Homemade Éclairs

Indulge in the sweet decadence of homemade éclairs! This delightful recipe features a light and airy choux pastry filled with rich pastry cream and topped with luscious chocolate ganache. Perfect for dessert lovers, these delightful treats are surprisingly simple to make. With a prep time of just 30 minutes and a total time of 1.5 hours, you can impress your friends and family with these elegant pastries that are perfect for any occasion! Enjoy them fresh with coffee or tea.

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Ingredients

For the Choux Pastry:

1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

4 large eggs

1/4 teaspoon salt

For the Pastry Cream:

2 cups whole milk

3/4 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

4 large egg yolks

2 teaspoons vanilla extract

2 tablespoons unsalted butter

For the Chocolate Ganache:

6 oz semi-sweet chocolate, chopped

1/2 cup heavy cream

Instructions

Prepare the Choux Pastry:

- In a medium saucepan, combine water, butter, and salt over medium heat. Once the butter has melted and the mixture is boiling, remove it from the heat.

- Quickly add the flour, stirring vigorously with a wooden spoon until the dough forms and pulls away from the sides of the pan. Cook for about 1-2 minutes to dry out the dough.

- Transfer the dough to a mixing bowl and let it cool for a few minutes. Once cooled slightly, add the eggs one at a time, mixing well after each addition until the mixture is smooth and glossy.

Pipe and Bake the Éclairs:

- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

- Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe long strips (about 4-5 inches long) onto the prepared baking sheet, leaving space between each éclair.

- Bake in the preheated oven for 25-30 minutes, or until golden brown and puffed. Do not open the oven door during baking. Remove from the oven and let cool on a wire rack.

Make the Pastry Cream:

- In a saucepan, warm the milk and half of the sugar over medium heat until it begins to simmer.

- In a separate bowl, whisk together the egg yolks, remaining sugar, cornstarch, and salt until smooth. Gradually add the hot milk mixture while whisking continuously.

- Pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly until it thickens. Once thickened, remove from heat and stir in vanilla extract and butter. Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface, and chill in the refrigerator.

Prepare the Chocolate Ganache:

- In a small saucepan, heat the heavy cream until hot but not boiling. Pour over the chopped chocolate in a bowl and let sit for a minute, then stir until smooth and glossy. Allow to cool slightly.

Assemble the Éclairs:

- Once the éclairs are completely cool, use a sharp knife to cut a small slit in the side of each éclair. Fill a piping bag with the chilled pastry cream and inject it into each éclair through the slit.

- Dip the tops of the éclairs into the warm chocolate ganache, allowing any excess to drip off. Place back on the wire rack and let the ganache set for a few minutes.

Serve and Enjoy:

- Once the ganache has set, your homemade éclairs are ready to serve! Enjoy with a cup of coffee or tea for a delightful treat.

Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 12 éclairs