Imagine biting into a cloud-like pastry shell, crisp on the outside and delicately soft inside, filled with luxurious cream and crowned with a glossy chocolate ganache. These French eclairs are not just a dessert; they're a culinary masterpiece that transforms ordinary baking into an extraordinary experience. Whether you're a novice baker or a seasoned pastry chef, this recipe will transport you straight to the charming patisseries of Paris, promising a delectable journey of flavor and technique that will impress everyone at your table.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 12 servings
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- Pastry cream (for filling)
- Chocolate ganache (for topping)
Instructions
- Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium saucepan, combine water, butter, salt, and bring to a rolling boil over medium-high heat. Ensure the butter is completely melted and mixture is bubbling.
- Remove the pan from heat and quickly add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Return the pan to low heat and continue stirring for 1-2 minutes to dry out the dough, which helps create a lighter pastry.
- Transfer the dough to a stand mixer or large mixing bowl. Let it cool for 5 minutes to prevent eggs from scrambling.
- Add eggs one at a time, beating thoroughly after each addition. The dough should be smooth, glossy, and hold a soft peak when the mixer paddle is lifted.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheets, leaving 2 inches between each eclair.
- Lightly brush the eclairs with an egg wash (1 beaten egg with 1 tablespoon water) to help them brown evenly.
- Bake for 15 minutes at 425°F, then reduce temperature to 350°F and continue baking for 15-20 minutes until golden brown and crisp.
- Remove from oven and immediately pierce the side of each eclair to allow steam to escape. This prevents them from becoming soggy.
- Allow eclairs to cool completely on a wire rack before filling with pastry cream using a piping bag.
- Dip the tops of the cooled eclairs in prepared chocolate ganache, allowing excess to drip off.
- Refrigerate eclairs for at least 30 minutes to set the ganache before serving. Best enjoyed the same day they are made.
Tips
- Temperature is crucial: Ensure all ingredients are at room temperature for a smoother dough.
- Beat eggs thoroughly - each addition should be fully incorporated before adding the next.
- Use a piping bag with a large round tip for uniform, professional-looking eclairs.
- Don't open the oven during initial baking to prevent eclairs from deflating.
- Pierce the side of each eclair immediately after baking to release steam and maintain crispness.
- For the most impressive presentation, pipe pastry cream smoothly and create a glossy ganache finish.
- Serve fresh on the day of making for the ultimate texture and flavor experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 18g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 120mg
