Bakery-Style Éclairs You Can Make at Home

Custard Cream 3 egg yolks 4 tbsp sugar (50 g) 2 cups milk (500 ml) 2 tbsp flour (16 g) Pinch of salt (1 g) Vanilla extract (optional) Whipped Cream 1 cup heavy cream (240 ml) 1 tbsp sugar (12 g) Choux Pastry 3/4 cup water (180 ml) 1/3 cup butter (75 g) 1 cup flour (115 g) 3 medium eggs (plus 1⁄2 egg if needed) 1/2 tsp salt (3 g) 1 tbsp sugar (12 g) Custard Cream 1. Whisk 3 egg yolks and set aside. 2. In a bowl, whisk together flour, sugar and salt. 3. Heat milk in a saucepan until hot but not boiling. 4. Gradually whisk the dry ingredients into the milk. 5. Cook until almost boiling, then remove from heat. 6. Slowly whisk half of the hot mixture into the yolks. 7. Return everything to the saucepan and cook until thick. 8. Bring to a boil and cook for a few minutes. 9. Add vanilla (optional). Strain if needed. 10. Transfer to a container, cover with plastic wrap touching the surface and refrigerate until fully chilled. Choux Pastry 1. Heat water, butter, salt and sugar until butter melts and mixture boils. 2. Add all flour at once and mix until a smooth dough forms. 3. Cook on low heat until a thin film forms on the bottom. 4. Transfer dough to a bowl and cool for 5 minutes. 5. Add eggs one at a time, mixing well after each. 6. If dough is too thick, add about 1⁄2 beaten egg until smooth and elastic. 7. Transfer to a piping bag with a star tip. 8. Pipe éclairs onto a parchment-lined baking tray. 9. Bake 10 min at 375°F (190°C), then 25–30 min at 320°F (160°C) until firm. 10. Cool completely. Cream Filling & Assembly 1. Whip cold heavy cream until slightly thick. 2. Add sugar and whip to stiff peaks. 3. Gently mix whipped cream with chilled custard. 4. Transfer cream to a piping bag. 5. Make two small holes in the bottom of each éclair. 6. Fill until cream slightly comes out. 7. Serve immediately for crispy shells, or chill a few hours for softer éclairs.