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“A very easy éclair recipe. I got this from the Food Network Magazine. I've posted the original recipe which calls for piping the dough into 4-inch x 1-inch logs. I found these to be too big as I don't have a very big sweet tooth. I pipped them into 1 inch balls, but for those with a good sweet tooth, the original size would probably be best.”
1hr 45mins
12 éclairs

Ingredients Nutrition


  1. In saucepan, bring water, milk, butter, sugar and salt to boil over medium-high heat until butter is melted. With wooden spoon, stir in flour until mixture forms ball and film forms on bottom of pan. Cook, stirring, for 1 minute.
  2. Transfer to stand mixer or bowl. Beat for 30 seconds to cool. Beat in 3 of the eggs, 1 at a time, beating well after each addition until smooth and shiny.
  3. Using piping bag fitted with 3/4-inch plain tip, pipe dough into 4-inch x 1-inch logs, 1 inch apart, onto parchment paper–lined baking sheets.
  4. Whisk remaining egg with 1 tbsp water; brush over logs, gently smoothing tops if necessary.
  5. Bake in 425°F (220°C) oven until puffed and golden, about 20 minutes. Reduce heat to 375°F (190°C); bake until golden and crisp, about 10 minutes. Turn off oven; let stand in oven for 25 minutes to dry. Transfer to rack; let cool completely.
  6. Chocolate Spice Pastry Cream: In bowl, whisk together egg yolks, sugar and cornstarch; whisk in 1/4 cup of the milk. In saucepan, heat remaining milk, ginger and cayenne until small bubbles appear around edge; whisk into egg yolk mixture. Whisk in chocolate until melted. Pour back into saucepan; cook over medium heat, whisking constantly, until thickened, about 5 minutes. Remove from heat; whisk in butter until smooth. Scrape into bowl. Place plastic wrap directly on surface; refrigerate until cool, about 1 hour.
  7. Chocolate Glaze: In heatproof bowl over saucepan of hot (not boiling) water, melt together chocolate, butter and corn syrup, stirring, until smooth. Remove from heat, keeping bowl over saucepan to keep warm.
  8. Push chopstick or skewer through each éclair, end to end, to make channel. Using piping bag fitted with 1/4-inch (5 mm) plain tip, pipe pastry cream into each. Dip tops into glaze. Let stand until set, about 20 minutes.

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