How to Make Classic French Éclairs
Classic French Chocolate Éclairs are light, airy pastries filled with rich, creamy custard and topped with a glossy chocolate glaze. A timeless treat!
Classic French Chocolate Éclairs are a must-try dessert for any event—whether it’s a casual get-together or a special occasion. These airy pastries are filled with rich chocolate custard and topped with a shiny chocolate glaze.
The combination of light pastry and creamy chocolate makes these éclairs a delicious and satisfying treat.
Are you looking for some delightful dessert recipes? Try our Brownies Topped with Pink Berry Cream for a rich and fruity twist on a classic treat. If you enjoy layered cakes, you’ll love the Pink Crèpes Cake, a beautiful and delicate dessert perfect for any celebration.
For coffee lovers, the Mocha Loaf offers a delicious mix of chocolate and espresso in every bite. Our Vegan Carrot Cake Banana Bread is a healthy and tasty option that everyone can enjoy. The Lemon Cake with Cheese Frosting is a must-try if you crave something tangy and sweet. Lastly, don’t miss out on the Cherry Clafoutis, a classic French dessert that’s both simple and elegant.
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What are Eclairs?
Classic French Chocolate Éclairs are a must-try dessert for any event—whether it’s a casual get-together or a special occasion. These airy pastries are filled with rich chocolate custard and topped with a shiny chocolate glaze. The combination of light pastry and creamy chocolate makes these éclairs a delicious and satisfying treat.
Short history
In case you don’t know what these are, they’re long French pastries made of choux pastry, filled with custard or pastry cream, and covered with fondant icing.
The éclair was created in Lyon, France, in the nineteenth century, where it was first known as pain à la Duchesse or petite duchesse (‘little duchess’) until 1850. In the 1860s, the word first appears in both English and French.
What is Choux Pastry?
Pâte à choux is a delicate pastry dough used in various treats. Made with butter, water, wheat, and eggs, it puffs up as water evaporates during baking, creating steam in place of a raising agent.
The name “choux pastry” comes from the French word “choux”, meaning “cabbage”, because the dough’s tiny balls look like cabbages. This pastry originates from France, dating back to 1540!
Tips and Tricks for making the perfect choux pastry
Choux pastry is a versatile and delicate pastry dough used to make treats like éclairs, cream puffs, and profiteroles. Here are some tips for the perfect choux pastry:
- Use a digital scale to measure ingredients accurately. The ratios of flour, water, eggs, and butter are crucial.
- Sift the flour before measuring to ensure it’s light and fluffy.
- Use room-temperature ingredients for a smoother blend.
- Bring the water, butter, sugar, and salt to a boil before adding the flour to create a hot, moist environment.
- Add the flour all at once and stir vigorously with a wooden spoon to form a ball.
- Beat the eggs separately and add them gradually to control dough consistency.
- The dough should be shiny and elastic, forming a “V” shape when lifted with a spoon.
- Pipe the dough onto a parchment-lined baking sheet, leaving space for expansion.
- Preheat the oven and bake at 425°F (220°C) for 10 minutes, then reduce to 375°F (190°C) for the rest of the time.
- Do not open the oven door during baking to prevent collapse.
- Pierce the bottom of each piece after baking to let steam escape and prevent sogginess.
Following these tips will help you make the perfect choux pastry every time!
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Ideas for Choux Fillings
Pastry cream: This classic filling for choux pastry is a thick custard made from milk, eggs, sugar, and cornstarch, with vanilla or other options.
Whipped cream: Light and fluffy, whipped cream is a simple and delicious filling for choux pastry. Sweeten it with sugar and add vanilla or other extracts.
Chocolate ganache: Rich and decadent, chocolate ganache is a popular filling for choux pastry. Made by heating cream and pouring it over chopped chocolate, then stirring until smooth.
Caramel: Caramel is a delicious filling made by cooking sugar until it melts and turns amber, then adding cream and butter to create a smooth sauce.
Fruit compote: Fruit compote is a sweet filling made from cooked fruit and sugar. Use any fruit, such as berries, peaches, or apples.
Savoury fillings: Choux pastry can also be filled with savoury options like chicken or tuna salad, cheese, or herbed cream cheese.
The possibilities for filling choux pastry are endless!
Recommended Tools for Making Éclairs
Half-sheet baking trays: Have at least two on hand. For the best results, bake one tray at a time. If you choose to bake two trays simultaneously, do not open the oven door before the 25-minute mark to avoid temperature fluctuations.
Silpat mats: Highly recommended, especially for classic éclairs, including chocolate éclairs. These mats provide excellent heat conduction and ensure the éclairs rise evenly. If you don’t have Silpat mats, parchment paper is a good alternative, but watch the consistency of the choux pastry.
French star tip (1/2 inch diameter): The star-shaped grooves help create a “raked” texture that prevents the eclair shells from cracking as they expand. You can use a round tip as well, but you’ll need to drag a fork lightly along the surface of the piped dough to mimic the pattern created by a star tip. An open star tip is another option, but the French star tip is generally the best choice for even, professional results.
Pastry bag: A good-quality pastry bag is essential for piping the dough accurately. If possible, use a reusable one for better control and less waste.
Offset spatula: Useful for smoothing and shaping the tops of the éclairs before baking, helping them rise evenly.
Cooling rack: After baking, cool the éclairs on a cooling rack to prevent them from becoming soggy.
With these tools, you’ll be well-equipped to make perfect éclairs every time!
Make-Ahead Tips for Éclairs
Homemade éclairs are best enjoyed within about 4 hours of baking, with the choux pastry at its peak and cream added just before eating. Here’s how to plan to keep your éclairs as delicious as possible:
- Unfilled Éclairs: Keep unfilled choux pastry in an airtight container for up to 3 days. To refresh, re-crisp them in a 180°C (160°C fan) oven for about 5 minutes. After that, glaze and fill as desired.
- Filled Éclairs: Once filled with cream, éclairs start to lose their crispiness after about 30 minutes. They will stay good for 2 to 3 days, though the pastry will soften over time. They are still quite tasty for 6 to 8 hours after filling but will be noticeably softer the next day.
- Stabilized Cream: Can be kept in an airtight container or piping bag for up to 48 hours. It will remain fluffy and fresh inside the choux pastry.
- Non-Stabilized Whipped Cream: Best made just before serving as it starts to deflate within an hour. If piped into choux pastry, it will deflate and start to melt by the end of the day.
These tips will help you make and store éclairs while maintaining their quality and taste!
Storage
Refrigeration: Store éclairs in an airtight container in the refrigerator for up to 2 days. This will help keep the filling fresh and prevent the pastry from becoming soggy.
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Frequently Asked Questions
1. How do I prevent my éclairs from cracking?
Ensure your oven is fully preheated and avoid opening the door before the 25-minute mark. Using a French star tip when piping helps create an even texture, reducing the risk of cracks.
2. How do I store éclairs?
Store éclairs in an airtight container in the refrigerator for up to 2 days. For longer storage, you can freeze them without filling and then add the filling after thawing.
3. How do I pipe choux pastry?
Use a pastry bag fitted with a French star tip or round tip to pipe the dough onto a baking sheet. For even results, pipe straight, uniform lines, and leave enough space between each éclair for expansion.
4. Why did my éclairs come out flat?
Flat éclairs may result from not baking at a high enough temperature initially or opening the oven door too soon. Ensure your oven is preheated and avoid peeking before the 25-minute mark.
5. Can I make choux pastry in advance?
You can prepare choux pastry ahead of time and store it in the refrigerator for up to 24 hours before baking. Just remember to let it come to room temperature before piping.
6. How do I get a shiny finish on my éclairs?
After baking, brush the éclairs with a simple glaze or fondant icing for a shiny finish. Make sure the éclairs are completely cool before applying the glaze.
7. What if my éclairs are soggy inside?
Soggy éclairs may be due to insufficient baking or excess moisture. Ensure they are fully baked and pierce the bottoms with a skewer after baking to release any trapped steam.
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How To Make Classic French Chocolate Èclairs
Equipment
- 1 small pot
- 1 electric mixer
- 3 piping bags disposable or reusable
- 1 parchment paper
- 1 baking pan
- 1 small nozzle
- 1 large nozzle
Ingredients
Crème Pâtissière
- 500 g whole milk
- 70 g caster sugar
- 40 g cornflour
- 2 egg yolks from large eggs
- 1 tsp vanilla bean paste
- Or Vanilla Pudding make it according to the package
Choux Pastry
- 150 g water
- 80 g unsalted butter diced
- 15 g caster sugar
- 1 pinch fine sea salt
- 120 g plain flour
- 3 medium eggs
Assembly
- 100 g chocolate any kind is just fine, depending on your preferences
- 100 g double cream
- 25 g unsalted butter
- ground pistachios
Instructions
Making the Choux Pastry
- Add butter, water, salt and sugar in a small pan, bring it to boil and let it simmer until the butter is almost melted.
- When it reached the boiling temperature, reduce the heat to minimum and add the flour. Mix using an electric mixer or a wooden spoon until completely smooth and set aside to chill.
- In the meantime preheat your oven at maximum temperature.
- When the mixture is room temperature, add the eggs one by one. Use a hand mixer or a balloon whisk to incorporate the eggs. A smooth dough without lumps should form.
- Transfer to a pastry bag fitted with a 1.5 cm nozzle or to a disposable piping bag with a 1.5 cm cut off at the end.
- Line a baking pan with parchment paper and pipe the logs, leaving 3-4 cm space between them. Continue until the batter is completely used up.
- Reduce the oven heat to 230C and bake without ventilation for 15 minutes.
- After this time, reduce the heat to 170C, turn on the ventilation and bake for another 20 minutes. During this whole time, the oven door should not be open at all.
- In the second stage, if the logs seem too dark in color you can reduce the time.
- They then need to be placed to cool down on a cooling rack until filled with cream.
Making the crème patisserie
- Add all the ingredients in a pan and cook for 7-10 minutes on medium heat. The creme should be thick. Use a hand mixer to smooth it out, mixing it for a couple of seconds.
- Add cling film on top and leave to cool completely.
- After cooled, you can use the mixer for a few seconds so the filling becomes smooth again.
Making the chocolate ganache
- Add all ingredients to a small pan, cook on medium heat, while stirring occasionally until smooth using a balloon whisk.
Assembly
- Transfer the crème patisserie on a pippin bag.
- Make small holes at the bottom side of the pastries and fill with crème patisserie.
- Transfer the chocolate ganache into a piping bag and, using a small nozzle or cut at the end, pipe chocolate ganache on top of each pastry.
- Decorate with ground pistachios and refrigerate for a few hours.
- The result will be amazing, I assure you! Enjoy!
