How to Make a Classic French Éclair with Pastry Cream Filling

Making a classic French éclair with pastry cream filling is an art that requires patience and the right techniques. An éclair is a delicate pastry with a light and airy choux dough, filled with a rich and smooth pastry cream, and often glazed with a chocolate topping. Here’s a step-by-step guide to help you make this delicious dessert at home.

Ingredients:

For the Choux Pastry (Pâte à Choux):

• 1 cup (240 ml) water
• 1/2 cup (115 g) unsalted butter
• 1/4 tsp salt
• 1 tsp sugar
• 1 cup (125 g) all-purpose flour
• 4 large eggs (at room temperature)

For the Pastry Cream (Crème Pâtissière):

• 2 cups (480 ml) whole milk
• 1 vanilla bean (or 1 tsp vanilla extract)
• 5 large egg yolks
• 3/4 cup (150 g) sugar
• 1/4 cup (30 g) cornstarch
• 2 tbsp unsalted butter
• 1/2 tsp vanilla extract (if using vanilla bean)

For the Chocolate Glaze:

• 4 oz (115 g) dark chocolate
• 2 tbsp heavy cream
• 1 tbsp unsalted butter

Instructions:

Step 1: Make the Choux Pastry

1. Prepare the dough: In a medium saucepan, combine water, butter, salt, and sugar. Heat over medium heat, stirring occasionally, until the butter is fully melted and the mixture begins to simmer.

2. Add the flour: Once the butter is melted and the mixture is boiling, remove the pan from the heat and quickly stir in the flour. Use a wooden spoon to mix until the dough forms a ball and pulls away from the sides of the pan. This will take about 1-2 minutes of stirring.

3. Cook the dough: Return the pan to the heat and cook for another 1-2 minutes, stirring constantly to dry out the dough slightly. This will help the dough hold its shape when baked.

4. Add the eggs: Transfer the dough to a mixing bowl and allow it to cool for about 5 minutes. Once the dough has cooled slightly, add the eggs one at a time, mixing well after each addition. The dough will look a bit separated at first but will come together as you mix. The final dough should be smooth and glossy, with a soft, pipeable consistency.

Step 2: Pipe the Eclairs

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Pipe the dough: Transfer the choux pastry dough into a piping bag fitted with a large round tip (about 1/2-inch wide). Pipe the dough onto the prepared baking sheet, making 4-inch long lines. Leave space between each éclair to allow for expansion during baking.

3. Smooth the tops: Wet your finger with a bit of water and gently smooth out the tops of the éclairs to prevent them from cracking while baking.

4. Bake the éclairs: Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the éclairs are golden brown and puffed up. Avoid opening the oven during the first 20 minutes to ensure they rise properly. Once baked, turn off the oven and let the éclairs sit in the oven for an additional 10 minutes to dry out.

5. Cool the éclairs: Remove the éclairs from the oven and let them cool completely on a wire rack.

Step 3: Make the Pastry Cream

1. Heat the milk: In a medium saucepan, heat the milk over medium heat. If you’re using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and the pod to the milk. Bring the milk to a simmer, stirring occasionally. If you’re using vanilla extract, you will add it later.

2. Whisk the egg yolks: While the milk is heating, whisk the egg yolks and sugar together in a separate bowl until smooth and pale. Add the cornstarch and whisk again until fully combined.

3. Temper the eggs: Once the milk is simmering, remove it from the heat. Slowly pour about 1/4 of the hot milk into the egg mixture while whisking constantly to temper the eggs (this prevents them from curdling). Gradually pour the egg mixture back into the saucepan with the remaining milk, whisking constantly.

4. Cook the pastry cream: Return the saucepan to medium heat and continue whisking the mixture until it thickens and comes to a boil. Once it starts to boil, cook for an additional 1-2 minutes while whisking to ensure the cornstarch is fully cooked.

5. Finish the pastry cream: Remove the saucepan from the heat and stir in the butter and vanilla extract (if using). Continue to stir until the butter is fully melted and the pastry cream is smooth.

6. Cool the pastry cream: Pour the pastry cream into a clean bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until chilled, about 2 hours.

Step 4: Assemble the Éclairs

1. Prepare the éclairs: Once the éclairs and pastry cream are cooled, use a sharp knife to make a small slit in the side of each éclair, being careful not to split them completely open.

2. Fill the éclairs: Fill a piping bag fitted with a small round tip with the chilled pastry cream. Insert the piping tip into the slit of each éclair and pipe the pastry cream inside until they are filled but not overflowing.

Step 5: Make the Chocolate Glaze

1. Melt the chocolate: In a small saucepan or microwave-safe bowl, combine the chocolate, heavy cream, and butter. Heat gently over low heat or microwave in short bursts, stirring frequently, until the mixture is smooth and glossy.

2. Glaze the éclairs: Dip the top of each filled éclair into the chocolate glaze, making sure the top is fully covered. Place the glazed éclairs on a wire rack to allow the chocolate to set.

Step 6: Serve

Once the chocolate glaze has set, your classic French éclairs with pastry cream filling are ready to serve. These éclairs are best enjoyed the same day, though they can be stored in the refrigerator for up to 2 days.

Tips for Success:

• Piping technique: For uniform éclairs, keep a steady hand while piping the dough and try to make the éclairs the same length.
• Choux pastry consistency: The dough should be thick enough to hold its shape when piped but soft enough to spread slightly in the oven.
• Cooling pastry cream: Make sure the pastry cream is well-chilled before filling the éclairs to avoid the dough becoming soggy.

Making éclairs at home can be a bit challenging but incredibly rewarding when you taste the crisp, airy choux pastry combined with the smooth, flavorful pastry cream and decadent chocolate glaze. Enjoy your homemade classic French éclairs!