Whip up classic éclairs at home: Delight in every bite

The name of the sweet pastry comes from the French word "éclair," which means lightning. It’s believed this name reflects how quickly this elongated dessert is eaten. This is no surprise since the choux pastry filled with custard or whipped cream is so delicious that it disappears from the plate in the blink of an eye.

Crispy and light choux pastry filled with delicious custard cream and covered in chocolate makes a perfect dessert for any occasion. It will charm your aunts at a name day celebration, impress friends at a party, and quickly bring smiles to your loved ones’ faces. Moreover, you don't need to be a French pastry master to prepare it.

Ingredients:

Pastry:

                      
• 1/2 cup milk
• 1/2 cup water
• 1/2 cup butter
• 2 tablespoons sugar
• 1 1/4 cups all-purpose flour
• 4 eggs

Custard Cream:

                      
• 2 cups milk
• 5 egg yolks
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1/2 cup softened butter
• 1 cup softened butter (divided usage)

Glaze:

          
• 7 oz milk chocolate
• 1/4 cup cream (30% fat)
• Pistachios for sprinkling

Preparation:

Step 1. In a saucepan, combine water and milk with sugar and butter, and heat until the mixture dissolves. Then add the flour and continue heating, stirring constantly, until a smooth dough forms.

Step 2. Transfer the dough to a bowl. Gradually add the beaten eggs, mixing continuously. Place the mixture into a piping bag. On a baking sheet lined with parchment paper, pipe the éclairs. Bake in an oven preheated to 350°F for 35 minutes.

Step 3. In a bowl, mix the egg yolks with 1/2 cup of milk, flour, and cornstarch. Bring the remaining milk to a boil, add the egg mixture, and heat until it thickens. Remove from heat, add 1/2 cup of butter, and mix. Set aside to cool.

Step 4. Dip the baked éclairs in melted milk chocolate mixed with cream. Set aside for the glaze to firm up slightly.

Step 5. Add the remaining butter to the cooled custard and mix until smooth and creamy. Transfer it to a piping bag. Cut the éclairs lengthwise and fill them with custard cream.

Step 6. Sprinkle with chopped pistachios. You can also use coconut flakes or skip this addition. Enjoy your treat!