Eclairs

Eclairs are a classic French pastry loved by many for their delicate choux pastry filled with cream and topped with shiny chocolate glaze. Their light texture and rich flavor make them a delightful treat for any occasion. Whether you’re a baking novice or an experienced chef, making eclairs can be a fun and rewarding experience.

Why Make This Recipe

Making eclairs at home allows you to enjoy a fresh and flavorful dessert that rivals those found in some of the best patisseries. Not only can you customize the fillings and toppings, but you can also take pride in creating something impressive from scratch. Plus, eclairs are perfect for gatherings, parties, or simply to indulge yourself.

How to Make Eclairs

Ingredients:

100g / 7 tbsp unsalted butter (cut into 1 cm / ½" cubes)
1 cup water
1 cup plain/all-purpose flour
Pinch cooking/kosher salt
4 large eggs (55-60g/2oz each, at room temperature)
100g / 3.5 oz 70% cocoa dark chocolate block (finely chopped)
2/3 cup thickened/heavy cream
3 1/2 teaspoons corn syrup or liquid glucose
3 cups thickened/heavy cream or whipping cream (min 35% fat)
1 cup mascarpone (40%+ fat)
1 2/3 cups icing sugar/powdered sugar (sifted)
2 tsp vanilla bean paste or extract, or 2 vanilla pods

Directions:

Preheat Oven: Preheat oven to 180°C/350°F (160°C fan). Lightly spray three trays with canola oil and line with baking parchment paper.
Choux Pastry:
- Melt the butter in a medium saucepan over medium heat. When nearly melted, add water.
- Once simmering, add flour and salt. Stir vigorously until it forms a sticky ball of dough. Remove from heat and cool for 10 minutes.
- Add eggs one at a time, mixing well after each addition until combined.
- Transfer the dough to a piping bag and pipe logs about 12-14 cm long and 2.5 cm wide, spaced apart on the trays.
Bake: Bake for 45 minutes. At 30 minutes, open the oven door for a few seconds to release steam. Remove when golden and cool on trays.
Chocolate Glaze:
- Place the chopped chocolate in a bowl.
- Heat cream and glucose until just below boiling, then pour over chocolate. Let sit for 1 minute, then stir until smooth.
Assemble:
- Dip the tops of each eclair into the chocolate glaze and refrigerate for 30 minutes.
- Whip the cream, mascarpone, icing sugar, and vanilla until stiff. Pipe the cream into the eclairs generously and attach the tops. Serve immediately!

How to Serve Eclairs

Eclairs can be served as a delightful dessert at any gathering or can be enjoyed as a sweet treat whenever you crave something delicious. They can be plated on a dessert stand or served individually on small plates for a charming presentation.

How to Store Eclairs

Store any leftover eclairs in an airtight container in the refrigerator. They are best enjoyed fresh but can be kept for up to two days. Avoid freezing to maintain the texture.

Tips to Make Eclairs

Make sure your eggs are at room temperature for better incorporation into the dough.
Avoid opening the oven too often while baking, as this can affect the puffiness of your eclairs.
Use a piping bag with a star tip for an attractive finish on your eclairs.

Variation

You can experiment with different fillings such as pastry cream, fruit-flavored whipped cream, or even savory options like crab filling for a unique twist.

FAQs

Can I make eclairs in advance?
Yes, you can make the choux pastry ahead of time and fill them just before serving to maintain their crispness.
What if my eclairs don’t puff up?
Ensure your oven temperature is correct and avoid opening the door during baking as this can cause them to collapse.
How can I fix a runny filling?
If your filling is too runny, try adding more icing sugar or stabilizing with gelatin if using whipped cream.

Enjoy your baking experience with this delicious eclair recipe!