Vanilla Éclair Recipe

Ingredients

For the Choux Pastry:

• 1 cup (240 ml) water

• 1/2 cup (115 g) unsalted butter

• 1 cup (125 g) all-purpose flour

• 1/4 teaspoon salt

• 1 teaspoon granulated sugar

• 4 large eggs

For the Vanilla Cream Filling:

• 1 cup (240 ml) whole milk

• 1/2 cup (100 g) granulated sugar

• 3 large egg yolks

• 1/4 cup (30 g) cornstarch

• 2 tablespoons (30 g) unsalted butter

• 1 teaspoon vanilla extract

For the Chocolate Icing:

• 4 oz (115 g) dark chocolate, chopped

• 2 tablespoons (30 g) unsalted butter

Instructions

1. Prepare the Choux Pastry:

• Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

• In a saucepan, combine water, butter, salt, and sugar. Heat over medium heat until the butter melts.

• Remove from heat and stir in the flour all at once. Mix vigorously until the dough pulls away from the sides of the pan and forms a ball.

• Allow to cool for about 5 minutes. Then, add the eggs one at a time, mixing well after each addition until the mixture is smooth and glossy.

• Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-5 inch long strips onto the prepared baking sheet, spacing them about 2 inches apart.

• Bake for 20-25 minutes or until golden brown and puffed. Do not open the oven door during baking.

• Once done, remove from the oven and let cool completely on a wire rack.

2. Make the Vanilla Cream Filling:

• In a saucepan, heat the milk and half of the sugar over medium heat until it’s just about to boil.

• In a separate bowl, whisk the egg yolks with the remaining sugar and cornstarch until smooth.

• Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.

• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens (about 5-7 minutes).

• Remove from heat and stir in the butter and vanilla extract. Let it cool, then cover with plastic wrap (pressing it directly onto the surface) and refrigerate until set.

3. Make the Chocolate Icing:

• In a heatproof bowl, combine the chopped dark chocolate and butter. Melt over a double boiler or in the microwave (in 30-second intervals) until smooth. Stir until well combined.

4. Assemble the Éclairs:

• Once the choux pastry is cool, use a sharp knife to cut a small slit in the side of each éclair to create an opening.

• Transfer the vanilla cream filling to a piping bag fitted with a small round tip. Fill each éclair with the cream.

• Dip the tops of the filled éclairs into the chocolate icing, or spread it over the top using a spatula.

5. Serve:

• Place the éclairs on a serving platter and allow the chocolate icing to set slightly before serving.

Tips:

• You can add a little coffee or caramel to the chocolate icing for extra flavor.

• Ensure the choux pastry is baked thoroughly to avoid sogginess.

Enjoy your delicious vanilla éclairs!