These classic French eclairs are crisp on the outside and silky inside. Light choux pastry is filled with smooth vanilla custard and finished with a drizzle of chocolate.
Ingredients
- For the choux pastry:
- 250 ml (1 cup) water
- Pinch of salt
- 100 g (7 tbsp) butter
- 180 g (1 1/2 cups) flour
- 5 eggs
- For the cream:
- 2 eggs
- 100 g (1/2 cup) sugar
- 1/4 tsp vanilla
- 1 tbsp cornstarch
- 250 ml (1 cup) heavy cream (33%)
- 50 g (3 tbsp) butter
- 20 g (0.7 oz) chocolate for drizzling
Instructions
- For the cream, whisk the eggs, sugar, vanilla, and cornstarch. Add a splash of cream and stir smooth, then pour in the rest. Heat, stirring constantly, until it just reaches a boil – do not boil.
- Stir in the butter until melted. Cover with plastic wrap touching the surface and cool. Whip on low 1-2 minutes when cool.
- For the choux: boil water with salt and butter, stir in the flour all at once, and cook until a film forms. Cool slightly, then beat in the eggs one by one. Pipe eclairs and bake at 200°C (400°F) until puffed and golden.
- Fill the cooled eclairs with cream and drizzle with melted chocolate.
Tips
- Do not open the oven while the choux bakes, or the eclairs may deflate.
- Fill the eclairs only when both shells and cream are completely cool.
- Drizzle chocolate just before serving for the freshest finish.
Nutrition: per 100 g: 189 kcal, protein 8 g, fat 4 g, carbs 29 g.
If you love custard desserts, try our Berry Custard Pie and Coconut Custard Trifle. For choux pastry tips, visit the Serious Eats website.