Perfect Eclairs Recipe: Easy French Dessert for Beginners | Sharp Blades

Eclairs are a traditional French dessert that has a rich, creamy filling and a light, fluffy choux crust. A glossy chocolate glaze is frequently placed on top. Even if you're a novice, this recipe will show you how to make flawless eclairs at home. These eclairs will look great whether you're preparing for a special event or just to satisfy your sweet taste. Let's begin!

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% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Choux Pastry in Step One: Put parchment paper on a baking pan and preheat the oven to 400°F (200°C). Put the water, milk, butter, sugar, and salt in a medium pot. Place over medium heat and bring to a boil. Add the flour all at once and turn the heat down to low. Using a wooden spoon, stir vigorously until the mixture pulls away from the pan's sides and forms a smooth ball. Take off the heat and let it to cool for two to three minutes. One by one, add the eggs, thoroughly mixing each time, until the dough is glossy and smooth. Place the dough in a piping bag that has a round tip attached. Line the baking sheet with strips that are 4 inches (10 cm) long, leaving room between them. Bake for 25 to 30 minutes, or until puffed and golden brown. When baking, avoid opening the oven door. When finished, place on a wire rack to cool fully.

Step 2

Get the pastry cream ready: Heat the milk in a medium saucepan over medium heat until it just starts to simmer. Mix the cornflour, egg yolks, and sugar in a another basin until smooth. Whisk continuously as you slowly pour the heated milk into the egg mixture. After putting the mixture back in the pot, simmer it over medium heat while stirring continuously until it thickens. Take off the heat and mix in the butter and vanilla essence. Place plastic wrap directly on the cream's surface, strain it through a sieve into a bowl, and then chill it until it cools.

Step 3

Prepare the Glaze with Chocolate: In a small saucepan, heat the heavy cream until it starts to simmer. Pour the hot cream over the chopped chocolate in a bowl. Stir until smooth after letting sit for two minutes. Stir in butter until completely combined.

Step 4

Put the Eclairs Together: Fill each eclair with the cold pastry cream using a piping bag when the choux pastry has cooled. After dipping each eclair's top into the chocolate glaze, let it to set for ten to fifteen minutes.

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