Classic Vanilla Eclairs

These delicate vanilla eclairs features a crunchy pate au choux filled homemade vanilla pastry cream and topped with a sweet glaze. A classic french pastry

Course Dessert

Cuisine French

Keyword classic french desserts, eclairs, french pastries, pastry cream

Prep Time 20

Cook Time 45

Freezing Time 2

Total Time 1 5

Servings eclairs

Calories 599kcal

Author Tiffany bendayan

Ingredients

For Vanilla Pastry Cream

4 cups Milk
1 cup Sugar divided
8 Egg Yolks
1/2 cup Cornstarch
6 tablespoons Butter
1 tablespoon Pure Vanilla Extract

For Pate Au Choux

2/3 cups Water
2/3 cups Milk
2 teaspoons Pure Vanilla Extract
2 teaspoons Sugar
10 tablespoons Butter
1 teaspoon Salt
1 1/4 cups Bread Flour
1 cup Eggs (about 5 large)

For Vanilla Glaze

2 1/4 cups Confectioners Sugar sifted
2 tablespoons Light Corn Syrup
3 tablespoons Milk
1 teaspoon Vanilla
Food coloring optional
Sprinkles optional

US Customary - Metric

Instructions

For Vanilla Pastry Cream

In a large bowl, whisk the egg yolks until combined. Add in the cornstarch and half of the sugar. Whisk again until creamy
In a large saucepan, bring the milk and the other half of the sugar to a boil. Remove from heat
Carefully, temper the eggs, that means to bring up the temperature of the yolks without cooking. To do that, add a bit of the hot milk mixture into the yolks while whisking vigorously. Then slowly add the rest of the milk mixture. Do not stop whisking
Pour the whole mixture back into the pot and cook over medium heat until the mixture thickens
Strain the pastry cream into a clean bowl and add the vanilla and butter. Stir until butter melts
Cover the bowl with plastic wrap. Make sure the plastic wrap touches the pastry cream directly (to avoid creating a film)
Refrigerate for 2 hours or until completely chilled.

For Pate Au Choux

Make 5" straight lines in parchment paper using a pencil. Turn the paper over and use it to line a sheet pan
In a large pot, heat the water, butter, milk, sugar, vanilla and salt on medium heat until the mixture boils
When the mixture boils dump all the flour at once and mix vigorously with a wooden spoon until all the white specks disappear and the dough pulls away from the walls of the pot
Place the dough in a mixer fitter with a paddle attachment and mix on medium speed for a few minutes to cool down the dough
In a small bowl, whisk all the together until combined
Slowly add the eggs into the dough while the mixer is still running
Pate Au Choux should be shiny and hold its shape
Place dough in a piping bag fitted with a star tip
Using the straight lines as a guide, pipe the eclairs onto the parchment paper lined cookie sheet
Freeze dough for a couple of hours
Preheat oven to 350 degrees F
Bake for 35-45 minutes or until eclairs are golden and firm to the tough
Remove from heat and cool
Make 3 holes on the bottom using a knife or piping tip

For Glaze

Place all ingredients minus the teaspoon of milk in a bowl. Mix until combined. If needed add the teaspoon of milk
Add the food color of your choice (if desired)
Glaze should be thick but still pourable

Assembly

Place chilled pastry cream in a piping bag fitted with a small tip
Pipe in the cream into each of the holes of the eclair until the pastry feels full
Clean the bottom of the eclair with a spatula
Dip each eclair into the glaze while shaking off the excess. Decorate with sprinkles (optional)

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