🇫🇷 France · Dessert
Éclair
By eatmundo · July 6, 2026
Éclairs are elegant French pastries featuring a light and airy choux pastry shell, generously filled with luscious pastry cream, and topped with a glistening chocolate glaze. These delightful treats offer a perfect balance of textures and flavors, making them a true patisserie classic.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 200°C (400°F). In a saucepan, combine 250 ml water, 100 g unsalted butter, 1 tsp granulated sugar, and 1/2 tsp salt. Bring this mixture to a rolling boil, then remove from heat immediately.
- 2
Add 150 g all-purpose flour all at once, stirring vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan, about 1-2 minutes. This is your pâte à choux base.
- 3
Transfer the dough to a mixing bowl and let it cool for a few minutes. Then, beat in 4 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and shiny, with a thick, pipeable consistency.
- 4
Spoon the pâte à choux into a piping bag fitted with a large star or round tip. Pipe 10-12 uniform éclairs, about 12-15 cm long, onto a baking sheet lined with parchment paper, leaving space between them.
- 5
Bake for 15 minutes at 200°C (400°F), then reduce the temperature to 175°C (350°F) and bake for another 20-25 minutes, or until the éclairs are golden brown, puffed, and firm. Turn off the oven, prop the door open slightly, and let them cool inside for 10 minutes to prevent collapsing.
- 6
While éclairs cool, prepare your pastry cream. Whisk 500 ml heavy cream with 50 g powdered sugar and 1 tsp vanilla extract until stiff peaks form. Fill a piping bag with the cream.
- 7
Once cooled, make 2-3 small holes in the bottom of each éclair using a small knife or piping tip. Gently pipe the pastry cream into each éclair until it feels full and slightly heavy.
- 8
For the glaze, melt 150 g dark chocolate with 1 tbsp butter over a double boiler or in the microwave. Dip the top of each filled éclair into the warm chocolate glaze, letting any excess drip off, then place on a wire rack to set.
Frequently Asked Questions
How can I ensure my choux pastry for éclairs puffs up correctly and doesn't get soggy?+
For perfect choux, thoroughly dry the dough on the stovetop until a film forms, then incorporate eggs gradually until it's a smooth, pipeable paste that holds its shape.
What are the ideal baking temperature and time for éclairs to achieve a crisp exterior?+
Bake éclairs at 425°F (220°C) for 10-15 minutes, then reduce to 350°F (175°C) for an additional 20-30 minutes, or until golden brown, firm, and lightweight.
What type of cream is best for filling éclairs, and how should it be prepared?+
A rich, stable pastry cream (crème pâtissière) or a sweetened whipped cream with vanilla extract is ideal. Ensure it's well-chilled and firm before piping into the cooled shells.
How can I make a dark chocolate glaze for éclairs that is smooth and doesn't crack when eaten?+
Melt good quality dark chocolate (50-70% cocoa) with a small amount of butter or cream over a double boiler. This adds elasticity and ensures a shiny, smooth finish that won't crack.
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