1. Prepare the Éclair Pastry:
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Heat the mixture: In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat, stirring occasionally.
- Add the flour: Once the mixture is boiling, remove it from the heat and quickly stir in the flour with a wooden spoon. Continue stirring until the dough forms a smooth ball and pulls away from the sides of the pan.
- Cool slightly: Let the dough cool for about 5 minutes, stirring occasionally, to prevent the eggs from cooking when added.
- Add the eggs: Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Pipe the dough: Transfer the dough to a piping bag fitted with a large round or star tip. Pipe 4-inch long strips onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the éclairs are golden brown and crisp. Avoid opening the oven door during baking to prevent deflating the éclairs. Let them cool completely on a wire rack.
2. Prepare the Pastry Cream:
- Heat the milk: In a medium saucepan, heat the milk over medium heat until it begins to steam (do not boil).
- Mix the egg yolks: In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until pale and smooth.
- Temper the egg mixture: Slowly pour a small amount of the hot milk into the egg mixture while whisking constantly to temper the eggs. Once combined, pour the tempered egg mixture back into the saucepan with the remaining milk.
- Cook the cream: Cook the mixture over medium heat, whisking constantly, until it thickens and starts to boil. Continue cooking for 1-2 minutes until the mixture is thickened and smooth.
- Finish the cream: Remove from heat and whisk in the butter and vanilla extract until smooth. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly on the surface of the cream to prevent a skin from forming), and let it cool completely.
3. Prepare the Chocolate Glaze:
- Melt the chocolate: In a small saucepan, combine the chopped chocolate, butter, corn syrup, and water. Heat over low heat, stirring constantly until smooth and melted. Remove from heat and let it cool slightly.
4. Assemble the Éclairs:
- Fill the éclairs: Once the éclairs are completely cooled, use a small knife or pastry tip to make a small hole in one end of each éclair. Pipe the cooled pastry cream into the éclairs until filled.
- Glaze the éclairs: Dip the top of each filled éclair into the chocolate glaze, or spoon the glaze over the éclairs. Let the glaze set for a few minutes before serving.
5. Serve:
- Enjoy: Serve the éclairs at room temperature and enjoy the combination of crisp pastry, creamy filling, and rich chocolate glaze.
Tips for Perfect Éclairs:
- Dry pastry: Ensure the éclairs are baked until they are completely dry to avoid sogginess.
- Piping technique: For uniform éclairs, use a piping bag with a consistent size tip and pipe in one smooth motion.
- Cool thoroughly: Let both the éclairs and pastry cream cool completely before filling to prevent melting or deflating.
Conclusion
Classic cream-filled éclairs are a sophisticated treat that combines a crisp, light pastry with a smooth and creamy filling, all topped with a luscious chocolate glaze. With this detailed recipe, you can create these delectable pastries at home and impress family and friends with your baking skills. Enjoy every bite of these delightful éclairs!