Eclairs
Ready to indulge in a delightfully simple yet customizable baking adventure? Dive into our eclair recipe that blends ease with elegance, perfect for both novice and seasoned bakers!
Print Recipe
Pin Recipe
Ingredients
Choux Pastry:
- 1 cup water ~240 ml
- 4 oz unsalted butter ~114 g
- 5 oz all-purpose flour ~142 g
- 5 eggs medium-sized
Whipped Cream:
- 2 cups heavy whipping cream ~480ml
- 2-4 tbsp powdered sugar adjust to taste
- 2 tsp cornstarch
Instructions
Choux Pastry:
- Preheat & Prep: Preheat your oven to 390°F (~200°C).
- Butter & Water Mix: In a pot, boil butter and water, ensuring butter is fully melted.
- Add Flour: Quickly stir in all the flour to the boiling mix, and keep stirring for 3-4 minutes on low heat until the dough is glossy and detaches easily from the pot.
- Cool Dough: Transfer the dough to a mixing bowl and let it cool for about 10 minutes to prevent eggs from cooking upon addition.
- Egg Incorporation: Crack eggs separately, then add them one by one to the cooled dough, mixing continuously until the dough is thick and sticky.
Pipe & Bake:
- Line Tray: Line a baking tray with parchment paper. Optionally, draw 2-3 inch guide lines on the paper to ensure uniform size of eclairs.
- Dough in Piping Bag: Fill a piping bag, fitted with a large tip, with the choux pastry dough.
- Piping Eclairs: Pipe the dough onto the parchment paper, following the guide lines, to create uniform strips. Each should be about half an inch wide and 2-3 inches long. Keep them spaced to allow for expansion.
- Baking: Place the tray in the oven and immediately reduce the temperature to 356°F (180°C). Bake for 40-45 minutes, ensuring not to open the oven during the first 30 minutes for proper rising.
Prep Filling:
- Chill Equipment: Chill the mixing bowl and beaters to aid in whipping cream.
- Sugar Mix Prep: Combine powdered sugar with cornstarch to stabilize the whipped cream.
- Whipping Cream: Whip the cream in the chilled bowl, gradually adding the sugar mix as it thickens, until stiff peaks form.
- Cool Filling: Refrigerate the whipped cream until it's time to fill the eclairs.
Combine & Serve:
- Cooling Eclairs: Allow the baked eclairs to cool on a wire rack for 15 minutes.
- Slicing: Carefully slice each eclair horizontally to create top and bottom halves.
- Filling: Using a piping bag, fill the bottom halves of the eclairs with the whipped cream or your chosen filling.
- Top & Finish: Place the tops back on, and finish with a topping of your choice, like chocolate ganache or a dusting of powdered sugar.
- Ready to Serve: Enjoy the eclairs immediately after assembly for best texture and taste.
Servings: 24 eclairs