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French Eclairs

About French Eclairs Recipe: When it comes to eclairs, homemade is always better. Bakeries have to chill their filled eclairs, which makes for soggy centers and mushy crusts; you can freshly fill yours at home and eat them right away. Ingredients for French Eclairs For the Pastry

  • 1⁄2 cup milk

  • 8 tbsp. unsalted butter, cubed

  • 1⁄2 tsp. kosher salt

  • 1 cup all-purpose flour

  • 4 eggs, at room temperature

For Icing

  • 1 batch pastry cream

  • 2 cups confectioners' sugar

  • 2 tbsp. cocoa powder

  • 1⁄2 tsp. unsalted butter

  • 1⁄4 tsp. vanilla extract

How to Make French Eclairs

  1. Make the pastry: Heat the oven to 425°. Bring milk, butter, salt, and 1⁄2 cup water to a boil in a 4-qt. saucepan over high heat. Add flour; stir until a dough forms. Reduce the heat to medium and cook, stirring, the dough constantly with a wooden spoon, until slightly dried, about 2 minutes. Transfer the dough to a bowl and, using a hand mixer, beat in eggs, one at a time, until smooth.

  2. Using a piping bag, pipe 4-inch lines of dough onto parchment paper-lined baking sheets. Place the tray in the oven and reduce the temperature to 375°. Bake until golden brown, about 30 minutes, and cool.

  3. To assemble the eclairs: Make a wide incision in the side of each pastry. Place pastry cream into a piping bag and fill each pastry with cream. Spread icing over the top of each. Let sit for about 5-10 minutes, until the icing hardens, before serving.

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