Light choux pastry, creamy vanilla filling, and glossy chocolate ganache — a French pastry dream you can make in your own kitchen!
📝 Ingredients
For the Choux Pastry:
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1/2 cup (115g) unsalted butter
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1 cup (240ml) water
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1 tbsp sugar
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1/2 tsp salt
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1 cup (125g) all-purpose flour
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4 large eggs
For the Pastry Cream Filling:
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2 cups (480ml) whole milk
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1/2 cup (100g) sugar
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4 egg yolks
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1/4 cup (30g) cornstarch
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2 tbsp unsalted butter
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1 tsp vanilla extract
For the Chocolate Ganache:
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1/2 cup (120ml) heavy cream
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4 oz (115g) semi-sweet chocolate, chopped
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1 tsp butter (for shine)
👩🍳 Instructions
Step 1: Make the Choux Pastry
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In a saucepan, heat butter, water, sugar, and salt. Bring to a boil.
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Add flour all at once and stir quickly until a dough forms and pulls from the sides.
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Cool slightly, then beat in the eggs one at a time until the dough is smooth and glossy.
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Pipe the dough into éclair shapes on a lined baking sheet.
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Bake at 400°F (200°C) for 20–25 minutes or until puffed and golden. Cool completely.
Step 2: Prepare the Vanilla Pastry Cream
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Heat milk in a saucepan until warm.
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In a bowl, whisk egg yolks, sugar, and cornstarch until pale and thick.
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Slowly add warm milk to temper, then return mixture to heat and stir until thick.
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Remove from heat, add butter and vanilla. Cool completely and refrigerate.
Step 3: Make the Chocolate Ganache
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Heat cream until just simmering. Pour over chopped chocolate and let sit for 1 minute.
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Stir until smooth. Add butter for extra shine.
Step 4: Assemble the Éclairs
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Slice éclairs in half or poke holes underneath. Fill with pastry cream using a piping bag.
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Dip tops in ganache or spoon it over. Let set.
💡 Tips for Perfect Éclairs:
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Don’t open the oven door during baking — it can collapse the pastry.
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Cool pastry cream completely before piping.
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Use a star tip for fancy filling or presentation.
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Store in the fridge, best eaten fresh within 1–2 days.
🎥 Want to See How It’s Done?
Watch the full video tutorial here:
