Éclairs
Experience the elegance of French baking with our chocolate éclair recipe. This treat combines light choux pastry with rich coffee cream and smooth chocolate glaze. While making these pastries may seem challenging, our recipe makes it easy to achieve excellent results. Shine at your next coffee break with these beautiful and delicious éclairs!
Ingredients
Choux pastry dough
|
Water
|
125 ml |
|---|---|
|
Arla® Big milk
|
125 ml |
|
Butter
|
125 g |
|
Sugar
|
½ tbsp |
|
Salt
|
¼ tsp |
|
Wheat flour
|
200 ml |
|
Eggs
|
4 |
Coffee filling
|
Milk
|
250 ml |
|---|---|
|
Whipping cream
|
250 ml |
|
Sugar
|
75 ml |
|
Egg yolks
|
6 |
|
Cornflour starch
|
75 ml |
|
Cold, strong coffee
|
50 ml |
|
Butter
|
50 g |
Chocolate icing
|
Dark chocolate
|
150 g |
|---|---|
|
Whipping cream
|
100 ml |
|
Butter
|
25 g |
Instructions
Choux pastry dough
Coffee filling
Chocolate icing
Assembling
FAQ: Questions about éclairs
We answer your top questions to help you make light, airy éclairs that have the perfect choux crunch. Take a look below to find out more.
What are éclairs?
Can I prepare éclairs ahead of time?
How can I ensure my éclairs do not have a sunken bottom or large cracks?
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Tips: Perfecting your éclairs
If this is your first time making éclairs, it can seem a bit intimidating. But there is no need to worry, as we have put together a few tips to help you on your way.
Choux pastry piping
To give the éclairs their characteristic look, choose a 15 mm French star tip for your piping bag. This piping nozzle will create a classic ridged pattern and ensures even baking, which helps avoid cracks. If you do not have a star tip, you can still create texture by gently pressing a fork along the piped dough. For the best shape, hold the piping bag at a 45° angle and apply even pressure as you pipe. Make sure the ends of your éclairs are a bit thicker than the middle so that they will rise evenly. Smooth out any sharp points with a damp finger for a neat finish.
Piping uniform éclairs
Pipe the dough into logs about 12 cm long and 2 cm wide, standing roughly 1.5 cm tall. Space each éclair at least 5 cm apart on the baking tray. If you want them all the same size, use a cardboard or wooden skewer as a guide.
Storing leftover éclairs
To preserve your leftover éclairs, start by spacing them out on a tray lined with baking paper. Freeze them for about an hour. When frozen, move them to an airtight container, separating layers with parchment if needed before transferring them to the freezer again. Thaw them for an hour at room temperature before serving. For the freshest taste, it is best to enjoy éclairs shortly after making them. If you are preparing ahead, store the pastry shells without filling them in the freezer for up to one month and fill them just before you are ready to serve.
Make a batch of delicious éclairs
Dessert lovers all over the world have been captivated by delicious éclairs, and now you can, too. Try our recipe and cook a batch of homemade éclairs, perfect for your next gathering. They are made for big celebrations, indulgent post-dinner treats, or shared over a cup of warm coffee. Their beautiful, sophisticated look makes them stand out everywhere.
Airy and tender choux pastry with a slight crunch
Éclairs are made from choux pastry, which is known for its airy, tender interior that turns irresistibly crispy when baked. When you bite into an éclair, the much-loved and famous crunch is like music to the ears. The golden-brown crust and delicious texture are achieved through a meticulous baking process that creates steam within the dough. The result is a hollow centre, perfect for hiding a delectable coffee filling.
With creamy coffee filling
Inside the crunchy pastry dough is a delicious coffee-flavoured filling. This adds a rich, velvety smoothness that complements the light and airy choux pastry. This filling is made from milk, butter, cream, and coffee, creating a sweet and luscious cream that perfectly complements the pastry’s crunchiness and balances the bitterness of the coffee.
Glossy chocolate icing
Dipping the éclairs in chocolate adds an elegant finish to an already elegant dessert. The glossy icing is made from dark chocolate and cream, which, combined, allows for a smooth, shiny, and deep-flavoured mix. The chocolate icing makes a great companion for the coffee-flavoured cream filling and the rich pastry dough, rounding out the perfectly decadent dessert.
Enjoy a classic French pastry “in a flash”
Have you ever wondered about the intriguing origin of the name “éclair”? In French, “éclair” translates to “flash of lightning,” aptly reflecting how quickly these delectable pastries tend to disappear from the plate. These pastries have been a cherished treat for generations and are a staple in countless pâtisseries across Paris and all over France. Why not bring a touch of French culinary history into your kitchen? Try your hand at making a batch of homemade éclairs and watch them vanish just as quickly!
Are you looking for more sweet and indulgent dessert options? If so, we have a large collection of recipes ready for you to try. Go for a delicious Sachertorte with deep chocolate flavours, a bright rainbow cake, krapfen with raspberry jam, or easy apple pancakes.
Experiment with fillings
Move beyond the usual and fill your éclairs with a variety of tempting flavours. Choose a rich vanilla pastry cream reminiscent of creamy vanilla pudding for a classic taste. For those who love a deep, chocolatey indulgence, opt for a luxurious chocolate pastry cream. If you are after a buttery richness, consider mousseline cream, which combines pastry cream with whipped butter. If you prefer something lighter, vanilla and chocolate diplomat cream offer a fluffy, airy texture, blending pastry cream with light whipped cream. You can also double down on extravagance and fill the éclairs with a rich, velvety chocolate ganache. Get creative and try different fillings.
