Crispy golden éclairs filled with smooth vanilla custard and topped with a glossy chocolate glaze — a bakery-style dessert you can easily make at home.
Ingredients
For the Pastry (Choux Dough):
- 1 3/4 cups water
- 1/3 cup plus 1 tablespoon vegetable oil
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 5 large eggs
For the Filling (Vanilla Cream):
- 5 egg yolks
- 2/3 cup sugar
- 1/2 cup all-purpose flour
- 4 cups milk
- 6 tablespoons margarine or unsalted butter
- 2 teaspoons vanilla extract
For the Chocolate Glaze:
- 1 cup chocolate chips or chopped chocolate (about 5.3 oz)
- 1/3 cup oil
- Optional: shredded coconut or white chocolate flakes for topping
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a saucepan, bring the water and oil to a boil. Remove from the heat and immediately stir in the flour mixed with baking powder until smooth. Allow it to cool slightly.
- Add the eggs one at a time, mixing until the dough becomes glossy and smooth. Transfer the dough into a piping bag and pipe strips about 3 inches (7–8 cm) long onto the baking sheet.
- Bake for 25–30 minutes without opening the oven. Let the éclairs cool completely before filling.
- To make the filling, whisk the egg yolks and sugar until creamy. Heat 3 cups of milk until simmering. Mix the remaining 1 cup of cold milk with flour and whisk into the hot milk while stirring. Cook until thickened, then remove from the heat and stir in margarine/butter and vanilla. Let it cool.
- Slice the éclairs lengthwise once cooled and fill with the vanilla cream using a piping bag or spoon.
- Melt the chocolate with oil and stir until smooth. Dip or drizzle the tops of the éclairs. Optionally, sprinkle with coconut or white chocolate flakes.
- Let them set before serving.
Tip: Chill the éclairs for about 1 hour before serving for the best texture.
