Classic French Eclairs
Delightful French Dessert: How to Make Eclairs – Oblong Choux Pastries Filled with Cream
Eclairs, a masterpiece developed by Antonin Carême, often called the ‘king of chefs and chef of kings,’ in the early 1800s, are a quintessential French pastry. They consist of light, airy choux pastry shells, typically oblong in shape, generously filled with luscious custard or whipped cream, and often topped with chocolate or a glaze. Originally nicknamed ‘little slippers’ or ‘lightning bolts’ by chefs due to their shape and the speed at which they were devoured due to their deliciousness, the name ‘eclair’ – meaning ‘lightning flash’ in French – stuck. Isn’t that a charming name? Discover the magic of making these exquisite treats at home!
Choux Pastry Ingredients- 120g unsalted butter
- 120ml water
- 120ml milk
- 2g salt
- 8g sugar
- 70g cake flour
- 80g bread flour
- 4 large eggs, at room temperature
Rich Custard Cream Ingredients- 3 large egg yolks
- 65g sugar
- 25g cake flour
- 250ml milk
- 1/2 tsp vanilla extract
- 20g unsalted butter
- 120ml cold heavy cream
- 3 large egg yolks
- 65g sugar
- 25g cake flour
- 250ml milk
- 1/2 tsp vanilla extract
- 20g unsalted butter
- 120ml cold heavy cream
Cooking Instructions
Step 1
Begin by preheating your oven to 220°C (425°F) about 20 minutes before you plan to bake. Carefully measure out all your ingredients. Sift the cake flour and bread flour together into a bowl. Lightly beat the room-temperature eggs in a separate bowl until well combined. In a medium saucepan, combine the water, milk, sugar, salt, and the cubed unsalted butter.
Step 2
Place the saucepan over medium heat and bring the mixture to a rolling boil, stirring occasionally to dissolve the sugar and melt the butter.
Step 3
Once boiling, immediately remove the saucepan from the heat. Add all the sifted flour at once. Stir vigorously with a wooden spoon or spatula until a cohesive dough forms. Return the saucepan to low heat and continue to stir and cook the dough for about 1-2 minutes, until a thin film forms on the bottom of the pan. This step dries out the dough, which is crucial for achieving crisp choux.
Step 4
Transfer the hot dough to a mixing bowl. Let it cool slightly for a few minutes (about 5 minutes), then gradually add the beaten eggs, about one-third at a time, mixing thoroughly after each addition until fully incorporated. Continue adding the egg mixture until the dough reaches the right consistency: when you lift it with your spatula, it should form a thick, V-shaped ribbon that slowly falls, about 10cm (4 inches) long. Be careful not to add too much egg, or the choux will be too soft.
Step 5
Spoon the choux pastry dough into a piping bag fitted with a star tip (such as a Wilton 1M tip) for classic ridges, or a plain round tip.
Step 6
Line a baking sheet with parchment paper. Pipe the dough into elongated shapes, about 10-12 cm (4-5 inches) long, leaving some space between each one. Lightly dampen your finger with water and gently smooth down any peaks or stray bits on the surface of the piped dough for a more even bake. Generously mist the piped dough with water using a spray bottle; this helps create a crisp exterior.
Step 7
Bake in the preheated 220°C (425°F) oven for 20 minutes. Do not open the oven door! After 20 minutes, reduce the oven temperature to 160°C (325°F) and continue baking for another 35-40 minutes, or until the eclairs are golden brown, puffed up, and feel light and hollow. Once baked, transfer the choux shells to a wire rack and let them cool completely. Cooling them on a rack ensures they stay crisp.
Step 8
While the choux shells are cooling, prepare the rich custard cream. In a bowl, whisk together the egg yolks and sugar until pale and creamy. Whisk in the sifted cake flour until just combined. Stir in the vanilla extract. Gradually whisk in the warm milk until smooth. For an ultra-smooth custard, you can strain this mixture through a fine-mesh sieve into the saucepan before cooking (optional, but recommended!). Place the saucepan over medium heat and cook, stirring constantly, until the custard thickens considerably and comes to a gentle boil. Remove from heat and stir in the butter until completely melted and incorporated. Pour the custard into a clean bowl, cover it directly with plastic wrap to prevent a skin from forming, and refrigerate until thoroughly chilled.
Step 9
Once the custard is completely cold, whip the cold heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the chilled custard until well combined, creating a luscious and light ‘rich custard cream’. This blend offers a wonderful balance of creamy richness and airy lightness that is truly delightful.
Step 10
Using a skewer or the tip of a sharp knife, poke a small hole or two in the side or bottom of each cooled eclair shell. Transfer the rich custard cream to a piping bag and carefully fill each eclair shell through the holes until generously filled. Your delicious homemade eclairs are ready to be enjoyed immediately, or chilled for about 30 minutes to allow the flavors to meld.
