baking · vegetarian
Classic éclairs
Long choux pastries filled with vanilla pastry cream and dipped in glossy chocolate glaze.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
You'll need: Oven.
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Method
-
1
Make pastry cream: heat milk; whisk yolks, sugar and cornstarch, temper with milk, return to pan and boil 1 minute while whisking; stir in butter and vanilla, cover and chill.
-
2
Make choux paste as for cream puffs and pipe 13 cm logs onto a lined sheet.
-
3
Bake at 200°C (400°F) for 20 minutes, then 180°C (350°F) for 15–20 until dry and golden; cool.
-
4
Poke two holes in each base and pipe in whisked pastry cream.
-
5
Warm cream and corn syrup, pour over chocolate, stir smooth, dip tops and let set.
