Eclairs – a delicious recipe with sugar, flour, cornstarch, milk, egg yolks, egg. Easy to follow and perfect for any occasion.
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To make the pastry cream, sift together the sugar, flour, and cornstarch into a good-size bowl.
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In a separate bowl, whisk together a generous 6 tablespoons (100 ml) of the milk, the egg yolks, and the egg, and then incorporate it with the dry ingredients, mixing well.
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Split the vanilla bean lengthwise and, using the tip of a sharp knife, scrape the seeds into a saucepan with the rest of the milk (1 2/3 cups/400 ml).
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Bring just to a boil, then remove from the heat and slowly add the hot milk to the egg mixture while stirring constantly.
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When all the milk has been added, pour the mixture through a finemesh sieve into a thick-bottomed saucepan.
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Place the pan over medium heat and stir, watching it carefully.
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As soon as the mixture thickens and you see 3 bubbles boil up, lower the heat and cook for 1 minute.
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Take the pan off the heat and pour the contents into a clean bowl.
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Let cool to body temperature, then whisk in the butter until incorporated.
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Cover with plastic wrap, pressing it directly onto the surface of the cream.
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Refrigerate for at least 2 hours before using.
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You should have about 2 cups (500 ml).
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To make the pastry dough, in a saucepan, combine the water, butter, and the salt, cover, and bring to a boil over medium heat.
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As soon as the butter has melted and the water is boiling, add the flour in one shot.
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Remove from the heat and mix vigorously with a wooden spoon until well combinedthat is, no clumps.
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Return to the heat and continue to mix for 3 to 4 minutes only, or until the mixture is dry.
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Transfer the mixture to a stand mixer fitted with the paddle attachment.
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On medium speed, mix for about 3 minutes, or until the mixture is at room temperature.
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Then, one at a time, crack the eggs into a little bowl (so you wont drop the shells in the mixer bowl) and add them to the mix.
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When you have added the seventh egg, check the consistency of the dough.
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It is ready if when you flip it with a wooden spoon, it drops neatly.
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If it is too stiff, add the remaining egg.
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You can refrigerate the dough at this point, but it will be very hard to pipe or manipulate, so it is best to use it right away.
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Spoon the mixture into a pastry bag fitted with a round, plain tip (an Ateco no.
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806, about 1/2 inch/12 mm in diameter, is ideal).
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Line a large rimmed baking sheet with a silicone mat or parchment paper.
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Pipe 8 pastries onto the prepared baking sheet, forming a line about 6 inches (15 cm) long and 3/4 inch (2 cm) wide.
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Let the pastries rest for 20 minutes at room temperature.
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Meanwhile, preheat the oven to 425F (220C).
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Brush the pastries with the egg wash, then slip them into the oven and bake for 20 minutes, or until you no longer see any white in the cracks.
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Lower the oven temperature to 325F (165F) and continue to bake for another 10 to 20 minutes, or until golden brown.
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Remove from the oven and immediately poke each pastry with a bamboo skewer to let the steam out (this prevents sogginess).
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Let cool on the pan on a rack.
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Add fillings and toppings from the variations that follow.
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Using a serrated knife, cut the top off each eclair lengthwise, about two-thirds from the bottom (so the top is half the thickness of the bottom).
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You may also fill the eclairs without cutting off the tops.
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Poke two holes the size of a pen at each end of the bottom of the pastry, and fill using a pastry bag fitted with a small tip.
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To make most of our eclair toppings, we use commercial fondant, which is nothing more than corn syrup and sugar.
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It is relatively easy to obtain.
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You can probably get your local pastry shop to front you a little, or you can find it in some groceries.
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Filling: Weve tried to make our own pistachio paste, succeeding only in making a mortar with a very small amount of shamrock-green pistachio and 1 or 2 apricot kernels.
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It is easiest to use store-bought pistachio paste, of course, if you can find it.
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Add 3 tablespoons pistachio paste to the boiling milk when making the pastry cream, whisking well.
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The rest of the recipe process is identical.
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Topping: Vigorously whisk 1 tablespoon green tea powder (matcha) into 1 cup (350 g) fondant until evenly distributed.
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Spoon about 2 tablespoons onto each eclair.
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Sprinkle chopped pistachios on top.
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Filling: Add 1/4 cup (80 g) Nutella to the boiling milk when making the pastry cream, whisking well.
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The rest of the recipe is identical.
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Topping: Vigorously whisk 1 tablespoon Nutella into 1 cup (350 g) fondant until evenly distributed.
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Spoon about 2 tablespoons onto each eclair.
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Sprinkle toasted halved hazelnuts on top.
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Filling: Sift 2 tablespoons unsweetened cocoa powder with the dry ingredients for the pastry cream.
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The rest of the recipe is identical.
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Topping: Vigorously whisk 1 tablespoon unsweetened cocoa powder into 1 cup (350 g) fondant until evenly distributed.
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Spoon about 2 tablespoons onto each eclair.
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Crushed chocolate Poky sticks are delicious on top, as great Japanese pastry chefs have shown us.
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Filling: Omit the sugar from the pastry cream recipe, and subtract 5 tablespoons (75 ml) of the milk.
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Mix the generous 6 tablespoons (100 ml) milk with the egg yolks as directed, then bring the remaining 1 1/3 cups (325 ml) milk to a boil.
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Add 5 tablespoons (75 ml) Eagle brand sweetened condensed milk to the boiling milk.
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The rest of the recipe is identical.
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(Warning: Somehow the sugar helps the flour and cornstarch to disperse, preventing clumping.
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Because you dont have sugar, you will need to go heavy on the whisking to avoid as many clumps as possible.)
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Topping: To make your own caramel, in a small, thick-bottomed saucepan, combine 1/2 cup (125 ml) water and 1 1/4 cups (250 g) sugar, place over high heat, and bring to a slow boil.
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Let simmer undisturbed for 10 to 15 minutes.
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Its important that you dont toss the mixture with a spoon or swirl the pan, or the caramel will crystallize.
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The mixture can go from a nice caramel to burnt quickly, so watch closely.
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Also, have your pastries filled and ready to be topped.
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When the mixture is a nice blond, take it off the heat.
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Using a sharp knife, remove a flat side from an ear of corn (a few rows of kernels wide and about 6 inches/15 cm long), working as carefully as you can.
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Place the strip of corn kernels on top of a filled eclair.
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Drizzle 1 to 2 tablespoons hot caramel over the corn.
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Be careful not to touch it before it sets or youll leave a mark.
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Remember, too, hot caramel will burn the hell out of your fingers.
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And when it cools, its like glass and cuts like it, too.
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If you like, add a pinch of cayenne pepperso little you can barely see it.
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It adds a nice warmth.
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Filling: Start with a cold bowl, 2 cups (500 ml) cold whipping cream (35 percent butterfat), and a cold whisk, a whip attachment for a stand mixer, or cold beaters and a handheld mixer.
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Pour the cold cream into the cold bowl and start beating.
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When the cream starts fluffing, add 1/4 cup (50 g) sugar and 1 teaspoon vanilla extract and continue beating.
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When the peaks are soft, add another 1/4 cup (50 g) sugar and continue to beat until the cream looks and tastes like whipped cream.
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Topping: The sauce is served hot and poured at the table.
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Finely chop 12 ounces (340 g) dark chocolate (above 65 percent cacao) and place in a bowl.
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In a saucepan, bring 2 cups (500 ml) half-and-half (15 percent butterfat) to a boil and pour over the chocolate.
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Let sit for 2 minutes, then whisk until the chocolate is melted and the sauce is smooth.
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Serve immediately or keep warm until serving.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 6 tablespoons (80 g) sugar, Scant 1/4 cup (25 g) all-purpose flour, Scant 1/4 cup (25 g) cornstarch, 2 cups (500 ml) milk, and more.
Yes, Eclairs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.