Classic cream-filled éclairs are a timeless French pastry, featuring a crisp, golden shell filled with rich, velvety pastry cream and topped with a glossy chocolate glaze. Making these éclairs from scratch can seem daunting, but with a little patience, you can achieve bakery-quality results right in your own kitchen. Here’s a detailed recipe to guide you through each step.
Ingredients:
For the Éclair Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- 4 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 tablespoon light corn syrup
- 1 tablespoon water