Eclairs with Vanilla Crème Filling
Eclairs with Vanilla Crème Filling
Ingredients:
For the choux pastry:
1/2 cup water
1/2 cup unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
For the vanilla crème filling:
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 teaspoons vanilla extract
For the chocolate glaze:
1 cup semisweet chocolate chips
2 tablespoons unsalted butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
Directions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
Add flour all at once and stir vigorously until mixture forms a ball and pulls away from the sides of the pan.
Remove from heat and let cool for 5 minutes.
Add eggs, one at a time, beating well after each addition, until smooth and glossy.
Transfer the choux pastry dough to a piping bag fitted with a large round tip.
Pipe 4-inch long eclairs onto the prepared baking sheet, leaving space between each eclair.
Bake in the preheated oven for 25-30 minutes, or until golden brown and puffed.
Remove from the oven and let cool on a wire rack.
For the vanilla crème filling:
In a saucepan, heat milk over medium heat until steaming but not boiling.
In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
Gradually pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
Remove from heat and stir in vanilla extract.
Transfer the vanilla crème filling to a bowl, cover with plastic wrap (pressing it directly onto the surface of the crème), and chill in the refrigerator until cold.
For the chocolate glaze:
In a microwave-safe bowl, combine chocolate chips, butter, and corn syrup.
Microwave in 30-second intervals, stirring between each, until chocolate is melted and mixture is smooth.
Stir in vanilla extract until well combined.
To assemble the eclairs:
Using a sharp knife, cut each eclair horizontally in half.
Spoon or pipe the chilled vanilla crème filling into the bottom halves of the eclairs.
Replace the top halves of the eclairs.
Dip the top of each eclair into the chocolate glaze, allowing any excess to drip off.
Place the glazed eclairs on a wire rack to set.
Serve and enjoy your delicious Eclairs with Vanilla Crème Filling!
Notes:
Eclairs are best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
You can customize the chocolate glaze by adding a sprinkle of sea salt or chopped nuts on top.