Éclairs
Automatically translated from Dutch using AI.
Light éclairs filled with crème pâtissière and finished with a glossy chocolate glaze. Perfect with coffee or as a dessert.
- Total time
- 1 h 30 min
- Ingredients
- 11
Ingredients
Choux pastry
- 100 g water
- 50 g butter
- 75 g flour
- 3 eggs (only part of the last egg)
- salt (pinch)
Crème pâtissière
- 500 g milk
- 100 g sugar
- 1 egg
- 45 g custard powder
Chocolate glaze
- 100 g cream
- 200 g dark chocolate
Steps
Making the choux pastry
- Bring the water and butter to the boil with a little salt.
- Remove from the heat, add all the flour at once and stir. Return to a moderate heat and keep stirring. The dough is ready for the next step when you hear it sizzling and it lightly catches on the bottom. This can take a few minutes. Keep stirring.
- Put the dough in a cold bowl and add the first egg. Keep stirring until fully absorbed. If you do not change pans, the egg is likely to cook. The dough can then go back into the warm bowl. The bowl no longer needs to be on the heat.
- Add each subsequent egg once the previous one has been fully absorbed. Add the final egg little by little until the mixture reaches the right thickness. It has the correct consistency when it hangs from the spatula in a triangle.
- Pipe the mixture in long strips onto a baking tray and brush with a little egg wash.
- Bake at 200°C in a preheated oven until the éclairs are golden brown and light. This normally takes about 25 minutes.
Preparing the crème pâtissière
- Heat the milk with 2/3 of the sugar.
- Meanwhile, mix the remaining sugar, egg and custard powder until smooth.
- Pour a little of the partly warmed milk into the sugar mixture and stir well.
- When the milk boils, remove from the heat, immediately add the mixture and stir well. Return to a low heat and keep stirring until thick.
- Spread on a baking tray and leave to cool. Stir regularly to prevent a skin forming.
Filling the éclairs
- Using a size 12 star nozzle, make 2 holes in the éclairs, one at each end, keeping sufficiently far from the edges. Put the cooled crème pâtissière in a piping bag with a size 12 plain nozzle and pipe into the éclairs.
Making the chocolate glaze
- Cut the dark chocolate into pieces and melt it in the cream over a low heat. Dip the tops of the éclairs into the glaze and neaten with your finger. Leave to set.
History The éclair has a rich history dating back to 19th-century France, where it was first made by the celebrated chef Marie-Antoine Carême. Originally filled with fruit purées, éclairs evolved into the iconic pastries we know today, filled with creamy crème pâtissière and covered with a glossy chocolate glaze. This refined pastry takes its name from the French word for “lightning”, a reference to how quickly they disappear once put on the table! Tips Choux pastry consistency: Make sure the mixture is firm enough. Add the eggs gradually and check the texture BEFORE adding the last egg. Add only part of the final egg if necessary. The mixture must be thick enough to hold its shape when piped, but still supple enough to pipe without tearing. Piping technique: Use a piping bag with a wide plain nozzle (12) to form neat, even éclairs. Hold the bag upright and pipe each strip in one smooth movement. At the end, briefly turn back so your éclair has no little “tail”. Baking without cracks: Bake the éclairs at an even temperature (200°C) and do not open the oven for the first 15–20 minutes, or they will collapse. Once baking is complete, you can leave the oven door ajar to let the choux pastries dry for a few more minutes. Cooling crème pâtissière: Stir it regularly or cover with cling film directly on the surface while it cools to prevent a skin forming. Chocolate glaze: If the glaze is too thick to look glossy, add a little water or milk to make it more fluid. Variation: Vary the fillings with whipped cream, fruity mousses or even salted caramel for a twist. Finishing: For extra decoration, sprinkle the chocolate glaze with toasted nuts, chocolate shavings or a touch of gold dust for a luxurious look. More choux pastries [wpupg-grid-with-filters id="soezen"] Source and inspiration: CVO Gent – Cooked and Shortcrust Doughs course.