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Éclairs, a quintessential French pastry, have delighted dessert lovers for centuries with their delicate structure and rich fillings. These elegant treats, characterized by their light, airy choux pastry shells filled with luscious cream and topped with a glossy glaze, embody the art of French patisserie. While they may seem daunting to create, the satisfaction of crafting your own homemade éclairs is unmatched. The versatility of éclairs allows for a myriad of flavors, from classic vanilla and chocolate to adventurous options like coffee or matcha, making them a delightful addition to any dessert table.

Homemade Éclairs

Indulge in the rich, creamy goodness of homemade éclairs with this heavenly recipe! From crafting the perfect choux pastry to filling them with luscious pastry cream, and finishing off with a decadent chocolate glaze, this treat is sure to impress. Perfect for special occasions or a sweet afternoon delight, these éclairs are a delightful balance of textures and flavors. Try your hand at making them for a truly satisfying dessert experience!
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Ingredients
  

For the Pastry:

1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

1/4 teaspoon salt

4 large eggs

For the Pastry Cream:

2 cups whole milk

1/2 cup granulated sugar

1/4 cup cornstarch

4 large egg yolks

2 teaspoons vanilla extract

2 tablespoons unsalted butter

For the Chocolate Glaze:

4 ounces semi-sweet chocolate, chopped

1/4 cup heavy cream

1 tablespoon unsalted butter

Optional: powdered sugar for dusting

Instructions
 

Make the Choux Pastry:

    - In a medium saucepan, combine water and butter over medium heat, bringing it to a boil. Reduce heat and stir in flour and salt until the mixture pulls away from the sides of the pan, about 2 minutes.

      - Remove from heat and let cool for 5 minutes. Gradually add eggs one at a time, mixing well after each addition until smooth and glossy.

        Pipe the Éclairs:

          - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

            - Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, spacing them about 2 inches apart.

              Bake the Éclairs:

                - Bake in the preheated oven for 25-30 minutes or until golden brown and puffed. Do not open the oven door during baking. Once done, turn off the oven and leave the éclairs inside for 10 more minutes to dry out.

                  Prepare the Pastry Cream:

                    - In a saucepan, heat milk until just simmering. Meanwhile, in a bowl, whisk together sugar, cornstarch, and egg yolks until smooth. Carefully pour hot milk into the egg mixture while whisking constantly.

                      - Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens and bubbles. Remove from heat, stir in vanilla and butter, and let cool completely.

                        Fill the Éclairs:

                          - Once cooled, use a sharp knife to make a small hole in one end of each éclair. Fill a piping bag with the pastry cream and carefully fill each éclair until they feel heavy.

                            Make the Chocolate Glaze:

                              - In a small saucepan, heat cream until it's just about to simmer. Remove from heat and add the chopped chocolate and butter, stirring until smooth and shiny.

                                Glaze the Éclairs:

                                  - Dip the tops of the filled éclairs into the chocolate glaze and shake gently to remove excess. Place on a cooling rack to set. Optionally, dust with powdered sugar before serving.

                                    Prep Time: 30 minutes | Total Time: 2 hours | Servings: About 12 éclairs