View Desktop Version

Éclair

Eclair
Similar to cream puffs, this classic French pastry is filled with vanilla custard and glazed with rich chocolate sauce. Easy to make ahead for entertaining; add the filling just before serving.
Prep Time:  30 minutes
Cook Time:  50 minutes
Servings:  12 large eclairs

Average Rating

   (9 reviews)
Rate It!
Click on the stars above.

Ingredients

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

Directions

Step 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.
Step 2 REMOVE from heat. LET STAND to cool slightly, stirring occasionally, 5 minutes.
Step 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.
Step 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.
Step 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.
Step 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.

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.

IncredibleEgg.org

Featured

Nutrition Information

Per Serving

Good Source: Protein, Vitamin A and Choline

Calories: 289

Total Fat: 15 g
    Saturated fat: 8 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 4 g

Cholesterol: 151 mg
Sodium: 127 mg
Carbohydrates: 33 g
Dietary Fiber: 1 g
Protein: 7 g
Vitamin A: 524.1 IU
Vitamin D: 36.6 IU
Folate: 39.2 mcg
Calcium: 93.3 mg
Iron: 1.2 mg
Choline: 85.6 mg

Vitamin C: 0.1 mg
Vitamin E: 0.9 IU
Trans Fat: 0 g
Sugars: 20 g
Potassium: 161 mg
Magnesium: 20.6 mg
Selenium: 14.3 mcg
Phosphorus: 129.2 mg
Vitamin B12: 0.6 mcg
Vitamin K: 1.4 mcg
Vitamin B6: 0.1 mg
Copper: 0.1 mg
Vitamin B1 - Thiamin: 0.1 mg
Manganese: 0.2 mg
Zinc: 0.8 mg
Vitamin B2 - Riboflavin: 0.3 mg
Vitamin B3 - Niacin: 1 mg
Omega 3: 0.1 g
Omega 6: 0.9 g

Show More Nutrition Information