The Best Eclairs Recipe

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.

In a medium pot, combine 2 cups of whole milk and 1 vanilla bean, then heat on medium until it begins to boil.

In a large bowl, separate 6 egg yolks from the whites and add 2/3 cup of granulated sugar, whisking until light and fluffy.

Add 1/4 cup of corn starch to the egg yolk mixture and whisk until no lumps remain.

Once the milk is boiling, turn off the heat and temper the egg yolk mixture by adding a quarter cup of hot milk while whisking continuously.

Pour the rest of the hot milk into the egg mixture while whisking to combine.

Strain the mixture back into the pot and heat over medium high, whisking constantly until thickened.

Once thickened, remove from heat and whisk in 1 tablespoon of butter until melted and smooth.

Transfer the custard to a bowl, cover with parchment or plastic wrap to prevent a skin from forming, and chill for at least 2 hours.

In a medium saucepan, combine 1 cup of water, 1/2 teaspoon of salt, 1 1/2 teaspoons of granulated sugar, and 1/2 cup (113 grams) of butter, and bring to a rolling boil over medium high heat.

Measure out 1 cup of flour (120 grams) and have it ready to add to the boiling mixture.

Once boiling, add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Remove from heat and let cool for a few minutes before adding the eggs.

Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

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

Pipe 4-inch long strips onto a baking sheet lined with parchment paper, spacing them apart.

Bake the eclairs 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.

Once cooled, slice the eclairs in half lengthwise and fill with the chilled creme patissiere.

Prepare the ganache by melting chocolate and pouring it over the filled eclairs, letting it set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens