Why Make This Recipe
Eclairs are a classic French pastry that many people love for their light, airy texture and delicious filling. They are perfect for special occasions or just a treat to enjoy at home. Making eclairs from scratch allows you to customize the filling and glaze, offering endless possibilities for flavors. Plus, there’s something satisfying about creating a beautiful pastry that impresses friends and family alike.
How to Make Eclairs
Ingredients:
- 100g / 7 tbsp unsalted butter (cut into 1 cm / 1/2" 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:
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Preheat Oven: Preheat the oven to 180°C/350°F (160°C fan). Position one shelf in the top third of the oven and another in the lower third. Lightly spray 3 trays with canola oil and line them with baking/parchment paper.
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Choux Pastry: In a medium saucepan, combine butter and water. Bring to a boil, then remove from heat. Add flour and salt all at once. Stir vigorously until the mixture forms a ball. Let it cool slightly before adding eggs one by one. Mix until smooth.
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Bake: Transfer the choux pastry into a piping bag and pipe logs of about 10cm (4 inches) on the prepared trays. Bake for 25-30 minutes until puffed and golden. Allow to cool.
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Shiny Chocolate Glaze: In a bowl, combine chopped chocolate with cream, corn syrup, and stir until smooth. Let it cool until slightly thickened.
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Assemble: Slice cooled eclairs in half, fill with lavish mascarpone and cream mix, then dip the tops into the chocolate glaze. Let the excess drip off.
How to Serve Eclairs
Eclairs can be served as a dessert after dinner or as a delightful snack with coffee or tea. Arrange them on a beautiful plate and garnish with a dusting of powdered sugar or some fresh berries for an appealing presentation.
How to Store Eclairs
Eclairs are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. For longer storage, you can freeze the unfilled choux pastry for a month and fill them with cream later.
Tips to Make Eclairs
- Make sure your eggs are at room temperature for better incorporation into the dough.
- Do not open the oven door while baking, as this can cause the eclairs to collapse.
- Pipe the pastry with even pressure to ensure uniform sizes.
Variations
You can play with different fillings by using pastry cream, whipped cream, or fruit preserves. Additionally, try using different chocolates or flavored glazes for a unique spin.
FAQs
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Can I make eclairs ahead of time?
Yes, you can make the choux pastry ahead of time and freeze it. Just defrost and fill them when you’re ready to serve. -
Why are my eclairs flat?
Flat eclairs may result from not baking them long enough or opening the oven during baking, causing them to deflate. -
How can I make my eclairs sweeter?
You can adjust the sugar in the filling or opt for a sweet chocolate glaze to enhance the sweetness of your eclairs.
Eclairs
Ingredients
For the Choux Pastry
- 100 g unsalted butter (cut into 1 cm / 1/2" cubes)
- 1 cup water
- 1 cup plain/all-purpose flour
- 1 pinch cooking/kosher salt
- 4 large eggs (55-60g/2oz each, at room temperature) Ensure eggs are at room temperature
For the Chocolate Glaze
- 100 g 70% cocoa dark chocolate block (finely chopped)
- 2/3 cup thickened/heavy cream
- 3.5 teaspoons corn syrup or liquid glucose
For the Filling
- 3 cups thickened/heavy cream or whipping cream (min 35% fat)
- 1 cup mascarpone (40%+ fat)
- 1.67 cups icing sugar/powdered sugar (sifted)
- 2 teaspoons vanilla bean paste or extract or 2 vanilla pods
Instructions
Preparation
- Preheat the oven to 180°C/350°F (160°C fan). Position one shelf in the top third of the oven and another in the lower third. Lightly spray 3 trays with canola oil and line them with baking/parchment paper.
- In a medium saucepan, combine butter and water. Bring to a boil, then remove from heat. Add flour and salt all at once. Stir vigorously until the mixture forms a ball.
- Let it cool slightly before adding eggs one by one. Mix until smooth.
Baking
- Transfer the choux pastry into a piping bag and pipe logs of about 10cm (4 inches) on the prepared trays.
- Bake for 25-30 minutes until puffed and golden. Allow to cool.
Glazing and Assembly
- In a bowl, combine chopped chocolate with cream, corn syrup, and stir until smooth. Let it cool until slightly thickened.
- Slice cooled eclairs in half, fill with lavish mascarpone and cream mix, then dip the tops into the chocolate glaze. Let the excess drip off.