Best Éclair Recipes
Top Rated Éclair Recipes
Rather than being chemically leavened by using baking soda or baking powder, or a natural leavening agent like yeast, choux dough is leavened with steam, similar to puff pastry or a croissant. First the dough is baked at a high temperature and then at a low temperature. The initial high temperature is used to create the steam, thus making the dough rise.After the dough is baked, you can cut each ball in half and fill them with ice cream or whipped cream. Since the dough is leavened with steam, you can also carefully poke a hole in the bottom and using a piping bag and small tip to fill each with sweet or savory filling. One of my favorite ways to prepare these is to add Gruyère and Parmesan cheese to the batter after adding the eggs, then filling each baked dough with a mornay sauce. These are delicate and flavorful appetizers that are elegant for any party.Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.
Johnny Iuzzini takes éclairs to the next level by filling them with a scratch-made coffee cardamom pastry cream and topping them with a dark chocolate glaze.Click here for more of our best éclair recipes.
Cream Puffs and Éclairs
The same easy choux pastry batter makes the light and airy confections we know as cream puffs, éclairs, and profiteroles. Cream puffs, round and fat, are filled with whipped cream and dusted with a blizzard of confectioners' sugar. Pipe the choux pastry into longer ropes, you end up with log-shaped éclairs, ready to be filled with pastry cream and drizzled with chocolate icing. Or make profiteroles: fill cream puff shells with ice cream and drizzle with chocolate sauce for an elegant dessert.
- 1 cup (227g) water
- 8 tablespoons (113g) unsalted butter
- 3/8 teaspoon salt
- 1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour
- 4 large eggs
- 2 cups (454g) heavy or whipping cream
- 1/4 cup (50g) granulated sugar, or to taste
- 1 teaspoon vanilla extract
- 1 cup (170g) chocolate chips or chopped semisweet chocolate
- 1/2 cup (113g) heavy or whipping cream
Before you begin: note that the pastry recipe will make 12 cream puffs OR 20 to 24 éclairs. The filling recipes (whipped cream, and pastry cream) make enough for 12 pastries each. The icing recipe is a generous amount for icing 2 dozen éclairs. If you simply want to drizzle the éclairs with icing, cut both the chocolate and cream in half.
Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets.
Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.
Remove the pan from the heat, and add the flour all at once, stirring vigorously.
Take it a step further
How to make pastry cream
Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan this should take less than a minute.
Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds. If you have an instant-read thermometer, the temperature should be below 125°F.
Transfer the mixture to a mixer, and beat in the eggs one at a time it'll look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.
For cream puffs: Using a generously filled tablespoon cookie scoop, or a level muffin scoop, drop the thick batter onto the prepared baking sheets in 3- to 4-tablespoon mounds. Space the mounds about 3" apart, to allow for expansion.
For éclairs: Using a pastry bag, pipe the batter into 5" logs about 1/2" to 3/4" in diameter. If you don't have a pastry bag, place a sandwich bag into a glass, rolling its edge over the rim to hold it in place. Spoon the batter into the bag. Cut off 1 corner of the bag, making a 1/2" cut. Squeeze the batter onto the baking sheet through the hole in the corner.
Bake the pastries for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 25 minutes, until pastries are a medium golden brown. Don't open the oven door while the pastries are baking.
Remove the pastries from the oven. Make a small slit in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Place them on a rack to cool. When they're cool enough to handle, split each in half to make top and bottom pieces splitting and exposing the centers to air will help keep them from becoming soggy.
To make the cream puff filling: Pour the cream into a mixing bowl, and begin to whip it on high speed (using your mixer's whisk attachment, if you have one). Sprinkle in the sugar gradually as the cream whips. Whip until stiff, but be careful not to over-whip cream should still look smooth.
Fill the bottom halves of the puffs with whipped cream, then replace their tops. Dust with confectioners' sugar, and serve.
To make the éclair filling: Prepare your favorite pastry cream filling see tips below for our favorite. You'll need about 3 cups of filling.
Spoon the filling into the éclair shells.
To make the icing: Place the chocolate chips or chunks and cream in a microwave-safe bowl or measuring cup.
Heat over low heat (or in the microwave) until the cream is very hot.
Remove from the heat, and stir until the chocolate melts and the icing is smooth. Spoon over the éclairs, spreading to the edges. Serve immediately.
Tips from our Bakers
Bake it better! Watch King Arthur baker/blogger Kye Ameden demonstrate two of the techniques from this recipe: How to Make Pâte à Choux and How to Make Cream Puffs and Éclairs
Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Cream Puffs and Éclairs.
Want to prepare pastries ahead? Make the shells and store them at room temperature, lightly covered. Your best bet is to whip the cream no more than several hours ahead of time. Pastry cream filling/pudding can be made several days ahead. Icing can be made several days ahead and reheated. Fill (and ice) pastries just before serving.
Our pastry cream filling mix is a real time-saver you'll need about 3 cups. Or, pour 3 cups (681g) milk into a bowl (the higher-fat the milk, the richer the filling) add the contents of 2, 3.4oz boxes of vanilla instant pudding mix, plus 2 teaspoons vanilla extract. Beat until thick, and refrigerate until ready to use.
For a special taste treat, infuse your pastry's cream filling with tea flavor. See how it's done: Baking with tea: little leaves, big flavor.
- 1 batch pastry cream
- 2 cups confectioners’ sugar
- 2 tbsp. cocoa powder
- 1 ⁄2 tsp. unsalted butter
- 1 ⁄4 tsp. vanilla extract
- Make the pastry: Heat the oven to 425°. Bring milk, butter, salt, and 1 ⁄2 cup water to a boil in a 4-qt. saucepan over high heat. Add flour stir until a dough forms. Reduce the heat to medium and cook, stirring, the dough constantly with a wooden spoon, until slightly dried, about 2 minutes. Transfer the dough to a bowl and, using a hand mixer, beat in eggs, one at a time, until smooth.
- Using a piping bag, pipe 4-inch lines of dough onto parchment paper-lined baking sheets. Place the tray in the oven and reduce the temperature to 375°. Bake until golden brown, about 30 minutes, and cool.
- To assemble the eclairs: Make a wide incision in the side of each pastry. Place pastry cream into a piping bag and fill each pastry with cream. Spread icing over the top of each. Let sit for about 5-10 minutes, until the icing hardens, before serving.
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My Top 5 Baking Tips for home bakers
- Read the recipe carefully including my tips and recommendations on how to avoid and fix typical issues during baking
- Avoid using substitutes and changing the recipe unless you are aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavour. Reducing sugar, replacing egg, using ingredients not on the right temperature etc. will all have an impact on your baking
- For consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is provided as an indicative figure only and might be used for less complex and large batch recipes however it is not an appropriate method for more delicate, complex pastries
- Did you know that most home ovens can significantly under or oven run? Also, oven temperature hugely drops when opening the oven door therefore it is recommended to always pre-heat the oven above the required baking temperature.
- Temperature is so important when it comes to baking and accurate oven temperature is key, can make or break any recipe. Make sure you invest into an inexpensive Digital oven thermometer to avoid under baked, burnt, sad looking desserts
Impress friends and family with homemade eclairs, with light choux pastry filled with rich crème pâtissière. Try classic chocolate or more unusual flavours.
Homemade eclairs are a labour of love, but the reward will be a decadent mouthful of crisp pastry oozing creamy vanilla custard
Passion fruit & raspberry eclairs
Eclairs get an exotic makeover - irresistibly moreish
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 goes glam with these Paris patisserie-style choux pastry fingers with berry liqueur cream filling
- Pastry Cream for Eclairs
- Pate a Choux
- Vegetable oil, for plastic wrap
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, finely chopped
- 1/4 cup light corn syrup
- 1/2 cup sugar
Preheat oven to 425 degrees with a rack in the center. Line two unrimmed baking sheets with parchment paper or Silpats (French nonstick baking mats).
Fill a pastry bag fitted with a 1/2-inch (Ateco No. 806) tip with pate a choux batter pipe out oblong shapes, about 3 1/2 inches long and 1 inch wide, onto prepared baking sheets at 2-inch intervals. Gently run a fork dipped in water along each top, making straight lines to ensure even rising.
Cover one baking sheet with lightly oiled plastic wrap, and place in refrigerator. Transfer the second sheet to the oven. Bake 10 minutes reduce oven temperature to 350 degrees. Bake until golden brown, 25 to 30 minutes more. Turn off oven prop door open slightly to let steam escape. Allow eclairs to dry in oven about 15 minutes, or until the center is damp but no wet dough remain (test by cutting into the center of one). Transfer to a wire rack to cool slightly. Raise heat back to 425 degrees and repeat process with remaining batch. If serving immediately, fill eclairs while still warm so they can take more cream if filling at a later time, insert a skewer into one end, and move it around to expand opening for cream set aside.
In a medium bowl, stir pastry cream to soften. Fill a pastry bag fitted with a coupler and filling tip (Ateco No. 230) with pastry cream. Insert tip into one end of each eclair fill. Serve, or glaze as follows.
To make the glaze, combine 1/4 cup water, corn syrup, and s ugar in a small saucepan. Stir over medium-high heat until sugar is dissolved. Bring mixture to a boil, washing sides of pan with a wet pastry brush to prevent crystals from forming. Once at a boil, remove from heat add chocolate. Let stand 2 minutes stir gently until smooth. Transfer glaze to a shallow bowl. Dip top of each eclair into glaze let excess drip off before turning over. Transfer to a wire rack to allow glaze to set. Serve.
19 Easy and Delightful Eclair Recipes That Will Wow Everyone
The best things about this delightful French pastry is that there are endless variations for it and countless ways to decorate it. You can make beautiful displays with eclairs for any occasion and celebration. And you can indulge in this mouthwatering dessert any time of the week just because.
Want to learn how to make the most wonderful eclairs? Check out some of our favorite eclair recipes. Enjoy!
Passion Fruit and Raspberry Eclairs
This is a delicious recipe for passion fruit and raspberry éclairs. Follow this article for the complete instructions.
Raspberry and Lemon Meringue Eclairs
Try out this irresistible Raspberry and Lemon Meringue Eclairs recipe. Follow the link for the method.
Raspberry and Milk Chocolate Eclairs
Raspberry and milk chocolate eclairs that will make everyone say “wow.” A delicious combination of sweet and sour in these amazing beauties. Follow this article for the complete instructions.
Maple Mascarpone Eclairs
Celebrate Spring with these easy and delicious Maple Mascarpone Eclairs, topped with a maple glaze and walnuts and filled with mascarpone whipped cream. Follow the article for the cooking method.
Red Velvet Choc Raspberry Eclairs
Made with red velvet, lots of cream filling and dried raspberries, this is a colorful twist to an iconic French pastry. See the link for the cooking instructions.
Cookies and Cream Éclairs
These cookies and cream éclairs start with a pâte à choux (a French pastry that tastes like donuts). The pâte à choux is then stuffed with cookies and cream pastry cream, drizzled with a powdered sugar glaze, and sprinkled with Oreo pieces. See this link for the complete instructions.
The pastry dough is a cooked mixture that bakes into a light shell perfect for filling with whipped cream and fresh raspberries. Top with this decorative chocolate pattern or a simple glaze of melted chocolate. Follow this article for the instructions.
Chocolate and Hazelnut Eclairs
This is a fantastic recipe for chocolate and hazelnut eclairs. See this article for the method.
Strawberry Cheesecake Eclairs
These Strawberry Cheesecake Eclairs take the favorite and make it even more sinfully indulgent and decadent. You will not miss the chocolate with this version. See this article for the recipe.
Raspberry Pistachio Eclairs
These raspberry pistachio eclair recipe will take your breath away – golden and delicate eclairs filled with a fluffy and creamy pistachio cream, dotted with fresh raspberries and dipped into a raspberry glaze. See this article for the complete instructions.
Banana Cream Pie Eclairs
The same delicious banana cream pie flavors, but in a fine pastry form. So indulgent and so good. See the article for the cooking method.
Triple Chocolate Eclairs
Get your ultimate chocolate fix with these easy to make triple chocolate eclairs. The French bakery has come to you. See this link for the complete recipe.
Choux pastry, coffee creme patisserie, coffee mascarpone cream, dark chocolate and chocolate covered coffee beans – all in one eclair. See this article for the complete method.
Chocolate Covered Strawberry Eclairs
What a terrific recipe for chocolate covered strawberry eclairs. See this article for the cooking instructions.
These gluten-free eclairs will definitely wow any crowd. The recipe includes the delicious key components: pastry, creamy filling, and chocolate ganache. Also soy-free. Follow this article for the cooking instructions.
White Chocolate Raspberry Eclairs
Up your party game with these White Chocolate Raspberry Éclairs. Filled with white chocolate pastry cream and fresh raspberries, this tasty éclair recipe is the perfect pop of pink that your party needs. Follow the link for the complete instructions.
Pumpkin Maple Eclairs
Make the pate a choux dough with cinnamon and nutmeg, then fill the eclairs with the creamiest, fluffiest pumpkin maple cream. See this link for the complete cooking method.
Want to make mocha eclairs? Delicious crisp choux pastry, filled with coffee creme patisserie topped with chocolate fondant, cocoa nibs, and coffee beans. Follow this link for the cooking instructions.
Mini Chocolate Eclairs
This is a terrific recipe for mini chocolate eclairs. Follow the article for the complete instructions.
First, make the choux pastry. Put the butter in a saucepan with 450ml water. Sieve the flour into a large bowl and set aside. Bring the butter and water to a fast boil, simmer until the butter has melted, then tip in the flour and beat like mad with a wooden spoon until the mixture pulls away from the sides of the pan and is lump-free. Tip into the bowl and spread the thick paste up the sides a little to help it cool quickly, then leave for 10 mins.
Heat oven to 200C/180C fan/ gas 6 and cut two pieces of baking parchment to fit two baking sheets. Using a ruler and pen, mark 10 lines about 12cm long over each piece, leaving plenty of space between the lines, then flip the parchment over. Fit a piping bag with a large round piping nozzle, about 1.5cm wide.
When the flour paste has cooled but is not cold, start adding the egg, bit by bit, beating well between each addition until you have a smooth batter which will reluctantly drop off the end of your spoon (you can do this in a freestanding mixer if you have one). You may not need to use all the egg, so add it slowly. Transfer to your piping bag and use a little of the mixture to stick the parchment to your trays.
Pipe the choux onto the baking sheet, using the lines as a guide. Pipe slowly so the eclairs aren’t too skinny – each one should be about 2.5cm wide x 12cm long. Bake for 35-40 mins, swapping the trays around for the final 10 mins. The choux should be puffed, golden and sound hollow when tapped. You may wish to sacrifice one eclair to make sure the inside is completely dried out – if it’s still moist, the eclair will sink when cooling. Once baked, leave to cool completely. (Can be made a day ahead and stored in an airtight container, reheat in the oven for 5-10 mins to crisp up before filling.) Split each eclair through the middle with a serrated knife.
Now, make the crème pâtissière. Pour the milk and cream into a saucepan. Heat until just simmering, then remove from the heat. Meanwhile, tip the egg yolks into a bowl and add the sugar and cornflour, whisking together until smooth. Pour over the milk mixture, mix, then pour back into the saucepan. Cook over a medium heat for 5-8 mins until the crème pâtissière thickens to a thick custard consistency. Sieve into a jug, cover the surface with cling film and chill for at least 3 hrs, or up to 3 days.
- For the choux pastry:
- 60g butter
- 75g plain flour
- 2 medium eggs
- For the filling:
- 200g bar dark chocolate
- 284ml carton whipping cream
- Few drops of vanilla extract
- For the topping:
- 100g bar dark chocolate
- 30g butter
- Large piping bag, fitted with a 1.5cm plain piping tube
- Large star piping tube
- Baking sheets, lined with baking parchment or non-stick liners
CAN I FREEZE ECLAIRS?
Surprisingly, cream and eclairs freeze nicely. This mini eclairs recipe is no exception. Leftovers (if you’re lucky enough to have any) can be frozen for up to a month. When you’re ready to enjoy them, just let them come to room temperature on their own.
You can also make the shells ahead of time. When you’re ready, just pop them into the oven at 400ºF for a few minutes to crisp them up. Let them cool then fill them as the recipe below directs.
Look Back at the Top 20 Pioneer Woman Recipes of 2020
It&rsquos almost time to say goodbye to 2020 for good.
This has certainly been a difficult year for everyone. But through all the tough times, people connected over one thing: Food! They tested sourdough starters, attempted homemade cinnamon rolls, and made batches and batches of banana bread.
While you probably didn&rsquot expect any banana treats from The Pioneer Woman (we all know how Ree feels about that 😂), you did make a ton of her delicious dishes. But which were the most popular Pioneer Woman recipes of 2020? You're about to find out!
Of course there&rsquos a ton of classic comfort food that came out on top, as well as some Drummond family favorites, like Ladd&rsquos beloved chocolate pie. There's also soup and pasta and pot pie, too. Heck, there's even a salad! You guys are wild.
Join us for a countdown of what you were all cooking during these trying times. And, while you&rsquore at it, let us know your absolute favorite in the comments!