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Éclair

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Prep Time: 30 minutes
Cook Time: 50 minutes
Makes: 12 large eclairs

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What You Need

1
cup water
1/2
cup (1 stick) butter, cut into pieces
1
cup bread flour OR all-purpose flour
1/8
tsp. salt
4
EGGS

Pastry Cream (Vanilla Custard Filling)

Powdered sugar OR Chocolate Glaze

Here’s How

  1. POSITION rack in lower third of oven; heat oven to 425°F. HEAT water and butter in heavy medium saucepan over medium heat to a rolling boil. REMOVE from heat and immediately ADD flour and salt all at once; beat vigorously until thoroughly blended. RETURN to medium heat. COOK, stirring vigorously, until mixture pulls away from sides of pan and forms a ball, 1 to 2 minutes.
  2. REMOVE from heat. LET STAND to cool slightly, stirring occasionally, 5 minutes.
  3. ADD eggs, 1 at a time, beating after each addition, by hand or with mixer on medium speed, until smooth. CONTINUE BEATING, if necessary, until glossy and a small quantity of dough scooped on the end of a spoon stands erect.
  4. For cream puffs: DROP dough by scant 1/4 cupfuls, about 2 inches apart onto ungreased baking sheet. For éclairs: Shape scant 1/4 cupfuls into 4 x 1-inch fingers on ungreased baking sheet.
  5. Bake in lower third of 425°F oven until lightly browned, about 20 minutes. Reduce oven setting to 375°F. Continue baking until firm and golden brown, about 20 minutes longer. Immediately after baking, PIERCE side of each puff with tip of sharp knife. Cool on wire rack.
  6. Just before serving, CUT OFF 1/2 inch from top of each puff; pull out any filaments of soft dough from inside. SPOON scant 1/3 cup pastry cream into each puff; replace tops. SPRINKLE cream puffs with powdered sugar; spread éclairs with 2 tsp. chocolate glaze each. REFRIGERATE leftovers promptly.

Video Demonstration

Enjoy

  • Cream puffs can be filled with sweetened whipped cream, other flavored custards or lemon curd.
  • For profiteroles, fill cream puffs with ice cream and serve with chocolate sauce.
  • In the classic French dessert, Paris-Brest, cream puff pastry is baked in a ring, split horizontally and filled with luscious whipped cream, flavored with caramelized sugar and nuts.

Insider Info

  • Fill cream puffs right before serving so they do not become soggy.
  • For medium-size puffs: Drop dough in 2 Tbsp. portions about 2 inches apart onto ungreased baking sheet. Bake in 425°F oven until lightly browned, about 20 minutes. Reduce oven setting to 375°F. Continue baking until firm and golden brown, 12 to 15 minutes longer. Makes about 30.
  • For small puffs: Drop dough by tablespoonfuls about 1 inch apart onto ungreased baking sheet. Bake in 425°F oven until lightly browned, about 20 minutes. Reduce oven setting to 375°F. Continue baking until firm and golden brown, 10 to 12 minutes longer. Makes about 45.
  • Pastry bag: For faster, neater filling, press pastry cream into puffs from a pastry bag fitted with plain tip.

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Nutrition Information

Per Serving

Good source: protein, vitamin A, folate, and choline

calories: 289
total fat: 15g
saturated fat: 8g
polyunsaturated fat: 1g
monounsaturated fat: 4g
cholesterol: 151mg
sodium: 127mg
carbohydrates: 33g
dietary fiber: 1g
protein: 7g
vitamin A: 524.1IU
vitamin D: 36.6IU
folate: 39.2mcg
calcium: 93.3mg
iron: 1.2mg
choline: 85.6mg

vitamin C: .1mg
vitamin E: .9IU
trans fat: 0g
sugars: 20g
potassium: 161.0mg
magnesium: 20.6mg
selenium: 14.3mcg
phosphorus: 129.2mg
vitamin B12: .6mcg
vitamin K: 1.4mcg
vitamin B6: .1mg
copper: .1mg
vitamin B1 - thiamin: .1mg
manganese: .2mg
zinc: .8mg
vitamin B2 - riboflavin: .3mg
vitamin B3 - niacin: 1.0mg
omega 3: .1g
omega 6: .9g

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