Recipe Classic Éclairs

Éclairs are delightful French pastries filled with cream and topped with chocolate glaze. The name “éclair,” meaning “lightning” in French, is said to reflect how quickly one can eat these delicious treats. Originating in France during the mid-19th century, éclairs have since become a beloved dessert worldwide. This recipe will guide you through making traditional éclairs with two delicious fillings: a rich buttercream and a light berry mousse.

Ingredients

For the Choux Pastry:

• 125 ml milk
• 125 ml water
• 1 tsp sugar
• ½ tsp salt
• 100 g unsalted butter
• 150 g all-purpose flour
• 4-5 eggs (depending on size)

For the Buttercream Filling:

• 200 g unsalted butter
• 225 g sweetened condensed milk

For the Berry Mousse:

• 150 g blueberries
• 3 tbsp sugar
• 1 tsp gelatin
• 50 ml water
• 150 ml heavy whipping cream

For the Chocolate Glaze:

• 50 g unsalted butter
• 100 g dark chocolate

Method

1. Make the Choux Pastry: In a saucepan, combine 125 ml of milk, 125 ml of water, ½ tsp of salt, and 1 tsp of sugar. Add 100 g of unsalted butter and heat over medium heat until the butter is melted.
2. Add the Flour: Once the mixture begins to boil, add 150 g of all-purpose flour all at once. Stir vigorously with a spatula until the dough pulls away from the sides of the pan and forms a ball. Remove from heat and let cool slightly.
3. Incorporate the Eggs: Once the dough has cooled a bit, add 4-5 eggs, one at a time, mixing thoroughly after each addition until the dough is smooth and can hold a ribbon shape when lifted.
4. Pipe the Éclairs: Transfer the choux pastry into a piping bag and pipe long strips onto a baking sheet lined with parchment paper. Leave enough space between each éclair to allow for rising.
5. Bake: Preheat the oven to 240°C (465°F) and bake for 5 minutes. Then, reduce the temperature to 200°C (390°F) and switch to convection mode. Bake for an additional 20 minutes, until golden and puffed.
6. Prepare the Berry Mousse: In a small bowl, soak 1 tsp of gelatin in 50 ml of water. In a separate saucepan, combine 150 g of blueberries and 3 tbsp of sugar, cooking over medium heat until the sugar dissolves. Blend the mixture until smooth and mix in the soaked gelatin. Allow to cool.
7. Whip the Cream: Whip 150 ml of heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled berry mixture until well combined.
8. Make the Buttercream: In a bowl, beat 200 g of unsalted butter with 225 g of sweetened condensed milk until creamy and smooth. Cover with plastic wrap and refrigerate.
9. Fill the Éclairs: Once the éclairs are cool, use a sharp knife to make small holes on the underside of each éclair. Fill pastry bags with the buttercream and berry mousse, then pipe the fillings into the éclairs through the holes.
10. Prepare the Chocolate Glaze: Melt 100 g of dark chocolate with 50 g of unsalted butter in a double boiler until smooth.
11. Glaze the Éclairs: Dip the tops of each filled éclair into the chocolate glaze, allowing any excess to drip off. For an extra touch, sprinkle with crushed nuts or a pinch of sea salt.

Your éclairs are now ready to be enjoyed! With their light pastry, luscious fillings, and rich chocolate glaze, these classic treats are sure to impress your family and friends. Happy baking!