I’ll admit, I was intimidated by eclairs for years. They seemed like the domain of professional pastry chefs. But one rainy weekend, I decided to conquer my fear. My kitchen became a whirlwind of activity: first, the rich, buttery scent of choux pastry cooking on the stove, then the sweet vanilla perfume of homemade pastry cream. The moment I pulled the golden, puffed pastry shells from the oven, I felt a surge of pride. Piping them full of silky cream and dipping them in glossy chocolate was pure joy. That first bite—the crisp shell giving way to cool, creamy filling—wasn’t just delicious; it was a personal victory. They’re elegant, impressive, and deeply satisfying to make.
Why You’ll Love This Recipe
You will love this recipe because it demystifies a classic French pastry, breaking it down into manageable, rewarding steps. Creating these from scratch gives you an incredible sense of accomplishment. The mini size is perfect for parties, they’re endlessly customizable, and the combination of textures and flavors—crispy, creamy, chocolatey—is simply unbeatable. It’s a baking project that feels special from start to finish.
Ingredients
For the Choux Pastry:
- 1 ½ cups water
- 1 ½ cups whole milk
- 1 ½ cups (3 sticks) unsalted butter, cubed
- 1 tablespoon granulated sugar
- 1 ¼ teaspoons salt
- 1 cup all-purpose flour, sifted
- 4 large eggs, at room temperature
For the Pastry Cream Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
For the Chocolate Glaze:
- ½ cup heavy cream
- 4 oz semisweet chocolate, finely chopped
A few critical notes: using whole milk in both the pastry and cream is non-negotiable for richness and structure. For the choux, having your eggs at room temperature is vital—cold eggs can shock the hot dough and ruin the consistency. Sifting the flour prevents lumps. For the chocolate, use a bar you enjoy eating, chopped fine; it melts more smoothly than chips. Trust me, do not skip the salt in the choux dough; it balances all the richness perfectly.(See the next page below to continue…)