Make Eclairs

Éclairs may look like a fancy and expensive dessert, but they are easy to make.

A shell of choux dough (containing only butter, water, flour, and eggs) contains a cream of choice (coffee- or chocolate-flavored pastry cream, custard or whipped cream) and is topped with icing. Homemade éclairs will impress guests and make any meal special.

Ingredients
Makes 8 Éclairs.
 * Pastry
 * 1 cup water (284ml)
 * 1/2 cup butter (118ml)
 * 1 cup flour (235ml)
 * 4 eggs
 * Custard Filling
 * 1/2 cup sugar (117ml)
 * 1/2 teaspoon salt (2.5ml)
 * 6 tablespoons flour (88ml)
 * 2 cups whole milk or half and half, do not substitute low-fat milk (474ml)
 * 4 egg yolks, or 2 eggs
 * 2 teaspoons vanilla extract (10ml)
 * Glaze
 * 2 tablespoons butter (30ml)
 * 2 ounces unsweetened chocolate (57g)
 * 1 cup powdered sugar (100g)
 * 2 tablespoons boiling water (60g)

CUSTARD

 * 1) Make the custard first.
 * 2)  Separate eggs and add them to a small mixing bowl. Or add the 2 eggs, if using, to a small mixing bowl.
 * 3)  Beat eggs in small mixing bowl.
 * 4)  Add sugar, salt and flour to a saucepan. Whisk together.
 * 5)  Stir in milk or half-and-half.
 * 6)  Cook over low heat, stirring constantly, until mixture comes to a boil.
 * 7)  Boil 1 minute.
 * 8)  Remove custard from flame.
 * 9)  Temper the custard by pouring a small amount into the eggs in the small mixing bowl.
 * 10)  Whisk custard and eggs together.
 * 11)  Add egg and custard mixture to the remaining custard in saucepan.
 * 12)  Whisk together.
 * 13)  Bring to boiling point.
 * 14)  Cool custard and blend in vanilla.
 * 15)  Cover custard with plastic food wrap and chill.

PASTRY

 * 1)   Preheat oven to 450 degrees F (230C).
 * 2)  Add butter and 1 cup water to saucepan.
 * 3)  Bring to a boil.
 * 4)  Add flour and stir in with a sturdy spoon.
 * 5)  Cook flour mixture for 1 minute, stirring constantly.
 * 6)  Add eggs, one-at-a-time, beating well after each addition.
 * 7) Cook in pan until mixture does not stick to side.
 * 8)  Line a baking sheet with parchment paper.
 * 9)  With pastry tube squeeze out 4-inch (10cm) fingers onto prepared baking sheet.
 * 10)  Bake 15 minutes, then turn the temperature down to 325 degrees F (165C), and bake for another 35 minutes. The eclair shells are done when they make a hollow sound when tapped.
 * 11)  Let cool.
 * 12)  Insert plain pastry tube into pastry bag.
 * 13)  Fill pastry bag with custard filling.
 * 14)  Insert pastry tube into end of éclair and fill with custard.
 * 15) *Alternatively, split éclair pastries vertically in half. Spread custard filling between halves. Place the halves together.
 * 16)  Drizzle with chocolate glaze.
 * 17)  Chill until ready to serve.

GLAZE

 * 1) Melt shortening and chocolate together in a small saucepan.
 * 2)  Add powdered sugar and boiling water.
 * 3)  Stir until smooth.
 * 4)  Drizzle over éclairs.

Tips

 * To make lazy éclairs make cream puffs instead. Drop the dough by tablespoonfuls onto prepared baking sheet. Bake. Slice cream puffs in half, fill with custard, drizzle with chocolate glaze.
 * Éclairs can also be filled with sweetened whipped cream.
 * Cream puffs can also be filled with ice cream.
 * Both éclairs and cream puffs use the same pastry. The only difference is how the dough is shaped.
 * If traveling with the dessert: after separating top from bottom scrape out any of the "doughy threads" and bake again for 5 to 7 minutes to crisp up the inside. Then fill.
 * Can also be filled with cooked then cooled pudding. Instant pudding doesn't work nearly as well.

Things You'll Need

 * Baking pans
 * Parchment paper or silicone baking liners
 * Saucepans
 * Pastry tube
 * Plain pastry nozzle
 * Sturdy spoon or spatula
 * Plastic wrap
 * Mixing bowls
 * Measuring spoons and cups
 * Oven mitts

Related Tips and Steps

 * How to Make Chocolate Eclairs
 * How to Make Boiled Custard
 * How to Make Puff Pastry
 * How to Make a Trifle
 * How to Make Chocolate Buttercream Icing (Frosting)
 * How to Make Chocolate Glazed Donuts
 * How to Make French Macarons
 * How to Make Choux Pastry

Sources and Citations

 * Recipe adapted from a Betty Crocker cookbook.