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Éclairs | RecipeTin Eats

You’ve by no means actually had an éclair till you’ve had a selfmade one. Not even the best patisseries round city can compete with these! These éclairs function light-as-air, crispy choux pastry crammed with whipped cream, all topped with a shiny chocolate glaze. And one of the best half: it’s a recipe that anybody can observe.

Éclairs recipe

The perfect bakeries and patisseries make many issues we abnormal dwelling cooks can’t. The sheer ability and work it takes to provide good pastries and dazzling desserts places them past the bowls and whisks of us mere mortals.

However the one candy pastry we dwelling cooks will at all times be capable of do higher than even a fantastic patisserie is éclairs – these ethereally ethereal, glazed French choux buns filled with a wealthy, creamy filling.

It sounds unlikely however the reason being easy. When you fill an eclair, inside quarter-hour the delicately crispy floor of the choux pastry begins softening. What was initially gentle with a wafer-like exterior begins deteriorating to a extra spongey texture as moisture will get absorbed by the choux.

That is inevitably the destiny of all ready-to-eat pre-filled eclairs bought at patisseries. In fact they’re nonetheless completely scrumptious! However the expertise of consuming a selfmade eclair in its optimum state of freshness is one thing else totally, which everybody ought to attempt it a minimum of as soon as of their life.

Make right this moment the day and skim on!!!

Showing the inside of Eclairs

Cream vs custard filling = Aussie/UK vs French!

Whereas éclairs within the fantastic world of French pastries are made with custard piped inside, éclairs as we all know them right here in Australia are cut up open and crammed with whipped cream (particularly, Chantilly cream). And moderately generously at that! No one needs an éclair that doesn’t have cream bursting from the seams!

So right this moment’s recipe is for Aussie éclairs. (French éclairs are coming subsequent yr! I don’t need to taunt you an excessive amount of however I simply made a salted caramel custard-filled eclair and it was a ripper. I’m wanting ahead to sharing it with you!)

Piping whipped cream into an eclair

Overview of what makes up an Éclair

Éclairs are made up of three issues:

  1. Choux pastry (pâte à choux) – A lightweight and ethereal pastry with a skinny, golden, delicately crispy crust. Choux is a basis pastry in baking, significantly French pastry. It’s used for such favourites profiteroles, gougères (French cheese puffs!) and the enduring Paris Brest (an enormous choux pastry “doughnut” crammed with hazelnut custard, which I adore!).

    It’s additionally an in depth cousin to non-French classics like churros, Yorkshire pudding and American beignets when it comes to its texture and composition.

    It’s essentially easy to make, utilizing simply water, butter, flour and eggs.

  2. Chantilly cream – The French identify for calmly sweetened vanilla-flavoured cream. I’ve finished a separate put up on Chantilly Cream – tips on how to make it, tips on how to stabilise cream to cease it deflating, and all of the issues you are able to do with this basic cream!

  3. Chocolate glaze – Simply chocolate and cream plus glucose or corn syrup in order for you a beautiful shiny end.

The observe part walks by tips on how to make every of the above parts and tips on how to assemble an éclair.

Tray of Eclairs

The way to make choux pastry for Éclairs

I discover a variety of recipe sources are inclined to make a giant deal about how choux pastry is notoriously tough to make except you observe exact instructions and a great deal of dogmatic “guidelines”. However actually, it’s not arduous in case you observe a number of fundamental steps. I’ve by no means skilled a failure with my recipe, although I’ll say the one step I added over time to make it much more foolproof is to chill the dough earlier than including the eggs.

1. Elements in choux pastry

Ingredients in Eclairs

The above elements are normal for choux pastry. Some recipes choose to make use of a mix of milk and water. I exploit solely water as a result of I discover the shell comes out somewhat crisper.

  • Eggs – Being fussy in regards to the eggs is definitely actually vital as a result of choux pastry depends on egg to puff up.

    Dimension – Use giant eggs which might be 55 to 60g / 2 ounces every within the shell, a typical dimension bought in supermarkets with the cartons helpfully labelled “giant eggs”! For those who use actually large eggs or tiny eggs, you’ll throw out the ratios within the recipe and your combination will probably be too free (choux will unfold within the oven) or too stiff (choux received’t rise).

    The way to measure – In case your carton doesn’t have a label on it, or you’ve totally different sized eggs, simply crack and whisk your eggs in a jug then measure out the required quantity (200ml = 4/5 cup).

    Room temperature – And the final egg rule! Make certain your eggs are at room temperature, not fridge-cold, so that they incorporate extra simply into the combination.

  • Flour – Simply plain / all-purpose flour. I do know some recipes swear by bread flour and cake flour. I discover bread flour makes the choux pastry too agency (due to the upper protein) and cake flour makes them too delicate (for the alternative purpose). Peculiar plain / all-purpose flour is a contented medium, I discover. Plus, it’s cheaper!

  • Water – Some recipes use a mix of milk and water for the liquid, others use simply water. Milk makes the choux pastry barely much less crispy and delicate. So I choose simply water.

  • Butter – That is the fats within the dough and likewise for flavour!

  • Salt – Only a pinch.

  • No sugar? That’s proper, no sugar! That is typical of choux pastry as recipes depend on fillings and toppings for sweetness and flavour. See profiteroles and churros as examples!

2. The way to make choux pastry

And right here’s tips on how to make choux pastry: on the range, in a saucepan!

How to make Eclairs
  1. Butter and water – Put the butter in a saucepan over medium warmth. As soon as principally melted add the water.

  2. Flour – As soon as the butter and water combination involves a simmer, add the flour and blend it in, nonetheless heating on the range. At first will probably be pasty however then it is going to flip right into a sticky dough that comes away from the perimeters of the saucepan. You must be capable of scoop it up right into a ball with a picket spoon, like pictured in step 3.

    Word: Don’t let the butter-water boil for ages earlier than including flour as this may occasionally have an effect on the end result of the recipe since there will probably be an excessive amount of warmth within the saucepan.

  3. Cool 10 minutes – As soon as the dough seems like pictured above, take the saucepan off the range and let it cool for 10 minutes.

    Word: Don’t cool for longer than this, and don’t shortcut this step. That is a straightforward foolproofing measure that solves a number of choux pastry points that individuals expertise.

  4. Eggs – Utilizing a picket spoon, combine the eggs in one by one, ready till every egg is blended in earlier than including the following. While you begin stirring, the dough will initially look cut up with the egg however don’t fret! Maintain stirring and it’ll come collectively.

  5. Choux pastry – That is what it ought to appear like! It’s like a really thick batter that’s sticky, a bit stretchy, however too moist to knead like say pizza dough.

  6. Piping bag – Switch the dough right into a piping bag fitted with a 15 mm / 0.6″ star tip nozzle (that’s measured from the factors of two opposing stars!). The star tip will give us a beautiful fluted bun after it bakes.

    No star tip? No drawback! Simply snip a 1.5cm / 0.6″ off the top, it really works superb you simply received’t have the grooves alongside the bun from the nozzle.

    No piping bag? Additionally no drawback! Simply use a sturdy ziplock bag.

The way to bake choux pastry for Éclairs

To make sure your choux pastry comes out superbly crispy, two tips. Firstly, don’t crowd the tray. And secondly, open the oven periodically to launch steam <–- a sport altering tip found by my French pastry chef instructor, Jennifer Pogmore. Thanks J-Po!!

1. Piping choux pastry

How to make Eclairs
  1. Piping – See part above for piping bag and nozzle tip …errr, ideas! 🤭

    Pipe on an angle, aiming for logs which might be 12 – 14 cm lengthy, 2 cm broad and 1.5 cm tall (5″ lengthy, 0.8″ broad, 0.6″ tall).

  2. Don’t crowd the tray! Remember to go away loads of house – 5cm / 2″ – between the logs. For those who crowd the tray, they curiously is not going to crisp up (as I came upon first hand!) due to the steam from surrounding buns. I would like to make use of 3 trays to suit all mine. When you have a giant oven and large trays, you would possibly solely want 2 trays – fortunate you! I pipe on an angle as a result of that’s how I can match essentially the most on every tray whereas leaving ample house between every log.

  3. Tidy ends – Use your finger dipped in water to tidy the ends, in case you might be bothered! To be trustworthy, as soon as they puff up, the ends type of self-neaten. ☺️

  4. Able to bake! You must have about 20 items in whole.

2. Baking choux pastry

Word: A large golden fur ball to photobomb your instruction photographs is optionally available.

  1. Bake for 45 minutes at 180°C/350°F (160°C fan). On the 30 minute, 35 minute and 40 minute mark, open the door for two seconds to launch steam. This little step actually does make them additional crispy and offers the crispiness an extended shelf life. I attempted it with and with out this step* and I promise it makes such a distinction!

    Batches – When you have a typical dwelling oven like me, you will have to bake 2 trays first, then the third individually. Don’t attempt to bake all 3 trays on 3 totally different cabinets, this crowds the oven and so they received’t crisp up correctly. When you have a big oven and may match 3 trays throughout 2 cabinets, you’ll be able to bake them in a single batch.

  2. Steam launch – As described above in step 1!

  3. Take away from the oven. When you have a third tray, proceed with baking it.

  4. Cool utterly on the trays, left on the counter. Marvel on the crispy perfection!

How to make Eclairs
  1. Cut up – As soon as the pastry has totally cooled, reduce in half horizontally utilizing a serrated knife. A serrated knife gives you a cleaner reduce.

  2. Open – Place the lid subsequent to the bottom to maintain them collectively. Subsequent step – glaze the lid!

* Not as a result of I doubted J-Po, I simply needed to see it for myself!

Shiny chocolate glaze

A signature function of éclairs is a shiny chocolate glaze. For those who simply soften abnormal chocolate chips, the glaze received’t be shiny. The key is a contact of glucose or corn syrup!

1. Elements for shiny chocolate glaze

Ingredients in Eclairs
  • Darkish chocolate – For essentially the most luxurious end, use a 70% cocoa chocolate block and chop it up your self. It’s worthwhile to use both a very good high quality chocolate supposed for cooking (bought within the baking aisle) or Lindt consuming chocolate, in block kind (pictured above).

    Ordinarily, chocolate for consuming just isn’t supposed for cooking so it doesn’t at all times soften nicely. Lindt is an exception. There are in all probability different manufacturers, I’m simply not conscious of any.

    Common darkish chocolate chips and chocolate melts (US semi-sweet chips) can be used. Nonetheless as a result of they’ve much less cocoa it’s a softer chocolate so you will have to make use of much less cream. See recipe notes for changes to the recipe. (For fellow baking nerds: normal darkish chocolate chips you utilize in your favorite choc chip cookies are usually round 40 – 45% cocoa and the chocolate just isn’t as agency. Which implies it’s a must to use much less cream else the glaze will probably be too runny.)

  • Cream – To loosen the chocolate right into a glaze. It should be full fats cream, not gentle cream, else the glaze is not going to set.

  • Glucose or corn syrup (optionally available) – This provides the glaze a beautiful shiny end, identical to those bought at fancy patisserie shops. That is optionally available. For those who skip it, the glaze will simply be somewhat extra matte.

2. The way to do the chocolate glaze

How to make Eclairs
  1. Scorching cream – Warmth the cream and glucose or corn syrup till sizzling, then pour it over the finely chopped chocolate.

  2. Stand – Shake the bowl so the chocolate is all submerged underneath the cream and let it stand for 1 minute.

  3. Stir – Use a rubber spatula to stir till easy.

    Shallow vessel – If required, switch the chocolate right into a shallow bowl broad sufficient to dip the éclairs. I didn’t have to do that.

  4. Dip the lid of every éclair into the chocolate.

  5. Drip off extra (or…. don’t, for impact!)

  6. Fridge – Place the lids again on the tray and refrigerate for half-hour to set.

Word: You’ll have leftover chocolate, as a result of too little glaze makes it arduous to dip the eclairs. I don’t suppose you want my assist telling you what to do with the leftovers! (It includes a spoon. And your mouth.)

Assembling the Éclairs

We’re on the house stretch right here! To assemble, simply whip up the cream and pipe it on the bun base.

How to make Eclairs
  1. Chantilly cream (French whipped cream for éclairs) – Merely beat collectively cream, vanilla, icing sugar (powdered sugar) and, if utilizing the stabilised cream possibility which I extremely suggest (see under), mascarpone as nicely till agency peaks kind.

    The recipe under consists of Chantilly cream directions however in order for you extra data and ideas, head to the separate recipe right here.

  2. Agency peaks implies that the peaks stand straight upright , like pictured. (Tender peaks, alternatively, flop over barely like Santa hats!).

Why stabilise the cream?

Stabilising whipped cream means giving it further construction so it doesn’t utterly squirt out of the éclair while you take a chunk (as a result of don’t you simply hate that!?), in addition to enhancing storage life. You know the way cream weeps and deflates in a single day? If it’s stabilised, it received’t and can keep prefer it’s freshly made for a few days.

Not like different strategies of stabilising cream (cornflour/cornstarch, gelatin, pudding combine), utilizing mascarpone is not going to alter the flavour or mouthfeel of the whipped cream. An excellent, thoroughly-tested discovery by – yep, you guessed, it, celebrity French Pastry Chef J-Po!

How to make Eclairs
  1. Pipe the cream generously onto the bottom of the éclairs. Use “looping” motions so that you get a pleasant thick layer of cream!

  2. Lid – Pop the chocolate glazed lid on and that’s it! You’re finished.

    Now I ask, are you prepared for one of the crucial pleasant consuming experiences of your life??!!!

Pile of Eclairs

Storing and making forward

The explanation selfmade éclairs are so magical is as a result of choux pastry is at its absolute consuming prime when it’s been out of the oven lower than about 4 hours, and solely crammed with cream simply previous to consuming.

So right here’s my intel and sizzling recommendations on the shelf lifetime of éclairs so you’ll be able to maximise the standard of your eclair-devouring expertise!

  • Stuffed éclairs begin to lose crispiness after about half-hour as soon as crammed with cream. The choux pastry doesn’t go soggy, it’s simply that the floor just isn’t as crispy as when it’s freshly made. (See third level under for storage).

  • Finest technique to make forward – Unfilled complete choux pastry might be stored in an hermetic container for 3 days. Re-crisp in a 180°C (160°C fan-forced) oven for five minutes. Glaze then fill per recipe.

  • Stuffed éclairs will hold for two to three days however the choux pastry loses its crispness as I’ve mentioned many occasions. It doesn’t cease me hoovering them down, although! They’re nonetheless excellent for six to eight hours after assembling. Then they’re noticeably softer the following day. It’s actually not disagreeable, simply not fairly as prime as freshly made! Word the standard of the cream relies on whether or not it was stabilised or not – see subsequent level.

  • Stabilised cream might be stored in an hermetic container or piping bag for 48 hours. It will likely be fluffy identical to freshly made (even contained in the choux pastry) for this size of time.

  • Non-stabilised whipped cream is finest made simply earlier than serving because it begins to deflate inside an hour. Whether it is piped contained in the choux pastry, it is going to deflate noticeably in a single day and by the top of the day it is going to begin to soften.

Freshly made Eclairs

Why you want selfmade Éclairs in your life

You realize, I think about it my job to let you know why your life is not going to be full with out making an attempt every recipe I share.

On this explicit case, I actually imply it. Properly, I at all times imply it, after all, for each recipe! 😂 However selfmade éclairs are extra-special as a result of selfmade actually trounces shop-bought for the explanations I’ve talked about.

Properly, that’s, except the pastry cooks are on standby to pipe the cream in recent for each order … I want (let me know if you already know of a spot that does!)

I actually hope you give selfmade eclairs a attempt in the future. They really are magnificent! – Nagi x

Watch tips on how to make it

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Tray of freshly made Eclairs


Servings20 éclairs

Faucet or hover to scale

Recipe video above. Whereas éclairs within the fantastic world of French pastries are made with custard hidden inside, éclairs as we all know them right here in Australia are cut up and generously crammed with whipped cream. A neat trick for a fantastic éclair cream filling is including mascarpone. It provides construction so the cream doesn’t utterly squirt out while you take a chunk (as a result of don’t you simply hate that!?), in addition to enhancing storage high quality.And as for the choux pastry? It’s light-as-air and superbly crisp, one thing you hardly ever see with retailer purchased eclairs!




Choux pastry:

  • Simmer liquid – Soften butter in a medium saucepan over medium warmth. When the butter is nearly melted, add water.

  • Flour – As soon as the liquid begins simmering, add flour and salt, and vigorously stir with a picket spoon (whereas nonetheless on the range). The combination will flip pasty then in about 10 seconds it is going to rework right into a sticky ball of dough that comes away from the partitions of the saucepan. As soon as this occurs, take away from the range and go away to chill for 10 minutes (now not).

  • Eggs – Add eggs one by one, mixing vigorously with a picket spoon after every addition, ensuring every egg is included earlier than including the following. At first, the combination will look separated however while you hold stirring, it comes collectively. When completed the combination ought to be a sticky, thick paste that holds its form, not sloppy and free (see video or photographs).

  • Pipe – Switch combination right into a piping bag fitted with a 15 mm star tip (Word 8). Pipe logs 12-14 cm lengthy, 2.5 cm broad, 1.5 cm tall, 5 cm other than one another. (5″ lengthy, 1″ broad, 0.6″ tall, 2″ aside) Don’t crowd the tray else they received’t go crispy. You must get round 20.


  • Bake 2 trays on the cabinets for 45 minutes. On the 30 minute mark, open the oven door for two seconds to launch steam (makes them crispier), then once more at 35 minutes and 40 minutes. Take away the tray at 45 minutes.

  • Cool – Take away choux buns from the oven and permit to completely cool on the trays. For those who used 3 trays, bake the third tray of choux pastry per above instructions.

  • Cut up – Slice choux buns in half horizontally.

Shiny chocolate glaze:

  • Place chocolate in a bowl.

  • Pour over sizzling cream – Warmth cream and glucose in a small saucepan over medium warmth till just under boiling. Pour combination over chocolate, shake so the chocolate is submerged. Let stand for 1 minute.

  • Combine with a rubber spatula till easy (don’t use a whisk, it creates bubbles). Switch into a large, shallow bowl giant sufficient to dip the eclairs.


  • Coat eclairs – Dip the lid of every éclair into the chocolate. Place on a tray and refrigerate for half-hour till the chocolate is agency to the contact.

  • Whip cream – Place all of the Chantilly Cream elements in a bowl. Whip utilizing an electrical beater on medium excessive for 3 minutes or till stiff peaks kind. Switch into piping bag fitted with a star tip.

  • Fill eclairs – Pipe in cream utilizing no matter sample takes your fancy, generously thick. Place the lid on then serve!

Recipe Notes:

1. Eggs should be at room temperature, not fridge-cold. 55 – 60g/2oz every within the shell. If yours are a lot bigger or smaller, crack the eggs right into a jug, whisk, and measure out 200ml or 4/5 cup.
2. Chocolate – Use 70% cocoa baking chocolate (baking aisle) or 70% cocoa Lindt consuming chocolate.
ADJUSTMENT for abnormal darkish chocolate chips or melts, or semi-sweet chocolate chips: use 1 cup / 150g chocolate chips + 1/2 cup (125 ml) cream + corn syrup or glucose quantity per recipe.
Purpose: The chocolate is simply 40 – 45% cocoa so it’s softer which implies you don’t want as a lot cream to attain identical consistency.
3. Cream – It’s worthwhile to use cream that’s a minimum of 35% fats, for each the glaze and whipped cream. Increased fats = richer consequence = okay! Decrease fats = no good. If the fats % is simply too low, the glaze will probably be too runny and the cream received’t whip correctly. 
4. Glucose and corn syrup – Discover glucose within the baking aisle and corn syrup in speciality retailers. It makes the chocolate shiny, like éclairs at patisseries!
5. Stabilised cream has the identical gentle mouthfeel as plain whipped cream, however it has extra construction so it doesn’t squirt out as a lot while you chunk into the éclair, and it received’t weep and collapse when saved in a single day. There’s numerous methods to make stabilised cream. Utilizing mascarpone is essentially the most becoming technique for eclairs, I really feel. It should hold for two days with out deflating or weeping like regular cream. Tons extra particulars within the Chantilly Cream put up.
6. Mascarpone is an Italian cheese/cream that tastes like a wealthy cream. It has a consistency like softened cream cheese, it’s not pourable. Remember to get a good model, not a cost-effective home model as low-cost imitations are runny (pourable) so received’t work correctly as a thickener to stabilise the Chantilly Cream. Extra information right here.
7. Vanilla pod – To scrape the seeds out of a vanilla pod, reduce the pot in half lengthwise utilizing a small sharp knife. Then scrape down the cut up pod utilizing the blunt facet of the knife to scrape the seeds out.
Substitute with: 2 tsp vanilla bean paste (finest sub) or vanilla extract.
8. Piping nozzle – A star tip piping bag makes nicer formed eclairs with little genuine ridges operating down its size. Nonetheless, plain spherical ones work simply as nicely! Simply snip the top of the piping bag (2.3 cm broad).
9. Making forward – Retailer cooled complete choux pastry in an hermetic container for 3 days. Re-crisp in a 180°C (160°C fan) oven for five minutes. Stabilised cream might be stored in an hermetic container or piping bag for 48 hours, and will probably be fluffy like freshly made! Observe recipe to assemble. Assembled éclairs will hold for 2-3 days within the fridge however the pastry softens over time. It doesn’t cease me hoovering them down.
10. Diet per éclair.

Diet Info:

Energy: 340cal (17%)Carbohydrates: 20g (7%)Protein: 4g (8%)Fats: 28g (43%)Saturated Fats: 17g (106%)Polyunsaturated Fats: 1gMonounsaturated Fats: 6gTrans Fats: 0.2gLdl cholesterol: 104mg (35%)Sodium: 33mg (1%)Potassium: 62mg (2%)Fiber: 1g (4%)Sugar: 14g (16%)Vitamin A: 971IU (19%)Vitamin C: 0.3mgCalcium: 52mg (5%)Iron: 0.5mg (3%)

Lifetime of Dozer

Each time the publicity gurus at my writer ship by a hyperlink to an article about my cookbook, the very first thing I seek for and fawn over are photographs of Dozer.

Truthfully. I perceive why persons are critically questioning whether or not I went by all that effort to make a cookbook simply so I get to see him splashed everywhere in the media, on TV, on phases!! (You realize I find it irresistible).



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