Classic Cream-Filled Eclairs Recipe

Classic Cream-Filled Eclairs Recipe

Total Time: 1 hour 30 minutes

Prep Time: 30 minutes

Cook Time: 1 hour

Ingredients

For the Cream Filling:

• 2 eggs
• 150 grams sugar
• 70 grams cornstarch
• 500 grams milk
• 1 teaspoon vanilla extract (or vanillin)
• 50 grams butter

For the Choux Pastry:

• 180 grams water
• 90 grams butter
• A pinch of salt
• A pinch of sugar
• 130 grams flour
• 3-4 eggs

For Garnish:

• Powdered sugar (optional)

Instructions

Prepare the Cream Filling:

1. Whisk Eggs and Sugar: In a mixing bowl, whisk together the eggs and sugar until fully combined.
2. Add Cornstarch: Stir in the cornstarch, ensuring a smooth consistency.
3. Heat the Milk: Heat the milk in a saucepan over medium heat until it just begins to boil.
4. Combine and Thicken: Slowly pour the hot milk into the egg mixture while whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened.
5. Add Vanilla and Butter: Remove from heat, then stir in the vanilla extract and butter until fully incorporated.
6. Cool the Cream: Set aside the cream to cool completely before using.

Prepare the Choux Pastry:

1. Preheat the Oven: Preheat your oven to 190°C (375°F).
2. Heat Liquid Ingredients: In a saucepan, combine the water, butter, salt, and sugar. Heat until the butter melts and the mixture begins to boil.
3. Add Flour: Remove the pan from the heat and add the flour all at once. Stir quickly until the dough forms and pulls away from the sides of the pan.
4. Cook the Dough: Place the pan back on low heat and continue stirring for 1-2 minutes until the dough starts to stick slightly to the bottom.
5. Cool and Add Eggs: Transfer the dough to a mixing bowl and let it cool slightly. Add eggs one at a time, mixing thoroughly after each addition, until the dough is thick and smooth.
6. Pipe and Bake: Transfer the dough to a piping bag with a large round tip. Pipe 10-12 cm long strips onto a parchment-lined baking sheet, leaving space between each. Bake for about 30 minutes until puffed and golden brown. Allow to cool on a wire rack.

Fill and Garnish:

1. Prepare the Eclairs: Once the eclairs have cooled, make a small incision on the side of each or cut them in half lengthwise.
2. Pipe the Cream: Fill a piping bag with the cooled cream and carefully pipe it into each eclair.
3. Garnish (Optional): Dust the tops of the eclairs with powdered sugar before serving.

Serving Suggestions

Enjoy these eclairs as a delicious dessert, paired with a cup of coffee or tea. They are perfect for special occasions or simply indulging in a delightful treat.

Cooking Tips

• Ensure the cream is fully cooled before filling to avoid it melting inside the eclairs.
• Bake until the eclairs are golden and firm to prevent them from collapsing.

Nutritional Benefits

• High in Protein: The eggs and milk provide a good source of protein.
• Balanced Treat: A delicious dessert that can fit into a balanced diet.

Dietary Information

• Contains gluten, dairy, and eggs.

Storage Tips

• Refrigerate: Store filled eclairs in an airtight container in the refrigerator for up to two days.
• Freeze: Unfilled choux pastry shells can be frozen for up to a month. Thaw and fill just before serving.

Why You’ll Love This Recipe

• Light and Airy: The perfect balance of a light, crisp pastry and a rich, creamy filling.
• Impressive Dessert: A classic French pastry that is sure to impress your guests.
• Easy to Follow: Simple steps yield delicious and rewarding results.

Conclusion

Enjoy making and savoring these classic cream-filled eclairs. With their airy choux pastry and velvety vanilla cream, they are sure to become a favorite in your household.