How To Make Eclairs

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 preparing the pâte à choux shell for the eclairs.

In a saucepan, combine 1/2 cup butter, 1/2 cup milk, and 1/2 cup water over medium heat until it simmers.

Once simmering, add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon until it forms a paste and pulls away from the sides of the pan, looking for a film at the bottom of the pot.

Remove from heat and let the mixture cool slightly to avoid cooking the eggs when added.

Transfer the mixture to a mixer to cool down further and let the steam escape.

Once cooled, add 4 whole eggs one at a time, mixing well after each addition until the paste is sticky and stringy. Save a little egg for the end to adjust consistency if needed.

Scrape down the sides of the bowl as needed and mix until the paste is smooth and slightly looser in texture.

Prepare a baking sheet lined with parchment paper.

Transfer the dough to a piping bag fitted with a large round tip.

Pipe 4-inch long strips onto the baking sheet, spacing them apart.

Bake in a preheated oven at 425°F (220°C) for 20-25 minutes until puffed and golden, avoiding opening the oven door during baking.

Remove from the oven and let cool completely on a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens