Description
Stuffed Eclairs are classic French pastries filled with rich pastry cream and topped with a glossy chocolate glaze. Light, airy choux pastry shells are the perfect vessels for the luscious cream filling, making them a timeless dessert for special occasions or elegant gatherings. Keywords: stuffed eclair, classic eclair, French pastry
Ingredients
Units
Scale
- For the Choux Pastry:
- 1/2 cup water
- 1/2 cup milk
- 1/2 cup unsalted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- For the Pastry Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- For the Chocolate Glaze:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
- Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides.
- Remove from heat and let cool slightly. Add eggs one at a time, beating well after each addition until dough is smooth and glossy.
- Transfer dough to a piping bag fitted with a large round tip. Pipe 4–5 inch long strips onto the prepared baking sheet.
- Bake for 20–25 minutes, or until puffed and golden brown. Cool completely.
- For the pastry cream, heat milk in a saucepan until steaming. In a bowl, whisk together sugar, egg yolks, and cornstarch.
- Gradually whisk hot milk into the yolk mixture, then return to saucepan and cook over medium heat, stirring constantly, until thickened.
- Remove from heat, stir in butter and vanilla. Cover with plastic wrap touching the surface and chill.
- Slice eclairs in half lengthwise. Fill each bottom half with pastry cream and place the top half back on.
- For the glaze, heat heavy cream until simmering and pour over chopped chocolate. Stir until smooth.
- Dip the tops of the filled eclairs in the chocolate glaze and let set before serving.
Notes
- Make sure the pastry shells are completely cool before filling to prevent the cream from melting. You can flavor the pastry cream with coffee or matcha for variations.
Nutrition
- Calories: 290 kcal
- Sugar: 15g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
