Eclairs – A recipe for homemade eclairs with choux pastry, vanilla custard, and chocolate ganache.
Eclairs are not difficult to make yourself, although recipes that include choux pastry often scare people, but as long as the recipe is followed to the letter, it is a reasonably easy pastry to make. Eclairs can also be filled with other flavored creams. Enjoy!
Follow me on social media
And you can also try the personal bulletin board function here on the blog (pink drawing pin in the right corner). It lets you gather all your favorite recipes here from my blog, so you can easily and quickly find them the next time you want to make something. And you can also share your bulletin board with friends and family, so they can be inspired by your baking and cooking.
I hope you enjoy my recipes and the bulletin board and that you will make use of them for little and big occasions.
4 eggs (I used fresh eggs)
100 g sugar
60 g all-purpose flour
Seeds from 1 vanilla pod
500 ml milk (preferably whole milk)
200 ml cream, whipped
Choux pastry (makes about 16)
112 g butter
240 ml water
1/2 tsp. salt
6 g sugar
125 g all-purpose flour
1 egg yolk whisked with 1 tbsp, milk, for an egg wash
150 ml cream
135 g milk chocolate, chopped or buttons
If you like, you can make the vanilla custard a day in advance. Beat the eggs and sugar until completely light and fluffy. Add the flour and whisk again. Boil the milk with the vanilla pod, stirring all the time so it doesn’t burn. Add the milk to the egg mixture as you whisk and pour the egg mixture back into the pot. Split the vanilla pod and scrape out the vanilla seeds and add them to the cream. Heat the cream as you whisk, until it just reaches boiling point. Pour it into a bowl and let it cool.
Heat the oven to 220 C.
Put the butter, water, sugar, and salt in a pot. Cook until the butter is melted. It’s fine if it bubbles. Remove the pot from the heat and add the flour while stirring with a spatula for about 2 minutes until the dough has combined. Put the pot back on the heat and stir the dough well for about 1 min.
Pour the dough immediately into the mixing bowl of a mixer. Knead the dough with the K-hook. Add one egg at a time as you whisk. The dough is done when it is completely glossy and slides gently down the K-hook. Put the dough up in a piping bag with a star nozzle.
Line 2 baking sheets with baking paper.
Spray about 8 oblong pieces out on each baking sheet. Don’t let them be too thick. Brush with the egg wash. Bake the eclairs for 10 min at 220 C first. Then turn down to 190 C and bake the eclairs for 20-25 min. Don’t open the oven while they are baking. The eclairs are ready when they are golden. Take them out of the oven and let them cool on a rack.
Heat the cream to just below boiling point (just before it starts and bubble). Put the chocolate in a bowl and pour the hot cream over it. Let it stand for a few minutes, then stir in the middle of the bowl with a spatula until the chocolate combines and becomes glossy and even.
Whisk the cream to a light foam and fold it into the vanilla custard. Put the custard into a piping bag with a long nozzle or just cut a small hole in the piping bag. Make a small hole in the bottom of each éclair and fill them with the vanilla custard. Dip the top of the eclairs into the chocolate ganache and let them set on a baking sheet. Serve immediately. Enjoy!