When you want to master one of the most iconic French pastries, Éclairs represent the perfect combination of technical skill and luxurious indulgence. These elongated choux pastry shells filled with silky pastry cream and topped with glossy chocolate glaze embody the sophistication of French patisserie. The magic of éclairs lies in the transformation of simple ingredients through proper technique—flour, butter, eggs, and water become light, airy shells that puff dramatically in the oven, creating hollow centers perfect for rich cream filling. While éclairs may seem intimidating, understanding the fundamentals of choux pastry makes them achievable for home bakers who want to create impressive desserts that rival the finest bakeries.
Serves: 8-10 people (makes 12 éclairs)
Prep Time: 45 minutes
Cook Time: 35 minutes
Assembly Time: 30 minutes
Total Time: 1 hour 50 minutes
For the Choux Pastry
- 1 cup water
- 8 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1 cup all-purpose flour
- 4 large eggs, at room temperature
- 1 egg beaten for egg wash
For the Pastry Cream Filling
- 2 cups whole milk
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter
- 2 teaspoons vanilla extract
For the Chocolate Glaze
- 6 oz dark chocolate, finely chopped
- 3/4 cup heavy cream
- 2 tablespoons corn syrup
- 1 tablespoon unsalted butter
Equipment Needed
- Large pastry bag with round tip
- Wire cooling racks
- Double boiler or microwave-safe bowl
Preparation Steps
Making the Pastry Cream Base
Begin with the pastry cream since it needs time to cool completely. In a heavy-bottomed saucepan, heat milk over medium heat until small bubbles form around the edges. Meanwhile, in a separate bowl, whisk egg yolks and sugar vigorously for 2 minutes until pale and thick. This vigorous whisking incorporates air and creates the proper texture.
Creating Smooth Pastry Cream
Add cornstarch and salt to the egg mixture, whisking until completely smooth with no lumps visible. Slowly pour half of the hot milk into the egg mixture while whisking constantly to prevent scrambling. This tempering process gradually raises the egg temperature safely.
Cooking to Perfect Consistency
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens dramatically and comes to a full boil. Continue cooking for 2 minutes while whisking to eliminate any starchy taste. The cream should coat a spoon thickly and hold its shape when stirred.
Finishing the Cream
Remove from heat and immediately whisk in butter and vanilla until completely incorporated and glossy. Press plastic wrap directly onto the surface to prevent skin formation, then refrigerate for at least 2 hours until completely cool.
Starting the Choux Pastry
Preheat your oven to 425°F and line two large baking sheets with parchment paper. In a medium saucepan, combine water, butter, salt, and sugar. Bring to a rolling boil over medium-high heat, ensuring the butter melts completely before the water boils vigorously.
Adding Flour Properly
Remove the pan from heat and immediately add all the flour at once. Using a wooden spoon, stir vigorously until the mixture forms a smooth ball that pulls away from the sides of the pan. This should take about 1 minute of energetic stirring.
Cooking Out Moisture
Return the pan to low heat and continue stirring the dough for 1-2 minutes. This cooking step removes excess moisture and creates the proper consistency for the pastry. The dough should be smooth, slightly shiny, and leave a thin film on the bottom of the pan.
Incorporating Eggs
Transfer the hot dough to a mixing bowl and let it cool for 2-3 minutes. Add eggs one at a time, beating vigorously after each addition until fully incorporated before adding the next. The dough will look broken at first but will come together into a smooth, pipeable consistency.
Testing Proper Consistency
The finished choux pastry should be smooth, glossy, and fall from a spoon in a thick ribbon that holds its shape momentarily before slowly dissolving back into the mixture. If too thick, beat in an additional egg white; if too thin, the éclairs won’t hold their shape properly.
Piping the Éclairs
Transfer the dough to a large pastry bag fitted with a large round tip. Pipe 4-inch long logs onto the prepared baking sheets, spacing them 2 inches apart to allow for expansion. Keep the piping motion steady and consistent for uniform shapes.
Preparing for Baking
Lightly brush each piped éclair with beaten egg, being careful not to let excess egg pool around the base. This egg wash creates the beautiful golden color and glossy finish. Use a damp finger to smooth any pointed tips that formed during piping.
Baking to Perfection
Bake for 15 minutes at 425°F, then reduce temperature to 375°F and continue baking for 15-20 minutes longer. The éclairs are done when they’re golden brown, sound hollow when tapped, and feel light for their size. Avoid opening the oven door during the first 25 minutes, as this can cause collapse.
Cooling and Preparing for Filling
Cool the éclairs completely on wire racks before filling. Once cool, use a sharp knife to make small holes in the bottom of each éclair, or slice them horizontally if you prefer to pipe the filling visibly.
Making the Chocolate Glaze
Place chopped chocolate in a heatproof bowl. In a small saucepan, heat cream and corn syrup until just simmering. Pour the hot cream mixture over the chocolate and let stand for 2 minutes, then whisk gently from the center outward until smooth and glossy. Stir in butter until completely incorporated.
Filling the Éclairs
Transfer the chilled pastry cream to a pastry bag fitted with a small round tip. Insert the tip into the holes in the bottom of each éclair and pipe until the shell feels full and heavy. You should be able to feel the cream filling the entire cavity.
Glazing for Professional Finish
Dip the top of each filled éclair into the warm chocolate glaze, allowing excess to drip back into the bowl. Place glazed éclairs on a wire rack and let the glaze set for 10-15 minutes before serving.
Serving and Storage
Éclairs are best served within 4 hours of assembly for optimal texture. The pastry shells can be made 1 day ahead and stored airtight, while pastry cream keeps refrigerated for 2 days. Assembled éclairs should be refrigerated and consumed within 24 hours.
Professional Tips
For extra-tall éclairs, pipe a second line of dough directly on top of the first before baking. If your éclairs collapse, the oven temperature may have been too low or the door opened too early. Always ensure eggs are at room temperature for easiest incorporation into the hot dough.
Flavor Variations
Create coffee éclairs by adding 2 tablespoons instant coffee to the pastry cream, or make chocolate éclairs by incorporating 2 tablespoons cocoa powder into the choux pastry. Fruit variations work beautifully with strawberry or raspberry pastry cream and matching fruit glazes.
