# Éclairs

Recipe by [Inês Carvalho](https://fridge.menu/en/u/inescarvalho)

Classic French éclairs with vanilla custard cream, salted caramel and a glossy chocolate glaze.

Servings: 20 · Prep 15 min · Cook 45 min · Desserts

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Éclairs](https://image.fridge.menu/adaptations/1ndwo66l/2bbe5ee81fbcab508ff9929173b3866b3ac47cea9f357b563bf28bedcb420a54.jpg)

## Ingredients

- 100 ml [Milk](https://fridge.menu/en/i/milk)
- 100 ml [Water](https://fridge.menu/en/i/water)
- 80 g [Butter](https://fridge.menu/en/i/butter)
- 20 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 110 g [Plain flour](https://fridge.menu/en/i/flour)
- 160 g [Eggs](https://fridge.menu/en/i/eggs)
- 15 g [Icing sugar](https://fridge.menu/en/i/powdered-sugar) — for dusting
- 0.5 pcs [Vanilla pod](https://fridge.menu/en/i/vanilla-pod)

### Vanilla Custard Cream

- 60 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 3 pcs [Egg yolks](https://fridge.menu/en/i/egg-yolk)
- 15 g [Cornflour](https://fridge.menu/en/i/corn-starch)
- 250 ml [Milk](https://fridge.menu/en/i/milk)

### Chocolate Glaze

- 100 ml Salted caramel sauce
- 90 g [Dark chocolate](https://fridge.menu/en/i/dark-chocolate) — finely chopped
- 100 ml [Double cream](https://fridge.menu/en/i/whipping-cream)
- 10 g [Glucose syrup](https://fridge.menu/en/i/glucose-syrup)

## Steps

1. Preheat the oven to 200°C (conventional setting).
2. Pour in the milk and water, add the butter and bring to the boil. Add the sugar and salt and stir until the sugar dissolves. Remove from the heat and sift in the flour.
3. Mix until smooth, return to the heat and stir until the dough pulls away from the base and reaches 75°C.
4. Remove the pan from the heat and let the dough cool on the counter for 5 minutes. Gradually beat in the whisked eggs in small amounts, mixing well after each addition before adding more. (5 min)
5. Keep mixing until the dough is smooth, elastic and firm enough to hold its shape when piped.
6. Transfer the dough to a piping bag fitted with a 10mm multi-grooved star nozzle and pipe oblong strips about 10cm long onto a baking tray lined with parchment. Dust icing sugar over the top.
7. Put into the oven and immediately lower the temperature to 175°C; bake for about 28–30 minutes, until the éclairs are a good golden colour. (29 min)
8. Remove the éclairs from the oven and let them cool completely on a wire rack. Make three small holes in the base of each one to release steam — this stops them collapsing, and you'll later pipe the filling through these holes.
9. Vanilla custard cream: split the vanilla pod and scrape out the seeds. Mix the seeds with the sugar to separate them. In a saucepan, whisk together the vanilla sugar, egg yolks and cornflour until smooth.
10. Pour in the milk and heat slowly to the boil, stirring constantly, until the cream thickens. Let it bubble gently for a couple of minutes while stirring, then pour into a bowl, cover the surface with cling film and chill until completely cool.
11. Chocolate glaze: in a saucepan, heat the double cream and glucose syrup until almost boiling. Pour this over the chocolate in a bowl and stir until you have a smooth, glossy glaze.
12. Filled éclairs: pipe a little salted caramel sauce into each of the three holes in the base of each éclair. Then pipe in the vanilla custard cream.
13. Dip the tops of the éclairs into the chocolate glaze and serve these lovely pastries.

Published 2026-10-08

https://fridge.menu/en/r/eclairs-1ndwo66l

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