Classic Éclairs from Georgia

Introduction

Classic Éclairs from Georgia bring a comforting Southern twist to the beloved French pastry.
While rooted in traditional choux pastry techniques, Georgian-style éclairs are often simpler,
generously filled, and made with love for family gatherings, church events, and special celebrations.
Light pastry shells, creamy vanilla filling, and a rich chocolate topping come together to create
a timeless dessert that feels both elegant and homey.

Ingredients

For the Choux Pastry

• 1 cup water
• ½ cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• ¼ teaspoon salt

For the Cream Filling

• 2 cups whole milk
• ½ cup granulated sugar
• 3 tablespoons cornstarch
• 2 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Chocolate Topping

• ½ cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1 tablespoon butter

Instructions

Prepare the Choux Pastry

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a saucepan, bring water, butter, and salt to a boil.
3. Reduce heat and add flour all at once, stirring vigorously until the dough pulls away from the sides.
4. Remove from heat and let cool for 5 minutes.
5. Beat in eggs one at a time until the dough is smooth and glossy.
6. Pipe or spoon dough into 4-inch logs on the prepared baking sheet.
7. Bake for 30–35 minutes until puffed and golden. Let cool completely.

Make the Cream Filling

1. Heat milk in a saucepan until warm but not boiling.
2. In a bowl, whisk together sugar, cornstarch, and egg yolks.
3. Slowly add warm milk to the egg mixture while whisking.
4. Return mixture to the saucepan and cook over medium heat until thickened.
5. Remove from heat and stir in butter and vanilla extract.
6. Allow the filling to cool completely before use.

Prepare the Chocolate Topping

1. Heat heavy cream until just beginning to simmer.
2. Pour hot cream over chocolate chips and butter.
3. Stir until smooth and glossy.

Assemble the Éclairs

1. Slice éclairs lengthwise or poke small holes in the bottom.
2. Fill generously with the cream filling.
3. Dip the tops into the chocolate glaze.
4. Chill for at least 30 minutes before serving.

Description

These Classic Georgian Éclairs are light yet rich, featuring crisp pastry shells filled with silky
vanilla cream and topped with smooth chocolate glaze. The balance of textures and flavors makes
them an irresistible dessert for any occasion.

Tips

• Use room-temperature eggs for smoother choux pastry.
• Avoid opening the oven during baking to prevent collapse.
• Chill the filling completely to keep the pastry crisp.
• Add a pinch of nutmeg to the cream for a Southern-inspired touch.

Corrections

• Éclairs collapse: They were underbaked; bake until deeply golden.
• Runny filling: Cook the custard longer until thick and bubbling.
• Flat éclairs: Dough may be too wet; measure flour carefully.
• Lumpy cream: Whisk constantly and strain if needed.

Enjoy

Serve these Classic Éclairs from Georgia with coffee or sweet tea and enjoy a dessert that blends
European tradition with Southern comfort. Perfect for sharing, celebrating, and savoring every bite.