Eclairs: A Classic French Pastry

Eclairs: A Classic French Pastry A Little History Eclairs are a classic French pastry made from choux dough, filled with a rich pastry cream, and topped with a glossy chocolate glaze. Originating in the 19th century, the name "éclair" means "flash of lightning" in French, possibly because of how quickly these delightful treats are eaten. Eclairs are a staple in French patisseries and are loved worldwide for their crisp exterior, creamy filling, and decadent topping. When to Serve Eclairs are perfect for special occasions, tea parties, or as an elegant dessert to conclude a meal. They are best enjoyed fresh but can also be refrigerated for later enjoyment. Best Pairings Pair eclairs with a cup of freshly brewed coffee, a glass of milk, or a dessert wine such as Sauternes. For a non-alcoholic option, serve with a hot cup of black tea or rich hot chocolate. Ingredients For the Choux Pastry: 125 ml (1/2 cup) water 125 ml (1/2 cup) milk 100 g (7 tbsp) unsalted butter, cubed 1 tbsp granulated sugar 1/4 tsp salt 140 g (1 cup) all-purpose flour 4 large eggs For the Pastry Cream: 500 ml (2 cups) whole milk 100 g (1/2 cup) granulated sugar 4 large egg yolks 40 g (1/3 cup) cornstarch 1 tsp vanilla extract 50 g (1/4 cup) unsalted butter, softened For the Chocolate Glaze: 200 g (7 oz) dark chocolate, chopped 125 ml (1/2 cup) heavy cream Step-by-Step Instructions Preparation 1. Make the Choux Pastry: Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring to a boil over medium heat. Remove from heat and add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Return the pan to low heat and cook, stirring constantly, for about 2 minutes to dry out the dough slightly. Transfer the dough to a mixing bowl and let it cool for a few minutes. Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy. 2. Pipe the Dough: Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheets, spacing them about 2 inches apart. Smooth any peaks with a wet finger. Baking 3. Bake the Eclairs: Bake in the preheated oven for 15 minutes, then reduce the temperature to 180°C (350°F) and bake for an additional 15-20 minutes, or until the eclairs are puffed and golden brown. Turn off the oven, open the door slightly, and let the eclairs cool in the oven for 10 minutes to prevent collapse. Transfer to a wire rack to cool completely. Making the Pastry Cream 4. Prepare the Pastry Cream: In a medium saucepan, heat the milk until it just begins to boil. In a separate bowl, whisk the sugar, egg yolks, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat, stir in the vanilla extract and butter, and let it cool completely. Making the Chocolate Glaze 5. Prepare the Chocolate Glaze: In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes. Stir until the chocolate is completely melted and the glaze is smooth. Assembling the Eclairs 6. Fill the Eclairs: Using a small knife, make a small hole in one end of each éclair. Transfer the pastry cream to a piping bag fitted with a small round tip and pipe the cream into each éclair until filled. 7. Glaze the Eclairs: Dip the tops of the filled eclairs into the chocolate glaze, allowing any excess to drip off. Place the eclairs on a wire rack to set. Serving Tips 8. Serve the Eclairs: Arrange the glazed eclairs on a serving platter. Serve immediately, or refrigerate for up to 2 days. Nutritional Information (per éclair, based on 12 servings) Calories: 300 Fat: 20g Saturated Fat: 12g Carbohydrates: 28g Sugar: 15g Protein: 6g Sodium: 150mg Shortcuts and Tips Pre-made Pastry: Use store-bought choux pastry shells to save time. Flavor Variations: Try filling the eclairs with flavored pastry creams, such as coffee, chocolate, or raspberry. Storage: Keep the eclairs in an airtight container in the refrigerator for up to 2 days. Story Imagine a sunny afternoon in a quaint Parisian patisserie. The aroma of freshly baked pastries fills the air as you sit down with a cup of rich coffee. The waiter brings out a plate of beautifully glazed eclairs, their chocolate tops gleaming in the light. As you take your first bite, the crisp choux pastry gives way to the silky smooth pastry cream, and the rich chocolate glaze adds the perfect finishing touch. Each bite is a delightful combination of textures and flavors, bringing a moment of pure bliss. This classic French dessert not only satisfies the sweet tooth but also evokes a sense of elegance and indulgence.