Classic Eclair Recipe (VIDEO)

You haven’t enjoyed an eclair until you’ve tried a fresh homemade eclair filled to the brim with pastry cream and topped with chocolate ganache. Watch the video tutorial and you will master this eclairs recipe in no time.

Learn how to make classic “choux pastry” (the same pastry used for cream puffs) and a decadent vanilla bean pastry cream that will have you licking the spoon and the bowl.

Ingredients
Ingredients for Choux Pastry:

• 1/2 cup water
• 1/2 cup whole milk
• 8 Tbsp unsalted butter
• 1 tsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs

Ingredients for Pastry Cream:

• 2 cups whole milk
• 1/2 vanilla bean, split lengthwise and scraped (or 2 tsp vanilla extract)
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 pinch of salt
• 4 large egg yolks
• 4 Tbsp unsalted butter room temperature

For the Chocolate Glaze:

• 4 oz semi-sweet chocolate chips *
• 1/2 cup heavy whipping cream

Instructions
How to Make Choux Pastry

1. In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
2. One flour is incorporated, place back over medium heat about 1 1/2 to 2 minutes stirring constantly (to release extra moisture and partially cook flour), or until dough comes together into a smooth ball and a thin film forms on bottom of pan.
3. Transfer to a large mixing bowl and beat using an electric hand mixer on medium speed for 1 minute to cool the mixture slightly. Add 4 eggs, 1 at a time, allowing each egg to fully incorporate between additions. Beat until dough is smooth and forms a thick ribbon when pulled up.

Read more please visit : natashaskitchen.com

Share this post