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A classic eclair recipe of light choux pastry filled with rich crème pâtissière. Make the basic buns, then fill with on-trend flavours and colourful glazes for a stunning afternoon tea treat
- Afternoon Tea, Dessert, Treat
- 306
- French
Makes 24. These deliciously decadent chocolate eclairs filled with creamy vanilla custard are worth the effort. Make a batch of these classic French pastries.
- Dessert, Treat
- 155
- 24
- Cakes And Baking
- 12
- French
- Preheat the oven to 200C/400F/Gas 6. Generously grease a baking tray with butter.
- Sift the flour onto a sheet of greaseproof paper.
- Put 120ml/4fl oz water into a medium-sized pan with the salt and butter and heat gently until the butter has completely melted – don’t let the water boil and begin to evaporate.
- Put the pan back on a low heat and beat the dough for about a minute to slightly cook the dough – it should come away from the sides of the pan to make a smooth, glossy ball.
36 comments. This post may contain affiliate links. Read my disclosure policy. Jump to Recipe. Crisp hollow golden brown shell filled with creamy vanilla custard-like filling, topped with a simple chocolate ganache. Classic Eclairs dessert that will wow the crowd at your next gathering! These classic eclairs a great dessert to share anytime.
- (66)
- 530
- 18
- An Éclairs Recipe Anyone Can Make
- Why Homemade Éclairs Are Better Than shop-bought
- Cream vs Custard Filling = Aussie/Uk vs French!
- Overview of What Makes Up An Éclair
- How to Make Choux Pastry For Éclairs
- How to Bake Choux Pastry For Éclairs
- Shiny Chocolate Glaze
- Assembling The Éclairs
- Storing and Making Ahead
- Why You Need Homemade Éclairs in Your Life
If you’ve always wanted to make éclairs but never had the confidence, this is the recipe for you! I’ve provided a concise how-to video and my recipe includes a few little steps to make it extra foolproof with better results. For example, cooling the choux pastry batter before adding the eggs (no scrambling risk, incorporates better) and opening the...
The best bakeries and patisseries make many things we ordinary home cooks cannot. But the one sweet treat we home cooks will always be able to do better than even a great patisserie is éclairs– those delicate glazed French choux buns stuffed with a rich, creamy filling. It sounds unlikely but the reason is simple. Once you fill an eclair, within 15...
While éclairs in the wonderful world of French pastries are made with custard piped inside, éclairs as we know them here in Australia are split open and filled with whipped cream (specifically, Chantilly cream). And rather generously at that! Nobody wants an éclair that doesn’t have cream bursting from the seams! So today’s recipe is for Aussie écl...
Éclairs are made up of 3 things: 1. Choux pastry (pâte à choux) – A light and airy pastry with a thin, golden, delicately crispy crust. Choux is a foundation pastry in baking, particularly French pastry. It’s used for favourites such as profiteroles, gougères (French cheese puffs!) and the iconic Paris Brest (a giant choux pastry “doughnut” filled ...
I find a lot of recipe resources tend to make a big deal about how choux pastry is notoriously difficult to make unless you follow precise directions and loads of dogmatic “rules”. But honestly, it’s not hard if you follow a few basic steps. I’ve never experienced a failure with my recipe, though I will say the one step I added over the years to ma...
To ensure your choux pastry comes out beautifully crispy, two tricks. Firstly, don’t crowd the tray. And secondly, open the oven periodically to release steam <–- a game changing tip discovered by my French pastry chef teacher, Jennifer Pogmore. Thanks J-Po!!
A signature feature of éclairs is a shiny chocolate glaze. If you just melt ordinary chocolate chips, the glaze won’t be shiny. The secret is a touch of glucose or corn syrup!
We’re on the home stretch here! To assemble, just whip up the cream and pipe it on the bun base. 1. Chantilly cream (French whipped cream for éclairs) – Simply beat together cream, vanilla, icing sugar (powdered sugar) and, if using the stabilised cream option which I highly recommend (see below), mascarpone as well until firm peaks form.The recipe...
The reason homemade éclairs are so magical is because choux pastry is at its absolute eating prime when it’s been out of the oven less than about 4 hours, and only filled with cream just prior to eating. So here’s my intel and hot tips on the shelf life of éclairs so you can plan and maximise the quality of your eclair-devouring experience! 1. Fill...
You know, I consider it my job to tell you why your life will not be complete without trying each and every recipe I share. In this particular case, I really mean it. Well, I always mean it, of course, for every recipe! But homemade éclairs are extra-special because homemade truly trounces shop-bought for the reasons I’ve mentioned. Well, that is, ...
- (19)
- Australian, British, French
- Dessert
- 340
Jan 16, 2024 · This easy Chocolate Eclair Recipe is one of the most famous and most delicious desserts ever created. And I'm going to help you make this classic French treat at home using my foolproof recipe that’ll give you perfect results every single time.
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Preparation and cooking time. Prep:45 mins. Cook:1 hr. More effort. Makes about 30. Afternoon tea goes glam with these Paris patisserie-style choux pastry fingers with berry liqueur cream filling. Freezable (Freeze unfilled and un-iced) Advertisement. Ingredients. For the buns. 150ml milk. 100g butter, diced. 200g plain flour, sieved.
