Here\u2019s all you need to know about making Perfect Classic Chocolate Eclairs! This foolproof tutorial will guide you through the recipe step by step, and also discuss eclairs troubleshooting tips for common recipe pitfalls.<\/p>\n
Deliciously crisp, puffy and perfect chocolate eclairs filled with chocolate or vanilla pastry cream.
\nHave you been left wondering why your eclairs always came out flat or soggy? Or why they have a concave-shaped bottom, or a huge crack right down the middle on the bottom?<\/p>\n
You\u2019ve probably tried all the recipes that claim to make perfect eclairs, and still ended up with flat, depressing eclairs instead? Well, then you\u2019ve come to the right place! \ud83d\ude42<\/p>\n
Today, I\u2019m going to show you guys how to make Foolproof, Perfect Classic Eclairs!<\/p>\n
My classic choux pastry troubleshooting post is one of the most popular posts on my blog, and I\u2019ve had many readers ask me for a follow up post dedicated to classic eclairs. It\u2019s been a long time coming, but here it is! However, I do encourage you to read my choux pastry troubleshooting recipe post first for a detailed and comprehensive guide on how to make perfect choux pastry and how to fix any shortcomings with the dough. It\u2019ll help you troubleshoot common issues that you may encounter when making eclairs or any choux pastry dessert.<\/p>\n
Ingredients :<\/strong><\/em><\/p>\n Continue Reading in next page<\/strong><\/em><\/span><\/p>\n For the Choux Pastry Instructions :<\/strong><\/em><\/p>\n Continue Reading in next page<\/span><\/strong><\/em><\/p>\n Prepare the choux batter: Whisk in the first egg and mix with a wooden spoon until the egg is fully incorporated into the batter with no white lumps. Continue whisking in the remaining eggs, one at a time When milk starts to boil, add a dissolved cornstarch and whisk until no lumps remain. Remove from the heat and cool until just slightly warm or completely cold. <\/p>\n <\/p>\n\n
\n250 ml (1 cup + 2 tsp) water
\n70 grams (5 tbsp) butter
\n150 grams (1 cup) all-purpose flour
\n4 eggs
\n1\/8 tsp salt
\nFor the pastry cream
\n350 ml (1 1\/2 cup) cold milk
\n30 grams (3 3\/4 tbsp) corn starch
\n100 grams (1\/2 cup) sugar
\n75 grams (1\/3 cup) butter at room temperature
\n200 ml (3\/4 cups + 2 tbsp) heavy whipping cream, cold
\n1 tsp vanilla extract
\nFor the chocolate glaze
\n150 grams (3\/4 cups (it depends on what size of chocolate chips you are using. \u00be cup is for the regular size)) chocolate chips
\n125 grams (1\/2 cup plus 2 tsp) heavy cream<\/p>\n
\nPreheat the oven to 400 F and line two sheet pans with a parchment paper.
\nIn a medium non-stick pot combine water with salt and bring to a boil.
\nAdd butter and bring to a boil one more time.
\nAdd flour and whisk vigorously until no lumps remain and the batter thickens, about 1 minute.
\nRemove pot from the heat and let the batter cool for 5 minute.<\/p>\n
\nUsing a pastry bag fitted with a large plain tip (I use Wilton #1A), pipe fat lengths of dough (about \u00be \u2013 1 inch thick and 4 inches long) onto the lined baking sheet, leaving 1 inch of space between them.
\nBake for 15 minutes.
\nWithout opening the oven door, reduce the temperature to 340 F and bake for another 15-20 minutes until eclairs are light golden brown. Remove from the oven and cool on the wire rack.
\nPrepare the pastry cream:
\nIn a small bowl dissolve a cornstarch in 3-4 tablespoons of milk.
\nTo a small sauce pan add the remaining milk and bring to a simmer. Add 50 grams (1\/4 cup) of sugar and stir until sugar dissolves.<\/p>\n
\nIn a large bowl beat the butter with the remaining 50 grams (1\/4 cup) of sugar and vanilla extract until the mixture turns almost white.
\nCombine the whipped butter with the milk and cornstarch mixture. Mix well and set aside.
\nIn a large bowl and using the electric mixer, beat the heavy whipping cream until soft peaks form. Fold whipped cream into the butter and milk cream.
\nUsing the tip of a small knife, cut 3 small Xs along the top of each pastry. Using a small tip (I used Wilton tip #32), pipe the pastry cream into the shells through each opening.
\nFor the chocolate glaze:
\nMelt the chocolate chips and heavy whipping cream in a medium saucepan set over a pot with about 1 inch of boiling water. Whisk until the mixture is nice and smooth. Alternatively, you can heat chocolate and cream in a microwave for about 30 seconds and whisk until smooth.
\nRemove from the heat and cool for a few minutes.
\nDip the top of each eclair into the chocolate glaze and set aside to allow the glaze to harden.<\/p>\n