Creamy Éclairs: A Delightful Pastry Treat

Creamy Éclairs: A Delightful Pastry Treat

Ingredients:

- For the Éclair Dough:

    - 1 cup water

    - 1/2 cup unsalted butter, cut into pieces

    - 1/4 teaspoon salt

    - 1 cup all-purpose flour

    - 4 large eggs

- For the Pastry Cream Filling:

    - 2 cups whole milk

    - 1/2 cup granulated sugar

    - 1/4 cup cornstarch

    - 1/4 teaspoon salt

    - 2 large egg yolks

    - 1 tablespoon unsalted butter

    - 1 teaspoon vanilla extract

- For the Chocolate Ganache Glaze:

    - 1 cup semisweet chocolate chips

    - 1/2 cup heavy cream

Directions:

1. Make the Éclair Dough:

    - In a medium saucepan, combine the water, butter, and salt. Bring to a boil over 

medium heat.

    - Remove from heat and add the flour all at once. Stir vigorously until the dough 

comes together and forms a ball.

    - Transfer the dough to a large bowl and beat in the eggs one at a time, mixing 

well after each addition.

2. Pipe the Éclairs:

    - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

    - Transfer the dough to a piping bag fitted with a large star tip. Pipe 12-15 éclairs 

onto the prepared baking sheet, spacing them about 2 inches apart.

3. Bake the Éclairs:

    - Bake for 25-30 minutes, or until the éclairs are golden brown and firm to the 

touch.

    - Remove from the oven and let cool completely.

4. Make the Pastry Cream Filling:

    - In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. 

Bring to a boil over medium heat, stirring constantly.

    - Reduce heat to low and simmer for 1-2 minutes, or until the mixture has 

thickened.

    - Whisk some of the hot milk mixture into the egg yolks, then whisk the egg yolk 

mixture back into the saucepan. Cook over low heat, stirring constantly, until the 

mixture has thickened and coats the back of a spoon.

    - Remove from heat and stir in the butter and vanilla extract. Let cool slightly.

5. Fill the Éclairs:

    - Use a small sharp knife to make a slit down the side of each éclair. Pipe the 

pastry cream filling into the éclairs.

6. Make the Chocolate Ganache Glaze:

    - In a small saucepan, combine the chocolate chips and heavy cream. Heat over 

low heat, stirring constantly, until the chocolate is melted and smooth.

    - Remove from heat and let cool slightly.

7. Glaze the Éclairs:

    - Dip the tops of the éclairs into the chocolate ganache glaze. Let the excess 

glaze drip off.

    - Place the éclairs on a wire rack to set.

Enjoy your delicious and creamy éclairs!