Homemade Eclairs Recipe - Laura Vitale - Laura in the Kitchen Episode 807

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.

Start by making the custard. In a saucepan, combine cold whole milk, corn starch, egg yolks, a pinch of salt, granulated sugar, and vanilla bean paste.

Whisk the ingredients together using a silicone whisk to avoid scratching the pan.

Place the saucepan on medium heat and cook, stirring constantly, until the mixture thickens (about 3 to 8 minutes).

If the mixture becomes clumpy, keep stirring until it smooths out.

Once thickened, cover the custard with plastic wrap, ensuring it touches the surface to prevent a skin from forming, and refrigerate until completely cool.

To make the eclair shells, gather all-purpose flour, salt, water, unsalted butter, and eggs.

In a saucepan, add water and half a cup (1 stick) of unsalted butter, and bring to a boil until the butter is fully melted.

Turn off the heat and add the flour and salt, stirring vigorously until combined.

Turn the heat back on to medium and cook the mixture for about 2 minutes, stirring constantly.

Transfer the mixture to a stand mixer fitted with a paddle attachment and mix for about 30 seconds to cool it down.

Preheat the oven to 425°F and prepare a baking sheet with parchment paper.

With the mixer running on medium speed, add the eggs two at a time, mixing until fully incorporated before adding more.

Scrape down the sides of the bowl as needed to ensure even mixing.

Once the dough is ready, fill a disposable piping bag fitted with a large round tip with the dough.

Pipe the dough onto the prepared baking sheet in shapes resembling hot dog buns, about 10 to 12 shells.

Brush the tops of the eclair shells with water.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens