Homemade Eclairs

Using a few from-scratch components, you can create homemade eclairs, just like the kinds you enjoy from a pastry shop. These French pastries take a little time to prepare and assemble, so I encourage you to read through the recipe before beginning. You have many options for the filling, including traditional pastry cream, or any of the suggestions in the Notes or above the recipe.

Ingredients

Pastry Cream Filling

• 4 large egg yolks, cold or room temperature
• 3 Tablespoons (23g) cornstarch
• 2 cups (480ml) whole milk (do not use low-fat or nondairy)
• 1/2 cup (100g) granulated sugar
• 1 Tablespoon (14g) unsalted butter, softened to room temperature
• 1 teaspoon pure vanilla extract
• seeds scraped from 1/2 vanilla bean (or extra 1/2 teaspoon vanilla extract)
• small pinch salt

Choux Pastry

• 1 batch choux pastry
• egg wash: 1 egg beaten with 1 Tablespoon milk or water

Chocolate Ganache Topping

• 1/2 cup (120ml) heavy cream
• 4 ounces (113g) semi-sweet chocolate, finely chopped

Instructions

1. Make the pastry cream filling first, as it needs at least 3 hours (or up to 24 hours) to chill in the refrigerator before using. In a large heatproof bowl (preferably with a pour spout), whisk the egg yolks and cornstarch together with a fork. It may not look like it will all come together (it will be dry at first), but keep mixing until the mixture is thick and combined. If it’s not coming together at all, add a few drops of the milk you need in step 3 to bring together. Set aside at room temperature. Combine the milk and sugar in a medium saucepan over medium heat. Whisk until the sugar has dissolved, then bring to a gentle simmer. Remove from heat. Pour the warm milk and sugar mixture in a slow and steady stream into the egg yolk and cornstarch mixture, whisking the entire time. Keep those egg yolks moving so they don’t scramble. Pour the mixture back into the saucepan through a sieve, to strain out any egg yolk solids that may have formed during tempering. Return the saucepan to medium heat, and whisk constantly. The mixture will be frothy on the surface at first, and then it will begin to thicken quickly and large bubbles will begin to burst on the surface. This usually takes about 1–2 minutes. Stand back and use caution. Let the bubbles burst for about 20 seconds, or until the mixture has thickened into a custard- or pudding-like consistency. (For a more accurate test, the custard is done when the temperature reaches 185–190°F (85–88°C).) Remove from heat. Whisk in butter, vanilla extract, vanilla bean seeds, and a pinch of salt. Refrigerate for at least 3 hours, and up to 24 hours. Makes 2–2.5 cups, or about 580–610g.
2. Meanwhile, prepare the dough: Prepare the choux pastry dough recipe through step 4. You can use the choux pastry dough immediately for the eclairs or cover and refrigerate for up to 3 days.
3. Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry shells, allowing them to puff up without drying out or burning.