Everyday Day is the perfect occasion to treat yourself and your loved ones to something special. Why not try your hand at making indulgent éclairs at home?
These delightful pastries, made with a traditional pâte à choux dough, are light, fluffy, and perfectly divine. Don’t be intimidated – it’s easier than you might think!
Ingredients
For the Dough:
- 1 cup butter
- 1 cup water
- 1 cup milk
- 2 tsp sugar
- Pinch of salt
- 2 cups flour
- 8 eggs
For the Vanilla Pastry Cream Filling:
- 2 cups milk
- 1/2 cup sugar
- 2 Tbsp cornstarch
- 1 Tbsp vanilla paste
- Pinch of salt
- 2 Tbsp butter
- 4-6 egg yolks (depending on size and desired consistency)
- 12 oz chocolate chips
Instructions
Making the Dough:
- Combine Ingredients: In a medium saucepan over medium heat, combine the butter, water, milk, salt, and sugar.
- Incorporate Flour: Reduce the heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough forms a ball.
- Mix the Dough: Transfer the dough to a stand mixer and turn it on low. Add the eggs one at a time, allowing each egg to fully incorporate before adding the next.
- Prepare for Piping: Transfer the dough to a piping bag fitted with a large tip.
- Pipe the Dough: Pipe the dough into 4-inch strips on a silicone baking sheet, spacing them about 2-3 inches apart. Brush gently with egg wash.
- Bake: Bake at 400°F for 20 minutes, then reduce the heat to 350°F and bake for another 10-15 minutes until golden. Allow the éclairs to cool completely before filling.
Making the Vanilla Pastry Cream:
- Heat the Milk: In a medium saucepan, heat the milk and vanilla over medium heat until it reaches a low boil.
- Prepare Egg Mixture: In a separate bowl, whisk together the egg yolks and sugar to create a paste. Add the cornstarch and stir to incorporate.
- Combine Mixtures: Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Thicken the Cream: Return the mixture to the saucepan and bring it to medium heat, whisking constantly. The mixture will thicken and come to a boil.
- Finish the Cream: Remove from heat and fold in the butter, stirring until it is completely melted. Cover the cream tightly with plastic wrap and allow it to cool before transferring to a piping bag.
Assembling the Éclairs:
- Fill the Éclairs: Use a small, pointy piping tip and piping bag to fill the éclairs with the cooled vanilla pastry cream.
- Add the Chocolate: Melt the chocolate chips and dip the tops of the filled éclairs into the melted chocolate. Allow the chocolate to cool and set before enjoying.
These homemade éclairs are sure to impress and delight, making your Valentine’s Day celebration truly special. Enjoy the process and the delicious results. For an extra special treat, try filling the éclairs with a rich and indulgent chocolate pastry cream. And if you want to go all out, serve the éclairs alongside a batch of our decadent double chocolate cookies recipe. Your loved one will be blown away by your culinary skills and thoughtfulness.
Homemade Eclairs
These delightful pastries, made with a traditional pâte à choux dough, are light, fluffy, and perfectly divine. Don’t be intimidated – it’s easier than you might think!
Ingredients
For the Dough:
- 1 cup butter
- 1 cup water
- 1 cup milk
- 2 tsp sugar
- Pinch of salt
- 2 cups flour
- 8 eggs
For the Vanilla Pastry Cream Filling:
- 2 cups milk
- ½ cup sugar
- 2 Tbsp cornstarch
- 1 Tbsp vanilla paste
- Pinch of salt
- 2 Tbsp butter
- 4-6 egg yolks depending on size and desired consistency
- 12 oz chocolate chips
Instructions
Making the Dough:
- Combine Ingredients: In a medium saucepan over medium heat, combine the butter, water, milk, salt, and sugar.
- Incorporate Flour: Reduce the heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough forms a ball.
- Mix the Dough: Transfer the dough to a stand mixer and turn it on low. Add the eggs one at a time, allowing each egg to fully incorporate before adding the next.
- Prepare for Piping: Transfer the dough to a piping bag fitted with a large tip.
- Pipe the Dough: Pipe the dough into 4-inch strips on a silicone baking sheet, spacing them about 2-3 inches apart. Brush gently with egg wash.
- Bake: Bake at 400°F for 20 minutes, then reduce the heat to 350°F and bake for another 10-15 minutes until golden. Allow the éclairs to cool completely before filling.
Making the Vanilla Pastry Cream:
- Heat the Milk: In a medium saucepan, heat the milk and vanilla over medium heat until it reaches a low boil.
- Prepare Egg Mixture: In a separate bowl, whisk together the egg yolks and sugar to create a paste. Add the cornstarch and stir to incorporate.
- Combine Mixtures: Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Thicken the Cream: Return the mixture to the saucepan and bring it to medium heat, whisking constantly. The mixture will thicken and come to a boil.
- Finish the Cream: Remove from heat and fold in the butter, stirring until it is completely melted. Cover the cream tightly with plastic wrap and allow it to cool before transferring to a piping bag.
Assembling the Éclairs:
- Fill the Éclairs: Use a small, pointy piping tip and piping bag to fill the éclairs with the cooled vanilla pastry cream.
- Add the Chocolate: Melt the chocolate chips and dip the tops of the filled éclairs into the melted chocolate. Allow the chocolate to cool and set before enjoying.
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