Light fluffy pastries filled with rich creamy eggnog custard filling for a holiday treat!
An eclair is an oblong shaped choux pastry that doesn’t employ the use of a raising agent such as baking powder, baking soda or yeast, but instead, utilizes a high moisture content which in turn creates steam during cooking causing the pastry to puff.
Once baked and cooled, it is completed by filling with any number of fillings such as cream, pudding, custards, fruit purees, etc. then topped with a dusting of powdered sugar or an icing such as chocolate ganache.
Not so surprisingly, Eclair is a French word meaning “flash of lightning”, aptly named because it’s eaten so rapidly!
Eclairs and puff pastries are relatively easy to make if you follow a few key rules, the first being DO NOT OPEN THE OVEN until they are done and do NOT cut them or touch them until they are completely cool, or they will collapse.
1 cup water
1 stick sweet butter
1 cup sifted all-purpose flour
1 tsp. salt
2-1/2 Tbsp. cornstarch
3 cups bottled eggnog
2 Tbsp. Rum
In a small saucepan, bring water and butter to a boil, stir until butter is melted. Add flour and salt all at once, and continue cooking, stirring constantly, until mixture forms a ball and no longer clings to side of saucepan; about a minute)
Remove from heat. Add eggs beating until mixture has a silky sheen. (Work quickly, these need to remain hot!)
Place 1 Tbsp. of the mixture on a Silpatlined baking sheet, spread into oblong shape until 4 inches repeat nine times. The easiest way to do this is to spoon the mixture into a gallon sized bag, snip off the corner of the bag and pipe it directly onto the Silpat.
Do NOT place the choux dough on a greased pan, If you do not have a silpat use a piece of parchment paper or pipe them directly on a nonstick pan. NEVER use grease, butter or non-stick cooking spray or they’ll collapse during baking.
Bake at 400º for 30 minutes. Do not open the oven door at ALL while these are cooking or they will collapse.
Cool completely before filling.
Dissolve the cornstarch in 1/2 c. of the cold eggnog.
Into a small saucepan, heat the remaining eggnog until it starts to bubble lightly on the sides, add the dissolved cornstarch eggnog into the saucepan, stirring to incorporate.
Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat, cool, stirring occasionally. Stir in rum.
Refrigerate until thoroughly chilled.
With a very sharp knife slice off tops, remove bits of soft dough from inside éclair shell. Fill with eggnog filling.
Serve with whipped cream and dribble with chocolate sauce or dust with confectioners sugar.
If you enjoyed this Eclair recipe, we’re sure you’ll love our original eclair recipe as well. If you find you’re in the mood the taste of eclair but prefer a no-bake option, try these tasty eclair bars:
© Can Stock Photo Inc. / chas53