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
