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You are here: Home / Dessert / Homemade Eclairs

Homemade Eclairs

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August 13, 2021 by Hugs & Cookies xoxo Leave a Comment

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Homemade Eclairs

This is the real deal! These eclairs were so amazing and have such a wow factor. I can’t wait to make them again. I added a layer of berries on these and some I left topped with powdered sugar. My favorites were the ones topped with this rich and silky chocolate glaze.

Homemade EclairsHomemade EclairsHomemade EclairsHomemade Eclairs

Print
Homemade Eclairs
 
Ingredients
  • 1 cup water
  • 8 T. butter
  • ½ tsp. kosher salt
  • 1 T. sugar
  • 5 ounces Bread flour
  • 1 tsp. vanilla
  • 4 eggs
  • powdered sugar in a sifter
Pastry Cream
  • 1½ c. milk
  • 1 T. vanilla bean paste
  • 3 yolks, plus 1 whole egg
  • ⅓ c. sugar
  • 3 T. cornstarch
  • 2 T. cold unsalted butter
  • 2c. heavy cream, whipped
Chocolate Glaze
  • 2¼ ounces unsalted butter
  • 4 ounces semi sweet chocolate (I used Baker's bar)
  • 1½ teaspoons light corn syrup
Instructions
  1. Preheat oven 400 (I used convection setting at 400)
  2. Place the water, butter, salt and sugar in a pot and cook over medium, stir occasionally.
  3. Once it hits a boil, remove the pot from the heat and stir in the flour with a wooden spoon. Once combined and forming a ball (1 min) return the pot to medium heat and cook for 2-3 mins while stirring. (A film on the pot developing is good)
  4. Place dough in mixer and let run a few minutes to remove all of the steam.
  5. Slowly add eggs while mixing and continue to run mixer until the dough leaves lines as it spins. When picking up the beater the batter should form a v off of the bottom.
  6. Place dough in a 14 inch pastry bag with a ½ inch french star tip.
  7. Pipe slowly at a 45 degree angle touching the silpat or parchment. (I now prefer parchment) This helps keep them wide and not too skinny. Each eclair should about 5 inches.
  8. Dust with powdered sugar.
  9. Bake 20-25 mins and check them. You can prick the sides with a toothpick to release steam.
  10. Continue baking until golden-approx 5-10 more mins but keep eye on them.
  11. Let cool 10 mins on tray then move to a rack.
  12. Slice and fill.
Pastry Cream
  1. Heat milk in a pot on low until it reaches a simmer.
  2. In a bowl, add yolks, whole egg, sugar, vanilla paste and mix.
  3. Add cornstarch to the eggs and whisk smooth.
  4. Pour ½c. of the warm milk into the eggs and whisk to temper.
  5. Pour the eggs into the milk, whisking constantly.
  6. Heat over medium to a boil.
  7. Continue to whisk while cooking another minute. It should be very thick.
  8. Remove heat and whisk in cold butter.
  9. Strain through a fine mesh sieve.
  10. Press a piece of plastic on the surface and chill in fridge.
  11. Once cold, fold in equal parts of the cold cream. (This is diplomat cream.)
Chocolate Glaze
  1. Microwave butter and chocolate until smooth.
  2. Whisk in corn syrup.
Assembly
  1. Slice eclairs.
  2. Pipe in cream.
  3. Dip tops in chocolate and place on top of the cream.
  4. Devour!
3.5.3251

Eclair shells are adapted from The Flavor Bender-an amazing website!

Pastry Cream inspired from a cooking class!

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Filed Under: Custard/Trifle, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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