⚡ 15-Minute Homemade Éclairs
*(Makes 12-15 éclairs)*
Ingredients
For the Choux Pastry:
½ cup (120ml) water
½ cup (120ml) whole milk
½ cup (115g) unsalted butter, cubed
1 tsp sugar
¼ tsp salt
1 cup (125g) all-purpose flour, sifted
4 large eggs, room temp
For the Filling:
2 cups (480ml) cold heavy cream
3 tbsp powdered sugar
1 tsp vanilla extract
For the Chocolate Glaze:
½ cup (90g) dark chocolate, chopped
¼ cup (60ml) heavy cream
Instructions
1. Make the Choux Pastry (5 mins):
In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.
Remove from heat, add flour all at once, and stir vigorously with a wooden spoon until a smooth ball forms.
Return to low heat; cook 1-2 mins to dry slightly. Let cool 2 mins.
Beat in eggs one at a time until glossy and pipeable (texture should ribbon off the spoon).
2. Pipe & Bake (20 mins):
Preheat oven to 200°C (400°F). Line a tray with parchment.
Pipe 10cm (4″) logs using a star tip (or spoon dollops). Smooth peaks with a wet finger.
Bake 20-25 mins until puffed and golden. Do not open the oven! Turn off heat; leave inside 5 mins to dry.
3. Whip the Cream (3 mins):
Beat heavy cream, powdered sugar, and vanilla to stiff peaks. Chill.
4. Glaze (2 mins):
Heat cream until steaming; pour over chopped chocolate. Wait 1 min, then stir until smooth.
5. Assemble:
Slice cooled éclairs horizontally. Pipe in whipped cream and dip tops in chocolate glaze.
🌟 Pro Tips
Eggs at room temp prevent dough from splitting.
Poke holes in baked shells to release steam and keep them crisp.
For extra shine, add 1 tsp corn syrup to the chocolate glaze.
Why This Works
Steam power: The high moisture content puffs the pastry without yeast.
Cornstarch-free: Unlike pastry cream, whipped cream fills quickly.
Enjoy your light, airy éclairs with minimal effort! 😋
(Note: Total time includes active prep; baking/filling adds extra.)
Variations:
Coffee glaze: Add 1 tsp instant espresso to the chocolate.
Fruit-filled: Fold ½ cup mashed berries into the cream.