Classic Cream-Filled Eclairs

Cream-Filled Eclairs

Eclairs are one of those desserts that seem fancy but are surprisingly easy to make at home. Each bite delivers crisp pastry, silky pastry cream, and decadent chocolate glaze. With a little patience and the right technique, you’ll have bakery-quality eclairs that will wow everyone!

Why You’ll Love This Recipe:

• Delicate and Delicious – Crisp on the outside, soft and creamy inside.
• Show-Stopping Dessert – Perfect for holidays, birthdays, or just because.
• Versatile – Fill with classic vanilla pastry cream, chocolate, or even whipped cream.

Tips for Perfect Eclairs:

• Egg Temperature Matters: Room-temperature eggs help the dough come together smoothly.
• Don’t Skip Drying: Drying out the dough on the stovetop ensures the eclairs puff properly.
• Crisp Exterior: Bake until fully golden – underbaking may cause them to deflate.
• Pastry Cream Texture: Strain pastry cream if needed for extra smoothness.

Ingredients:

For the Choux Pastry (Pâte à Choux):

• 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter (cut into cubes)
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1 cup (125g) all-purpose flour
• 4 large eggs (room temperature)

For the Pastry Cream (Filling):

• 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Chocolate Glaze:

• 4 oz (113g) semi-sweet chocolate (finely chopped)
• 1/2 cup (120ml) heavy cream

Read more on next page