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 eclair recipe is adapted from pastry chef Scott Cioe from Park Hyatt New York.
Featured in: 5 Simple Tips for Better Homemade Eclairs
What You Will Need
For the Pastry
- 1⁄2 cup milk
- 8 tbsp. unsalted butter, cubed
- 1⁄2 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
- 1⁄2 tsp. unsalted butter
- 1⁄4 tsp. vanilla extract
- Make the pastry: Heat the oven to 425°. Bring milk, butter, salt, and 1⁄2 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.