Back to French Recipes
Author:
utastekitchenuk
TikTok
11M
781K
Classic Eclairs with Custard Sauce
This recipe guides you through making delicate choux pastry eclairs filled with a rich, smooth vanilla custard sauce. It's a classic French dessert that, while requiring attention to detail, is incredibly rewarding to make and enjoy. The video demonstrates the key steps for both the custard and the choux pastry.
#Eclair
#Choux Pastry
#Custard Sauce
#French Dessert
#Baking
#Pastry
#Dessert
Rich and smooth vanilla custard sauce
Recipe Information
45m
Prep Time
1h
Cook Time
1h 45m
Total Time
12
Servings
Medium
French
English
Nutrition (per serving)
280
Calories
8g
Protein
30g
Carbs
15g
Fat
Perfectly baked golden choux pastry shells
Ingredients
Servings: 12
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Eclairs being filled with delicious custard
Instructions
0/13 completed
0%
- In a bowl, whisk together egg yolks, granulated sugar, and 40g of all-purpose flour until pale and smooth. This creates the base for your custard sauce.5m
Preview5mPreviewIn a bowl, whisk together egg yolks, granulated sugar, and 40g of all-purpose flour until pale and smooth. This creates the base for your custard sauce. - Heat the whole milk in a saucepan over medium heat until it just begins to simmer, but do not boil. Remove from heat.5m
Preview5mPreviewHeat the whole milk in a saucepan over medium heat until it just begins to simmer, but do not boil. Remove from heat. - Gradually temper the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Add a small ladleful at a time until about half the milk is incorporated.3m
Preview3mPreviewGradually temper the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Add a small ladleful at a time until about half the milk is incorporated. - Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the custard thickens significantly and coats the back of a spoon. Bring to a gentle boil for 1 minute while whisking.7mPreview7mPreviewPour the tempered mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the custard thickens significantly and coats the back of a spoon. Bring to a gentle boil for 1 minute while whisking.
- Remove from heat, stir in vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any potential lumps. Cover the surface directly with plastic wrap to prevent a skin from forming and chill completely in the refrigerator for at least 2-3 hours.5m
Preview5mPreviewRemove from heat, stir in vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any potential lumps. Cover the surface directly with plastic wrap to prevent a skin from forming and chill completely in the refrigerator for at least 2-3 hours. - Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, salt, and optional sugar. Bring to a rolling boil over medium-high heat.5m
Preview5mPreviewPreheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, salt, and optional sugar. Bring to a rolling boil over medium-high heat. - Once boiling, remove the saucepan from heat and immediately add all 150g of all-purpose flour at once. Stir vigorously with a wooden spoon until the mixture comes together to form a smooth ball of dough (panade).2m
Preview2mPreviewOnce boiling, remove the saucepan from heat and immediately add all 150g of all-purpose flour at once. Stir vigorously with a wooden spoon until the mixture comes together to form a smooth ball of dough (panade). - Return the saucepan to medium heat and continue to cook the panade, stirring constantly, for 2-3 minutes. This step dries out the dough, which is crucial for crisp eclairs.3m
Preview3mPreviewReturn the saucepan to medium heat and continue to cook the panade, stirring constantly, for 2-3 minutes. This step dries out the dough, which is crucial for crisp eclairs. - Transfer the hot panade to a large mixing bowl or a stand mixer fitted with a paddle attachment. Beat on medium speed for a minute to cool the dough slightly. Then, add the eggs one at a time, incorporating each egg completely before adding the next. The dough will look curdled at first but will become smooth.10m
Preview10mPreviewTransfer the hot panade to a large mixing bowl or a stand mixer fitted with a paddle attachment. Beat on medium speed for a minute to cool the dough slightly. Then, add the eggs one at a time, incorporating each egg completely before adding the next. The dough will look curdled at first but will become smooth. - Transfer the choux pastry to a piping bag fitted with a large star or round tip. Pipe 10-12 cm long strips onto the prepared baking sheet, leaving space between them.5m
Preview5mPreviewTransfer the choux pastry to a piping bag fitted with a large star or round tip. Pipe 10-12 cm long strips onto the prepared baking sheet, leaving space between them. - Bake for 15 minutes at 200°C (400°F), then reduce the oven temperature to 175°C (350°F) and bake for another 20-25 minutes, or until the eclairs are golden brown and firm. Do not open the oven door during baking, especially in the first 20 minutes.40mPreview40mPreviewBake for 15 minutes at 200°C (400°F), then reduce the oven temperature to 175°C (350°F) and bake for another 20-25 minutes, or until the eclairs are golden brown and firm. Do not open the oven door during baking, especially in the first 20 minutes.
- Remove eclairs from the oven and let them cool completely on a wire rack. Once cooled, poke 2-3 small holes in the bottom of each eclair. Fill a piping bag with the chilled custard sauce and pipe the custard into each eclair until visibly full.10mPreview10mPreviewRemove eclairs from the oven and let them cool completely on a wire rack. Once cooled, poke 2-3 small holes in the bottom of each eclair. Fill a piping bag with the chilled custard sauce and pipe the custard into each eclair until visibly full.
- Serve immediately or refrigerate until ready to enjoy. For an extra touch, you can glaze the tops of the eclairs with melted chocolate or a simple powdered sugar glaze.5m
Preview5mPreviewServe immediately or refrigerate until ready to enjoy. For an extra touch, you can glaze the tops of the eclairs with melted chocolate or a simple powdered sugar glaze.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
