Vanilla Eclairs Recipe
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Published 2015-07-17
To print the recipe check the full recipe on my blog:
www.homecookingadventure.com/vanilla-eclairs
Ingredients
Makes 10-12 eclairs
For the choux pastry
1 cup (125 g) flour
3.5 oz (100 ml) milk
3.5 oz (100 ml) water
2 tsp (10 g) sugar
1/2 tsp salt
5 1/2 tbsp (80g) unsalted butter
4 eggs
Vanilla Pastry Cream
2 cups (480 ml) milk
2 tsp vanilla extract
4 egg yolks
1/3 cup (70g) sugar
1/3 cup (40g) cornstarch
1 tbsp (15g) unsalted butter
Chocolate Glaze
7 oz (200 g) chocolate (55-70 cocoa), cut in smaller pieces
2/3 cup (155 ml) whipping cream
1. First prepare the pastry cream to have it ready by the time the eclairs are baked.
2. Whisk the egg yolks with sugar until slightly pale.
3. Incorporate the cornstarch. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg
yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thickens. Keep enough over
heat to cook all the cornstarch. Add vanilla extract.
4. Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Set aside until ready to use.
5. Preheat oven to 350F (180C).
6. Prepare the choux pastry. Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil.
7. Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous. Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it
pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.
8. Transfer batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the
butter using the wooden spoon or even a stand mixer. It will result in a smooth, homogenous batter which still holds it’s shape.
9. Fit a pastry bag with a large ½ inch (1 cm) round or star tip and pipe the dough into 4 or 5 inch (10 -12 cm) long strips on a
parchment paper lined baking sheet.
10. Dust with powder sugar and bake for about 40 minutes. After the first 10 minutes, open the oven door slightly, about 1/8 inch (2
-3 mm), to let the steam escape. Bake for the rest of 30 minutes with the oven door slightly ajar, until golden. (Use a wooden spoon
to keep the oven door ajar)
11. Remove eclairs from the oven, prick each with a skewer to release steam and allow to cool on a wire rack. Poke 3 holes in the base of each eclair using a 1/4 inch (5-6mm) plain or star tip.
12. Remove pastry cream from refrigerator and whisk until smooth. Transfer the pastry cream into a piping bag fitted with 1/4 inch (5-6 mm) plain or star tip.
13. Fill the cooled eclairs by piping cream into the holes.
14. Prepare the chocolate ganache. In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering needed. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved.
15. Dip the tops of the eclairs into the chocolate and allow to set. You won’t need all the chocolate but needs to be more to be able
to dip them well.
16. Eclairs are best eaten the day they are made but they keep quite well in the refrigerator overnight.
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All Comments (21)
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I know this video is 5 years old. I but I just made them yesterday. and it turns out perfect!! my family absolutely loved it!!! ❤❤❤❤❤❤❤
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Recipes like this are the reason I finally broke down and bought a food scale to weigh dry ingredients for my baking, instead of measuring by cups or spoons. The accuracy really is the secret to success :)
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For everyone who wants to know the name of the first song it's Jour De L'Amour by Christian Marsac
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I made these yesterday and they turned out amazing! It was the first time I made eclairs. Thank you for your recipes! Everything I tried from your channel was good!
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Greetings from a fellow baker! I am amazed how painstakingly you have explained and taught the product. Many people should be indebted to you. God bless you.
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Everything about this video was sooo relaxing the song the music your recipe that was really amazing thank you 😍😍
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Whenever i want to hear these songs with eclairs baking, i always come back to this channel. The eclairs just fit with these songs ;)
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Best eclair/ puff pastry recipe ever!!!This recipe does not disappoint. I always have the crispy outter shell with the hallow center. No deflation, no need to poke extra holes to release the moisture, it holds it shape when cooled. Much love to you. Thank so much for sharing this recipe. PS I have tried several others before I came across your channel.
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Saw this video the first time at 4 pm , now it's 10pm and holy moly they are sooooo goooood .
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Your videos are an art to watch, good job :)
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People who write the whole recipe in description box instead of giving link to their "websites" are my favorite people. Bless you guys, bless you!!
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First time ever i try a youtube recipe and it works first try without me having to adjust the ingredients. The dough turned out a bit over cooked but it's delicious overall. I loved it. The video quality is perfect and everything is clear and right to the point without unnecessary chit chat. Thank you so much.
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Love the high quality videos, the style, your baking skills, and your eclectic taste in music! My only complaint? There aren't enough of these videos to keep me happy! Please don't stop anytime soon! Thanks again!
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OMG. this was an amazing recipe. I enjoyed it very much. highly recommend. thank you for showing it to us
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Best cooking channel ever! The music and food...incredible! I can barely watch the "talking" cooking shows now. This is all about the food! Nice!
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I’ve been making this eclairs since the video came out, and I came today to make some and I realized it’s been 6 years. It’s just perfect.
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is it only me who watched it 129032 times but never made it?
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I made these today. First time ever making eclairs... Turned out amazing <3 Thank you!
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You have the BEST and most helpful channel. Thank you.
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you deserve to have all the subscribers you have. you have gone thru sooooo much effort into everything. thank you
