How To Make Classic Eclairs Recipe + Chocolate Ganache

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: milk chocolate

Cocoa powder + coconut oil mimics dark chocolate flavor at lower cost.

In a medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 tablespoons unsalted butter, 1 teaspoon sugar, and 1/4 teaspoon salt; bring to a boil.

Remove from heat and stir in 1 cup of all-purpose flour using a wooden spoon until fully incorporated.

Return to medium heat and stir constantly for 1.5 to 2 minutes until a thin film forms on the bottom of the pan and the dough is smooth.

Transfer the dough to a large mixing bowl and beat on medium speed for about 1 minute to cool slightly.

Add 4 large eggs, one at a time, mixing until fully incorporated after each addition.

Beat the dough until smooth and a thick ribbon forms when pulling up on the egg beaters.

Transfer the dough to a large pastry bag fitted with a 1/2 inch round piping tip.

Preheat the oven to 425°F.

Pipe 18 to 24 strips that are 10 inches long and 3/4 inch wide, keeping them 1.5 inches apart on a baking sheet.

Bake in the center of the preheated oven at 425°F for 10 minutes, then reduce the temperature to 325°F without opening the door and bake for another 30 minutes until golden brown.

Transfer eclairs to a wire rack to cool completely.

Prepare the pastry cream by splitting 1/2 vanilla bean and scraping out the seeds; combine seeds with 2 cups whole milk in a saucepan and bring to a boil.

In a separate bowl, whisk together 3/4 cup sugar, 1/4 cup cornstarch, and a pinch of salt; add 4 egg yolks and whisk until smooth and lightened in color.

Gradually add the hot milk mixture to the egg mixture while whisking constantly until fully incorporated.

Return the mixture to the saucepan and whisk constantly until it starts to boil, then whisk for another 30 seconds until thickened.

Transfer the pastry cream to a bowl, whisk in 2 teaspoons vanilla extract and 4 tablespoons unsalted softened butter, then cover with plastic wrap directly on the surface and let cool slightly before refrigerating for 30 minutes.

Poke 2 to 3 holes in the bottom of each cooled eclair using a small sharp pastry tip.

Whisk the chilled pastry cream to smooth it out, then transfer to a piping bag and fill each eclair, scraping off any excess cream.

Prepare the chocolate ganache by weighing out 4 ounces of semi-sweet chocolate chips in a bowl and covering with 1/2 cup piping hot heavy whipping cream; let rest for 2 minutes.

Whisk the chocolate and cream together from the center outwards until smooth.

Dip the top half of each filled eclair into the chocolate ganache, allowing excess to drip off, and keep refrigerated until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens