Directions
- Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.
- In a medium saucepan, combine the butter, water, milk, sugar, and salt. Heat over medium until the butter melts and the mixture begins to boil.
- Remove from heat and quickly stir in the flour until fully incorporated. Return to low heat for 1–2 minutes, stirring constantly, to dry out the dough slightly.
- Transfer the dough to a mixing bowl. Add eggs gradually, one at a time, beating well after each addition until the mixture is smooth and shiny.
- Spoon the dough into a piping bag fitted with a large round or star tip. Pipe éclairs about 4–5 inches long onto the prepared baking sheet.
- Bake for 15 minutes at 200°C (390°F), then reduce the temperature to 180°C (350°F) and bake for another 15–20 minutes, or until golden brown and puffed. Avoid opening the oven during baking to prevent collapse.
- While the pastry is baking, prepare the pastry cream. In a medium saucepan, whisk together sugar, flour, and cornstarch. Gradually add milk and cream, stirring to combine.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in butter and vanilla extract. Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Let cool completely.
- Once the éclairs are cooled, use a small knife to make a slit along the side or bottom of each pastry. Pipe the chilled pastry cream into each éclair until fully filled.
- Optional: Top with a chocolate glaze or dust with powdered sugar for a finishing touch. Serve immediately or refrigerate until ready to enjoy.
Recipe Details
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 10–12 éclairs
Difficulty: Medium
Variations & Substitutions
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