One of the most satisfying moments in baking eclairs is watching the choux pastry rise in the oven, puffing up into golden, hollow shells perfect for filling with luxurious cream. The contrast between the crisp outer layer and the smooth, velvety cream inside creates an unforgettable texture that melts in your mouth.
Ingredients:
For the Cream Filling:
- 2 eggs
- 150 grams of sugar
- 70 grams of cornstarch
- 500 grams of milk
- Vanillin (or 1 teaspoon of vanilla extract)
- 50 grams of butter
For the Choux Pastry:
- 180 grams of water
- 90 grams of butter
- A pinch of salt
- A pinch of sugar
- 130 grams of flour
- 3 to 4 eggs
Instructions:
Step 1: Make the Cream Filling
- Whisk together the eggs and sugar: In a medium-sized bowl, combine the 2 eggs and 150 grams of sugar. Whisk vigorously until the mixture is pale and smooth. This will create a silky base for the cream filling.
- Add the cornstarch: Slowly add 70 grams of cornstarch to the egg mixture, continuing to whisk until it’s well combined. This thickens the filling, giving the eclairs their luscious, creamy interior.
- Heat the milk: In a saucepan, heat 500 grams of milk over medium heat until it’s just about to boil. Remove from the heat.
- Temper the eggs: Slowly add the hot milk into the egg mixture, a little at a time, while continuously whisking to avoid scrambling the eggs. Once all the milk has been incorporated, pour the mixture back into the saucepan.
- Cook the cream: Place the saucepan over medium heat, stirring constantly until the mixture thickens to a pudding-like consistency, about 5-7 minutes.
- Add the butter and vanilla: Once thickened, remove from heat and stir in 50 grams of butter and 1 teaspoon of vanilla extract (or vanillin) until fully incorporated. Allow the cream to cool completely, then refrigerate until ready to fill the eclairs.
Step 2: Prepare the Choux Pastry
- Heat the water, butter, salt, and sugar: In a medium saucepan, combine 180 grams of water, 90 grams of butter, a pinch of salt, and a pinch of sugar. Heat over medium heat until the butter melts and the mixture comes to a boil.
- Add the flour: Once the mixture boils, remove it from the heat and quickly stir in 130 grams of flour all at once. Stir vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the pan.
- Cook the dough: Return the pan to low heat and cook the dough for 1-2 minutes, stirring constantly. This helps to dry out the dough and ensure the perfect texture for the choux pastry.
- Incorporate the eggs: Remove the dough from the heat and let it cool slightly. Gradually beat in the eggs, one at a time, mixing well after each addition. The dough should be smooth and shiny, with a consistency that falls slowly from the spoon.
Step 3: Bake the Choux Pastry
- Preheat the oven: Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
- Pipe the dough: Transfer the choux dough into a piping bag fitted with a large round tip. Pipe 10-12 eclairs (about 10-12 cm long) onto the prepared baking sheet, leaving space between each.
- Bake the eclairs: Bake for 15 minutes at 200°C (390°F), then reduce the oven temperature to 180°C (350°F) and bake for another 20-25 minutes until golden brown and puffed. Do not open the oven during the baking process to prevent the eclairs from collapsing.
- Cool the eclairs: Remove from the oven and allow the eclairs to cool completely on a wire rack.
Step 4: Assemble the Eclairs
- Fill the eclairs: Once the eclairs have cooled, cut them in half horizontally. Spoon or pipe the chilled cream filling into the bottom half of each eclair, then place the top half back on.
- Dust with sugar: For a finishing touch, dust the top of the eclairs with powdered sugar.
