Sometimes I crave éclairs and I start making them at home, especially when I feel like spending a little time in the kitchen and seeing the tray filled with freshly baked pastries. It's not the kind of dessert you whip up in a hurry, but if you have patience for the classic steps – the choux pastry, the vanilla custard, the chocolate glaze – you really end up with something delicious. I usually make them for family or when someone comes to visit, because you get a lot out of one batch and they are easy to share.
Quick Info
Total time: about 2 hours
Preparation time: 35-40 minutes
Baking time: 25-30 minutes
Cooling and assembling time: an additional 45-50 minutes
Servings: about 25-30 éclairs, depending on size
Difficulty: medium, requires some attention
Recipe type: classic dessert, suitable for any occasion
Ingredients
Choux pastry:
- 1 cup water
- 75 ml oil
- 350 g flour
- 3 eggs
- a pinch of salt
Vanilla cream:
- 1 liter milk
- 4 eggs
- 6 tablespoons sugar
- 1 packet vanilla sugar
- 5 tablespoons flour
- 1 pack butter (200 g)
- vanilla essence, to taste
Glaze:
- 300 g dark cooking chocolate
- 3 tablespoons oil
Preparation Method
1. Choux pastry (the cooked dough)
- In a saucepan, bring the water to a boil along with the oil and a pinch of salt.
- When the mixture starts to boil, remove the pan from the heat and add the sifted flour all at once. Stir quickly and vigorously with a wooden spoon until a sticky dough forms and no dry flour is visible.
- Let the dough cool to room temperature. It’s important that it’s cool before adding the eggs, otherwise you risk cooking them too early and ending up with lumps.
- Once cooled, add the eggs one at a time, mixing well after each addition. The final dough should be soft but not runny.
- Prepare a baking tray with parchment paper. Place the dough in a piping bag or a bag with a corner cut off and form thick sticks of 6-8 cm, leaving space between them (they will rise while baking).
- Place the tray in the preheated oven at 180°C and bake the éclairs for 25-30 minutes, without opening the oven door during the first half of the time (they can be left to brown for a few extra minutes if needed). Remove them and let them cool well before filling.
2. Vanilla cream
- In a saucepan, place the 4 whole eggs and whisk them well with the sugar and vanilla sugar using a whisk.
- Add the flour, mixing until well combined.
- Gradually pour in the milk, stirring continuously to avoid lumps.
- Place the saucepan over low heat and cook the cream, stirring constantly until it thickens. When it starts to boil and reaches the desired consistency, turn off the heat.
- Add the butter cut into pieces and the vanilla essence (to taste), mixing until the butter melts and the cream is smooth.
- Let the cream cool completely before using.
3. Chocolate glaze
- Break the chocolate into pieces and place it in a heatproof bowl.
- Place the bowl over a saucepan with hot water, on a double boiler, and stir until completely melted.
- Once melted, add 3 tablespoons of oil and mix until the glaze becomes shiny.
4. Assembly
- Cut each éclair lengthwise, but not all the way, like a sandwich.
- Fill each éclair with vanilla cream using a piping bag or a teaspoon.
- Glaze the top of each éclair with the melted chocolate, using a spoon or dipping the tops directly.
- Let them sit in the fridge until the glaze hardens.
Why I make this recipe often
I love that I can control the exact flavor of the cream and glaze. They keep well for a day or two in the fridge if covered, and they are easy to transport to a party or in a container for guests. Éclairs are not difficult to make, but you need to take them one at a time, without rushing.
Tips and Variations
Tips
- Do not open the oven door in the first 15-20 minutes, otherwise the éclairs will deflate.
- The cream must be stirred constantly while on the heat, otherwise it may stick to the bottom.
- The butter in the cream is added only at the end, when you take the saucepan off the heat, to prevent it from separating.
- If the cream turns out too thick, you can thin it with a little cold milk, but it should already be off the heat.
- If you don’t have a piping bag, cut the tip off a sturdy bag.
Substitutions
- The oil in the dough can be replaced with melted butter.
- Vanilla sugar can be replaced with vanilla paste or extract, if you have it.
- You can use milk chocolate for the glaze, but it will be sweeter.
Variations
- You can make mini éclairs for platters or large éclairs for portioned desserts.
- The cream can be flavored with lemon, orange, or coffee, not just vanilla.
- If you prefer, you can add a thin layer of jam under the cream for contrast.
Serving Ideas
- I like to serve them cold, a few hours after they have been in the fridge.
- For a festive meal, you can sprinkle them with a little powdered sugar after the glaze has set.
Frequently Asked Questions
1. Can éclairs be frozen?
I do not recommend it, as they lose their texture upon thawing – the dough becomes wet and the cream changes consistency.
2. Is the choux pastry supposed to be sticky?
Yes, that’s normal. It should be soft and shiny, but not runny off the spoon. If it’s too stiff, you can add a little beaten egg.
3. Can I make the cream with cornstarch instead of flour?
You can, but the texture will be a bit firmer. If you choose cornstarch, use about 3-4 tablespoons, not 5.
4. If I don’t have cooking chocolate, can I use regular chocolate?
Yes, but it’s best if it has over 50% cocoa, so the glaze isn’t too soft in the end.
5. Why do the éclairs deflate when taken out of the oven?
Most likely they were not baked enough or you opened the oven door too early.
Nutritional Values
Approximately, for a medium éclair (out of 25 pieces), it has about 180-220 kcal, of which:
- 10-12 g carbohydrates
- 6-8 g fats
- 3-4 g proteins
It greatly depends on how much cream and glaze you use on each. They are desserts with sugar and fat, so suitable occasionally.
Storage and Reheating
They keep best in the fridge, covered, for up to 2 days. The dough becomes wetter after the first day, but it doesn’t greatly affect the taste. I do not recommend reheating; éclairs are consumed cold, straight from the fridge. If they remain unfilled, the empty shells last well for 3-4 days in an airtight container at room temperature.
Quick Info
Total time: about 2 hours
Preparation time: 35-40 minutes
Baking time: 25-30 minutes
Cooling and assembling time: an additional 45-50 minutes
Servings: about 25-30 éclairs, depending on size
Difficulty: medium, requires some attention
Recipe type: classic dessert, suitable for any occasion
Ingredients
Choux pastry:
- 1 cup water
- 75 ml oil
- 350 g flour
- 3 eggs
- a pinch of salt
Vanilla cream:
- 1 liter milk
- 4 eggs
- 6 tablespoons sugar
- 1 packet vanilla sugar
- 5 tablespoons flour
- 1 pack butter (200 g)
- vanilla essence, to taste
Glaze:
- 300 g dark cooking chocolate
- 3 tablespoons oil
Preparation Method
1. Choux pastry (the cooked dough)
- In a saucepan, bring the water to a boil along with the oil and a pinch of salt.
- When the mixture starts to boil, remove the pan from the heat and add the sifted flour all at once. Stir quickly and vigorously with a wooden spoon until a sticky dough forms and no dry flour is visible.
- Let the dough cool to room temperature. It’s important that it’s cool before adding the eggs, otherwise you risk cooking them too early and ending up with lumps.
- Once cooled, add the eggs one at a time, mixing well after each addition. The final dough should be soft but not runny.
- Prepare a baking tray with parchment paper. Place the dough in a piping bag or a bag with a corner cut off and form thick sticks of 6-8 cm, leaving space between them (they will rise while baking).
- Place the tray in the preheated oven at 180°C and bake the éclairs for 25-30 minutes, without opening the oven door during the first half of the time (they can be left to brown for a few extra minutes if needed). Remove them and let them cool well before filling.
2. Vanilla cream
- In a saucepan, place the 4 whole eggs and whisk them well with the sugar and vanilla sugar using a whisk.
- Add the flour, mixing until well combined.
- Gradually pour in the milk, stirring continuously to avoid lumps.
- Place the saucepan over low heat and cook the cream, stirring constantly until it thickens. When it starts to boil and reaches the desired consistency, turn off the heat.
- Add the butter cut into pieces and the vanilla essence (to taste), mixing until the butter melts and the cream is smooth.
- Let the cream cool completely before using.
3. Chocolate glaze
- Break the chocolate into pieces and place it in a heatproof bowl.
- Place the bowl over a saucepan with hot water, on a double boiler, and stir until completely melted.
- Once melted, add 3 tablespoons of oil and mix until the glaze becomes shiny.
4. Assembly
- Cut each éclair lengthwise, but not all the way, like a sandwich.
- Fill each éclair with vanilla cream using a piping bag or a teaspoon.
- Glaze the top of each éclair with the melted chocolate, using a spoon or dipping the tops directly.
- Let them sit in the fridge until the glaze hardens.
Why I make this recipe often
I love that I can control the exact flavor of the cream and glaze. They keep well for a day or two in the fridge if covered, and they are easy to transport to a party or in a container for guests. Éclairs are not difficult to make, but you need to take them one at a time, without rushing.
Tips and Variations
Tips
- Do not open the oven door in the first 15-20 minutes, otherwise the éclairs will deflate.
- The cream must be stirred constantly while on the heat, otherwise it may stick to the bottom.
- The butter in the cream is added only at the end, when you take the saucepan off the heat, to prevent it from separating.
- If the cream turns out too thick, you can thin it with a little cold milk, but it should already be off the heat.
- If you don’t have a piping bag, cut the tip off a sturdy bag.
Substitutions
- The oil in the dough can be replaced with melted butter.
- Vanilla sugar can be replaced with vanilla paste or extract, if you have it.
- You can use milk chocolate for the glaze, but it will be sweeter.
Variations
- You can make mini éclairs for platters or large éclairs for portioned desserts.
- The cream can be flavored with lemon, orange, or coffee, not just vanilla.
- If you prefer, you can add a thin layer of jam under the cream for contrast.
Serving Ideas
- I like to serve them cold, a few hours after they have been in the fridge.
- For a festive meal, you can sprinkle them with a little powdered sugar after the glaze has set.
Frequently Asked Questions
1. Can éclairs be frozen?
I do not recommend it, as they lose their texture upon thawing – the dough becomes wet and the cream changes consistency.
2. Is the choux pastry supposed to be sticky?
Yes, that’s normal. It should be soft and shiny, but not runny off the spoon. If it’s too stiff, you can add a little beaten egg.
3. Can I make the cream with cornstarch instead of flour?
You can, but the texture will be a bit firmer. If you choose cornstarch, use about 3-4 tablespoons, not 5.
4. If I don’t have cooking chocolate, can I use regular chocolate?
Yes, but it’s best if it has over 50% cocoa, so the glaze isn’t too soft in the end.
5. Why do the éclairs deflate when taken out of the oven?
Most likely they were not baked enough or you opened the oven door too early.
Nutritional Values
Approximately, for a medium éclair (out of 25 pieces), it has about 180-220 kcal, of which:
- 10-12 g carbohydrates
- 6-8 g fats
- 3-4 g proteins
It greatly depends on how much cream and glaze you use on each. They are desserts with sugar and fat, so suitable occasionally.
Storage and Reheating
They keep best in the fridge, covered, for up to 2 days. The dough becomes wetter after the first day, but it doesn’t greatly affect the taste. I do not recommend reheating; éclairs are consumed cold, straight from the fridge. If they remain unfilled, the empty shells last well for 3-4 days in an airtight container at room temperature.