How To Make Eclairs Using Simple Science & Baker's Ratios

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chocolate

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Cocoa powder can provide chocolate flavor at a lower cost.

Measure 200 grams of water, 100 grams of butter, and a pinch of salt in a saucepan.

Heat the mixture until it comes to a boil.

Turn off the heat and add 100 grams of flour all at once, stirring quickly until no dry flour remains.

Return the mixture to the heat and stir continuously until a film develops on the bottom of the pot.

Transfer the mixture to a mixing bowl and allow it to cool before adding the eggs.

Measure four eggs, weighing 200 grams total, and add them a little at a time, mixing until fully incorporated before adding more.

Check the consistency of the dough by lifting the paddle; it should fall slowly and leave a V shape.

Fill a piping bag with the dough, using a plastic scraper to push it down to the bottom.

Draw evenly spaced lines on the underside of parchment paper to guide the piping.

Pipe the dough into 4-inch long strips on the parchment paper.

Bake in a 400°F (204°C) oven for 20 minutes, then reduce the temperature to 325°F (163°C) and bake for an additional 10 to 20 minutes until golden brown and hollow inside.

For the pastry cream, heat milk, sugar, and salt with the seeds and pod from one vanilla bean.

In a separate bowl, combine egg yolks, a second amount of sugar, and cornstarch.

Once the milk is just below boiling, slowly add some to the egg yolk mixture, then return the mixture to the pot.

Remove the vanilla bean and stir continuously until the cream thickens and bubbles, then stir for an additional two minutes before removing from heat.

Pass the cream through a sieve and add butter, then cover with plastic wrap pressed against the cream and refrigerate until ready to use.

For the chocolate ganache, heat heavy cream with a pinch of salt to a boil.

Add an equal weight of chopped chocolate to a bowl and pour the hot cream over it, letting it sit for a minute before whisking until smooth.

When the eclairs come out of the oven, poke small holes in the bottom to release steam.

Once cool, fill the eclairs with pastry cream and dip the tops into the chocolate ganache.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens