Now first things first!
Congratulations to Danielle and Steve for winning last month’s competitions! Danielle has won the 1 year subscription to new food mag The Gourmet Kitchen, and Steve has beat out over 100+ entries to win himself a beautiful little Le Chasseur French Oven!
For those who missed out, stay tuned as I’ll have another fantastic competition running in the next few days! But for now, onto the pastries 
When I tell people that I have to regularly give away home-made cakes and pastries in case they go stale and need to be tossed out, I’m often greeted with gasps of shock and disbelief.
I think the problem is that I’m always baking. I mean, rarely a weekend goes by when I haven’t gone on a mental baking rampage, churning out all manner of sweets and savoury treats. Sometimes this means that by the end of the weekend, the kitchen bench is groaning under the sheer weight of food, and then the counter starts ticking – how long will it last before we finally have to toss the remains into the bin?
Horrific, isn’t it? Thankfully, the family members have enough friends that giving away goodies is rarely a problem so I very rarely have to do things such as tossing out half a cake which is beginning to turn green and fuzzy.
Long time readers will know that my family is not easy to cook or bake for due to varying tastes, and the fact that my father now no longer has a single original tooth left in his mouth means that there is an overall preference for things that don’t require chewing.
(On a separate note, have you ever tried to watch someone with no teeth eat a steak? It’s equal parts disturbing, gross and just a little bit funny…)
However, for those of us who *do* have teeth, the problem with these eclairs is that they’re just so damn moreish. The lightened pastry cream means that they’re not too rich or overwhelming, and the incredibly thin choux pastry isn’t too heavy in the stomach.
So you have one.
And then another.
And then possible have just one more…
As a friend of mine said after trying one of these delights – these are so damn good that you just want to inhale them!
Okay, so they take a little work to put together, but believe me when I say that you shouldn’t let that hold you back from making the best vanilla eclairs ever!
Vanilla Eclairs
(From Sucre: Recipes from Ladurée Paris)
Biscuit Topping Ingredients
100g unsalted butter, very cold
125g cake flour
125g caster sugar
1 tsp pure vanilla extract
Choux Pastry Ingredients
120g cake flour
100mL whole milk
100mL water
10g caster sugar
1 pinch salt
80g unsalted butter
4 large eggs
Lightened Crème Pâtissière Ingredients
1 vanilla bean
400mL whole-fat milk
4 egg yolks
80 caster sugar
30g corn starch
25g unsalted butter
1 cup double cream
1. Cut the chilled butter into small pieces, then mix together with the flour, sugar and vanilla till well combined.
2. Bring the mixture together into a ball by hand and refrigerate for an hour.
3. While the topping mixture is chilling, preheat the oven to 180 degrees C and melt the butter into the milk in a saucepan and bring to a simmer.
4. Add the flour, sugar and salt all at once and rapidly mix with a wooden spoon till the dough comes together into a ball
5. Transfer the dough to a bowl and mix in the eggs with a wooden spoon, one at a time, till the dough is smooth and glossy.
6. Fill a large piping bag with a 1″ / 2.5cm round tip and pipe out long ‘sausages’ about 10cm long onto a tray lined with baking paper. Make sure to leave about 10cm between each pastry to leave room for them to spread.
7. Once this is done, take the biscuit topping out of the fridge and lightly knead to soften, then place between two sheets of non-stick baking paper or plastic wrap and roll flat to about 1-2mm thick. Cut into rectangles about 4cm x 12cm, to make sure that it completely covers the eclairs and hangs off the sides.
8. Place each rectangle of ‘biscuit’ topping on top of each eclair, then bake for 10 minutes, then jam the oven door open about 3mm (the handle of a wooden spoon is great for this) and allow to bake for another 20 minutes or till they are golden on top and fully puffed up. Set aside to cool before filling.
HOW TO MAKE THE LIGHTENED PASTRY CREAM:
1. Whisk together the egg yolks and sugar, then add the corn starch and whisk till mixture becomes pale yellow and thickened.
2. Set aside and scrape the vanilla into the milk and bring to a simmer.
3. Slowly pour the milk into the egg yolk mixture in a thin stream while constantly beating.
4. Pour back into the saucepan and bring to a boil while whisking, making sure to scrape down the sides.
5. Leave the mixture to cool for about 10 minutes so that it’s no longer boiling, then briskly whisk in the butter till the mixture is smooth and glossy.
6. Scrape the mixture into a non-reactive bowl and keep tightly covered with plastic wrap till ready to use. Once you’re ready to fill the eclairs, beat the cream to firm peaks then carefully mix together the cream and the pastry cream with a spatula.
7. Fill a piping bag with the mixture then pipe each eclair with the pastry cream in three places and dust with icing sugar before serving!
Now you can actually store the unfilled pastries for up to a week in an airtight container, but after filling them up it’s best to store them in the fridge for no more than 2-3 days at most otherwise the filling will seep into the pastry and begin to make it soggy.
So they’re perfect for a gathering of friends or a dinner party, as you can make the pastry and the pastry cream beforehand, then just pipe the filling in the day before you want to serve them and you’ll have these incredible little eclairs to blow everyone away with
Oh my. OH. MY. I need these nooooooowwwwwww!
Hehehe, my family has asked me to make another batch so I’ll be making them again on the weekend
You should give the recipe a shot!
There is a possiblility I just came :/ YUMM! If I had butter in the house and enouigh eggs I would be in the kitchen making there right now – but I don’t
The is always tomorrow
Ahh, I live by that statement when I can’t decide on what recipe to make – there’s always tomorrow
Oh mon dieu, je salive ce matin avec ces éclairs Ladurée style! Bien envie de les essayer! Mais il me faudra des… http://fb.me/TMxxo8ly
Wow, these do look amazing! The crispy bit on top is genius!
It is, isn’t it? I was very impressed when I first saw the recipe, and I’ve got to say that the crispy biscuity layer on top is part of what won me over with this recipe after I gave it a try
OH. MY. GOD!! These look so damn fine! Feel free to offload to me please
I’ll trade baked good too! I also have the same cookbook but haven’t made anything from it yet but I think I really want to make these soon! I love the cracked look the biscuit layer provides to the eclairs, so awesome!
You’ve got the book too? Give it a try, it’s sensational!
i cant say i’ve read too many recipes where you have to prop open the oven during part of the baking process! oh but those look glorious *_*
It seems to be a bit here and there as far as choux pastry recipes go as I’ve seen both, but the Laduree one is so perfect that I’d highly recommend following each step as they’ve written it
Oh wow, these look amazing. Definitely going on my “to try soon” list.
Please let me know how you go!
Wow these look sooooooo good! Not surprising considering the recipe’s from Laduree. Any plans to share their macaron recipe (which I assume is in that book too) with us? I’d be over the moon as theirs are still the best macs I’ve had to date. Sorry to hear about your dad but the toothless steak-eating is pretty hilarious to imagine. Now moldy cake is something that never happens are here. I shudder to think!
I’m trying the macaron recipe this weekend so if it works out well then I’ll definitely post it up
And if the story of my father eating the steak is hilarious, imagine how funny it’d be to actually see it 
@dflingo @EBMRadio I was checking out the vanilla eclair recipe posted here: http://bit.ly/rs5O1i
I adoreee eclairs even though i am yet to attempt them myself, yours looks particularly perfect and just plain irresistible! Im pretty sure i would have a problem stopping at just one
ps i know exactly how you feel about baking too much for your house to physically support! I have to keep giving away food too but i dont think many people mind! (i hope!) and your story about your dad and the steak made me chuckle, lovely post
Thanks Sasha! Eclairs are actually incredibly easy to make so I’d highly recommend giving them a try
And good to know that I’m not the only “over-baker” 
Wow! Your eclairs look soooo yummy! and I love all your food photos, too!
Thanks Katie
Mmmmmmmmmmm Ellie these look incredible. Must try them soon.
Mel.
Thanks Mel!
Stunning photographs!
Thanks Kait
Mmmmmm these look positively addictive!!!! I love all of your photos too, which show exactly how amazingly delicious these look. Yum!
I have the same problem as you with the bench groaning under the weight of all of the things I bake. Thank God I can send things into my boyfriends work where they are greedily gobbled up.
Thanks Jennifer, I’m glad you like the photos
And I’m glad to hear that you’re also an “over-baker” – what would we do without all these helpful colleagues? 
Absolutely perfect! Love the styling too
I want to skip lunch and go to a patisserie now! lol
Thanks for the lovely comment, Nic
Wait. Who knew Laduree had a cookbook!? These look amazing. I wanted to make some the other day, but didn’t have the right tip for piping the eclairs! This has inspired me to go buy it tomorrow so I can make some. Yum, yum!
I had the same reaction when I discovered it, and ended up buying the book within 5 minutes!
Laduree Vanilla Eclairs: http://t.co/saHIbT1
how much cream do you need to use for the pastry cream? It’s not listed as an ingredient.
Hi Angela – sorry about that! You want 1 cup double cream, which you then beat to firm peaks
I would love to make these but I am having a hard to converting it to Cups, tablespoons and such. I was wondering if you could help me out?
Hi Trisha,
I’m not a huge fan of using cup measurements for baking as there can be quite significant differences between how people measure out cups. The next time that I make this, I’ll try to take some time to see the measurements this way but in the meantime I recommend buying a digital scale which can convert cups to ounces as that may be of more help.
Cheers,
Ellie
omg! i love this!, nice pic of the steps and delicious looking : RT @Kitchenwench Laduree Vanilla Eclairs http://bit.ly/pZh8XJ
Gotta make these!!! http://bit.ly/pZh8XJ
Those look amazing! I bet the technique is similar to how they make Beard Papa cream puffs. If you’ve never had one, it’s a chain that originated in Japan, but they also have locations in the U.S. and other countries. Their cream puffs have a crunchy cookie-like layer on top. I love to bake for family, friends and coworkers, but sadly my Kitchenaid mixer had a fatal accident and I hate using a hand mixer so I haven’t been baking as much lately. I’m definitely planning to try this recipe when I get a replacement.
Hi Glenna,
I have a stand mixer and only used it for the biscuit layer, but there’s no reason you couldn’t do it with a $20 hand mixer
I’ve also had the Beard Papa cream puffs (they were quite popular here in Australia a few years ago) but I think these taste nicer 
Cheers,
Ellie
Oh, and I’m American, Japanese-American that is, and I wouldn’t even bother to try and convert to U.S. measurements. It’s more accurate to use a scale for grams, and most liquid measuring cups have standard and metric measurements on them anyway.
I agree completely
These look amazing! Look at that gorgeous cream filling =)
Thanks Peggy
@jenniibeez might I suggest http://t.co/hnJe9Uq ?
@dorowsj http://www.insanitytheory.net/kitchenwench/laduree-vanilla-eclairs/
____________ !!!!
Oh my.. they look just so classy and delectable!
They do, but unfortunately they’re not classy to eat since the lightened pastry cream has a tendency to squirt (>_<)
That is so glorious, I was smiling the entire time I was reading that. Definately going to try this.
Thanks Sarah!
I’m #baking Vanilla Eclairs today for an afternoon tea party at the beach tomorrow. #Recipe http://t.co/f1JBcGL
Oh wow! These look amazing and you made them on a flat cookie sheet!!!! That gives me hope and inspiration. I have been hunting for a good eclair pan for a while. Now I know I can make these without a special pan. Awesome!
Wow, I didn’t even know that eclair pans existed! I’ve been making profiteroles and eclairs for years on flat cookie sheets, and can say that so long as you have a piping bag and tip, you’ll be fine
These look DELICIOUS!!
They totally are
Oh wow Ellie! These look divine. I am going to use this recipe to christen my new kitchen next month! (when I finally have an oven I can trust)
Thanks sweetie, I hope you enjoy them!
I made a half batch of the choux / eclair pastry … WOW WOW WOW!!! I’m throwing out all my old choux recipes and sticking to this one. The pate sablee topping biscuit is fantastic, just the perfect sweet, salt, crunch topping – they don’t even need dusting with icing sugar. I was disappointed that my unfilled ones, kept overnight were not still crisp though! I just can’t believe that mine came out looking exactly like your picture!
I piped little choux lines (about the size of my pinky finger, I have little hands) and they grew enormously, much more puff in this pastry dough than previous ones I have tried. I got 16 out of a half batch and they were still bigger than I had planned for them to end up. Thank you for sharing the recipe, I’ve been to Laduree in Paris but it’s a bit far from Australia to be able to pick up an eclair!
So glad that you liked this – I did the same the first time that I made this, and I’ve actually made this recipe about three times since then as well
Yuuuuuummmm! RT @Kitchenwench Laduree Vanilla Eclairs http://t.co/i3c4bfE
As a first-timer at choux pastry, I have a question about something that wasn’t really clear in the recipe. At what stage is the water added when making the choux pastry? Is it added with the milk and butter when they are brought to a boil?
Hi Stacy – the water is added at the same time as the milk
These look amazing and I can’t wait to try them out tomorrow, sorry this may sound really stupid but I can’t see where you’re supposed to pipe the cream into? do the éclairs kind of open up when they bake to pipe the cream into?
Sorry for the late reply
The best way to do it is just to stab a hole in them in the side with a piping tip and then just pipe away!
Looking gewd!!!!!
Thanks
@_castlemaine http://t.co/PWBvalPl
OMG! Yours are absolutely beautiful! Just like the one in the book
I tried doing mine the other day but it was too big and looked like pizza. So what I did today was to make it into puffs instead of the original long eclair shape. So much better I must say hehe. But I do want to try make the original shape. I’m just afraid that the eclairs won’t rise with the heaviness of the crunchy pastry strips on top.
Love your food blog! Bookmarking right nowwww
Have just found you through Pinterest…this recipe is just too wicked!!!! This however will not stop me from bookmarking & god forbid even making these nasty wee treats…like your blog too by the way. Now off to read some more….
Has anyone from the US made these? What cream did you use since ‘double cream’ isn’t available here?
Hopefully this will help – look at the fat content under each type of cream listed.
http://www.dairyaustralia.com.au/Dairy-food-and-recipes/Dairy-Products/Cream/Types-of-Cream.aspx
These are the lightest and prettiest eclairs I have ever seen!
Thanks Sarah
Hi Kitchen Wench, i want to make the cream patissiere but here in the US stores don’t sell “double cream”, do you know what the US stores sells for “double cream” ? Half and half cream, whipping cream or heavy cream is what is sold where I live. My thighs thank you ever so much.
Your best bet is to just go for whichever cream has the highest fat content – double cream here in Australia means a cream that has a fat percentage of 48% or higher.
Good luck!
Bristol Farms carries Double Cream!
I’m in the US and used heavy cream. it turned out just like the pictures! (and tasty)
Hello, your recipe does not state the temperature in which the choux needs to be baked at – what is it?
Step 3 states the oven should be preheated to 180 degrees C.
Oh, my bad!
Thanks!
Thanks for this recipe. By the way, why are all the pictures the same? Thanks
Thanks for letting me know of that issue – all fixed now
Ooooh no, I decided to try your recipe out by doing the filling first, and everything was okay until I boiled the egg yolks, milk, sugar and vanilla in the pan; it turned out as some sort of gel instead of a paste/cream. I wonder what happened!
The pastry cream is actually quite jelly-like, not creamy at all. Once it’s set, it’s like a stiff jelly, but that’s why it’s folded into whipped cream.
hi,kitchen wench,
really love your photo on this eclair!! it looks really awesome!!
I really want to try it myself, but the thing is, I don’t think I can jam my oven door(since it’s side door)….
what should I do with it? thanks:)
Hi, Kitchen Wrench!:)
They are looking so good!! I will make them this Sunday! Should I use also the egg white for the Lightened Crème or just the egg yolk? In the picture I see both of them, but in the ingredients’ list is just egg yolk written. Sorry, I’m not a native speaker, so I have problems with kitchen stuff. Could you help me?
ever since i stumbled upon your recipe i kept thinking for a special occasion to give it a go, will finally bake these tonight and this weekend. fingers crossed, hope they turn out as pretty as yours. and thank you for the recipe.