Claire Saffitz Makes Chocolate Eclairs / Pâte à Choux Part 2 | Dessert Person

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipping cream

Coconut cream is a dairy-free option that adds richness.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia reduces sugar while semi-sweet chocolate is often less expensive.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often cheaper.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean provides natural flavor, while essence is often more affordable.

Preheat the oven to 425°F.

Prepare two parchment-lined baking sheets; one for cream puffs and one for eclairs.

Use a cap from a spice jar to trace circles for cream puffs, aiming for 1.5 inches in diameter.

Pipe even mounds of pâte à choux dough onto the baking sheet for cream puffs, spacing them three across.

Use a ruler to mark lines for piping eclairs, aiming for 3 inches long, then turn the parchment over to avoid ink contact with dough.

Dab pâte à choux dough in the corners of the baking sheet to anchor the parchment paper.

Pipe cream puffs with a half-inch opening, holding the piping bag at a 45-degree angle, and fill the circles with steady pressure.

Snip a larger opening for piping eclairs, creating a solid log shape without moving the bag until the end.

Egg wash the cream puffs gently to avoid flattening them, ensuring a shiny finish when baked.

Score the eclair dough with a fork to create natural points for expansion during baking.

Bake the cream puffs and eclairs at 425°F for 20 minutes, then reduce the temperature to 375°F and continue baking for 10-15 minutes until done, rotating the baking sheets halfway through.

Prepare the chocolate glaze by combining 6 ounces of semi-sweet chocolate, 2 tablespoons of sugar, 1/4 cup of heavy cream, 6 tablespoons of unsalted butter, a pinch of kosher salt, and 1 tablespoon of corn syrup in a saucepan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens