How To Make Classic Eclairs Recipe + Chocolate Ganache


Hi everyone, its Natasha of Natashaskitchen.com and on today’s episode we will master the art of eclairs. And there is
nothing like homemade eclairs, filled with vanilla pastry cream and dipped in
chocolate glaze. We start with a classic choux pastry. It sounds fancy, but it’s
really simple. In a medium saucepan combine half a cup of water, half a cup
of milk, 8 tablespoons of unsalted butter, a teaspoon of sugar and a quarter
teaspoon of salt. Bring that to a boil, then take it off the heat and use a
wooden spoon to stir in 1 cup of flour. Once the flour is incorporated, place it
back over medium heat and continue stirring constantly for one-and-a-half
to two minutes. You’ll see a thin film form on the bottom of the pan and the
dough will be smooth. Transfer the dough to a large mixing bowl and beat on
medium speed for about a minute to cool the mixture slightly. Now add 4 large
eggs, one at a time, allowing each egg to fully incorporate between each addition. Once all of the eggs are in, beat the
dough until it’s smooth and a thick ribbon forms when you pull up on the egg
beaters. That looks perfect. Now transfer that to a large pastry bag, fitted with a
half inch round piping tip and this is a great time to pre-heat your oven to 425˚F. Now pipe about 18 to 24 inch long and
3/4 inch wide strips, keeping them 1 and 1/2 inches apart, to allow room for
expansion. Bake those in the center of a preheated oven at 425˚F
for 10 minutes, then without opening the door reduce the temperature to 325˚F
and bake another 30 minutes or until golden brown. Transfer
those to a wire rack to cool completely while making your pastry cream. I’m using
the real vanilla bean here and you really only need half. Split that in half
and then scrape out the seeds. Transfer those to a medium saucepan along with 2
cups of whole milk and bring that just to a boil, stirring to prevent a film
from forming on the top. As soon as that comes to a boil, remove the vanilla bean
and take it off the heat. In a separate large bowl whisk together 3/4 cup of
sugar, 1/4 cup of corn starch and a pinch of salt. Add 4 egg yolks and whisk until
smooth, creamy and lightened in color. It starts out looking grainy and
impossible and it does take a couple minutes, but it will get there. See how
that’s really well combined. That’s exactly where you want it to be. Now,
while whisking constantly, gradually add the hot milk mixture in a steady stream
until all of it is incorporated. Transfer that back to the same saucepan and whisk
constantly until it starts to boil then whisk another 30 seconds until the cream
is thick and pudding-like inconsistency. And boy, does this smell
good? Transfer the pastry cream to a medium bowl and if you’re using vanilla
extract, you’ll whisk in two teaspoons at this
point. Add four tablespoons of unsalted softened butter and quickly whisk that
into your cream cover with a sheet of plastic wrap directly over the surface
of the pastry cream. Let it cool slightly at room temperature, then refrigerate for
30 minutes or until chill and because the pastry cream is a make-ahead recipe,
I have a batch that I made the other day that is ready to go.
Now that the Eclair shells are at room temperature, I’m using a small, sharp
pastry tip to poke two to three holes in the bottom of each one. Fit a piping bag
with that same tip and any tip that’s small and pointy and sharp will work. Also to make your chilled pastry cream
smooth again, all you need to do is whisk it together. Transfer that to the piping
bag and fill each eclair. Scrape off any excess cream. If you’ve overstuffed,
then chill those in the refrigerator while you make your chocolate sauce. This
is our very popular, two ingredient chocolate ganache. Weigh out four ounces
of semi-sweet chocolate chips into a small mixing bowl and cover that with
half a cup of piping hot, heavy whipping cream. Let that rest for two minutes, then
whisk from the center outwards until a smooth sauce forms. Dip the top half of
your filled and chilled eclairs into the chocolate sauce, allowing any excess to
drip off. Keep the eclairs refrigerated until
you’re ready to serve. All right, these have had time to set and I cannot wait
any longer. I’m ready for my Eclair! Okay, let’s take a big one. They’re all big. This one looks promising. Mm-hmm… and I’m gonna cut this in half
because I want you to see what’s inside. Look at that perfectly Hollow, just like
they should be and totally loaded. I can’t wait, I feel like I need an
espresso on the other hand. These feel fancy. Okay, here we go. These are so good!
If you’ve never made eclairs at home, or tried freshly baked eclairs, you just
haven’t lived! Oh man! I love that combination of that semi-sweet chocolate
and the crust is just barely sweet and that filling… my goodness! You guys, this
is quite possibly the best custard that I have ever tried. I love the real
vanilla flecks in there. It makes it feel fancy, but it really tastes super good.
Yeah, I’m gonna inhale this. If you guys liked this recipe, give us a great big
thumbs up below. Make sure to subscribe to our Channel and we’ll see you next
time. Hey, before you go, if you’re looking for
more ways to satisfy your sweet tooth, check out some of our favorites right
over here and there and click below to subscribe. And when you do, click that
little Bell icon, it looks something like this and you’ll get notifications every
time we post a new recipe. We’ll see you next time.

100 thoughts on “How To Make Classic Eclairs Recipe + Chocolate Ganache

  1. We started using your recipe two weeks ago and have already made six batches we love them that much!! Today we made them round and filled them through one hole on the upper side and it really made things much easier.
    I made a batch as gifts to a family member having a baby shower and she said we should start selling these out of our house lol!!!! I did use instant pudding instead and more chocolate, less heavy cream mixture on top.

  2. I have made eclairs before but it wasn’t a success, I am willing to try your recipe. Thank you for this video !

  3. You are so cute and energetic, and then you enjoy with a taste of your creation — you add to your channel!!!

  4. Oh lord these look delicious, I will definitely be making these (with Nespresso on the side😉)! P.S. what brand is your oven and where did you get it from, it looks really good!😄👍

  5. Thank you for this recipe. How in advance can these be made? I need for a big party and making other deserts too. Thank you

  6. My boyfriend asked me to make him some Eclairs last night. I thought to myself "i will only muster up the energy to make it if Natasha has a video on it"
    And well, he thought they were absolutely delicious 😉 thank you!

  7. I’ve tried making eclair casings, three times. They always deflate on me the moment I open the oven door.

  8. Hi Natasha
    I made these eclairs and they didn't really turn out right
    They were a very soggy cracked from the top
    I don't know what went wrong
    Could you give me a hint?

  9. i was wondering where you got your piping bag I can never get a good one and yours seem to work amazing.

  10. Guys! these eclairs dont just look amazing I tried them and it turned out perfect… I pray that you stay healthy and talented as you are Natasha God bless!!💞

  11. Hi can I make the cream more n store it in the refrigerator how long can it last as I wan to make the puffs in two days later thk u

  12. Very nice recipie Natasha! Can we make with that recipie Profiteroles? Can we make the cream chocolate? If you can make it we but dark chocolate or cocoa powder and how many crams i but? Have a nice day! 👍👏🍫

  13. I realize that making small sized eclairs and cream puffs is more difficult, its so annoying to pipe down from a tiny hole of a piping bag, I'll use an attachment next time

  14. Update:
    Make it today. The pastry puff up really well, the custard taste just nice – i don't like it too sweet. Didn't do the glaze, all the eclairs doesn't make it until that stage. All gone in a snap😂

  15. Dear Natasha, today I made Eclairs just the way you have demonstrate and it was a success. Thank you so much for sharing a perfect recipe💕💕

  16. Hi Natasha.
    I'm new to your channel.
    I'm trying your receipies & all of them went well.
    I'm planning to make your eclairs & mini cheese cakes for my baby girl's birthday. So can you please tell me like how many days before I can make it? Coz I'm planning to make them early & refrigerated.
    Thank you & good luck

  17. Hi Natasha 🙂 I love your channel and today I tried the Eclairs but, it seems an important note has been missed – after you have finished baking the eclairs, turn off the oven and let them sit and cool for about 10-15 mins, without opening the oven door. I made the mistake of taking them out right away which made the first batch totally flat.

  18. Hi natasha its amazing and easy to make tnx dear and u look gorgeous everytime and yr all resepys are outstanding ♥️🤩😋

  19. Oh My Gosh. Your video is super entertaining and fun to watch. I was able to finish your video without being bored. I super love your recipe. 💕😊
    —-From Philippines. 😁

  20. so if i lifted the mixer to fast n it flung all over the walls do I start over or go to the bakery n buy some already done ?

  21. quick tip: do not open the oven during the baking session…if you do, then it's better to just throw out the ones that are in the oven.

  22. I never made eclairs before…your recipe looks easy enough….i have tried it and i can say my family and I are in love😍…it turned out great…Thank You!❤

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