Choux Pastry Advanced

Classic French Éclairs

Light choux pastry shells filled with silky pastry cream and topped with glossy chocolate glaze

Prep Time 30 min
Bake Time 30-35 min
Total 4 hours
Yield 12 éclairs
Classic French Éclairs

Ingredients

Pâte à Choux

  • 1 cup water
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, cut into pieces
  • 4 large eggs

Chocolate Glaze

  • 6 ounces semisweet chocolate, chopped
  • ¼ cup heavy cream
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter
  • 1 tablespoon corn syrup
  • Pinch of kosher salt

For the Filling

  • 1½ cups pastry cream (see note)

Instructions

Make the Pâte à Choux

  1. Combine ingredients: In a medium saucepan, combine water, flour, sugar, and salt. Bring to a boil over medium heat, stirring constantly.
  2. Add butter: Remove from heat and stir in butter until melted and completely combined.
  3. Cool slightly: Let the mixture cool in the bowl for about 5 minutes to prevent cooking the eggs when added.
  4. Add eggs: Add eggs one at a time, beating vigorously with an electric mixer until smooth after each addition. The dough should be glossy and slightly sticky.

Pipe and Bake

  1. Prepare baking sheets: Line two baking sheets with parchment paper. Using a ruler and pen, draw 3-inch lines on the parchment to guide piping.
  2. Pipe eclairs: Fill a piping bag fitted with a large plain tip with the pâte à choux. Pipe dough onto parchment in 3-inch long lines, following the drawn guides.
  3. Score tops: Using a fork, lightly score the top of each eclair lengthwise. This helps them expand evenly.
  4. Bake: Preheat oven to 425°F (220°C). Bake eclairs for 10 minutes, then reduce temperature to 375°F (190°C) and bake for an additional 20-25 minutes, rotating sheets halfway through, until golden brown and puffed.
  5. Cool completely: Let the eclairs cool completely on a wire rack before filling. They should sound hollow when tapped.

Make the Chocolate Glaze

  1. Heat cream mixture: In a small saucepan, combine heavy cream, sugar, butter, corn syrup, and salt. Bring to a simmer over medium heat.
  2. Add chocolate: Remove from heat and add chopped chocolate. Let stand for a few minutes, then stir until completely smooth.

Fill and Glaze

  1. Make holes: Using a serrated knife, carefully cut a small hole in the bottom of each eclair.
  2. Fill with cream: Fill each eclair with pastry cream using a piping bag or spoon through the hole.
  3. Dip in glaze: Dip the top of each eclair into the chocolate glaze, letting excess drip off. Place on a wire rack to set.
  4. Serve: Serve immediately or store in an airtight container in the refrigerator for up to 24 hours. Best enjoyed fresh.

Lior's Tips

  • Pastry Cream: Make pastry cream ahead of time and chill completely before filling. A classic vanilla pastry cream works perfectly.
  • Dry shells: Make sure the pâte à choux is completely smooth before piping—no lumps!
  • Don't open the oven: Resist the urge to open the oven door during baking, or the eclairs may collapse.
  • Test for doneness: Eclairs should be deep golden brown and feel light when picked up. If they're too pale, they'll deflate.
  • Glaze consistency: If chocolate glaze is too thick, add a tablespoon of heavy cream to thin it out.
  • Filling variation: Don't overfill—they should feel substantial but not bursting.
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