Éclairs

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 1/2 cups semi-sweet chocolate chips

Steps

1. 1 Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 2 In a saucepan, bring water and butter to a boil. Add flour, stirring vigorously until mixture forms a ball.
3. 3 Remove from heat and let cool for 5 minutes. Beat in eggs one at a time until smooth.
4. 4 Pipe into 2-inch logs on the prepared baking sheet. Bake for 20-25 minutes until golden brown.
5. 5 For the filling, whip cream and vanilla extract until soft peaks form. Fold in powdered sugar.
6. 6 Once éclairs are cool, slice them lengthwise and fill with the cream.
7. 7 Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over éclairs.

Equipment

• Piping bag with a large round tip
• Parchment paper
• Stand mixer or hand mixer

Variations

• Try filling with chocolate ganache or a lemon curd for a twist.

Substitutions

• Use almond milk whipped cream for a dairy-free option.
• Substitute gluten-free flour for a gluten-free version.

Pairings

• Espresso
• Earl Grey tea

Nutrition

Tips

• Pipe éclairs onto parchment for easy transfer and clean-up.
• Ensure the pastry dough is well-piped to avoid spreading during baking.

Storage

Store éclairs in an airtight container in the refrigerator for up to 2 days. Best served fresh.

Freezing: Freeze unfilled éclair shells in a single layer for up to 1 month. Thaw at room temperature before filling.

Serving Suggestions

• Serve with a side of fresh berries.
• Pair with a cup of strong coffee or tea.

FAQ