Persian Jeweled Rice

Who can resist the charm of a homemade éclair? These elegant French pastries — filled with silky pastry cream and topped with a glossy chocolate glaze — are the definition of indulgence. Despite their luxurious appearance, éclairs are easier to make than you think!

Fun fact: The word éclair comes from the French for “flash of lightning,” possibly referring to their slender, lightning-bolt shape or how quickly they disappear once served!

Making éclairs at home is not just about the treat — it’s about the joy of creating something special. Get the whole family involved in filling or glazing them; it’s a fun kitchen project with delicious rewards. If you’ve mastered cream puffs or profiteroles, this recipe is the perfect next step in your pastry adventure.

What Are Éclairs?

Éclairs are classic French pastries made from choux dough (pâte à choux) — the same light pastry used in cream puffs — piped into oblong shapes, baked until airy and crisp, then filled with pastry cream and topped with chocolate glaze.

They’re an irresistible combination of textures: a crisp shell, a creamy filling, and a smooth, rich topping. And as the saying goes, “the way to someone’s heart is through their stomach,” so these sweet delights are sure to win hearts every time!

Why You’ll Love This Éclair Recipe

There are so many reasons to fall in love with these Homemade Éclairs with Pastry Cream:

1. Decadent Texture Trio – Crispy shell, creamy filling, and glossy chocolate glaze — every bite is perfection.

2. Surprisingly Simple – With a few basic ingredients and clear steps, you can recreate a French bakery classic at home.

3. Budget-Friendly – Skip the expensive patisserie — you can make 10–12 éclairs for a fraction of the price!

4. Customizable – Play with fillings and toppings: vanilla, coffee, chocolate, or even fruit-flavored pastry creams.

If you enjoy delicate desserts like Mini Fruit Tarts or Vanilla Custard Cups, you’ll adore these éclairs.

⏱️ Quick Overview

Prep Time: 45 minutes
Cook Time: 25 minutes
Chill Time: 30 minutes
Total Time: ~1 hour 40 minutes
Servings: 10–12 éclairs

Ingredients

For the Éclair Shells

• 1 cup water

• ½ cup unsalted butter

• 1 cup all-purpose flour

• ½ teaspoon salt

• 4 large eggs

For the Pastry Cream Filling

• 2 cups whole milk

• ½ cup granulated sugar

• ¼ cup cornstarch

• 5 large egg yolks

• 2 teaspoons vanilla extract

• 2 tablespoons unsalted butter

For the Chocolate Glaze

• 1 cup bittersweet or semi-sweet chocolate chips

• 1 tablespoon unsalted butter

‍ Step-by-Step Instructions

1. Make the Éclair Shells

1. In a medium saucepan, combine water and butter. Bring to a boil over medium heat until butter melts.

2. Add flour and salt all at once; stir vigorously until the dough forms a smooth ball (about 2 minutes).

3. Remove from heat and cool slightly. Add eggs one at a time, mixing until smooth and glossy.

4. Preheat oven to 425°F (220°C). Pipe dough into 4-inch logs on a parchment-lined baking sheet.

5. Bake for 20–25 minutes, until golden and puffed. Cool completely before filling.

2. Make the Pastry Cream

1. Heat milk in a saucepan until just simmering.

2. In a separate bowl, whisk sugar, cornstarch, and egg yolks until pale.

3. Gradually add hot milk into the yolk mixture while whisking constantly.

4. Return mixture to the saucepan and cook over medium heat, whisking, until thickened (2–3 minutes).

5. Remove from heat; stir in vanilla and butter.

6. Transfer to a bowl, cover with plastic wrap pressed to the surface, and chill until cool.

3. Assemble the Éclairs

1. Slice cooled shells horizontally.

2. Pipe or spoon pastry cream inside.

3. For the glaze, melt chocolate chips and butter together until smooth.

4. Dip the top of each éclair into the glaze and let set before serving.

 What to Serve with Éclairs

These éclairs are delightful solo, but they shine even more when paired with:

• A cup of espresso, cappuccino, or black tea ☕

• Fresh berries or a fruit compote for a refreshing contrast

• A dollop of whipped cream or a drizzle of raspberry coulis for extra flair

Top Tips for Perfect Éclairs

• Don’t Open the Oven Door: Resist checking too soon — this keeps your shells puffed and crisp.

• Cool Before Filling: Let the pastry and cream fully cool to avoid sogginess.

• Smooth Glaze Finish: Let the chocolate glaze cool slightly before dipping for a glossy look.

• Flavor Fun: Infuse the milk for your pastry cream with coffee, citrus zest, or even lavender for a twist!

Storing & Make-Ahead Tips

• Filled éclairs: Store in an airtight container in the fridge for up to 2 days.

• Unfilled shells: Keep at room temperature in an airtight container for up to 3 days or freeze for up to a month.

• Pastry cream: Refrigerate separately for up to 3 days.

• Glaze: Rewarm gently before dipping.

Persian Jeweled Rice

A visually stunning rice dish adorned with colorful fruits and nuts, perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Side Dish, Vegetarian

Cuisine: Middle Eastern, Persian

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups basmati rice Rinse and soak for 30 minutes.
• 4 cups water For cooking rice.
• 1/4 cup vegetable oil or butter For sautéing vegetables.
• 1/4 teaspoon saffron threads Dissolve in warm water.
• 1/2 teaspoon salt To taste.
• 1/2 cup diced carrots Add color and texture.
• 1/2 cup raisins or dried apricots For sweetness.
• 1/2 cup slivered almonds or pistachios For topping.
• 1/2 cup pomegranate seeds For garnish.
• 1/2 teaspoon ground cinnamon Adds warmth and flavor.

Optional Garnish

• Fresh herbs Optional, for garnish.

Method

 

Preparation

1. Rinse the basmati rice under cold water until the water runs clear.
2. Soak the rinsed rice in water for about 30 minutes, then drain.
3. In a small bowl, dissolve the saffron threads in 2 tablespoons of warm water and set aside.

Cooking

1. In a large pot, bring 4 cups of water to a boil, add salt, and then add the soaked rice.
2. Cook for about 7-10 minutes until the rice is al dente. Drain the rice and set aside.
3. In the same pot, heat the vegetable oil (or butter) over medium heat.
4. Add diced carrots and sauté until tender. Mix in raisins or dried apricots.
5. Add the par-cooked rice to the pot.
6. Drizzle the saffron water over the rice and sprinkle with ground cinnamon. Gently mix the rice to combine all ingredients without breaking the grains.
7. Cover the pot with a lid and reduce heat to low. Allow the rice to steam for another 15-20 minutes.

Serving

1. Remove the pot from heat, let it sit for 5 minutes, then gently fluff the rice with a fork.
2. Serve topped with slivered almonds or pistachios, fresh herbs, and a sprinkle of pomegranate seeds.

Notes

Consider adding crushed cardamom or toasted nuts for extra flavor. Drizzling honey on top enhances sweetness. Store leftovers in an airtight container for up to 3 days. Reheat in a pot with a splash of water or microwave.