Éclair
Get ready to indulge in a heavenly éclair that’s sure to impress! This delightful pastry features a light, airy choux dough filled with luscious vanilla cream and topped with a glossy chocolate glaze. Perfect for any occasion, these treats are not just a dessert; they’re an experience you won’t want to miss!
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 70g of water (2.47 oz)
🥛Dairy & Eggs(4)
- 65g unsalted butter (4.55 tbsp)
- 2 eggs (50-55g/egg, excluding shell)
- 70g fresh milk (2.47 oz)
- 200ml fresh milk (6.76 fl oz)
🫙Pantry Staples(4)
- 12-15g cornstarch (0.42-0.53 oz)
- 10g sugar (0.05 cup)
- 30g sugar (0.15 cup)
- 3ml vanilla (0.1 fl oz)
🧂Spices & Seasonings(1)
- 2g salt (0.07 oz)
📦Other(1)
- 2 yolks
👨🍳 Instructions
- 1
Put butter, sugar, salt, water and milk in a saucepan and cook over low heat until the butter melts and gently stir until the sugar dissolves.
- 2
Turn off the stove, sift in the flour and mix well. Place on the stove and stir the flour mixture on the stove over medium heat for about 2 minutes.
- 3
Put the dough in a bowl and spread the dough to cool quickly, let the dough cool down and add the eggs.
- 4
The eggs should be lightly beaten and gradually add the flour, mixing until the dough is lifted, the dough does not fall and forms a triangle.
- 5
If the dough is loose, discard the dough and do it again next time.
- 6
After shaping, put your hands in the water and adjust the shape of the dough to be beautiful.
- 7
Spray the dough with water and place the cake tray in the oven. Make sure your oven is preheated for at least 15 minutes.
- 8
With each oven will have a different temperature, make sure the first 15 minutes do not open the oven because this is the time to help the cake swell and expand.
- 9
Put the yolks, sugar and vanilla in a mixing bowl.
- 10
Sift in the cornstarch and mix well.
- 11
Slowly pour warmed milk into the above mixture, mix well, do not pour too much milk, it will make custard curd.
- 12
Put the mixture on the stove and cook on low heat, stirring constantly, until the mixture thickens.
- 13
Turn off the stove and sift the mixture until smooth, let it cool, put it in the refrigerator until the cake is done baking, then add the filling.
💡 Pro Tips
- ✓Cook the flour mixture (panade) for exactly 2 minutes at medium heat to evaporate excess moisture and gelatinize starches, creating the proper protein structure for steam expansion.technique2 minutes at medium heat
- ✓Cool the panade to 140-150°F before adding eggs to prevent coagulation while maintaining enough heat for proper emulsification and gluten development.timing140-150°F
- ✓Test choux pastry consistency by lifting the paddle - properly hydrated dough should form a V-shape that holds for 2-3 seconds before slowly falling, indicating 65-70% hydration.technique65-70% hydration
- ✓Bake éclairs at 425°F for the first 15 minutes without opening the oven door, as steam pressure needs to build to 15+ PSI for proper puffing before structure sets.timing425°F, 15 minutes, 15+ PSI
- ✓Spray shaped choux with water before baking to create additional steam and delay surface crust formation, allowing maximum expansion during the critical first phase.technique
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
Éclair
Get ready to indulge in a heavenly éclair that’s sure to impress! This delightful pastry features a light, airy choux dough filled with luscious vanilla cream and topped with a glossy chocolate glaze. Perfect for any occasion, these treats are not just a dessert; they’re an experience you won’t want to miss!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 70g of water (2.47 oz)
🥛Dairy & Eggs(4)
- 65g unsalted butter (4.55 tbsp)
- 2 eggs (50-55g/egg, excluding shell)
- 70g fresh milk (2.47 oz)
- 200ml fresh milk (6.76 fl oz)
🫙Pantry Staples(4)
- 12-15g cornstarch (0.42-0.53 oz)
- 10g sugar (0.05 cup)
- 30g sugar (0.15 cup)
- 3ml vanilla (0.1 fl oz)
🧂Spices & Seasonings(1)
- 2g salt (0.07 oz)
📦Other(1)
- 2 yolks
👨🍳 Instructions
- 1
Put butter, sugar, salt, water and milk in a saucepan and cook over low heat until the butter melts and gently stir until the sugar dissolves.
- 2
Turn off the stove, sift in the flour and mix well. Place on the stove and stir the flour mixture on the stove over medium heat for about 2 minutes.
- 3
Put the dough in a bowl and spread the dough to cool quickly, let the dough cool down and add the eggs.
- 4
The eggs should be lightly beaten and gradually add the flour, mixing until the dough is lifted, the dough does not fall and forms a triangle.
- 5
If the dough is loose, discard the dough and do it again next time.
- 6
After shaping, put your hands in the water and adjust the shape of the dough to be beautiful.
- 7
Spray the dough with water and place the cake tray in the oven. Make sure your oven is preheated for at least 15 minutes.
- 8
With each oven will have a different temperature, make sure the first 15 minutes do not open the oven because this is the time to help the cake swell and expand.
- 9
Put the yolks, sugar and vanilla in a mixing bowl.
- 10
Sift in the cornstarch and mix well.
- 11
Slowly pour warmed milk into the above mixture, mix well, do not pour too much milk, it will make custard curd.
- 12
Put the mixture on the stove and cook on low heat, stirring constantly, until the mixture thickens.
- 13
Turn off the stove and sift the mixture until smooth, let it cool, put it in the refrigerator until the cake is done baking, then add the filling.
💡 Pro Tips
- ✓Cook the flour mixture (panade) for exactly 2 minutes at medium heat to evaporate excess moisture and gelatinize starches, creating the proper protein structure for steam expansion.technique2 minutes at medium heat
- ✓Cool the panade to 140-150°F before adding eggs to prevent coagulation while maintaining enough heat for proper emulsification and gluten development.timing140-150°F
- ✓Test choux pastry consistency by lifting the paddle - properly hydrated dough should form a V-shape that holds for 2-3 seconds before slowly falling, indicating 65-70% hydration.technique65-70% hydration
- ✓Bake éclairs at 425°F for the first 15 minutes without opening the oven door, as steam pressure needs to build to 15+ PSI for proper puffing before structure sets.timing425°F, 15 minutes, 15+ PSI
- ✓Spray shaped choux with water before baking to create additional steam and delay surface crust formation, allowing maximum expansion during the critical first phase.technique