Best Homemade Eclair Recipe | SAVEUR

Classic Eclairs

Classic eclairs

Farideh Sadeghin

Crisp choux pastry, vanilla-scented pastry cream, and a rich chocolate icing make up these classics.

When it comes to eclairs, homemade is always better. Bakeries have to chill their filled eclairs, which makes for soggy centers and mushy crusts; you can freshly fill yours at home and eat them right away. This recipe is adapted from pastry chef Scott Cioe from Park Hyatt New York.

Featured in: 5 Simple Tips for Better Homemade Eclairs

Classic Eclairs
Crisp choux pastry, vanilla-scented pastry cream, and a rich chocolate icing make up these classics.
makes 14 eclairs
2 hours

For the Pastry

12 cup milk
8 tbsp. unsalted butter, cubed
12 tsp. kosher salt
1 cup all-purpose flour
4 eggs, at room temperature

For the Filling and Icing

1 batch pastry cream
2 cups confectioners' sugar
2 tbsp. cocoa powder
12 tsp. unsalted butter
14 tsp. vanilla extract

Instructions

Make the pastry: Heat the oven to 425°. Bring milk, butter, salt, and 12 cup water to a boil in a 4-qt. saucepan over high heat. Add flour; stir until a dough forms. Reduce the heat to medium and cook, stirring, the dough constantly with a wooden spoon, until slightly dried, about 2 minutes. Transfer the dough to a bowl and, using a hand mixer, beat in eggs, one at a time, until smooth.
Using a piping bag, pipe 4-inch lines of dough onto parchment paper-lined baking sheets. Place the tray in the oven and reduce the temperature to 375°. Bake until golden brown, about 30 minutes, and cool.
To assemble the eclairs: Make a wide incision in the side of each pastry. Place pastry cream into a piping bag and fill each pastry with cream. Spread icing over the top of each. Let sit for about 5-10 minutes, until the icing hardens, before serving.

Video: How to Make Perfect Eclairs

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