Description
This homemade éclair recipe features light, airy choux pastry shells filled with sweet whipped cream and topped with a rich chocolate ganache. A classic French dessert, these éclairs are perfect for special occasions or indulgent treats, offering a perfect balance of crisp pastry, creamy filling, and smooth chocolate finish.
Ingredients
Scale
Choux Pastry
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Whipped Cream Filling
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper, ensuring a non-stick surface for the éclairs.
- Make Choux Pastry Dough: In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat until the butter is fully melted. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Remove from heat and allow to cool for 5 minutes.
- Incorporate Eggs: Beat in the eggs one at a time into the cooled dough, mixing thoroughly after each addition to achieve a smooth, glossy dough.
- Pipe the Dough: Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long logs onto the prepared baking sheet, spacing them about 2 inches apart to allow for expansion.
- Bake the Éclairs: Bake at 425°F for 10 minutes to create initial puff, then reduce oven temperature to 375°F (190°C) and continue baking for an additional 20–25 minutes until the éclairs are golden brown and puffed. Remove from the oven and cool completely on a wire rack.
- Prepare Whipped Cream Filling: Whip 1 cup heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and sweet filling for the éclairs.
- Fill the Éclairs: Slice each éclair lengthwise in half. Pipe or spoon the whipped cream filling onto the bottom halves and replace the tops.
- Make Chocolate Ganache: Heat 1/2 cup heavy cream until just simmering and pour over the chocolate chips in a bowl. Let sit for 2 minutes then stir until smooth and glossy.
- Glaze Éclairs: Dip the top halves of the éclairs in the ganache, then place them on a tray to set. Chill the finished éclairs for at least 30 minutes before serving to let the ganache firm up.
Notes
- You can substitute the whipped cream filling with vanilla pastry cream or custard for a different texture and flavor.
- Ensure the éclairs are completely cool before filling or glazing to prevent the filling from melting and the ganache from sliding off.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
