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–+ servings
festive chocolate filled pastry clairs

Christmas Eclairs

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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Course Dessert
Cuisine French
Servings 12 eclairs

Equipment

  • 1 Medium saucepan
  • 1 Wooden spoon
  • 1 Whisk
  • 2 Mixing bowl
  • 1 Fine mesh sieve
  • 1 Baking sheet
  • 1 sheet parchment paper
  • 1 piping bag
  • 1 large round piping tip 1/2 inch
  • 1 small round piping tip 1/4 inch
  • 1 Wire rack
  • 1 small offset spatula
  • 1 instant-read thermometer

Ingredients
  

  • 1 cup water
  • 1/2 cup unsalted butter cubed
  • 1/2 teaspoon fine sea salt
  • 2 teaspoon granulated sugar
  • 1 cup all-purpose flour sifted
  • 4 large eggs room temperature
  • 1 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 2 tablespoon cornstarch
  • 1 tablespoon all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoon unsalted butter softened
  • 4 ounce semi-sweet chocolate chopped
  • 1/3 cup heavy cream hot
  • 1 tablespoon light corn syrup
  • 2 tablespoon crushed peppermint candy optional
  • 2 tablespoon festive sprinkles optional
  • 1 teaspoon confectioners’ sugar for dusting, optional

Instructions
 

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Bring water, butter, salt, and 2 teaspoons sugar to a boil in a medium saucepan over medium heat.
  • Add sifted flour all at once, stir vigorously until a dough forms and pulls away from the pan, then cook 1–2 minutes to dry slightly.
  • Transfer hot dough to a bowl and beat 2 minutes to cool until just warm to the touch.
  • Beat in eggs one at a time until the dough becomes smooth, glossy, and falls from the spoon in a thick V-shape.
  • Pipe 12 logs about 4.5 inches long and 3/4 inch wide onto the parchment, spacing well.
  • Smooth any peaks with a damp fingertip and mist lightly with water.
  • Bake 15 minutes at 400°F, then reduce to 350°F and bake 18–20 minutes more until deeply golden and puffed.
  • Pierce each éclair end with a skewer to vent steam and cool on a wire rack completely.
  • For pastry cream, heat milk and 1/2 cup cream just to steaming with cinnamon, nutmeg, and cloves.
  • Whisk sugar, egg yolks, cornstarch, and 1 tablespoon flour until pale and thick.
  • Temper yolk mixture with half the hot milk, then return to the saucepan and cook, whisking, until thick bubbles form and it reaches 185°F.
  • Remove from heat, whisk in vanilla and 2 tablespoons butter, then strain through a sieve into a bowl.
  • Press plastic wrap directly on the surface and chill 1 hour until cold.
  • Fit a small round tip to a piping bag, fill with pastry cream, and pipe cream into each éclair through holes at the ends until filled and slightly heavy.
  • Make glaze by pouring hot cream over chopped chocolate with corn syrup, resting 2 minutes, then whisking smooth and glossy.
  • Dip tops of filled eclairs into warm glaze, letting excess drip, and return to the rack.
  • Sprinkle with crushed peppermint, festive sprinkles, or a dusting of confectioners’ sugar and let set 20–30 minutes before serving.

Notes

For crisp shells, bake until well browned and feel light when lifted, as underbaked choux will collapse; if humidity is high, dry the shells an additional 5–8 minutes at 300°F with the oven door cracked. Use room-temperature eggs for easier incorporation and stop adding egg if the dough already forms the proper V-shaped ribbon. The pastry cream can be made 2 days ahead and whisked briefly before piping; if too thick, loosen with a tablespoon of cold milk. Keep the ganache around 90–95°F for neat dipping and rewarm gently if it thickens. Filled eclairs are best the day made but can be refrigerated up to 24 hours; hold off on garnishing with crunchy toppings until just before serving to retain texture.
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