French Eclair Recipe

Ooohh la la.....French Eclairs!


Cream Puffs (Choux Pastry)
1/4 cup whole milk
1/4 cup water
1/2 stick unsalted butter (1/2 cup) (cut into 8 pieces)
1/8 teaspoon sugar
1/8 teaspoon salt
1/2 cup all-purpose flour
3 eggs (room temperature)

Pastry Cream
1 cup whole milk
1 vanilla bean (sliced and seeds scraped)
2 egg yolks
3 tablespoons sugar
1 1/2 tablespoons cornstarch (sifted)
1 1/4 tablespoons unsalted butter (room

Chocolate Glaze
2 tablespoons heavy cream
2 ounces bittersweet chocolate (finely chopped)
2 teaspoons unsalted butter (cut into 4 pieces, room temperature)
3 1/2 tablespoons Chocolate Sauce (room temperature)


Cream Puffs (Choux Pastry)

Bring the milk, water, butter, sugar and salt to a roiling boil.

Reduce the heat to medium and mix in all of the flour, stirring with a wooden spoon until the dough comes together.

Continue to stir for 2-3 minutes. The dough will be soft and smooth.

Pour the dough into a bowl and beat in the eggs one at a time.

Form the dough into the desired shapes on parchment paper lined baking sheets.

Bake in a pre-heated 375F oven and bake for 7 minutes.

Stick the handle of a wooden spoon into the oven door to hold it ajar and bake for another 5 minutes.

Rotate the baking sheet from front to back and bake for another 8 minutes or until the eclairs are puffed and golden brown. (With the door slightly open)

Let the eclairs cool for a few hours.

Pastry Cream

Bring the milk and vanilla bean seeds to a boil in a saucepan.

Mix the egg yolks, sugar and cornstarch in another sauce pan.

Temper the egg yolks and with the milk and combine.

Strain the mixture back into the sauce pan.

Bring the mixture to a boil while whisking and continue to whisk for a minute.

Transfer the cream to a bowl and set the bowl in an ice water bath to cool while still stirring.

Once the mixture has cooled some stir in the butter.

Return the bowl to the ice water bath and continue to stir until completely cooled.

Chocolate Glaze

Bring the heavy cream to a boil in a small sauce pan.

Remove from heat and stir in the chocolate.

Stir in the butter followed by the chocolate sauce.

To Assemble

Slice the eclairs in half horizontally with a serrated knife.

Place the tops on a rack above parchment paper.

Spread the glaze over the tops and allow the chocolate to set.

Fill the bottoms with pastry cream.

Place the set tops onto the bottoms and enjoy.