Why You’ll Love This Recipe
The Boston Cream Eclair is irresistible for many reasons: its light, airy choux pastry forms the perfect vessel for the smooth, velvety vanilla custard filling. Topped with a rich, glossy chocolate ganache, this dessert achieves a balance of textures and flavors that make it difficult to resist. Each bite offers a contrast between the crispy pastry, the luscious cream, and the indulgent chocolate, making it a truly satisfying treat. With this easy recipe, you can recreate this classic dessert at home and elevate any occasion with its elegance.
Ingredients
The Vanilla Custard (Make Ahead):
- 1 cup whole milk
- 2/3 cup heavy whipping cream
- 1/2 cup granulated sugar
- Pinch of salt
- 4 large egg yolks
- 1/2 cup all-purpose flour
- 4 tbsp cold unsalted butter
- 1 vanilla bean (or 1 tbsp vanilla bean paste)
The Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 4 large eggs
The Chocolate Ganache:
- 4 oz semi-sweet baking chocolate, chopped
- 1/2 cup heavy whipping cream
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Make the Vanilla Custard (at least 4 hours ahead or overnight)
In a medium mixing bowl, whisk together the egg yolks, sugar, and salt until frothy and well combined. Add the flour and whisk until smooth.
In a small saucepan, combine the milk, heavy cream, butter, and vanilla bean. Heat over medium heat until it begins to simmer. Remove from heat and scrape the seeds from the vanilla bean into the milk mixture.
Slowly whisk the hot milk mixture into the egg mixture, stirring constantly to avoid curdling. Return the mixture to the saucepan and cook over low heat for 3-5 minutes until it thickens. Remove from heat and stir in the cold butter. Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
2. Prepare the Choux Pastry
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, lightly greasing it.
In a medium saucepan, combine the water, butter, sugar, and vanilla extract. Bring to a gentle simmer, then add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a dough that pulls away from the sides of the pan.
Transfer the dough to a stand mixer and beat for 1-2 minutes to cool it slightly. Add the eggs one at a time, beating well after each addition until the dough becomes glossy and pipeable.
Transfer the dough to a piping bag fitted with a large round tip. Pipe 3-inch-long logs, about 1½ inches wide, onto the prepared baking sheet.
Bake for 25-28 minutes until the eclairs are puffed and golden brown. Cool completely before filling.
3. Make the Chocolate Ganache
Place the chopped chocolate in a small heatproof bowl. In a saucepan, heat the cream until just simmering. Pour the hot cream over the chocolate and let it sit for 1 minute, then whisk until smooth and glossy.
4. Assemble the Eclairs
Fit a piping bag with a long, narrow tip and fill it with the chilled vanilla custard. Gently insert the tip into one end (or the bottom) of each cooled éclair and pipe in the custard until filled.
Spoon or drizzle the chocolate ganache over the top of each éclair. Allow the ganache to set slightly before serving.
Store the filled eclairs in the refrigerator until ready to serve.
Servings and Timing
- Servings: 12 eclairs
- Prep time: 40 minutes (plus chilling time)
- Cook time: 25-28 minutes (for the choux pastry)
- Total time: 4 hours (including custard chilling time)
Variations
- Chocolate Pastry Cream: For a twist, substitute some of the milk in the vanilla custard with melted chocolate to create a chocolate pastry cream filling.
- Fruit Eclair: Try adding fresh fruit like berries or sliced bananas to the custard filling for a fruity variation of the Boston Cream Eclair.
- Glaze Variations: Experiment with white chocolate ganache or flavored ganache like caramel or coffee for a unique spin on the classic.
Storage/Reheating
- Storage: Store the filled eclairs in an airtight container in the refrigerator for up to 2 days. The choux pastry may soften slightly, but they will still be delicious.
- Reheating: If you prefer the pastry to be crisper, you can reheat the eclairs in a 350°F (175°C) oven for a few minutes before serving.
FAQs
1. Can I make the custard ahead of time?
Yes, the custard can be made up to a day in advance. Just store it in the refrigerator until you’re ready to assemble the eclairs.
2. Can I make the choux pastry in advance?
Choux pastry is best fresh, but you can bake it ahead of time and store the cooled eclairs in an airtight container for up to 1 day before filling them.
3. Can I freeze the filled eclairs?
It’s not recommended to freeze filled eclairs because the custard may separate upon thawing. However, you can freeze the empty choux pastry shells and fill them when you’re ready to serve.
4. Why is my choux pastry not puffing up?
Ensure that you’re baking the pastry at a high enough temperature (400°F or 200°C) and that the dough is pipeable, not too thick or too runny.
5. Can I use store-bought custard for this recipe?
While homemade custard is ideal for flavor and texture, you can substitute it with store-bought vanilla custard if you’re short on time.
6. How do I make the ganache shiny?
Ensure that the cream is simmering, but not boiling, when you pour it over the chocolate. This helps achieve that glossy, smooth finish.
7. How can I make the eclairs more decadent?
For an extra indulgent touch, top the eclairs with whipped cream or add layers of fresh berries in the filling.
8. Can I add flavor to the choux pastry?
Yes, you can add a little lemon zest, almond extract, or orange zest to the choux pastry for a unique twist.
9. How can I prevent the eclairs from becoming soggy?
Let the filled eclairs rest for a few minutes to allow the ganache to set before serving. This will help prevent the filling from making the pastry soggy.
10. Can I make mini eclairs?
Yes, you can pipe smaller logs of choux pastry to make mini eclairs. Just be sure to reduce the baking time slightly, about 15-20 minutes.
Conclusion
The Boston Cream Eclair is a delightful dessert that combines the lightness of choux pastry, the richness of vanilla custard, and the sweetness of chocolate ganache. Whether you’re a beginner or an experienced baker, this recipe will guide you to creating a dessert that’s as beautiful as it is delicious. With the right balance of flavors and textures, it’s a perfect indulgence for any occasion. Enjoy every bite!
Irresistible Boston Cream Eclair Made Easy
- Prep Time: 40 minutes (plus chilling time)
- Cook Time: 25-28 minutes (for the choux pastry)
- Total Time: 4 hours (including custard chilling time)
- Yield: 12 eclairs
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A decadent Boston Cream Eclair made with crispy choux pastry, smooth vanilla custard, and a glossy chocolate ganache, perfect for any occasion.
Ingredients
1 cup whole milk
2/3 cup heavy whipping cream
1/2 cup granulated sugar
Pinch of salt
4 large egg yolks
1/2 cup all-purpose flour
4 tbsp cold unsalted butter
1 vanilla bean (or 1 tbsp vanilla bean paste)
1 cup water
1/2 cup unsalted butter
1 tbsp granulated sugar
1 tsp vanilla extract
1 1/4 cups all-purpose flour
4 large eggs
4 oz semi-sweet baking chocolate, chopped
1/2 cup heavy whipping cream
Instructions
- Make the Vanilla Custard (at least 4 hours ahead or overnight): In a medium mixing bowl, whisk together the egg yolks, sugar, and salt until frothy and well combined. Add the flour and whisk until smooth.
- In a small saucepan, combine the milk, heavy cream, butter, and vanilla bean. Heat over medium heat until it begins to simmer. Remove from heat and scrape the seeds from the vanilla bean into the milk mixture.
- Slowly whisk the hot milk mixture into the egg mixture, stirring constantly to avoid curdling. Return the mixture to the saucepan and cook over low heat for 3-5 minutes until it thickens. Remove from heat and stir in the cold butter. Allow the custard to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Prepare the Choux Pastry: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, lightly greasing it. In a medium saucepan, combine the water, butter, sugar, and vanilla extract. Bring to a gentle simmer, then add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a dough that pulls away from the sides of the pan.
- Transfer the dough to a stand mixer and beat for 1-2 minutes to cool it slightly. Add the eggs one at a time, beating well after each addition until the dough becomes glossy and pipeable.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe 3-inch-long logs, about 1½ inches wide, onto the prepared baking sheet. Bake for 25-28 minutes until the eclairs are puffed and golden brown. Cool completely before filling.
- Make the Chocolate Ganache: Place the chopped chocolate in a small heatproof bowl. In a saucepan, heat the cream until just simmering. Pour the hot cream over the chocolate and let it sit for 1 minute, then whisk until smooth and glossy.
- Assemble the Eclairs: Fit a piping bag with a long, narrow tip and fill it with the chilled vanilla custard. Gently insert the tip into one end (or the bottom) of each cooled éclair and pipe in the custard until filled.
- Spoon or drizzle the chocolate ganache over the top of each éclair. Allow the ganache to set slightly before serving. Store the filled eclairs in the refrigerator until ready to serve.
Notes
For a twist, substitute some of the milk in the vanilla custard with melted chocolate for a chocolate pastry cream filling.
If you prefer a fruity variation, add fresh fruit like berries or sliced bananas to the custard filling.
For a richer finish, top the eclairs with whipped cream or layer fresh berries inside.
The custard can be made up to a day ahead of time and refrigerated until ready to use.
Store the filled eclairs in the refrigerator for up to 2 days. If you prefer a crispier pastry, reheat them in the oven at 350°F for a few minutes before serving.
Nutrition
- Serving Size: 1 eclair
- Calories: 300
- Sugar: 25g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
