Homemade Eclairs Recipe
This homemade eclair recipe combines a light choux pastry with a rich vanilla pastry cream, topped with a shiny chocolate… Ready in 1 hr 5 min, serves 16.
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Cooking tools:
- Piping bag
- Fine-mesh sieve
- Cooling rack
- Oven
- Stove
- Baking sheet
- Parchment paper
- Saucepan
- Whisk
- Mixing bowl
- Pastry brush
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Plastic wrap
- Plate
Ingredients
- 4 large egg yolks, cold or room temperature
- 3 Tablespoons (23g) cornstarch
- 2 cups (480ml) whole milk (do not use low-fat or nondairy)
- 1/2 cup (100g) granulated sugar
- 1 Tablespoon (14g) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- seeds scraped from 1/2 vanilla bean (or extra 1/2 teaspoon vanilla extract)
- small pinch salt
- 1 batch choux pastry
- egg wash: 1 egg beaten with 1 Tablespoon milk or water
- 1/2 cup (120ml) heavy cream
- 4 ounces (113g) semi-sweet chocolate, finely chopped
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