Eclairs ii –Welcome to my culinary corner! Today, I’m excited to share a delightful treat that is loved by many—Eclairs! These cream-filled pastries are not only delicious but also a joy to make. Let’s dive into this sweet adventure together!
Heat’s Kitchen: Eclairs
These eclairs are the perfect combination of a light pastry shell filled with creamy custard and topped with rich chocolate ganache. They are perfect for celebrating special occasions or simply indulging in a sweet moment.
Ingredients
Here’s what you’ll need to make your own scrumptious eclairs:
- For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- For the pastry cream:
- 2 cups whole milk
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tablespoons vanilla extract
- 2 tablespoons unsalted butter
- For the chocolate ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
Instructions
Follow these steps to make your eclairs:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine the water and butter. Bring to a boil over medium heat.
- Once the butter is melted, add the flour and salt all at once. Stir quickly until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool for a few minutes. Then, add the eggs one at a time, mixing well after each addition until smooth and shiny.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch logs onto the prepared baking sheet, leaving space between each.
- Bake for 25-30 minutes or until golden and puffed. Allow to cool completely on a wire rack.
- For the pastry cream, bring the milk to a simmer in a saucepan. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth. Gradually whisk in the hot milk and return to the heat, cooking until thickened. Stir in vanilla and butter, then cool completely.
- Once cooled, fill a piping bag with the pastry cream and fill the cooled eclairs through a small hole at one end.
- For the ganache, heat the heavy cream until just boiling, then pour over the chopped chocolate, stirring until smooth. Let cool slightly.
- Dip the tops of the filled eclairs in the chocolate ganache and place them on a wire rack to set.
Enjoy your homemade eclairs as a special treat or share them amongst friends and family. They are sure to impress!