Classic Éclair

Classic Eclair filled with Custard and topped w/ Chocolate Glaze. by Let the Baking Begin!

It all started with me wanting to make an Éclair Cake. As I started piping out the little quarter sized domes, then the logs, and then some more logs with the pate a choux… I decided I was going to make the Classic Éclairs first, and then see if I have the time to continue with the cake.. I still think the idea that I have for the éclair cake is pretty amazing and I will do it one of these days, just not today. But I will share how to make these delicious pastries as well as the pretty crystallized mint leaves, so read on!

Classic Eclair filled with Custard and topped w/ Chocolate Glaze. by Let the Baking Begin!

There are two types of custards that you can fill éclairs with and this time I went with the non gelatinized one, since I figured that most people don’t have unflavored gelatin just laying around the house, but definitely do have some white flour.

Classic Eclair filled with Custard and topped w/ Chocolate Glaze. by Let the Baking Begin!

By the way, do you know what the difference between an éclair and profiterole is? They taste the same, are made with the same ingredients, but why the different name? It’s all in the shape. The round shaped, custard filled pate a choux pastries are called profiteroles and the log shaped are called éclairs.

Classic Eclair filled with Custard and topped w/ Chocolate Glaze. by Let the Baking Begin!

Adapted from “Chocolate Desserts” by Pierre Herme

Classic Éclair

5.0 from 3 reviews
Serves: 20-22 Eclairs

Ingredients

Custard

  • 6 egg yolks
  • 2 cups whole milk
  • ¾ cups sugar
  • 1 tbsp vanilla extract or vanilla bean emulsion
  • ¼ cup flour
  • ½ stick butter

Pate Choux

  • ½ cup (125g) whole milk
  • ½ cup (125g) water
  • 1 stick (4 ounces; 115g) unsalted butter,
  • ¼ teaspoon sugar
  • ¼ teaspoon salt
  • 1 cup (140g) all-purpose flour
  • 5 large eggs, at room temperature

Chocolate Glaze

  • 4 oz chocolate, chopped
  • ⅔ stick butter
  • 2 tbsp water
  • 2 tbsp corn syrup

Mint Leaf Decorations

  • Mint leaves, washed, dried
  • 1 egg white
  • pinch of salt
  • Sugar

Instructions

Custard

  1. Whisk the egg yolks & sugar and flour together in a large bowl, add a little bit of milk if mixture it too thick and difficult to whisk.
  2. Bring milk to a boil.
  3. Slowly pour the milk into the egg yolk mixture, continuously whisking. This is called ‘tempering the yolks’.
  4. Pour the mixture back into the pot and bring to a boil, continuously stirring and going along the bottom of the pot in zigzag motion with a rubber spatula, to prevent scorching. It WILL stick if you stop.
  5. Cook for 1-2 minutes. Remove from heat.
  6. Add the vanilla extract & butter. Allow the butter to melt and stir for it to incorporate.
  7. Cover the custard with plastic wrap it touches the custard. To speed up the process you can transfer the custard into a jelly-roll pan, spread it thin, covering with plastic wrap will avoid skin formation. Refrigerate until ready to use.

Pate Choux

  1. Line 2 baking sheets with parchment paper. Set aside.
  2. Fit a pastry bag with plain ⅓ inch tip nozzle and drape the bag over a large glass.
  3. Preheat oven to 425F.
  4. Whisk the eggs together.
  5. In a heavy bottom saucepan combine, milk, water, butter, sugar & salt. Bring to a boil.
  6. Once the mixture is at a rolling boil, add the flour all at once, reduce heat to medium and start mixing the dough with a wooden spoon vigorously. Continue doing so for another 2-3 minutes to evaporate some of the moisture.
  7. Transfer the dough to the bowl of a mixer fitted with the paddle attachment and start stirring the dough on medium speed for 1-2 minutes to cool it down slightly.
  8. Add the eggs to the mixture in 4-5 additions, each time allowing the mixer to incorporate the eggs fully before adding more. The dough might separate at first, but it will come back together as you continue stirring and adding more eggs. The mixture should be thick but still fall off the paddle attachment in a thick ribbon. You might not add all eggs before this happens. It is ok.
  9. Transfer the warm dough to the piping bag and pipe out 2-3 inch logs, about 2 inches apart. Place the first baking sheet in the oven and bake for 15 minutes, then reduce the heat to 375F and continue baking until golden in color, about 25 minutes. DO NOT open the door before the éclairs are golden, they will deflate.
  10. Keep the other sheet with piped logs in the freezer or refrigerator until the first sheet is out of the oven.
  11. Allow the éclairs to cool.

Chocolate Glaze

  1. Combine all ingredients in a heatproof bowl, set over a pot of simmering water. Bottom of the bowl should not touch the water.
  2. Warm up the mixture and allow the chocolate to melt, stirring it occasionally. Do not overheat. The mixture should only be warm, not hot.
  3. Take off the heat and allow the chocolate to completely melt, stirring it every couple of minutes until chocolate melts.

Mint Leaf Decoration

  1. Wash and dry thoroughly each leaf.
  2. Set egg whites in a heatproof bowl, over simmering water and heat, stirring continuously until 140 degrees, or pretty hot to the touch.
  3. Allow the egg whites to cool.
  4. Dip each leaf into the egg whites, allowing most of the egg whites to drip off. The leaves should only be damp with egg white.
  5. Dredge each leaf in the sugar on both sides and set on a paper towel or a cooling rack for sugar to harden up.

Assembly

  1. Fill a pastry bag fitted with a plain ¼ inch star/plain tip with custard.
  2. Fill each éclair with custard by inserting the tip into the top of the pastry in 3 places, closer to both ends and in the middle, and squeezing the custard in until it almost starts to come out. Wipe off excess. Leave for 15 minutes for the skin to form in the places where you inserted the custard.
  3. Carefully, dip top of each éclair into the chocolate glaze.
  4. Top with 1 mint leaf as a decoration.
  5. Refrigerate until ready to serve.

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Classic Eclair filled with Custard and topped w/ Chocolate Glaze. by Let the Baking Begin!

 

 

Classic Eclair filled with Custard and topped w/ Chocolate Glaze. by Let the Baking Begin!

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Comments

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  • Oh they look stunning! I could definitely go for one homemade eclair!

    · Reply
  • What a beautiful addition the candied mint leaf makes! Your eclairs look perfectly delicious!

    · Reply
    • Thanks Mercedes! It was a last minute addition that was pretty affective as far as presentation goes 🙂

      · Reply
  • These look perfect, although somewhat complicated to make. Pinned!

    · Reply
    • It’s not a simple recipe, but when you want an Eclair you do what you got to do to get your hands on one)))

      · Reply
  • […] was wrong with my custard …). So I made a second custard, using an emergency recipe I found here, which was much more succesful. The end result was pretty good, if a little […]

    · Reply
  • Kerri

    These look great!! How long will they keep for?

    · Reply
    • Hi Kerri!
      Because custard contains eggs, I would not leave it for more than a couple days.

      · Reply
  • Amber

    Can you freeze these?

    · Reply
    • Hi Amber!
      I have not tried freezing them, but if you do try it let me know how it goes 🙂

      · Reply
  • […] April 12, 2014 Sam Leave a comment Classic Eclair Classic Eclair, Choux Pastry, filled with Custard, Dipped in Chocolate Glaze & Topped with Crystallized Mint Leaf. Decadence at it’s finest!For full “Classic Eclair” recipe click here […]

    · Reply
  • indra

    Hello, how many grams are 1/2 and 2/3 of stick butter?

    · Reply
    • 1 stick butter is 113 grams, so 1/2 is about 56 gram, and 2/3 is about 82 grams.

      · Reply
  • […] Classic Éclair […]

    · Reply
  • Jen W.

    These look great! I don’t mean to be rude, but it’s “tempering” the eggs, not tampering.

    · Reply
  • 50 Best Breakfast Recipes | wivesknives

    […] Classic Éclair […]

    · Reply
  • […] adapted from Let The Baking Begin. I followed the entire recipe, except the chocolate glaze part, I skipped the 2 tbsp of corn syrup […]

    · Reply
  • BrandOn wooDward

    This pate choux recipie is too wet. Less eggs, more flour. They rise well but are too soft. Needs more chew. Pastry cream is too loose and flour adds a raw flavor, even when cooked well. I have had years in the business and should have just texted my pastry chef.

    Sous Chef Brandon is angry!!!!!!

    · Reply
    • Hi Brandon,
      I’m sorry things didn’t work out. I think there were a couple things that you did wrong an that’s why you got the results you did. Before I explain what I mean, I wanted to mention that he recipe for the eclair shells is by Pierre Herme, a famous french pastry chef who has a very successful bakery in France and business overall, so before I even tried this recipe I knew it was going to be a good one.

      If the choux recipe seemed too wet, it could be that you should have stirred the dough a little longer to evaporate more moisture before adding the eggs.
      The pastry cream, as evidenced by the pictures you see with the recipe, can not be too loose as it holds itself inside the shell when cut in half, without oozing. The looseness and the raw flour flavor, could come from the fact that the cream should have been cooked a couple minutes longer. When you work with pastry cream with flour as the thickener, the cream needs to be cooked until it has thickened and until the raw flavor dissipates.

      · Reply
  • […] Get the recipe at Let the Baking Begin! […]

    · Reply
  • Kai

    I came looking for a recipe that would use up my leftover egg yolks from making macarons and I stumbled across your recipe. I was very pleased with the outcome and it tasted delicious (although I got lazy and opt for nutella as the chocolate glaze lol). The recipe was easy to follow and make, thank you!

    · Reply
  • Marina

    Every time we go to Vegas I want to come home and make eclairs. I have been wanting to try your recipe for quite a while and tonight I finally did. I am so happy with the results!! They are better than I expected! I will be making them again soon and will definetly make some coffee flavored. Thank you so much for another great recipe! You are my go to for sweets:)

    · Reply
    • Oh thank you so much for your nice comment, appreciate it much! I’m glad you enjoyed this recipe! I hope you give the coffee flavored eclair a try, next.

      · Reply
  • Kay Zahr

    This recipe looks delicious!! Am I able to use an electric mixer? I don’t have one of those big fancy ones yet! Thank you.

    · Reply
  • Mark Prow

    I made eclairs for the first time yesterday! Your recipe was easy to follow, and they taste great!!

    · Reply

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