UNSALTED BUTTER: Butter is a crucial ingredient in both the choux pastry and the ganache. In the choux, it creates a smooth dough and helps the pastry puff up during baking. It contributes to the rich, crisp exterior and soft interior while also helping with moisture balance and structure, ensuring the éclairs rise as they should. In the ganache, butter adds a glossy finish, guarantees smooth emulsification, and enriches the texture, contributing to the creamy consistency.
WATER & WHOLE MILK: Water is essential for generating steam in the choux pastry, which causes it to rise and form the light, airy structure we seek in an éclair. Milk, on the other hand, provides richness and moisture in both the choux pastry and the pastry cream. In the pastry cream, milk also helps with thickening the custard as it cooks, delivering the perfect smooth and velvety texture.
GRANULATED SUGAR: Sugar sweetens both the choux pastry and the pastry cream. In the pastry cream, it helps stabilize the egg yolks and thickens the custard. In the choux pastry, sugar adds subtle sweetness and encourages caramelization during baking, resulting in a crisp, golden-brown exterior.
KOSHER SALT: Salt plays a critical role in enhancing the flavors of both the pastry cream and the choux pastry. In the choux, salt strengthens the dough and balances the sweetness. In the pastry cream, it amplifies the richness of the custard and balances the flavors, preventing the sweetness from being overpowering.
BREAD FLOUR: Bread flour’s higher protein content is ideal for choux pastry. The extra protein helps develop the dough’s structure, which allows it to rise and hold its shape while forming a light, airy texture. This flour’s elasticity also gives the pastry a slightly chewy, crisp bite once baked.
EGGS: Eggs are essential in both the choux pastry and the pastry cream. In the choux, eggs provide moisture and help the dough rise through steam during baking, giving the pastry its puffed-up shape. They also emulsify the dough for a smooth texture. In the pastry cream, egg yolks contribute to thickening the custard while also adding richness and creating a smooth, velvety texture.
VANILLA EXTRACT: Vanilla adds a rich, aromatic depth to both the pastry cream and the ganache. It elevates the overall flavor profile, complementing the richness of the pastry cream and the complexity of the ganache, contributing to a well-rounded, sophisticated taste.
CORNSTARCH: Cornstarch is crucial to the pastry cream. It absorbs moisture when heated and thickens the pastry cream, ensuring it remains smooth and velvety, without any lumps. This guarantees that the pastry cream holds its shape when piped into the éclairs, creating a creamy filling that isn’t runny.
SEMISWEET CHOCOLATE: Semisweet chocolate gives the ganache its deep, rich flavor. The cocoa solids contribute to the slightly bitter, complex taste that pairs beautifully with the sweet pastry cream. The cocoa butter in the chocolate helps create a smooth, glossy texture that coats the éclairs perfectly.
HEAVY WHIPPING CREAM: The cream in the ganache is essential for emulsification, blending the chocolate into a silky, smooth glaze. It also adds richness, enhancing the ganache’s overall texture, while the fat content makes for a gleaming glossy finish.
TOOLS OF THE TRADE
Every tool in your kitchen serves a purpose in the delicate dance of creating éclairs. Here’s a selection to help you get the most out of each step—from baking the crisp pâte à choux to finishing with a glossy ganache glaze.
STAND MIXER: Pâte à choux can be laborious to handle by hand. A stand mixer makes the job easier, allowing you to beat in the eggs one by one while cooling the mixture. (Pictured: KitchenAid® Artisan Stand Mixer, 5-Qt. in White/Silver.)
WOODEN SPOON: Old-school but indispensable, when you’re mixing the flour into the bubbling butter and milk mixture, the gentle stir of a wooden spoon makes sure everything come together smoothly. (Pictured: OXO Good Grips Large Wooden Spoon.)
PASTRY BAG WITH PIPING TIPS: For piping éclairs with precision, a large pastry bag fitted with a round
open star piping tip helps create the perfect shape. The distinctive ridges make for a beautiful finish, and the technique gives you the control to pipe evenly sized éclairs and fill them with ease. (Pictured: Ateco Open Star Pastry Tip #828 and #824.)
RIMMED BAKING SHEET: Designed for even baking, this durable, aluminized steel pan is wonderful for achieving that perfect puff. (Pictured: Williams Sonoma Goldtouch® Pro Nonstick Half Sheet.)
FINE-MESH SIEVE: For straining pastry cream and ganache, a fine-mesh sieve gives you a smooth, velvety texture. There’s nothing worse than lumpy pastry cream, and this simple tool helps you avoid that fate. It’s also invaluable when sifting the freeze-dried strawberries, making sure there are no large pieces in your Strawberry Whipped Ganache and Strawberry Glaze. (Pictured: All-Clad Stainless-Steel Strainer, Set of 3.)
SAUCEPAN: A saucepan is a must for everything from the hot milk for pastry cream to the cream for ganache. A heavy-duty, heat-resistant saucepan ensures you can bring ingredients to the perfect temperature. (Pictured: Williams Sonoma Signature Thermo-CladTM Stainless-Steel Saucepan.)
WHISK: For smooth and lump-free pastry cream, a whisk is indispensable. It’ll help you gently incorporate the warm milk mixture into the egg mixture, making sure everything comes together beautifully. (Pictured: All-Clad Precision Stainless-Steel Balloon Whisk.)
KITCHEN SHEARS: Kitchen shears are perfect for cutting the parchment paper into even pieces to line your baking sheets and for snipping the pastry dough when piping the éclairs. (Pictured: Zwilling Multi-Purpose Kitchen Shears.)
MIXING BOWLS: A set of sturdy mixing bowls is essential for keeping your ingredients organized. Whether you’re stirring the pastry cream, melting chocolate for ganache, or assembling the whipped ganache, having the right bowls is crucial to maintaining smooth workflows. (Pictured: Glass Mixing Bowl 10-Piece Set.)
Éclairs
Makes about 15 pastries
- 1/2 cup (113 grams) unsalted butter, cubed
- 1/2 cup (120 grams) water
- 1/2 cup (120 grams) whole milk
- 2 teaspoons (8 grams) granulated sugar
- 1/2 teaspoon (1.5 grams) kosher salt 1 cup (127 grams) bread flour
- 3 large eggs (150 grams), room temperature
- Pastry Cream (recipe follows)
- Ganache (recipe follows)
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Preheat oven to 375°F (190°C). Using a permanent marker, draw 9 (4½-inch-long) lines at least 2 inches apart on each of 2 sheets of parchment paper. Place, marker side down, on 2 separate rimmed baking sheets.
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In a medium saucepan, bring butter, 1⁄2 cup (120 grams) water, milk, sugar, and salt to a rolling boil over medium-high heat. Add flour, and stir with a wooden spoon until combined. Cook, stirring constantly, until a skin forms on bottom of pan and mixture pulls away from sides of pan and forms a ball, leaving a thin layer of residue on bottom of pan, 1 to 2 minutes.
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Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment; beat at medium-low speed until dough cools slightly and is no longer steaming, 2 to 3 minutes. Add eggs, one at a time, beating until combined after each addition. (Batter will be shiny and thick.)
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Transfer batter to a large pastry bag fitted with a large open star piping tip (Ateco #828). Holding bag at a 45-degree angle, slowly pipe along lines. (Piped batter should be 3⁄4 to 1 inch thick.) Using a wet finger, smooth ends if necessary.
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Bake, one pan at a time, for 15 minutes. Rotate pan, and bake until fully puffed and deep golden brown, 5 to 10 minutes more. (Let second pan stand at room temperature until ready to bake.) Let cool completely on pans.
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Using a skewer, poke 2 holes about 3⁄4 inch from ends on bottom of each éclair. Insert skewer into holes, and move it around to ensure cream will fill entire éclair.
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Spoon Pastry Cream into a pastry bag fitted with a large open star piping tip (Ateco #828). Place piping tip into a hole, and apply gentle pressure to begin filling éclair. Pipe cream into second hole until éclair feels heavy. Repeat with remaining éclairs.
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Holding an éclair by bottom half and parallel to surface of Ganache, dip top of éclair in Ganache. Still parallel, lift éclair out of Ganache. Then slowly lift one end of éclair, letting excess Ganache run off. Repeat with remaining éclairs. Let stand at room temperature or refrigerate until set. Best served same day as made.
Unbaked, piped éclairs can be frozen and stored for up to 1 month. To bake from frozen, place 2 inches apart on a lined baking sheet, and bake at 375°F (190°C) for 15 minutes. Rotate pan, and bake until golden brown, 10 to 15 minutes more.
Moisture content in the dough can vary depending on the weight of the eggs and the amount of steam lost during cooking and cooling. Be cautious when adding eggs—if the batter becomes too loose, it will be impossible to pipe. On the other hand, not enough eggs can prevent the choux from puffing properly. Keep an eye on the consistency to ensure the perfect texture for piping and baking.
