Classic Eclairs

Here I made some delicious classic eclairs today and it turned out so good. My love towards my recipe of this easy eclairs recipe is just amazing and I know if you try you will too love it. These classic eclairs are filled with some vanilla pastry cream and then dipped in chocolate glaze. When you hear all these the way your mouth is watering, it will taste the same as you expect just so incredible. This vanilla éclair recipe is so easy and also the pastry cream can be used for many other desserts such as mini-tarts. So do try this recipe.

INGREDIENTS FOR CLASSIC ECLAIRS

For Choux Pastry

  1. 1/4th Cup Milk
  2. 1/4th Cup Water
  3. 4 Tablespoon Unsalted Butter
  4. ½ Cup Flour
  5. 2 Eggs
  6. A pinch of Salt
  7. ½ Teaspoon Powdered Sugar

For Pastry Cream

  1. 1 Cup Milk
  2. 1/4th Teaspoon Vanilla Extract
  3. 1/4th Cup Powdered Sugar
  4. 2 Egg Yolks
  5. 2 Tablespoon Butter
  6. 2 Tablespoon Corn Starch
  7. A Pinch Of Salt

For Chocolate Glaze

  1. 2 Oz Dark Chocolate
  2. 1/4th Cup Heavy Cream

CLASSIC ECLAIRS- PREPARATION METHOD

For Choux Pastry

  1. Firstly, add the milk, water, butter, salt, and sugar to a saucepan and boil it at slow to medium speed.
  2. Secondly, remove the pan from the heat and add in the flour and mix it with a wooden spoon until it is formed like a dough and there is a clear film at the bottom of the saucepan.
  3. Then, transfer the dough to a glass bowl and beat it on medium speed for a minute or two and start adding eggs one at a time, and keep beating until the dough is thick and smooth.
  4. Thirdly, transfer the batter in a piping bag and pipe it like a wide strip 20 inches long on a greased tray lined with butter paper.
  5. Finally, bake in your preheated oven for 10 minutes at 218 degrees and then 160 degrees for 30 minutes. Make sure you do not open the oven while it’s baking.
  6. Then transfer it to a wire rack and let it cool down. Then with the help of a small round nozzle make a hole on each eclair at the backside.

For Pastry Cream

  1. Firstly, add the milk to a saucepan and boil it for few seconds. Then in a bowl add in the sugar, corn starch, salt, and egg yolk and whisk it until it becomes smooth.
  2. Then gradually while mixing add in the boiled milk and vanilla extract and keep whisking. Transfer the mixture to the saucepan and cook it over a slow flame until it’s smooth cream and keep whisking otherwise it will burn.
  3. Secondly, add in the butter and mix it well. Then, cover the pastry cream with cling film over the surface of the cream and refrigerate it for 30 minutes.
  4. Thirdly, once it’s out of the refrigerator, transfer the cream to piping bag and insert the cream in eclairs through those holes.

For Chocolate Glaze

  1. Firstly, warm the heavy cream then add in the chocolate and mix it well.
  2. Secondly, dip the top of the classic eclairs and serve.

PREPARATION TIME- 40 minutes

BAKING TIME- 40 minutes

TOTAL TIME- 1 hour 20 minutes

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