How to Make Classic French Éclairs

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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.

I love whipping up quick, restaurant-quality desserts that are easy to make and taste amazing. With simple ingredients, I can create delicious treats for my family. Sharing homemade desserts creates special memories that last.

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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!

Ingredients

For the best results, use room-temperature ingredients when making éclairs. This helps the dough mix smoothly and ensures even baking, giving your éclairs the perfect texture.

Choux pastry

Crème Pâtissière

To Decorate

• Ground pistachios – Use pre-ground pistachios or blend whole pistachios in a blender until they reach the desired consistency.

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!

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.

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.

Frequently Asked Questions

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Classic French Chocolate Èclairs

Claudia

Light choux pastry filled with creamy crème pâtissière is the traditional eclair filling. For a spectacular afternoon tea treat, start with the basic buns and fill them with trendy flavours and colourful glazes.

5 from 21 votes

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 2 hours hrs

Course Dessert

Cuisine French

Servings 18

Calories 176 kcal

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

 

US CustomaryMetric

 

1x2x3x

Choux Pastry

• ▢ ⅔ cup water
• ▢ ⅓ cup unsalted butter diced
• ▢ 1 tablespoon caster sugar or granulated sugar
• ▢ 1 pinch fine sea salt
• ▢ 1 cup all-purpose flour
• ▢ 3 medium eggs

Crème Pâtissière

• ▢ 2 cups whole milk
• ▢ ⅓ cup plus 1 tablespoon caster sugar or granulated sugar
• ▢ ⅓ cup cornflour cornstarch
• ▢ 2 egg yolks from large eggs
• ▢ 1 tsp vanilla bean paste

You can replace the creme patissiere with vanilla pudding. Make it according to the package instructions.

Assembly

• ▢ 3.5 oz chocolate any kind, based on your preference
• ▢ ½ cup double cream heavy cream
• ▢ 2 tablespoons unsalted butter
• ▢ Ground pistachios as needed

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.
  2/3 cup water, 1/3 cup unsalted butter, 1 pinch fine sea salt, 1 tablespoon caster sugar
• ▢
  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.
  1 cup all-purpose flour
• ▢
  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.
  3 medium eggs
• ▢
  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.
  2 cups whole milk, 1/3 cup plus 1 tablespoon caster sugar, 1/3 cup cornflour, 2 egg yolks, 1 tsp vanilla bean paste
• ▢
  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.
  3.5 oz chocolate, 1/2 cup double cream, 2 tablespoons unsalted butter

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.
  Ground pistachios
• ▢
  The result will be amazing, I assure you! Enjoy!

Video

Notes

• Choux Pastry Consistency: The dough should be smooth, glossy, and pipeable. If it’s too thick, add a little beaten egg, one teaspoon at a time, until it reaches the right consistency.
• Piping Tip: Use a star nozzle for piping the éclairs to help them bake evenly and prevent cracking.
• Avoid Flat Éclairs: Pipe the dough at least 2 inches apart on the baking tray, and don’t flatten it with your hands to maintain their puff during baking.
• Steam for Puff: Spray the baking tray lightly with water before piping to create steam in the oven, helping the éclairs rise properly.
• Don’t Open the Oven: Resist opening the oven door during baking, as this can cause the éclairs to collapse.
• Cool Completely: Let the shells cool completely before filling to avoid the pastry cream melting.
• Filling Made Easy: Use a piping bag with a long tip to fill the éclairs evenly. Gently poke holes in one end for easier filling.
• Chocolate Topping: Melt the chocolate gently over a double boiler or in the microwave to avoid scorching it.
• Make Ahead: The shells can be baked a day in advance and stored in an airtight container. Fill and glaze them just before serving for the best texture.
• Storage: Store filled éclairs in the fridge and enjoy within 1-2 days for maximum freshness.

 

Nutrition Facts

Classic French Chocolate Èclairs

Amount per Serving

Calories

176

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

7

g

44

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

72

mg

24

%

Sodium

 

28

mg

1

%

Potassium

 

90

mg

3

%

Carbohydrates

 

16

g

5

%

Fiber

 

1

g

4

%

Sugar

 

9

g

10

%

Protein

 

3

g

6

%

Vitamin A

 

354

IU

7

%

Vitamin C

 

0.04

mg

0

%

Calcium

 

51

mg

5

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 176kcalCarbohydrates: 16gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 72mgSodium: 28mgPotassium: 90mgFiber: 1gSugar: 9gVitamin A: 354IUVitamin C: 0.04mgCalcium: 51mgIron: 1mg

Keyword eclairs

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