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ake the Custard:
Combine Ingredients: In a saucepan, whisk together 2 eggs, 70 g of sugar, and 30 g of cornstarch until smooth.
Add Milk: Gradually whisk in 500 ml of milk.
Heat and Thicken: Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble.
Add Butter and Vanilla: Remove from heat and stir in 80 g of butter and 1 tsp of vanilla sugar until fully melted and smooth.
Cool Custard: Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool completely.
Make the Choux Pastry:
Boil Liquids: In a saucepan, combine 160 g of water, 80 g of butter, ¼ tsp of salt, and 1 tsp of sugar. Heat until the butter melts and the mixture comes to a boil.
Add Flour: Remove the saucepan from heat and add all 120 g of flour at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
Cook Dough: Return the saucepan to low heat and cook the dough for 1-2 minutes, stirring constantly, to dry it out. This helps prevent soggy eclairs.
Cool Slightly: Let the dough cool slightly in the pan for a few minutes.
Add the Eggs:
Incorporate Eggs: Beat in the eggs one at a time, mixing well after each addition. The dough should be thick, glossy, and smooth. You might need 2-3 eggs depending on the consistency. A good test is to lift the dough with a spatula; it should form a pointed V shape.
Pipe the Eclairs:
Preheat Oven: Preheat your oven to 170°C (338°F). Line a baking sheet with parchment paper.
Pipe Shapes: Transfer the dough to a piping bag fitted with a star tip. Pipe out long eclair shapes onto the prepared baking sheet, leaving space between them for expansion.
Bake the Eclairs:
Bake: Bake the eclairs for 40-45 minutes, or until golden brown and puffed. Do not open the oven door during baking to prevent them from collapsing.
Cool Eclairs: Remove from the oven and let the eclairs cool completely on a wire rack.
Make the Chocolate Glaze:
Melt Chocolate: In a small bowl, melt 100 g of chocolate with 2 tbsp of vegetable oil over a double boiler or in the microwave (in short bursts, stirring frequently) until smooth.
Thicken Glaze: Let the glaze cool slightly until it thickens a bit.
Assemble the Eclairs:
Cut Eclairs: Once the eclairs are cool, use a serrated knife to cut them in half lengthwise.
Fill Eclairs: Pipe or spoon the cooled custard filling into the bottom half of each eclair.
Glaze Tops: Dip the tops of the eclairs into the chocolate glaze, coating them completely.
Set Glaze: Allow the glaze to set completely before serving.
Tips:
Eggs for Choux Pastry: The video mentions using 2-3 eggs for the choux pastry dough. Start with 2 eggs and add the third one only if the dough seems too dry and difficult to pipe.
Preheat the Oven: Make sure the oven is preheated before placing the eclairs inside.
Avoid Deflating: Don’t open the oven door while the eclairs are baking, as this can cause them to deflate.
Cooling Time: Let the eclairs cool completely before filling and glazing them to ensure they hold their shape and the glaze sets properly.
Conclusion
These perfect eclairs are a delightful and impressive dessert that will surprise and delight everyone. With a light and airy choux pastry, rich and creamy custard filling, and a smooth chocolate glaze, these eclairs are both simple to make and incredibly tasty. Whether you’re making them for a special occasion or just to treat yourself, these eclairs are sure to become a favorite. Enjoy the process of making and savoring these delicious homemade eclairs!
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