Classic Eclairs

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.

What You Will Need

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

  1. 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.
  2. 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.
  3. 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.
Classic eclairs

Classic Eclairs

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