Ontdek De Beste Huidverzorging bij Eclaire in Doetinchem

Why homemade éclairs are better than shop-bought

The best bakeries and patisseries make many things we ordinary home cooks cannot. But the one sweet treat we home cooks will always be able to do better than even a great patisserie is éclairs – those delicate glazed French choux buns stuffed with a rich, creamy filling.

This is inevitably the fate of all ready-to-eat pre-filled eclairs sold at patisseries. Of course they’re still totally delicious! But the experience of eating a homemade eclair in its optimum state of freshness is something else entirely – something everyone should try it at least once in their life.

Make today the day and read on.

The fundamental ingredients, what they offer, and how they perform

Explore the potential that primary ingredients have to offer! In addition to learning the proper technique for making choux pastry (the base of any eclair) we will teach you how to give it a creative twist by using seasonal ingredients and inspiration from your immediate surroundings.

You will learn about the role of starch in pastry creams. We’ll show you a version with egg yolks and a version without.

You will learn how to prepare shiny glazes with just the right texture. You will also learn how to make whipped creams such as whipped ganache and praline chantilly, which will be useful both as fillings and toppings.

You will discover various decorations, such as fresh fruit, caramelized nuts, gels, and more.

Who is it for?

This course is aimed at anyone who wants to get started in the world of choux and eclairs, or who wants to perfect their technique.

It’s also aimed at pastry chefs or pastry enthusiasts who are looking for a renewed vision of traditional desserts.

What you’ll need

• Oven
• Pastry bag
• Round, star, and petal pastry nozzles
• Silpat
• Kitchen Aid or mixer

Shiny chocolate glaze

A signature feature of éclairs is a shiny chocolate glaze. If you just melt ordinary chocolate chips, the glaze won’t be shiny. The secret is a touch of glucose or corn syrup!

1. Ingredients for shiny chocolate glaze

2. How to do the chocolate glaze

1. Hot cream – Heat the cream and glucose or corn syrup until hot, then pour it over the finely chopped chocolate.
2. Stand – Shake the bowl so the chocolate is all submerged under the cream and let it stand for 1 minute.
3. Stir – Use a rubber spatula to stir until smooth. Shallow vessel – If required, transfer the chocolate into a shallow bowl wide enough to dip the éclairs. I didn’t have to do this.
4. Dip the lid of each éclair into the chocolate.
5. Drip off excess (or…. don’t, for effect!)
6. Fridge – Place the lids back on the tray and refrigerate for 30 minutes to set.

Classic French Chocolate Éclair Recipe

Rebecca Franklin is a freelance lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.

Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network.

if you have ever looked in the window of a French Patisserie, you will almost always see a row of glistening, chocolate-covered, cream-filled chocolate çclairs. They are a true classic, and we do not know ​anyone who does not enjoy eating them. How could you resist?

This traditional chocolate éclair recipe uses vanilla pastry cream as a filling and a rich ganache-like chocolate glaze. Make this treat using a super simple choux pastry dough for a base, and you will have the exact pastry seen in bakery windows worldwide.

Not a seasoned baker? This chocolate éclair recipe is beyond delicious, very easy to make, and attractive, even if you're not a pro. And if you fall in love with it, you can even make a chocolate eclair cake, too.

"Making chocolate eclairs at home is such a satisfying way to spend time in the kitchen. These taste like those bought in a bakery, only better. You can make the shells and pastry cream in advance, and the ganache on the day you plan to serve the eclairs. Splitting up the components makes the recipe much more manageable.” —Diana Andrews

Easy Chocolate Eclair Recipe Tips:

• Whenever you’re making pate a choux dough for eclairs (or cream puffs), you want to make sure you eliminate any extra moisture from the dough. To do this, be sure to stir the dough over the stove until it no longer leaves any residue along the bottom of the pot or sides of it when you stir it around.
• Be sure to never open the oven door while pate a choux dough is baking. Only open the oven door when the pastry is golden throughout, as instructed by the recipe card. Otherwise, your eclairs can deflate.
• Don’t leave your custard cooking over the stove unattended. While it can take a good 5 to 7 minutes for your custard to thicken, it happens in an instant, so it’s important that you keep a very watchful eye over it.
• Chocolate eclairs are delicious on their own, but I love adding a little crunch by topping mine with chopped hazelnuts.

The best part about this easy chocolate eclair recipe is that you don’t have to wait until your next trip to Paris to enjoy a tantalizing eclair!