
Ingredients
- Butter: 45g
- Water: 50g
- Milk: 50g
- Salt: 1g
- Sugar: 2g
- Cake Flour: 60g (sifted for smoothness)
- Eggs: 110g (about 2 large eggs, beaten)
- Egg Yolks: 2
- Sugar: 30g
- Cornstarch: 25g (sifted to avoid lumps)
- Milk: 250g
- Butter: 20g
- Medium saucepan
- Wooden spoon or spatula
- Mixing bowls
- Hand mixer or whisk
- Sifter
- Piping bag with a plain nozzle
- Baking sheet
- Parchment paper
- Cooling rack
- Plastic wrap
Éclair Dough:
Custard Sauce:
Kitchen Tools
Directions
Éclair Dough:
Prep: Preheat your oven to 374℉ (190℃). Line a baking sheet with parchment paper.
Boil: In a medium saucepan, combine butter, water, milk, salt, and sugar. Bring to a boil over medium heat.
Mix Flour: Remove the saucepan from the heat, add sifted cake flour, and stir vigorously until the mixture comes together.
Cook Dough: Return the pan to medium heat, stirring constantly, until a thin film forms at the bottom of the pan.
Egg Mixture: Transfer the dough to a mixing bowl. Let it cool slightly. Gradually add beaten eggs using a hand mixer or whisk, until the dough is smooth and silky.
Pipe Éclairs: Fill a piping bag with the dough. Pipe out éclairs onto the prepared baking sheet. Dust them with powdered sugar twice to ensure a crisp surface.
Bake: Bake at 374℉ (190℃) for 20 minutes, then reduce the oven temperature to 347℉ (175℃) and bake for another 20 minutes or until golden and puffed. Cool on a rack.
Custard Sauce:
Mix Yolks & Sugar: In a bowl, whisk egg yolks and sugar until slightly dissolved. Mix in sifted cornstarch and milk until smooth.
Thicken Sauce: Cook the mixture in a saucepan over medium heat, stirring constantly until thickened. Add butter and mix until smooth.
Chill: Transfer the custard sauce to a clean bowl. Cover directly with plastic wrap to prevent a skin from forming. Chill in the fridge.
Fill Éclairs: Once chilled, whisk the custard smooth, fill a piping bag, and inject each éclair with the custard sauce.
Recipe Note
Tips:
- Consistency: The dough should be thick enough to hold its shape when piped. Adjust with a bit more flour or beaten egg as necessary.
- Filling Éclairs: Use a small nozzle or a filling tip for easier insertion of the custard into the éclairs.
- Serving: Éclairs are best enjoyed the day they are made, but can be stored in the refrigerator for up to 2 days. Gently reheat in the oven to crisp up before serving.
