Baking School Comprehensive Guide: Éclairs - Bake from Scratch

      UNSALTED BUTTER: Butter is a vital component in both the choux pastry and the ganache. In the choux, it contributes to the creation of a smooth dough and enables the pastry to rise during baking. It enhances the rich, crisp exterior and soft interior while also regulating moisture and structure, ensuring that the éclairs rise appropriately. In the ganache, butter provides a shiny finish, ensures smooth emulsification, and enriches the texture, resulting in a creamy consistency.

      WATER & WHOLE MILK: Water is crucial for generating steam in choux pastry, which allows it to rise and develop the light, airy structure desired in an éclair. Conversely, milk adds richness and moisture to both the choux pastry and the pastry cream. In the pastry cream, milk also aids in thickening the custard during cooking, achieving a smooth and velvety texture.

      GRANULATED SUGAR: Sugar adds sweetness to both the choux pastry and the pastry cream. In the pastry cream, it helps stabilize the egg yolks and thickens the custard. In the choux pastry, sugar contributes gentle sweetness and promotes caramelization during baking, resulting in a crisp, golden-brown surface.

      KOSHER SALT: Salt is essential for enhancing the flavors of both the pastry cream and the choux pastry. In the choux, it strengthens the dough and balances the sweetness. In the pastry cream, it intensifies the richness of the custard and balances flavors, preventing excessive sweetness.

      BREAD FLOUR: With its higher protein content, bread flour is perfect for choux pastry. The additional protein aids in developing the dough's structure, allowing it to rise and maintain its shape while producing a light, airy texture. This flour’s elasticity also provides the pastry with a slightly chewy, crisp bite once baked.

      EGGS: Eggs are crucial in both the choux pastry and the pastry cream. In the choux, eggs introduce moisture and assist the dough in rising by generating steam during baking, giving the pastry its puffed appearance. They also emulsify the dough for a smooth consistency. In the pastry cream, egg yolks help thicken the custard while adding richness and creating a silky, smooth texture.

      VANILLA EXTRACT: Vanilla imparts a rich, aromatic depth to both the pastry cream and ganache. It enhances the overall flavor profile, complementing the richness of the pastry cream and adding complexity to the ganache for a well-rounded, refined taste.

      CORNSTARCH: Cornstarch is key in the pastry cream. It absorbs moisture when heated and thickens the mixture, ensuring a smooth and velvety texture without lumps. This guarantees that the pastry cream retains its shape when piped into the éclairs, producing a creamy filling that isn’t runny.

      SEMISWEET CHOCOLATE: Semisweet chocolate provides the ganache with its deep, rich flavor. The cocoa solids contribute a mildly bitter and complex taste that beautifully contrasts the sweetness of the pastry cream. The cocoa butter in the chocolate aids in achieving a smooth, glossy texture that perfectly coats the éclairs.

      HEAVY WHIPPING CREAM: The cream in the ganache is vital for emulsification, blending the chocolate into a sleek, smooth glaze. It also adds richness, enhancing the overall texture of the ganache, while the fat content provides a shiny finish.

      TOOLS OF THE TRADE

      Each tool in your kitchen has a specific role in the delicate process of making éclairs. Here’s a selection to aid you at every stage—from baking the crisp pâte à choux to finishing with a shiny ganache glaze.

      STAND MIXER: Making pâte à choux can be tedious by hand. A stand mixer simplifies the process, allowing you to incorporate the eggs one at a time while the mixture cools. (Pictured: KitchenAid® Artisan Stand Mixer, 5-Qt. in White/Silver.)

      WOODEN SPOON: Classic yet essential, a wooden spoon allows for gentle stirring when mixing flour into the bubbling butter and milk mixture, ensuring everything blends smoothly. (Pictured: OXO Good Grips Large Wooden Spoon.)

      PASTRY BAG WITH PIPING TIPS: For accurately piping éclairs, a large pastry bag fitted with a round open star piping tip helps create the ideal shape. The unique ridges add a beautiful finish, and this technique provides control for evenly sized éclairs and effortless filling. (Pictured: Ateco Open Star Pastry Tip #828 and #824.)

      RIMMED BAKING SHEET: Made for even baking, this robust, aluminized steel pan is excellent for achieving that ideal puff. (Pictured: Williams Sonoma Goldtouch® Pro Nonstick Half Sheet.)

      FINE-MESH SIEVE: This tool is essential for straining pastry cream and ganache, ensuring a smooth and velvety finish. There’s nothing worse than lumpy pastry cream,