If you have an oven at home, you’re in for a treat. Today, we’re diving into the delightful world of French patisserie with a classic favorite: Cream-filled vanilla eclairs. These delicate pastries, with their crisp exterior and luscious vanilla custard filling, are the epitome of indulgence. Whether you’re an experienced baker or just getting started, this recipe is designed to guide you through every step, ensuring you achieve bakery-quality eclairs in your own kitchen.

Full Recipe:

Ingredients

For the Choux Pastry

• 90g soft flour
• 68g butter
• 75g water
• 75g milk
• 12g sugar
• 2g salt
• 125g eggs

For the Custard Cream

• 6 egg yolks
• 90g sugar
• 2g vanilla extract
• 20g soft flour
• 12g corn starch
• 420g milk
• 60g fresh cream
• 8cm vanilla bean
• 22g butter
• 0.5g salt

Kitchen Equipment Needed

• Oven
• Saucepan
• Mixing bowls
• Whisk
• Piping bags and tips
• Baking sheet
• Parchment paper
• Cooling rack
• Knife and cutting board
• Sieve

Step-by-Step Directions

Making the Choux Pastry

1. Preheat and Prepare: Preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper.
2. Combine Ingredients: In a saucepan, combine the water, milk, butter, sugar, and salt. Heat over medium until the butter melts and the mixture begins to simmer.
3. Add Flour: Remove from heat and quickly stir in the flour until a dough forms.
4. Cook the Dough: Return the saucepan to the stove and cook the dough over low heat for 2-3 minutes, stirring constantly until it pulls away from the sides and forms a smooth ball.
5. Cool Slightly: Transfer the dough to a mixing bowl and let it cool for a few minutes.
6. Add Eggs: Gradually beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
7. Pipe the Dough: Transfer the dough to a piping bag fitted with a large round tip. Pipe 10-12cm long strips onto the prepared baking sheet.
8. Bake: Bake for 20-25 minutes until golden brown and puffed. Avoid opening the oven door during baking to prevent collapsing.
9. Cool: Transfer the éclairs to a cooling rack and allow them to cool completely.

Preparing the Custard Cream

1. Heat the Milk: In a saucepan, heat the milk, fresh cream, and vanilla bean (split and scraped) until just boiling. Remove from heat and let it infuse for 10 minutes.
2. Mix Egg Yolks and Sugar: In a bowl, whisk the egg yolks and sugar until pale and creamy. Add the flour and corn starch, and mix until smooth.
3. Combine: Gradually pour the hot milk mixture into the egg mixture, whisking constantly.
4. Cook the Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in the butter and vanilla extract.
5. Cool and Chill: Pass the custard through a sieve into a bowl to remove any lumps. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator until completely cold.

Assembling the Éclairs

1. Fill the Pastry: Once the éclairs and custard are cooled, transfer the custard to a piping bag fitted with a small round tip. Pierce the bottom of each éclair with the tip and fill with custard.
2. Optional Glaze: If desired, melt chocolate and dip the tops of the éclairs for a glossy finish. Let the chocolate set before serving.

Tips and Variations

• Flavors: Add a touch of coffee extract to the custard for coffee éclairs, or use chocolate custard for a rich twist.
• Shortcuts: Store-bought vanilla pudding can be used in a pinch if you’re short on time.
• Storage: Store éclairs in an airtight container in the refrigerator for up to 2 days. The choux pastry will soften slightly but still be delicious.

Pairings

Enjoy your cream-filled vanilla éclairs with a cup of freshly brewed coffee or tea. For a more indulgent experience, pair them with a glass of dessert wine like Sauternes or a sparkling wine for a celebratory touch.

Frequently Asked Questions

Can I make the custard cream in advance?

Yes, you can make the custard cream a day in advance. Just keep it covered in the refrigerator until you’re ready to use it.

What if my choux pastry doesn’t puff up?

This can happen if the dough wasn’t cooked enough initially or if the oven temperature wasn’t consistent. Make sure to cook the dough until it forms a smooth ball and avoid opening the oven door during baking.

How do I store leftovers?

Store leftover éclairs in an airtight container in the refrigerator for up to 2 days. The pastry will soften slightly but will remain tasty.

Can I freeze éclairs?

You can freeze the unfilled choux pastries. Once baked and cooled, place them in an airtight container and freeze for up to 2 months. Thaw at room temperature before filling and serving.

Conclusion

We hope you enjoy making and devouring these delightful cream-filled vanilla éclairs as much as we do. If you love this recipe, please share it with your friends and family, and don’t forget to subscribe to our blog for more delicious recipes and baking tips. Happy baking!