Eclair recipe
Do you like eclairs? Homemade eclairs with choux pastry and vanilla cream filling are beyond delicious and very easy to make. This eclair recipe is the one you need, even if you are not a pro.
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How to make cream Patissiere (Vanilla Pastry cream)
Ingredients you’ll need
- egg yolks
- granulated sugar
- milk
- corn starch
- unsalted butter
- pinch of salt
- 1 vanilla bean or 1 teaspoon vanilla paste
Scrape vanilla bean seeds and add to milk.
In a medium saucepan bring milk and vanilla bean to a boil.
In a large bowl, whisk together sugar, egg yolks, corn starch and pinch of salt.
Gradually, while whisking constantly, add hot milk. When all incorporated, pour mixture back into saucepan. Continue whisking, cook until mixture is thick and pudding-like consistency.
Transfer cream to a medium bowl. Cut butter into pieces and whisk into the cream. Cover with plastic wrap “to contact” and let cool in the refrigerator.
Pastry Cream (Cream Patissiere)
How to make Choux Pastry:
Ingredients:
- unsalted butter
- eggs
- milk
- all-purpose flour
- granulated sugar
- pinch of salt
In a medium saucepan, combine, milk, butter, sugar, and pinch of salt. Bring to boil and add flour all at once.
Tip from Marina: use a wooden spoon to make Choux Pastry.
When flour is all incorporated, cook for 1-2 minute stirring constantly. Dough should come together into a smooth ball.
Transfer to a mixing bowl with hand attachment and beat for about one minute to cool the mixture slightly. Add eggs, one at the time. Beat until dough is smooth.
Transfer dough into pipping bag with Wilton 4B tip.
Pipe eclairs over baking sheet lined with silicon mat or Silikomart air mat. Eclairs are about 4” long and ¾’’wide strips.
Tip from Marina: Dust eclairs with powdered sugar to avoid cracks.
Bake at 400F for 15 minutes. Reduce temperature to 325F and bake 15-20 minutes or until golden brown. Transfer to wire rack to cool.
Tip from Marina: Do not open the oven door first 20-30 minutes under any circumstances or eclairs will deflate.
How to assemble eclair:
Transfer Cream Patissiere into pipping bag with round tip (Wilton 8 or 10).
- Option #1
- With a round pastry tip, poke 2-3 holes at the bottom of each eclair and fill each hole with cream Patissiere.
- Option #2
- Cut each eclair in half and fill both halves with generous cream Patissiere. Then sandwich the two together.
- Option #3
- Make a cut on one side of eclair and fill with cream.
Tip from Marina: I like to dust eclairs with powdered sugar before serving.
The traditional eclair recipe uses chocolate glaze on top. I do not do that. I think, vanilla cream Patissiere is very delicious, and I like to taste just it.
How to store
Eclairs are best eaten the day they are made, or 1 day after. They need to be store in the refrigerator. Unfortunately, eclairs with this cream do not freeze well. The corn starch will break down during freezing/thawing and the custard will separate. But you can keep eclairs without filling in the freezer in air-tight container for a few months.
If you make these eclair recipe, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:
- Coconut macarons
- Vanilla Cupcakes
- Chocolate salami
- Kartoshka dessert
- Mushroom cookies
- Egg yolk cookies
Eclair recipe
Equipment
- 1 stand mixer or electric hand mixer
- 1 saucepan
- 1 spatula
Ingredients
Ingredients for Cream Patissiere (Vanilla Pastry Cream)
- 5 egg yolks
- 100 gr (½ cup) granulated sugar
- 450 ml (2 cups) milk
- 40 gr (4 Tablespoon) corn starch
- 57 gr (4 Tablespoon) unsalted butter
- pinch of salt
- 1 vanilla bean or 1 teaspoon vanilla paste
Ingredients for Choux Pastry:
- 113 gr (1 stick or 8 tablespoon) unsalted butter
- 5 eggs
- 185 ml (3/4 cup) milk
- 120 gr (1 cup) all-purpose flour
- 5 gr (1 teaspoon) granulated sugar
Instructions
How to make cream Patissiere (Vanilla Pastry cream)
- Scrape vanilla bean seeds and add to milk (or use vanilla paste).
- In a medium saucepan bring milk and vanilla bean to a boil.
- In a large bowl, whisk together sugar, egg yolks, corn starch and pinch of salt.
- Gradually, while whisking constantly, add hot milk. When all incorporated, pour mixture back into saucepan. Continue whisking, cook until mixture is thick and pudding-like consistency.
- Transfer cream to a medium bowl. Cut butter into pieces and whisk into the cream.
- Cover with plastic wrap “to contact” and let cool in the refrigerator.
How to make Choux Pastry:
- Preheat oven to 400F
- In a medium saucepan, combine, milk, butter, sugar, and pinch of salt.
- Bring to boil and add flour all at once.
- When flour is all incorporated, cook for 1-2 minute stirring constantly. Dough should come together into a smooth ball.
- Transfer to a mixing bowl with hand attachment and beat for about one minute to cool the mixture slightly. Add eggs, one at the time. Beat until dough is smooth.
- Transfer dough into pipping bag with Wilton 4B tip.
- Pipe eclairs over baking sheet lined with silicon mat or air mat. Eclairs are about 4” long and ¾’’wide strips.
- Bake at 400F for 15 minutes. Reduce temperature to 325F and bake 15-20 minutes or until golden brown. Transfer to wire rack to cool.
what can I say .. this was delicious
Thank you! I know you like eclairs!