Éclairs
Éclairs are a classic French pastry that are sure to impress your guests. These delicious treats are made with choux pastry, filled with pastry cream, and topped with a rich chocolate glaze. In this recipe, we'll show you how to make éclairs from scratch, so you can enjoy these delectable desserts anytime.
Ingredients:
For the choux pastry:
- 1/2 cup water
- 1/2 cup milk
- 1/2 cup unsalted butter
- 1/4 tsp 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
- 2 tsp vanilla extract
For the chocolate glaze:
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
- 1 tbsp unsalted butter
Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine the water, milk, butter, and salt. Bring to a boil over medium heat.
3. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove the pan from the heat and let it cool for a few minutes.
5. Add the eggs one at a time, stirring well after each addition, until the dough is smooth and glossy.
6. Transfer the dough to a piping bag fitted with a large round tip.
7. Pipe the dough onto the prepared baking sheet in 4-inch (10-cm) lengths, leaving about 2 inches (5 cm) between each éclair.
8. Bake for 25-30 minutes, or until the éclairs are puffed and golden brown.
9. Remove from the oven and let cool completely on a wire rack.
For the pastry cream:
1. In a medium saucepan, heat the milk over medium heat until it comes to a simmer.
2. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
3. Slowly pour the hot milk into the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
5. Remove from the heat and stir in the vanilla extract.
6. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming.
7. Chill in the refrigerator for at least 1 hour.
For the chocolate glaze:
1. In a small saucepan, heat the heavy cream over medium heat until it comes to a simmer.
2. Remove from the heat and stir in the chocolate chips and butter until melted and smooth.
3. Let the glaze cool for a few minutes before using.
To assemble the éclairs:
1. Use a sharp knife to make a small slit in the side of each éclair.
2. Transfer the pastry cream to a piping bag fitted with a small round tip.
3. Pipe the cream into the éclairs through the slit until they are filled.
4. Dip the top of each éclair into the chocolate glaze and let any excess drip off.
5. Place the éclairs on a wire rack and let the glaze set for a few minutes before serving.
These Éclairs are a perfect combination of crispy and creamy texture with a rich chocolate glaze. They are a perfect dessert for any occasion and can be served as a sweet treat after dinner or as a snack with tea or coffee. The main ingredients of this dish are choux pastry, pastry cream, and chocolate glaze. Enjoy these delicious Éclairs with your loved ones and impress them with your baking skills.
