Description
A simplified, restaurant-quality eclair recipe using store-bought puff pastry for a flaky shell, filled with silky vanilla pastry cream and topped with a glossy dark chocolate glaze.
Ingredients
Scale
- 2 sheets puff pastry (thawed)
- 1 large egg beaten with 1 tablespoon water (for egg wash)
- Coarse sugar (for sprinkling)
- 2 cups whole milk
- 1 cup heavy cream
- 1 vanilla bean (scraped) or 2 teaspoons pure vanilla extract
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter (cold, cubed)
- 1 cup dark chocolate chips
- ½ cup heavy cream (for glaze)
- 1 tablespoon butter (for glaze)
Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Trim puff pastry sheets and cut each into four 3-inch wide rectangles. Place on baking sheets, leaving space between them.
- Prick the center of each rectangle with a fork to prevent excessive puffing, but leave edges intact.
- Brush tops and sides with egg wash and sprinkle with coarse sugar.
- Bake for 15-18 minutes until puffed, golden brown, and firm. Cool completely on the pan (at least 30 minutes).
- In a saucepan, heat milk, heavy cream, and vanilla bean seeds (or extract) until simmering.
- In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Temper the eggs by slowly whisking in about half of the hot milk mixture.
- Pour the egg mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened and boiling.
- Remove from heat and stir in cold butter cubes until melted. Cover surface with plastic wrap and refrigerate for at least 2 hours until cold.
- For the glaze, heat ½ cup heavy cream until hot. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth.
- Stir in 1 tablespoon butter. Let cool slightly until thickened but pourable.
- Pipe the cold vanilla pastry cream into the cooled pastry shells using a piping bag with a star tip.
- Dip the top half of each filled eclair into the chocolate glaze.
- Place on parchment paper and let glaze set. Serve immediately or refrigerate for up to 24 hours.
Notes
Keep puff pastry cold until baking to ensure flakiness. Do not open the oven door during baking. Temper eggs properly to avoid scrambling. Fill eclairs just before serving to prevent soggy shells. Can be made ahead by storing shells and cream separately.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 eclair
- Calories: 380
- Sugar: 22
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 35
- Fiber: 2
- Protein: 6
Keywords: eclairs, chocolate eclair, puff pastry dessert, vanilla pastry cream, homemade eclairs, easy dessert, French pastry