Classic Eclairs Recipe

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• STEP 1.First prepare the pastry cream to have it ready by the time the eclairs are baked.

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• STEP 2.Whisk the egg yolks with sugar until slightly pale.

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• STEP 3.Incorporate the cornstarch. Pour the milk into a saucepan and bring to a simmer.

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• STEP 4.Pour about a third of the hot milk over the egg

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• STEP 5.Yolks mixture.

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• STEP 6.Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thickens.

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• STEP 7.Keep enough over

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• STEP 8.Heat to cook all the cornstarch.

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• STEP 9.Add vanilla extract.

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• STEP 10.Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring.

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• STEP 11.Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface.

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• STEP 12.Set aside until ready to use.

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• STEP 13.Preheat the oven to 350f (180c).

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• STEP 14.Prepare the choux pastry. Sift the flour.

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• STEP 15.In a saucepan bring the milk, water, sugar, salt and butter to a boil.

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• STEP 16.Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous.

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• STEP 17.Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it

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• STEP 18.Pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.

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• STEP 19.Transfer batter to a large bowl and allow to cool slightly.

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• STEP 20.Add the eggs one at a time, carefully incorporating each into the

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• STEP 21.Butter using the wooden spoon or even a stand mixer.

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• STEP 22.It will result in a smooth, homogenous batter which still holds its shape.

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• STEP 23.Fit a pastry bag with a large ½ inch (1 cm) round or star tip and pipe the dough into 4 or 5 inch (10 -12 cm) long strips on a

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• STEP 24.Parchment paper lined baking sheet.

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• STEP 25.Dust with powdered sugar and bake for about 40 minutes.

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• STEP 26.After the first 10 minutes, open the oven door slightly, about 1/8 inch (2-3 mm), to let the steam escape.

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• STEP 27.Bake for the rest of 30 minutes with the oven door slightly ajar, until golden.

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• STEP 28.Remove eclairs from the oven, prick each with a skewer to release steam and allow to cool on a wire rack.

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• STEP 29.Poke 3 holes in the base of each eclair using a 1/4 inch (5-6mm) plain or star tip.

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• STEP 30.Remove pastry cream from the refrigerator and whisk until smooth.

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• STEP 31.Transfer the pastry cream into a piping bag fitted with 1/4 inch (5-6 mm) plain or star tip.

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• STEP 32.Fill the cooled eclairs by piping cream into the holes.

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• STEP 33.Prepare the chocolate ganache. In a small saucepan, place cream over medium-low heat for a few minutes to get hot.

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• STEP 34.No boiling or simmering needed.

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• STEP 35.Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved.

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• STEP 36.Dip the tops of the eclairs into the chocolate and allow to set.

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• STEP 37.You won’t need all the chocolate but needs to be more to be able to dip them well.

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• STEP 38.Eclairs are best eaten the day they are made but they keep quite well in the refrigerator overnight.

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