Choux Pastry Recipe + How To Make Éclairs

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream provides a dairy-free option with similar richness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour can yield a lighter texture.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: imitation vanilla

Vanilla bean paste offers a more intense flavor without the cost.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can reduce saturated fat, while shortening is often less expensive.

Start with the pastry cream because it needs to chill.

In a saucepan, combine milk and sugar and bring to a gentle boil, stirring with a wooden spoon to help dissolve the sugar.

Crack 2 egg yolks and 1 whole egg into a bowl, add sugar and cornstarch, and whisk together.

Temper the egg mixture by adding a little hot milk to it, then return it to the saucepan with the remaining milk mixture.

Stir constantly until the mixture thickens to a pudding consistency, about 1 minute.

Remove from heat and check that it coats the back of a spoon without running.

Transfer the pastry cream to a prepared sheet pan lined with plastic wrap to cool faster and prevent a skin from forming.

Spread the pastry cream out and cover with plastic wrap, ensuring no air bubbles are trapped.

Chill the pastry cream in the fridge for about 4 hours.

For the choux pastry, start with 1 cup of water in a saucepan and add butter, salt, and sugar. Bring to a boil.

Once boiling, turn down the heat and add flour all at once, stirring with the back of a spoon to combine.

Cook the mixture on medium heat for another 2 minutes, stirring continuously.

Transfer the mixture to a mixing bowl and add eggs one at a time, mixing for about 2 minutes and increasing the speed as you go.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens