Eclairs

An amazing classic eclairs recipe with two eclair fillings - chocolate and vanilla pastry cream filling. I'm sharing step-by-step instructions and troubleshooting tips for making the choux pastry successful!

📌 Classic Chocolate Eclairs

Do you feel intimidated about making classic eclairs? I hear you! When I just started baking them, I've got issues such as:

• Choux does not rise in the oven
• Flat puff pastry
• Loose eclair filling

...and so on.

That is why I packed all the tips & tricks for making classic chocolate eclairs at home. Read through each section to get all the necessary info and feel confident before making them!

In addition, I will be sharing how to make 2 kinds of eclair fillings at once from one pastry cream - chocolate and vanilla filling. Enjoy the 2 different flavors; they are creamy, rich, and silk-smooth!

📌 What is choux pastry?

Choux pastry is made with choux pastry dough (A.K.A pâte à choux), which is created by combining eggs and heated liquids (water or milk), salt, sugar, butter, and flour. When heated in the oven, the dough expands and creates a pocket inside where you can fill various delicious fillings.

Many classic desserts, such as eclairs, cream puffs, paris-brest, and churros, are made with choux pastry. It is one of the baking components we want to master so that we can start baking more kinds of desserts.

📌 10 Choux Pastry Success Tips

The success of making choux pastry leads straight to the success of eclairs. So, let’s go through the 10 important tips for making it successful!

1. Prepare all the ingredients and tools ahead.

Once you start heating ingredients in the pot, everything moves very quickly. That is why it is important to prepare the ingredients and tools ahead of time so that you don't have to miss the right timing in each step. Check out the list of preparations in the step-by-step instructions.

2. Heat the milk mixture just until it starts boiling hard.

Stop heating it right after it starts boiling hard everywhere. Too much liquid evaporates when you cook it too long, affecting the choux dough's consistency.

3. Heat the dough enough in the saucepan.

It is important to cook starch in flour enough. Cooked starch gets stretchy like "mochi," helping the choux pastry rise like a balloon when heated in the oven. Not cooking it enough leads to smaller choux pastry without a wide hollow center.

4. Knead the dough before adding eggs.

Knead the hot dough for about 30 seconds with a paddle attachment right after it's out of the pan. It strengthens the gluten in the flour, which strengthens the "bone" structure to hold the balloon shape.

I feel my choux rise more when I knead before adding eggs. I usually do 30 seconds for one batch, but add the time as you make more batches. 

Do not knead for too long since we want to finish adding eggs while the dough is still warm.

5. Use warm eggs.

You can mix eggs and choux dough more easily by using warm eggs. You can also pipe it more easily. I usually warm it in a water bath or microwave. Just be careful not to cook the eggs when you do this. Mix it with a spatula when the water bath is very hot, or check every 5 seconds or so when using the microwave. 

6. The consistency of the dough

It'll determine how the choux pastry rises in the oven. Having the right consistency is one of the most important parts of all the steps. The firmer dough does not rise as much in the oven, and the looser dough spreads widely. 

To check the consistency, scoop plenty of the dough with a rubber spatula or wooden spoon and drop it - it should fall slowly in three to five seconds, hanging in a triangle shape. Add more or less eggs if necessary to get the right consistency.

Check the step-by-step or video tutorial below to see how it looks.

7. Pipe it right away!

You can pipe the dough more easily by piping it as soon as it is made before it cools down too much.

8. Spray water all over the surface of the piped dough.

This one is probably the biggest tip a lot of people miss! By spraying water, you can prevent the surface from getting dry quickly. This means the dough can rise more in the oven and get bigger. When the surface gets dry quicker, it also starts to harden quicker, which makes a smaller choux pastry because it can not get stretched out and expand. Be sure to spray all over the surface, the top and sides, 360 degrees!

9. Do not open the oven door until the very end.

Even if you can make the dough successful, it'll collapse if you open the oven door too early. And they can not go back up the same. It is important not to open it and take a peak until the very end - until the choux pastry looks dark golden brown all over the surface.

10. Bake them enough!

Underbaked choux pastry collapses as it cools down, and the inside is still wet. If you are unsure if it's done, I would always add more time because, from my experience, whenever I doubt it and take it out, almost always, they are not quite done yet! 

📌 Tips For The Eclairs Ingredients

Choux Pastry

• Water - The baked choux pastry gets softer with water. And the caramelization gets lighter.
• Milk - The baked choux pastry gets crunchier with milk. And the caramelization gets darker. Water and milk expand as steam when heat is added to the oven, which helps to push up the pastry dough.
• Salt - It helps to strengthen the gluten in the flour.
• Granulated sugar - It helps to caramelize the surface more. 
• Unsalted butter - Butter adds a richer flavor. It also helps to stretch the dough more in the oven.
• Cake flour - Cake flour creates a softer texture than all-purpose flour. The choux pastry rises slightly better with it, also.
• Egg - The egg contributes a lot to letting the dough rise in the oven. The choux pastry gets smaller when it's not added enough.

Vanilla Pastry Cream Filling

• Whole milk - Use full-fat whole milk.
• Vanilla beans - I highly recommend using vanilla beans for its incredible flavor. My favorite is Madagascar vanilla beans. It has a rich and sweet smell. You can also use vanilla bean paste or vanilla extract if you can not get them.
• Granulated sugar - Sugar is necessary to make smooth and shiny pastry cream.
• Egg yolks - It helps to thicken the cream and add rich flavor.
• Cornstarch - It helps to thicken the cream as well. It gives a light, slightly jelly-like texture.
• All-purpose flour - It also helps to thicken the cream. Compared to corn starch, it gives a chinkier, slightly heavier texture. I often like to blend cornstarch and all-purpose flour.
• Salt - It adds more depth in flavor.
• Unsalted butter - It is optional. It adds richness in flavor and thickens the cream slightly more.

Chocolate Cream Filling

• Vanilla pastry cream - Take the amount from a whole pastry cream. 
• Dark chocolate - I used 64% couverture chocolate today. Change the ratio depending on how rich and bitter you like. You can also use regular chocolate chips or bars.
• Heavy cream - Use regular heavy cream or heavy whipping cream.

Chocolate Glaze

• Dark chocolate - I used 64% couverture chocolate today. Change the ratio depending on how rich and bitter you like. You can also use regular chocolate chips or bars.
• Oil - Oil helps to let the melted chocolate flow better. Also, the cold chocolate does not get too crunchy by adding it. (No need to add it if you like crunchy chocolate!) I used olive oil. Use any regular oil.

📌 How To Make Eclairs

Now, let me share step-by-step instructions for making classic eclairs successful.

Preparations

• Warm eggs to room temperature or until they feel slightly warm.
• Sift cake flour with a fine sieve.
• Set a pastry tip in a piping bag. (I used B6 pastry tip today. Use any large pastry tip!) 
• Set a silicon mat or parchment paper on a baking sheet. 
• Preheat your oven to 375ºF (190ºC).

Step 1: Heat water, milk, salt, sugar, and cubed butter until it starts boiling.

Add all of them in a medium saucepan and heat it at medium heat. Remove from the heat once the liquids start boiling hard everywhere.

TIP💡: Shake a pot sometimes so that the butter melts more quickly. And turn the pot to make the temperature even, especially toward the end.

Step 2: Remove it from the heat, add cake flour, and mix.

Mix it until it forms a ball.

TIP💡: Be careful not to mix too fast at the beginning so the flour and liquids don't scatter everywhere!

Step 3: Heat it again to cook flour.

Heat it again at medium-low heat while pushing and flipping it constantly.

TIP💡: We want to heat it to about 176ºF (80ºC) to make the starch gooey and stretchy, which is very important for the choux pastry to rise and expand in the oven.

Step 4: Knead the hot dough. 

Remove it from the heat once it's heated enough, and knead it a bit in a bowl of a stand mixer with a paddle attachment. It takes about 30 seconds with one batch of the recipe.

TIP💡: You can also knead it in a bowl with a rubber spatula. 

Step 5: Add eggs, dividing 3 times.

While the dough is still hot, add the slightly warm eggs. 

1. Add about ⅓ to ½ of the eggs first and mix with a paddle attachment at medium speed until it comes together.
2. Add about half of the rest and mix until it's combined again. Clean the bowl and paddle on the way to mix it evenly.
3. Add the rest and mix until combined. Add fewer or more eggs to check its consistency. Read below to see how to judge the right consistency.

TIP💡: You can also mix it in a bowl with a rubber spatula. It'll look separated in the beginning, but no worry! Continue mixing, and it'll slowly come together.

Scoop the dough:

Drop it:

Step 6: Pipe the dough immediately. 

Piping the dough often feels difficult in the very beginning. But no worry! You'll get used to it after some practice!

Step 7: Spray plenty of water all over the surface. 

Spray plenty of water over the surface or apply with a pastry brush. Tap them very gently, and be careful not to squish the surface.

Flatten the pointy tips by tapping very gently with a wet pastry brush.

TIPS💡: You can also mix eggs and water as the egg wash. The baked choux pastry gets softer when using only water.

Step 8: Bake the choux dough!

3 steps to bake eclairs

1. Bake (Preheated) at 375ºF (190ºC) for about 20 minutes until it puffs enough and you see dark caramelization on the surface. 
2. Lower it to 350ºF (176ºC) and bake for about 10 minutes until the caramelization gets darker and even. Adjust the baking time and oven temperature depending on the size of the eclairs, the oven, etc.
3. Turn off the heat and leave them in the oven for another 10 minutes or more to cook through the center. 

IMPORTANT💡: Do not open the oven door until the very end after the choux gets hardened completely. The choux collapses when you open the door too early!

Step 9: Make holes in the bottom of the eclairs.

Once cooled, make two holes on the bottom of the eclairs using any small pastry tip (I used tip 12 this time). 

And insert a toothpick or something sharp to break the skin inside. You can fill a lot more cream by doing this.

TIP💡: Wiggle a toothpick and do not add too much pressure so that the choux does not crack.

Step 10: Make the fillings.

1. Vanilla pastry cream filling

Make 1 batch of my pastry cream, following the tips and directions. 

We are using it for chocolate filling as well. Take the amount for it and fill the rest in eclairs: The rest of the vanilla pastry cream is enough for about 5 eclairs. (length: 4.75 inches or 12 cm) You can use all of it if you are not planning to make the chocolate cream filling.

2. Chocolate cream filling

1. Melt chocolate with a water bath.
2. Add cold heavy cream to the warm chocolate, dividing 3 times, and mix until evenly combined each time. 
3. Mix the ganache into the cold pastry cream, dividing it 2 times.

The filling is enough for about 5 eclairs. (length: 4.75 inches (12 cm)

TIP💡: The filling can be a bit too soft right after it's made. In that case, chill it in the fridge for some time, and it should firm up more!

After chilling the chocolate cream:

Step 11: Fill eclairs with the fillings.

1. Fill the fillings from one of the holes on the bottom.
2. Fill it from the other hole until the cream starts coming out from the first hole. That means it's packed full!
3. Scrape off the excess cream with a small knife or small cake spatula.

Set them aside in the fridge while preparing the chocolate glaze.

Step 12: Coat chocolate glaze.

1. In a large bowl, melt chocolate with a water bath.
2. Add oil and mix gently to prevent it from containing a lot of air bubbles.
3. Dip eclairs in it and remove excess chocolate by gently tossing it.

And that's it! Eat it right away or chill it in the fridge until you serve. 

After the glaze is set in the fridge, it looks more mat like this:

The light choux pastry and the creamy fillings go perfectly together. It is such a simple yet luxurious dessert that, for sure, is making your day!

📌 Variations

Enjoy the delicious eclairs in many ways, such as:

• Special treats for your guests and family - Try it with a cup of tea or coffee, and it'll give you the luxurious break time you deserve! Enjoy a little trip to a cafe in Paris.☕️
• Mini eclairs - Pipe smaller and make cute mini eclairs. It's perfect for gatherings where they want to eat something with one bite!
• Cream puffs - Enjoy them in many sizes and shapes.
• Plated desserts - If you want to go further for a special occasion, make a custom dessert with it and play with your creativity.

Can I use this pastry choux for Paris Brest and other choux desserts? 

Yes! You can use this recipe for any basic choux dessert.

📌 Filling Options

The vanilla pastry cream and chocolate cream I introduced today are my favorite choices for eclairs, but you can also try different creams in different flavors.

Here are the eclairs filling ideas you can try:

• Creme diplomat - It is a cream made with pastry cream and whipped cream. The lighter cream is my go-to choice for cream puffs and fresh fruit tart!
• Chocolate whipped cream - A quick chocolate cream can be a great option for chocolate lovers.
• Chocolate Ganache - it is much denser and richer than chocolate whipped cream. 
• Pistachio cream - You can add pistachio paste to the pastry cream to make the rich cream. You can also try it with different nuts.
• Whipped cream - A simple whipped cream can be a great option with slices of fresh fruits. 
• Mousseline cream - It is made by combining pastry cream and butter. I used to make coffee eclairs with it by blending instant coffee powder, and it tasted so good!
• Jam - You can also fill any jam as a flavor accent - strawberry jam, raspberry jam, mango jam... your choice!
• Caramel - Fill a little bit of caramel sauce with the base cream, and maybe sprinkle some sea salt and caramelized toasted nuts to enjoy the texture.

📌 Storage Tips

How should I store homemade eclairs? 

Wrap them tightly with plastic wrap and store them in an airtight container.  Enjoy them within that day for the best taste! You can store them in the fridge for 4 - 5 days. Or, if you can, store the cream and puffs separately and fill the cream right before serving to prevent the choux pastry from getting too soggy. 

Can I freeze eclairs?

It is possible, but the surface of the dough loses its crispiness after thawing them. If you can, store the cream and puffs separately and fill the cream right before serving!

Can I freeze pate choux to bake them later? 

Yes. After piping them, freeze them and store them in a ziplock or airtight container. If you are hoping to store them for a long time, I recommend wrapping them individually so that they are not getting dry. There is no need to defrost them before baking. Just apply water and bake them right away. Note that the baking time gets longer than usual - With my oven, I bake for 5-10 minutes longer than the regular ones. Adjust the baking time and temperature accordingly.

📌 VIDEO: Watch How To Make It!

Watch this video to learn how to make eclairs visually and better understand each step.

Don't forget to subscribe if you liked it 😉

📌 Printable Recipe

💬 If you loved this homemade eclairs recipe, please share your feedback! I always love hearing how you enjoyed it with your friends and family. 

Also, if you have a question about the tutorial, leave it in the comment section below, and I'll get back to you as soon as possible!