International Cuisine > French Cuisine > Pastries & Desserts (French) > Eclairs Recipe

Classic French Eclairs

Learn how to make classic French eclairs, light and airy choux pastry filled with creamy pastry cream and topped with rich chocolate ganache. This detailed recipe ensures perfect results every time.

Prep Time
45 minutes
Cook Time
30-35 minutes
Servings
12 eclairs
Ingredients
  • 1 cup Water
  • 1/2 cup Unsalted Butter
  • 1 cup All-Purpose Flour
  • 4 Large Eggs
  • 2 cups Milk
  • 1/2 cup Granulated Sugar
  • 1/4 cup Cornstarch
  • 4 Egg Yolks
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Heavy Cream
  • 6 oz Semi-Sweet Chocolate

Making the Choux Pastry

In a medium saucepan, combine water and butter. Bring to a boil over medium heat. Once boiling, remove from heat and quickly add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough slightly. This step is crucial for a light and airy pastry. Remove from heat and let the dough cool slightly for about 5 minutes. This prevents the eggs from cooking. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth and shiny, with a consistency that slowly falls from the spoon. Transfer the dough to a piping bag fitted with a large round tip.

Piping and Baking the Eclairs

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Pipe the choux pastry onto the prepared baking sheet in 4-inch long logs, spacing them about 2 inches apart. Brush the eclairs lightly with a beaten egg wash (optional, for a shinier finish). Bake for 20 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for another 10-15 minutes, or until the eclairs are golden brown and puffed up. It is essential not to open the oven door during baking, as this can cause the eclairs to collapse. Turn off the oven and prop the door slightly ajar. Let the eclairs cool in the oven for about 30 minutes to prevent them from deflating. Remove the eclairs from the oven and let them cool completely on a wire rack.

Making the Pastry Cream

In a medium saucepan, whisk together milk, sugar, cornstarch, and egg yolks until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue to cook for 1 minute, stirring constantly, to ensure the cornstarch is fully cooked. Remove from heat and stir in vanilla extract. Pour the pastry cream into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 2 hours, or until completely chilled.

Making the Chocolate Ganache

Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate. Whisk gently until the chocolate is melted and the ganache is smooth and glossy. Let the ganache cool slightly, until it thickens to a spreadable consistency.

Assembling the Eclairs

Once the eclairs and pastry cream are completely cooled, use a serrated knife to carefully slice the eclairs in half horizontally. Fill the bottom halves of the eclairs with the chilled pastry cream. Dip the tops of the eclairs in the chocolate ganache, allowing the excess to drip off. Place the ganache-covered tops on top of the filled bottoms. Refrigerate the assembled eclairs for at least 30 minutes before serving to allow the ganache to set.

Nutrition Facts Estimated per 100g of product

Note: The following values are approximate and can vary based on specific ingredient brands and preparation methods.
Calories: 300-350 kcal
Total Fat: 20-25g
Saturated Fat: 12-15g
Cholesterol: 150-200mg
Sodium: 100-150mg
Total Carbohydrate: 25-30g
Dietary Fiber: 1-2g
Sugars: 15-20g
Protein: 5-7g

Other Important Considerations for Nutrition

Eclairs are a dessert, and should be consumed in moderation as part of a balanced diet.
The high fat and sugar content mean they are calorie-dense.
Individuals with dietary restrictions (e.g., gluten intolerance, lactose intolerance) may need to modify the recipe or seek alternatives.

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FAQ

  • Why did my eclairs collapse?

    Eclairs can collapse if the dough wasn't dry enough, if the oven door was opened during baking, or if they were not cooled properly. Ensure the dough is cooked until it forms a ball and pulls away from the sides of the pan. Avoid opening the oven door during baking, and let the eclairs cool in the oven with the door ajar.
  • Can I make the pastry cream ahead of time?

    Yes, you can make the pastry cream up to 2 days in advance. Store it in an airtight container in the refrigerator with plastic wrap pressed directly onto the surface to prevent a skin from forming.
  • Can I freeze eclairs?

    It's best to freeze the unfilled choux pastry shells. Bake them as directed, let them cool completely, then freeze them in an airtight container. Thaw completely before filling. Filled eclairs are not recommended for freezing as the pastry cream can become watery.