Eclairs with Vanilla Pastry Filling

by

Eclairs with Vanilla Pastry Filling

These classic eclairs are made with light, crisp choux pastry shells and filled with a smooth, rich vanilla custard cream. Each bite delivers a delicate balance of airy pastry and creamy filling, making them perfect for gatherings, celebrations, or an elegant homemade dessert. This recipe walks you through every step—from creating the perfect choux dough to preparing a silky custard and assembling picture-perfect eclairs.

What Are Eclairs?

Eclairs are traditional French pastries made from choux dough (pâte à choux). The dough puffs in the oven, creating a hollow interior ready to be filled with pastry cream. Once baked, they are typically filled with custard or cream and dusted with sugar or glaze.

This version is filled with a velvety vanilla custard cream, lightened with freshly whipped cream for the perfect smooth and airy texture.

Ingredients

For the Eclair Batter (Choux Pastry)

  • 55 g cake flour
  • 50 ml milk
  • 50 ml water
  • 50 g unsalted butter
  • 15–20 g granulated sugar
  • 2 eggs, beaten

For the Vanilla Custard Cream

  • 2 egg yolks
  • 165 ml milk
  • 50 ml water
  • 50 g unsalted butter
  • 25 g granulated sugar
  • 1 teaspoon vanilla extract
  • 15 g cornstarch

For the Whipped Cream

  • 125 g whipping cream
  • 1 teaspoon condensed milk (add an extra teaspoon if preferred for sweetness)

Instructions

1. Prepare the Choux Pastry

  1. In a small saucepan, combine the milk, water, butter, and granulated sugar.
  2. Place over medium heat and bring to a full boil. Allow it to bubble for several seconds to ensure the butter is completely melted.
  3. Remove from heat and immediately add the cake flour.
  4. Stir vigorously until the mixture forms a smooth dough that pulls away from the sides of the pot.
  5. Transfer the dough to a mixing bowl and let it cool slightly.
  6. Gradually add the beaten eggs, mixing well until the batter becomes smooth, glossy, and pipeable.
  7. Press plastic wrap directly onto the surface of the dough and let it rest for 15–20 minutes.

2. Pipe and Bake the Eclairs

  1. Preheat your oven to 383°F (195°C).
  2. Transfer the batter to a piping bag fitted with a round or star tip.
  3. On a parchment-lined baking sheet, pipe long strips about 10–12 cm in length, spacing them widely to allow for expansion.
  4. Bake for 12–15 minutes at 383°F (195°C).
  5. Reduce heat to 350°F (180°C) and bake an additional 12–15 minutes until golden, firm, and dry.
  6. Remove from the oven and cool completely on a wire rack.

3. Prepare the Vanilla Custard

  1. In a bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth.
  2. In a saucepan, heat the milk, water, and vanilla extract until bubbles form around the edges. Remove from heat and allow it to cool slightly.
  3. Slowly pour the warm milk mixture into the egg mixture while whisking constantly.
  4. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until the custard thickens.
  5. Add the unsalted butter and stir until melted and fully incorporated.
  6. Transfer the custard to a clean bowl, cover the surface with plastic wrap, and refrigerate until completely chilled.

4. Prepare the Whipped Cream

  1. In a chilled bowl, add the whipping cream and condensed milk.
  2. Whip until the cream is light, smooth, and holds soft peaks.

5. Combine the Cream Filling

  1. Remove the chilled custard from the refrigerator.
  2. Add the whipped cream to the custard and fold gently until fully combined and smooth.
  3. Transfer the mixture to a piping bag fitted with a small round tip.

6. Fill the Eclairs

  1. Once the pastry shells are completely cool, poke three small holes on the underside of each eclair.
  2. Pipe the vanilla cream filling into each hole until the shell feels full and slightly heavy.
  3. For a clean, elegant finish, dust the tops with powdered sugar.
  4. Slice and serve immediately, or refrigerate until ready to enjoy.

Serving Tips

  • Eclairs are best enjoyed the same day for optimal crispness and freshness.
  • For a finishing touch, you may also drizzle with melted chocolate or a simple vanilla glaze.
  • Fill the shells shortly before serving to prevent them from softening.

 

Leave a Comment