PERFECT ECLAIRS RECIPE

Ingredients

For the Choux Pastry:

• 1 cup water

• 100 g unsalted butter (halal)

• 1 tbsp sugar

• 1 cup all-purpose flour

• 4 eggs

• 1 tsp halal vanilla extract

For the Custard Cream Filling:

• 2 cups milk

• 3 egg yolks

• ½ cup sugar

• 3 tbsp cornstarch

• 1 tsp halal vanilla extract

• 1 tbsp butter

For the Chocolate Glaze:

• 100 g halal dark chocolate

• 50 ml heavy cream

⭐ Instructions

1. Make the Choux Pastry

1. In a medium pot, combine water, butter, and sugar, then bring to a boil.

2. Add the flour all at once, stirring quickly until a dough forms and pulls away from the sides of the pot.

3. Remove from heat and let the dough cool for 5–10 minutes.

4. Add the eggs one at a time, mixing well after each until the dough becomes smooth, thick, and shiny.

5. Transfer the dough to a piping bag fitted with a large round or star tip.

6. Pipe 4–5 inch strips onto a tray lined with parchment paper.

7. Bake at 200°C (392°F) for 25–30 minutes, or until puffed and golden.

8. Let the shells cool completely.

2. Make the Custard Cream Filling

1. In a pot, whisk together the milk, egg yolks, sugar, cornstarch, and vanilla until smooth.

2. Cook over medium heat, whisking constantly, until the cream thickens.

3. Add the butter, stir until melted, then remove from heat.

4. Cover with plastic wrap touching the surface and let cool completely.

5. Transfer to a piping bag.

3. Fill the Éclairs

1. Once the shells are cool, poke a hole on one end or bottom of each éclair.

2. Pipe the custard cream inside until the éclair feels full and slightly heavier.

4. Make the Chocolate Glaze

1. Heat the heavy cream until just steaming (do not boil).

2. Pour it over the chopped chocolate and let sit for 1 minute.

3. Stir until smooth and glossy.

5. Assemble

1. Dip the top of each filled éclair into the warm chocolate glaze.

2. Place on a tray and allow the glaze to set at room temperature or chill for 10–15 minutes.