Éclairs Recipe


Vanilla éclairs recipe

Makes: 16 éclairs

125 gr butter
200 ml water
pinch salt
135 gr all purpose flour
4 eggs


Pastry cream -> Custard recipe


200 ml heavy cream
200 gr dark chocolate chips


Make the pastry cream and place in refrigerator.

1. Place the water, butter, and salt in a medium saucepan and bring to a boil over medium low heat. Remove from heat. Add the flour all at once and stir well with a wooden spoon until the flour is completely mixed in.

2. Turn the heat back on to medium heat and cook, stirring constantly for 2 minutes. Scrape the dough into a large bowl. Allow to cool for 20 minutes

3. With wooden spoon, beat in the eggs one at a time until all eggs are well incorporated.

4. Line a baking tray with parchment paper and Preheat oven to 180 c/350f

5. Fill a piping bag that has been fitted with a large round tip with the dough and pipe out 6 inch   oblong shapes on your lined baking sheet.

7. Brush the top of the eclairs with some water and bake them for about 30-40 minutes.

8. Make the ganache: Heat the cream in a small pan over medium heat until just below boiling point. Pour the heated cream over the chocolate chips and let sit for 2 minutes then stir until the chocolate has melted.

9. When ready to assemble, make hole in the ends of each éclair. Using a piping bag fitted with a medium size round tip, fill each eclair and either dip the tops in the chocolate ganache.
Place in refrigerator to set.


Instructions video 

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