Classic French Eclairs

Classic Eclairs are a timeless French pastry featuring crisp, golden choux pastry shells filled with a luscious vanilla cream and topped with a smooth chocolate ganache. These elegant treats are perfect for special occasions, afternoon tea, or simply indulging in a homemade bakery-quality dessert.

Why You’ll Love This Recipe

• Delicate and Crisp Shells: Perfectly golden choux pastry that holds its shape.
• Creamy and Light Filling: A rich vanilla pastry cream made with whipped cream.
• Decadent Chocolate Ganache: A simple yet luxurious topping.
• Perfect for Any Occasion: Impress guests with these classic pastries.
• Customizable: Can be made in various sizes or even as cream puffs.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Choux Pastry (Eclair Shells)

• Water (½ cup)
• Milk (½ cup)
• Butter (½ cup)
• Salt (¼ teaspoon)
• Sugar (1 teaspoon)
• All-purpose flour (1 cup)
• Eggs (4 to 5, depending on size)

For the Vanilla Cream Filling

• Vanilla pudding mix (3.4 oz, dry mix)
• Cold milk (1 ⅔ cups, 2% or whole)
• Heavy whipping cream (1 ½ cups)
• Powdered sugar (¼ cup)

For the Simple Chocolate Ganache

• Chocolate chips (½ cup, milk or semi-sweet)
• Heavy whipping cream (¼ cup)
• Vanilla extract (¼ teaspoon, optional)

Directions

Step 1: Prepare the Choux Pastry (Eclair Shells)

1. Preheat the oven to 425°F (218°C).
2. In a large saucepan, bring water, milk, butter, salt, and sugar to a boil.
3. Add the flour all at once, stirring vigorously for 1-2 minutes until the dough forms a thick paste and pulls away from the sides of the pan.
4. Remove from heat and allow to cool to 125-135°F (warm but not too hot to touch).
5. Add eggs one at a time, fully incorporating each before adding the next. The dough should be smooth and pipeable but firm enough to hold its shape.
6. Transfer the dough to a piping bag fitted with a large round or star tip. Pipe eclairs onto a parchment-lined baking sheet:
   • Small: 2-3 inches
   • Medium: 4-5 inches
   • Large: 5-6 inches
7. Bake according to size:
   • Large eclairs: Bake at 425°F for 15 minutes, then reduce to 375°F for 12-20 minutes until golden brown.
   • Medium eclairs: Bake at 425°F for 12 minutes, then 375°F for 8-12 minutes.
   • Small eclairs or cream puffs: Bake at 425°F for 10 minutes, then 375°F for 5-10 minutes.
8. Let the shells cool completely before filling.

Step 2: Make the Vanilla Cream Filling

1. In a bowl, whisk together pudding mix and cold milk for 2-3 minutes. Refrigerate until needed.
2. In a separate bowl, whip heavy cream to soft peaks, then add powdered sugar and continue whipping to stiff peaks.
3. Stir the chilled pudding until smooth, then gently fold in the whipped cream.
4. Transfer the filling to a piping bag with a round tip. Insert the tip into one end of each eclair shell and pipe until full.

Step 3: Prepare the Chocolate Ganache

1. In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until melted and smooth.
2. Stir in vanilla extract (optional) and mix until glossy.
3. Dip the tops of the filled eclairs into the ganache or drizzle it over them.
4. Allow the chocolate to set before serving.

Servings and Timing

• Yield: 18 large, 24 medium, or 48 small eclairs (or cream puffs)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Additional Time: 20 minutes
• Total Time: 1 hour

Variations

• Chocolate Filling: Swap the vanilla pudding mix for chocolate.
• Coffee-Flavored Eclairs: Add 1 teaspoon of espresso powder to the ganache for a mocha twist.
• Fruit-Filled Eclairs: Add a layer of fruit preserves inside the shell before piping in the filling.
• Nutty Crunch: Sprinkle crushed hazelnuts or almonds over the ganache.

Storage/Reheating

• Refrigeration: Store filled eclairs in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze unfilled eclair shells for up to 1 month. Fill and glaze after thawing.
• Reheating: Reheat unfilled shells in a 300°F oven for 5 minutes to refresh their crispness.

FAQs

Why did my eclairs collapse?

The dough may have been underbaked. Ensure they are deep golden brown before removing them from the oven.

Can I make eclairs ahead of time?

Yes, you can bake the shells in advance and store them unfilled at room temperature for up to 24 hours.

How do I get a crisp eclair shell?

Let them bake long enough and cool in the oven with the door slightly open to prevent them from becoming soggy.

Can I use instant pudding mix?

Yes, but using a stovetop custard pudding will give a more traditional pastry cream texture.

What if I don’t have a piping bag?

Use a Ziploc bag with a corner snipped off as an alternative.

How do I make the chocolate glaze thicker?

Reduce the cream slightly or let the ganache cool for a few minutes before dipping.

Can I add flavoring to the filling?

Yes! Add almond extract, citrus zest, or coffee extract for a twist on the classic vanilla filling.

Do I have to use whole milk?

While 2% or whole milk is recommended for a richer filling, plant-based milk can also be used.

Why is my ganache grainy?

Overheating the chocolate can cause it to seize. Stir gently and heat in short intervals to prevent this.

Can I make mini eclairs?

Yes, just adjust the baking time accordingly (see directions).

Conclusion

Classic Eclairs are an elegant and delicious dessert that combines crisp pastry shells, a creamy vanilla filling, and a rich chocolate topping. While they may look sophisticated, they are surprisingly simple to make at home. Whether you serve them fresh or freeze them for later, these homemade eclairs are sure to impress. Try this recipe and enjoy a taste of French pastry perfection!

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