Chocolate Éclairs with Vanilla Pastry Cream
Éclair (Classic French Pastry) An éclair is a classic French pastry made from choux dough (pâte à choux) that is baked until light and hollow, then filled with pastry cream and topped with chocolate glaze or fondant . The word “éclair” means “flash of lightning” in French—possibly because the dessert is eaten very quickly due to its delicious flavor. Classic Chocolate Éclair Recipe Ingredients 1. Choux Pastry 1 cup (240 ml) water ½ cup (115 g) unsalted butter 1 cup (125 g) all-purpose flour 4 large eggs ¼ teaspoon salt 2. Vanilla Pastry Cream Filling 2 cups (480 ml) milk ½ cup (100 g) sugar 4 egg yolks ¼ cup (30 g) cornstarch 2 tbsp butter 1 tsp vanilla extract 3. Chocolate Glaze 120 g semi-sweet chocolate ½ cup (120 ml) heavy cream Instructions 1. Prepare the Choux Pastry Preheat oven to 400°F (200°C) . In a saucepan, combine water, butter, and salt . Bring to a boil. Add flour all at once and stir quickly until a dough form...
