Classic Éclairs

Making the Choux Pastry

In a medium saucepan, combine water and butter. Bring to a boil over medium heat, stirring occasionally. Once boiling, remove from heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.

Return the saucepan to low heat and cook for 1-2 minutes, stirring constantly, to dry the dough slightly. This step is crucial for creating light and airy éclairs. Remove from heat and let cool slightly for about 5 minutes.

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough will initially look curdled, but continue beating until it becomes smooth and glossy. Stir in vanilla extract.

Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto a baking sheet lined with parchment paper, leaving about 2 inches between each strip.

Bake in a preheated oven at 400°F (200°C) for 20 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 15 minutes, or until golden brown and puffed up. Do not open the oven door during baking, as this can cause the éclairs to deflate.

Turn off the oven and crack the oven door slightly open. Let the éclairs cool in the oven for about 30 minutes to prevent them from collapsing. Transfer to a wire rack to cool completely.

Preparing the Vanilla Cream Filling

In a medium saucepan, whisk together milk, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and simmer for 1 minute, stirring constantly.

Remove from heat and stir in vanilla extract. Pour the vanilla cream into a bowl, cover with plastic wrap (pressing the wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate for at least 2 hours, or until completely chilled.

Making the Chocolate Glaze

In a heatproof bowl set over a saucepan of simmering water (double boiler), combine chocolate and heavy cream. Stir until the chocolate is melted and the glaze is smooth and glossy.

Assembling the Éclairs

Once the éclairs are completely cool, use a sharp knife to make a small slit in the bottom of each éclair. Fill a piping bag fitted with a small round tip with the chilled vanilla cream. Pipe the cream into the éclairs until they are full.

Dip the top of each éclair into the chocolate glaze and let the excess glaze drip off. Place the éclairs on a wire rack to allow the glaze to set completely. Refrigerate for at least 30 minutes before serving.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 300-350 kcal Fat: 18-22g Saturated Fat: 10-14g Cholesterol: 100-150mg Sodium: 100-150mg Carbohydrates: 25-30g Sugar: 15-20g Protein: 5-7gNote: These values are estimates and can vary based on specific ingredients and preparation methods.

Other Important Considerations for Nutrition

This recipe contains a significant amount of sugar and fat. Consider reducing the sugar in the vanilla cream or using dark chocolate for the glaze to lower the overall sugar content. Portion control is also important when enjoying éclairs as part of a balanced diet.