Professional Baker Teaches You 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.

Secure the parchment paper by placing a little choux paste underneath it.

Hold the piping tip straight down and pipe the choux paste, lifting upwards.

Dampen your finger with water and pat down the tip of the piped choux paste to prevent burning.

Leave space between each eclair for air circulation.

Preheat the oven to 400°F (200°C).

Pipe eclairs about 1.5 inches wide and 4 inches long.

Bake for 10 minutes at 400°F, then reduce the temperature to 375°F (190°C) and bake for another 15 minutes until golden brown and light to the touch.

Let the baked eclairs cool completely.

Prepare the pastry cream by simmering 1 cup of milk with 1.5 teaspoons of vanilla bean paste.

In a separate bowl, whisk together 3 egg yolks and 3 tablespoons of sugar, then add 2 tablespoons of cornstarch for thickening.

Gradually add the hot milk to the egg mixture to temper it, then return it to the heat and whisk until thickened for 2-3 minutes.

Strain the pastry cream over 2 tablespoons of unsalted butter to cool it down.

Cover the pastry cream with plastic wrap directly on its surface and let it cool to room temperature before chilling in the fridge.

Fill the cooled eclairs with the pastry cream using a piping bag fitted with a long, slim tip.

For the chocolate glaze, melt 4 ounces of bittersweet chocolate with 1/4 cup of unsalted butter and 1 tablespoon of white corn syrup until smooth.

For the sugar glaze, mix 1.5 cups of icing sugar with 3 tablespoons of milk and 1.5 tablespoons of butter until combined.

Dunk the tops of the filled eclairs in the chocolate glaze while it is still soft.

Cooking Techniques

Equipment Needed

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