Wednesday, April 2

BAKE IT: Eclairs


Eclairs: a light and airy pastry stuffed with custard, topped with a dollop of chocolate glaze. Or possibly one of the most easily recognizable desserts in a bakery. They are extremely easy to make right in your own kitchen and can really wow the crowd. Try making some for an upcoming gathering or dinner and you will be an instant hit!

Full time 1 1/2 hours
Makes approximately 12 eclairs

You will need:

For pastry:
4 eggs
1 cup water
1 cup flour
1/2 cup butter
1/4 tsp salt

For filling:
1 1/2 cups custard (homemade or store bought)

For topping:
1 cup chocolate chips or 2 ounces chocolate bar
2 tbsp butter


Let us begin:

Preheat your oven to 450'

In a medium sauce pot combine water and butter. Allow to come to boil over medium-high heat.



Reduce heat to low and add in flour, stirring extremely well until the mixture leaves the sides of the pot.


Remove from heat and add in 1 egg at a time, stirring well to fully incorporate after each egg.





Move mixture into a pastry bag (or you can use a spoon) and pipe out 4" long 1" wide strips on a non stick baking sheet.


Bake in oven for 10-15 minutes and then lower heat to 325'.

Continue baking for 20-25 minutes or until the eclairs sound hollow if you gently tap on their bottoms.


Move to a wire rack to allow to cool completely before continuing.


Once cooled gently slice pastry in half length wise.


Move bottoms to a platter or tray and fill with custard.


In a small bowl combine chocolate and butter. Microwave in 30 second increments stirring well after each time, until mixture is smooth.

Spread a layer of chocolate over each pastry top.


Place chocolate cover top onto custard filled bottom.

I like to let mine sit in the refrigerator for at least 30 minutes before serving, but you can serve right away if desired. Cheers!