Eclairs

Choux Pastry (for approx. 16 large eclairs):

  • 100 g butter

  • 125 ml water

  • 125 ml milk

  • 200 g flour

  • 5 eggs

  • A pinch of salt

Instructions:

  1. In a pot, bring the butter, water, milk, and salt to a boil.

  2. Once it starts boiling and the butter has fully melted, add the flour all at once and stir vigorously for a few minutes until the dough comes together.

  3. Allow the dough to cool. (Tip: you can place it in a stand mixer on low speed to speed up the cooling process.)

  4. Add the eggs one by one, mixing well after each addition.

  5. Transfer the dough into a piping bag fitted with a star tip (closed star, 13 mm diameter recommended).

  6. Pipe out the eclairs onto a baking tray lined with parchment paper, leaving enough space between them as they will expand during baking.

  7. Bake in a preheated oven at 200°C (fan on) for 15 minutes.

  8. Without opening the oven, reduce the temperature to 175°C and bake for another 10 minutes.

  9. Let the eclairs cool completely before filling.

Vanilla Pastry Cream:

  • 1 L milk

  • 120 g cornstarch

  • 6 eggs

  • 200 g sugar

  • 4 vials vanilla essence (e.g., Dr. Oetker)

Instructions:

  1. In a bowl, dissolve the cornstarch in 200 ml of the milk.

  2. Add the eggs and sugar, and whisk well until smooth.

  3. Heat the remaining 800 ml of milk in a saucepan.

  4. Once the milk is hot, gradually pour it over the egg mixture, whisking constantly.

  5. Return the mixture to the pot and cook over medium heat, stirring continuously, until it thickens and starts to boil.

  6. Add the vanilla essence and blend until the cream is smooth.

  7. Cover the surface of the cream with plastic wrap and let it cool completely.

  8. Once cooled, whip briefly. Cut the eclairs lengthwise and fill them with the cream using a piping bag.

  9. Optional: Whip 500 ml cold natural cream (32% fat) with 80 g powdered sugar. Pipe this whipped cream over the vanilla cream using a star tip.

Chocolate Ganache Glaze:

  • 200 ml whipping cream

  • 200 g chocolate (dark, milk, or a combination)

Instructions:

  1. Heat the cream until it reaches the boiling point.

  2. Pour the hot cream over finely chopped chocolate. Let it sit for 5 minutes to melt.

  3. Stir well until the ganache is smooth.

  4. Allow the ganache to cool slightly — it should not be too runny when applied.

  5. Pour the ganache into a piping bag with a small cut at the tip and glaze the eclairs by piping over the tops.

 

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