Classic Eclairs
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Classic Eclairs

Éclairs are a popular French pastry with a long and storied history. The exact origin of the éclair is somewhat debated, but it is generally believed to have been developed in France in the 19th century.

One of the earliest mentions of éclairs can be traced back to France in the early 19th century. It is thought that éclairs were inspired by an earlier pastry known as “pain à la duchesse,” which was a long, thin pastry filled with cream and topped with icing. Over time, the pastry evolved into what we now recognize as the éclair.

Description

The word “éclair” in French means “flash of lightning,” which some suggest refers to the pastry’s glistening appearance after it’s been glazed. Éclairs are known for their elongated shape and are typically made from choux pastry, which is a light and airy dough used for various French pastries, including cream puffs and profiteroles.

Éclairs are traditionally filled with flavored pastry cream or custard, and they are often topped with a glossy icing or chocolate ganache. While the classic éclair features vanilla or chocolate fillings and glaze, modern variations have expanded to include a wide range of flavors, fillings, and decorative toppings.

Éclairs have become popular worldwide, and you can find them in many bakeries and patisseries globally. They are enjoyed as a delightful and elegant dessert, and their origins are firmly rooted in French culinary tradition.

Classic Eclairs Ingredients

To make classic éclairs, you’ll need ingredients for the choux pastry, pastry cream filling, and chocolate glaze. Here’s a list of ingredients for each component:

For the Choux Pastry:

  1. 1/2 cup (1 stick or 113g) unsalted butter
  2. 1 cup (240ml) water
  3. 1 cup (120g) all-purpose flour
  4. 1/4 teaspoon salt
  5. 4 large eggs

For the Pastry Cream Filling:

  1. 2 cups (480ml) whole milk
  2. 1/2 cup (100g) granulated sugar
  3. 1/4 cup (30g) cornstarch
  4. 4 large egg yolks
  5. 2 teaspoons pure vanilla extract

For the Chocolate Glaze:

  1. 4 ounces (113g) semisweet or bittersweet chocolate, chopped
  2. 1/2 cup (120ml) heavy cream
  3. 1 tablespoon unsalted butter
  4. 2 tablespoons powdered sugar (optional, for sweetness)

Optional Toppings:

  1. Powdered sugar (for dusting)
  2. Sliced almonds or chopped nuts (for decoration)

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How To Make Classic Eclairs

Instructions:

For the Choux Pastry:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium saucepan, combine the butter, water, and salt. Heat over medium-high heat until the butter melts and the mixture comes to a boil.
  3. Reduce the heat to low, and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1-2 minutes.
  4. Remove the saucepan from the heat and let it cool slightly for a few minutes.
  5. Add the eggs, one at a time, stirring well after each addition until the dough is smooth and glossy.
  6. Transfer the choux pastry dough to a piping bag fitted with a large round tip (or use a spoon) and pipe 4 to 5-inch (10 to 12 cm) lengths of dough onto the prepared baking sheet, leaving some space between each éclair.
  7. Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 20-25 minutes or until the éclairs are golden brown and puffed up. Do not open the oven door during baking.
  8. Remove the éclairs from the oven and let them cool completely on a wire rack.

For the Pastry Cream Filling:

  1. In a medium saucepan, heat the milk over medium heat until it begins to simmer. Remove from heat.
  2. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
  3. Gradually whisk the hot milk into the egg mixture to temper it.
  4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens to a custard-like consistency, about 2-3 minutes.
  5. Remove from heat, stir in the vanilla extract, and let it cool.

For the Chocolate Glaze:

  1. In a heatproof bowl, combine the chopped chocolate, heavy cream, and butter.
  2. Microwave in 20-30 second intervals, stirring after each, until the chocolate and butter are melted and the mixture is smooth. Alternatively, you can melt the mixture over a double boiler.
  3. If you’d like the glaze to be sweeter, whisk in powdered sugar until it’s fully incorporated.

Assembling the Éclairs:

  1. Once the éclairs are cool, cut them in half lengthwise using a serrated knife.
  2. Fill the bottom halves with the pastry cream using a spoon or piping bag.
  3. Place the top halves back on and drizzle the chocolate glaze over each éclair.
  4. Optionally, dust with powdered sugar and decorate with sliced almonds or chopped nuts.
  5. Chill the éclairs in the refrigerator for about 30 minutes to allow the filling to set.
  6. Serve and enjoy your homemade éclairs!

These éclairs are a delightful treat and a classic French pastry that’s sure to impress.

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