Classic Cream-Filled Eclairs
Ingredients
For the Cream Filling:
2 eggs
150 grams sugar
70 grams cornstarch
500 grams milk
Vanillin (or 1 teaspoon vanilla extract)
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)
Directions
Prepare the Cream Filling:
In a mixing bowl, whisk together the 2 eggs and 150 grams of sugar until well combined.
Add 70 grams of cornstarch and mix until smooth.
In a saucepan, heat 500 grams of milk over medium heat until it starts to boil.
Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, stirring continuously until the cream thickens.
Remove from heat and add vanillin or vanilla extract, and 50 grams of butter. Stir until the butter is melted and fully incorporated.
Allow the cream to cool completely before using.
Prepare the Choux Pastry:
Preheat your oven to 190°C (375°F).
In a saucepan, combine 180 grams of water, 90 grams of butter, a pinch of salt, and a pinch of sugar. Heat until the butter melts and the mixture starts to boil.
Remove from heat and immediately add 130 grams of flour. Stir vigorously until the mixture forms a smooth dough and pulls away from the sides of the pan.
Return the pan to low heat and cook, stirring constantly, for 1-2 minutes until the dough starts to stick to the bottom of the pan.
Transfer the dough to a mixing bowl and let it cool slightly.
Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. The dough should be thick but fall slowly from a spoon
.
Shape and Bake the Eclairs:
Transfer the choux pastry dough to a piping bag fitted with a large round tip.
Pipe 10-12 cm long strips of dough onto a baking sheet lined with parchment paper, leaving space between each eclair.
Bake in the preheated oven for 30 minutes, or until the eclairs are puffed and golden brown.
Allow the eclairs to cool completely on a wire rack.
Fill the Eclairs:
Once the eclairs are cool, make a small cut on the side of each eclair or cut them in half lengthwise.
Fill a piping bag with the cooled cream filling and pipe the cream into the eclairs.
Garnish and Serve:
Optionally, dust the filled eclairs with powdered sugar before serving.
Serving Suggestions
Serve the eclairs as a delightful dessert with a cup of coffee or tea.
They make a perfect treat for special occasions, celebrations, or simply to indulge in a delicious pastry.
Cooking Tips
Ensure the cream filling is completely cooled before filling the eclairs to prevent it from melting.
Bake the eclairs until they are golden brown and firm to avoid them collapsing when cooling.
Nutritional Benefits
High in protein from the eggs and milk.
A delightful treat that can be enjoyed as part of a balanced diet.
Dietary Information
Contains gluten, dairy, and eggs.
Storage Tips
Store the filled eclairs in an airtight container in the refrigerator for up to 2 days.
The unfilled choux pastry shells can be frozen for up to a month; thaw and fill before serving.
Why You’ll Love This Recipe
These eclairs are light, airy, and filled with a rich, creamy filling.
They are perfect for impressing guests with a classic French pastry.
The recipe is easy to follow, and the results are deliciously rewarding.
Conclusion
Enjoy making and eating these classic cream-filled eclairs. Their perfect combination of light choux pastry and rich vanilla cream will make them a favorite dessert in your household.
