Chocolate Eclairs
Learn everything you need to know about making PERFECT Chocolate eclairs right at home. Crisp choux pastry shell filled with whipped cream and topped with a glossy chocolate glaze!
Ingredients
Choux Dough
- 250 g water
- 70 g unsalted butter cubed
- 1 tbsp granulated sugar
- 1/2 tsp fine salt
- 150 g bread flour see notes
- 4 large eggs 55g each, room temperature (see notes)
- 75 g powdered sugar to dust
Filling options
Chocolate Glaze
Instructions
To Make The Choux Pastry Dough
- A note before we begin - Measure out all ingredients. Read through the recipe before beginning. If filling the eclairs with pastry cream, prepare the day before. If filling with Chantilly Cream, prepare while eclairs are baking and store in the fridge until ready to use.
- Preheat a fan forced oven to 190C / 375F (210C / 410F for no fan). Line two half sheet baking trays with baking paper or silicone baking mats (for best results). If using baking paper stick some of the choux pastry under the baking paper to help it stick to the baking tray.
- Heat water and butter - the water, butter, and sugar to a large saucepan. Place on medium heat and stir until butter has melted and it begins bubbling around the sides.
- Adding the flour - Once bubbles appear, turn off the heat and add the flour. Stir immediately using a wooden spoon until a dough forms.
- Turn the heat back on and mix continuously for 1 minute. If using a stainless steal pot you’ll notice a film of dough forming on the bottom. This won’t happen with a non-stick pot.
- Take off the heat and allow to cool for 10 minutes. In the meantime, whisk the eggs together. Once the dough is cooled, add 1/4 of the eggs into the cooled dough and mix until well combined. Add the next 1/4 and continue until all eggs are in the dough. You may not need all the eggs, read on to learn how to test your dough!
To Test The Dough Texture
- You’re looking for the right texture here. Most of the time, 4 eggs is the perfect amount. Pinch some dough between two fingers. When stretched apart the dough shouldn’t break but be stiff enough to hold it’s shape. The dough will also be smooth and slightly shiny. If the dough is not at this consistency, whisk another egg and add 1 tbsp at a time until you get the right consistency. If it’s too soft, you’ve added too much egg and need to start again.
To Pipe
- Add to piping bag - Add the batter to a large piping bag fitted with a 1.2cm / 1/2-inch French star piping tip. See notes for more info. You can use a star tip or round tip, similar in size. The French star tip will give you a really nice shape.
- To pipe - Pipe 10cm / 4-inch long eclairs on baking tray. You want each end of the éclair to be slightly wider than the middle. Dip your finger into some water and smoothen out the end you finished piping on. Pointy jagged edges will burn in the oven.
- Dust the tops with powdered sugar (this helps them keep their shape and slightly sweetens them).
To Bake
- Bake in the middle rack of your oven for 30-35 minutes until they’ve turned golden brown. Open the oven door slightly and place a wooden spoon to keep door ajar for 5 minutes before taking out. Transfer to a cooling rack to cool completely.
To Decorate
- Use the end of a fork or knife to prick two holes in the bottom of each éclair. Add your filling to a piping bag fitted with a small round tip. See ingredients list for filling options with links! Insert piping bag into holes and fill eclairs. They will become heavier as they’re filled.
To Glaze
- Make the Chocolate Sauce Recipe while eclairs are baking. Dip the top of each éclair
- in the sauce and shuffle it about a little to make sure it coats the éclair properly. Lift up to allow as much excess chocolate sauce to drip off.
- Allow the chocolate to set and serve! I like serving mine nice and chilled out of the fridge, but they can be served out at room temperature.
Notes
Bread flour - the bread flour helps make these a little chewier in texture. You can use all-purpose flour instead.
Eggs - make sure you use room temperature eggs. The amount of eggs you’ll need will depend on your dough. You’re looking for a stretchy dough that doesn’t break but isn’t too soft. If you need to use more than 4 eggs, whisk another egg and add 1 tbsp at a time until you reach the right texture. A smooth and shiny dough. When stretched between two fingers it shouldn’t break.
How to store baked eclairs - To make your eclairs ahead of time, bake them, cool them and then store them in an airtight container. They'll keep at room temperature for up to three days, and freeze well for up to two weeks.
Fillings - you can fill these macarons with any number of things. I have a great Chocolate Pastry Cream and Vanilla Pastry Cream recipe that is how an éclair is traditionally filled. However I like filling it with Chantilly cream!
Nutrition - is based on one éclair. The nutrition information is a guide only and does not include the chocolate sauce and fillings. To check the nutrition information for those, see the recipe cards for those recipes on the blog.
A note on measurements - this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. To learn more about how to measure ingredients using digital kitchen scales, click here!
Eggs - make sure you use room temperature eggs. The amount of eggs you’ll need will depend on your dough. You’re looking for a stretchy dough that doesn’t break but isn’t too soft. If you need to use more than 4 eggs, whisk another egg and add 1 tbsp at a time until you reach the right texture. A smooth and shiny dough. When stretched between two fingers it shouldn’t break.
How to store baked eclairs - To make your eclairs ahead of time, bake them, cool them and then store them in an airtight container. They'll keep at room temperature for up to three days, and freeze well for up to two weeks.
Fillings - you can fill these macarons with any number of things. I have a great Chocolate Pastry Cream and Vanilla Pastry Cream recipe that is how an éclair is traditionally filled. However I like filling it with Chantilly cream!
Nutrition - is based on one éclair. The nutrition information is a guide only and does not include the chocolate sauce and fillings. To check the nutrition information for those, see the recipe cards for those recipes on the blog.
A note on measurements - this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. To learn more about how to measure ingredients using digital kitchen scales, click here!
Nutrition
Calories:106kcal | Carbohydrates:12g | Protein:3g | Fat:5g | Saturated Fat:3g | Polyunsaturated Fat:0.4g | Monounsaturated Fat:1g | Trans Fat:0.1g | Cholesterol:56mg | Sodium:90mg | Potassium:27mg | Fiber:0.2g | Sugar:6g | Vitamin A:176IU | Vitamin C:0.001mg | Calcium:10mg | Iron:0.2mg
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