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Best Eclairs Recipe with Smooth Vanilla Cream Filling

  • Author: yumrow
  • Total Time: 1 hour 15 minutes
  • Yield: 12 eclairs 1x

Description

This elegant French pastry recipe demystifies the process of making eclairs, featuring light choux pastry shells and a luxurious vanilla filling. Impress your friends and family with these delightful treats that are sure to be a hit at any gathering!

Ingredients

Scale
  • 1 cup (240ml) water and/or milk
  • 1/2 cup (113g) unsalted butter (cut into pieces)
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (120g) all-purpose flour
  • 4 large eggs
  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 6 large egg yolks
  • 1/4 cup (30g) cornstarch (or all-purpose flour)
  • 2 tablespoons (28g) unsalted butter
  • 2 teaspoons non-alcohol vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a medium saucepan, combine 1 cup (240ml) water and/or milk, 1/2 cup (113g) unsalted butter, 1 teaspoon granulated sugar, and 1/4 teaspoon salt. Bring to a rolling boil over medium-high heat.
  3. Remove from heat and immediately dump in 1 cup (120g) all-purpose flour. Stir vigorously until a smooth ball of dough forms.
  4. Return the saucepan to medium-low heat and continue stirring for 2-3 minutes to evaporate excess moisture.
  5. Transfer the dough to a mixing bowl and beat on low speed for 1-2 minutes to release steam and cool slightly.
  6. In a separate bowl, lightly beat 4 large eggs. Gradually add the eggs to the dough, mixing until smooth and glossy.
  7. Transfer the choux pastry to a piping bag fitted with a large tip. Pipe 4-5 inch long strips onto the prepared baking sheet.
  8. Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for another 20-25 minutes until golden brown.
  9. Turn off the oven, prop the door open slightly, and let the eclairs cool inside for 10-15 minutes before transferring to a wire rack.
  10. In a medium saucepan, gently heat 2 cups (480ml) whole milk until it just begins to simmer.
  11. In a separate bowl, whisk together 6 large egg yolks, 1/2 cup (100g) granulated sugar, and 1/4 cup (30g) cornstarch until smooth.
  12. Slowly ladle half of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.
  13. Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium heat, whisking continuously until thickened.
  14. Remove from heat and stir in 2 tablespoons (28g) unsalted butter and 2 teaspoons non-alcohol vanilla extract until smooth.
  15. Pass the pastry cream through a fine-mesh sieve into a clean bowl. Cover with plastic wrap directly on the surface and refrigerate for at least 3-4 hours.
  16. Once the eclair shells are cool and the pastry cream is chilled, fill the eclairs by slicing them or making holes in the bottom.
  17. Pipe the chilled vanilla pastry cream into the eclairs until filled.
  18. Serve immediately for the best texture.
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1 eclair
  • Calories: 250
  • Sugar: 10 g
  • Sodium: 150 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 100 mg

Keywords: Ensure to gradually add the eggs to the dough for the right consistency. Use high-quality vanilla extract for the best flavor in the cream.

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Find it online: https://yumrow.com/best-eclairs-recipe-with-smooth-vanilla-cream-filling/