These homemade éclairs elevate a classic dessert with a delicate balance of airy choux pastry, rich stabilised cream, and glossy chocolate glaze.
Unlike store-bought versions, the pastry is crisp yet light, while the cream filling incorporates mascarpone for extra structure, preventing it from oozing out too quickly and improving storage stability.
Nutritionally, these treats offer a source of high-quality protein from eggs and cream, and healthy fats from mascarpone and chocolate.
While indulgent, portion control makes them a satisfying treat without overdoing sugar intake.
Perfect for special occasions or weekend baking, this recipe is both impressive and approachable.
The step-by-step process ensures reliable results, making it ideal for home bakers seeking a rewarding project that doubles as a show-stopping dessert for family gatherings, parties, or afternoon tea.
Must-Have Tools for Perfect Results
Stand Mixer with Whisk Attachment
Essential for whipping the stabilised cream to stiff peaks efficiently. Its versatility also makes it invaluable for cakes, meringues, and other desserts.
Piping Bags with Star Tip Nozzle
Crucial for shaping uniform choux logs and piping cream elegantly. Perfect for precise presentation in all kinds of pastries and desserts.
Medium Saucepan
Needed for simmering butter and water for choux pastry. Its durable base ensures even heat distribution for flawless dough preparation.
Baking Sheets with Parchment Paper
Provides non-stick surfaces and proper spacing for baking éclairs to golden, crisp perfection. Ideal for cookies, biscuits, and roasting vegetables.
Small Saucepan for Ganache
For heating cream and syrup to pour over chocolate, ensuring a smooth, glossy glaze. Versatile for sauces, custards, and chocolate-based desserts.
Elegant & Light Eclairs
Ingredients
Equipment
Method
- Preheat Oven & Prepare Trays:Preheat your oven to 180°C (350°F) or 160°C (320°F) fan-forced. Position one oven rack in the upper third and another in the lower third to ensure even baking. Lightly grease three baking sheets with oil or non-stick spray and line them with parchment paper to prevent sticking.
- Melt Butter & Simmer Liquid: In a medium saucepan, melt the cubed butter over medium heat until almost fully liquefied. Add the water and bring the mixture to a gentle simmer, stirring occasionally to combine. This hot butter-water mixture creates the perfect base for your choux dough.
- Incorporate Flour & Salt:Once simmering, remove from direct heat briefly and add all-purpose flour and a pinch of salt. Stir vigorously with a wooden spoon while still on the stove; the mixture will first appear pasty and then quickly form a sticky ball that pulls away from the sides of the pan.
- Cool Dough Slightly: Remove the saucepan from heat and allow the dough to cool for approximately 10 minutes. This ensures that when eggs are added, they won’t cook or scramble in the hot dough. Proper cooling helps maintain a smooth, cohesive paste.
- Add Eggs Gradually: Add the eggs one at a time, mixing vigorously with a wooden spoon after each addition. Initially, the dough may look separated, but continue stirring until fully incorporated into a sticky, thick paste that holds its shape without being runny.
- Pipe Choux Logs:Transfer the prepared dough into a piping bag fitted with a 15 mm star tip. Pipe logs 12–14 cm long, 2.5 cm wide, and 1.5 cm tall, leaving at least 5 cm space between each to allow for expansion and crisp baking. This ensures uniform, elegant éclairs.
- Bake Choux Pastry:Place two trays in the oven and bake for 45 minutes, opening the oven briefly at 30, 35, and 40 minutes to release steam, which helps create crisp shells. Remove the tray after 45 minutes and cool completely on the baking sheet before slicing.
- Prepare Chocolate Glaze:Place finely chopped chocolate in a shallow bowl. Heat cream and corn syrup in a small saucepan until just below boiling, then pour over the chocolate. Let sit for 1 minute before stirring with a spatula until smooth and glossy.
- Slice Choux & Dip Lids:Carefully slice each choux bun in half horizontally using a serrated knife. Dip the top half into the chocolate glaze, allowing any excess to drip off, and place on a tray. Refrigerate for at least 30 minutes to let the chocolate set properly.
- Whip Stabilised Cream:In a stand mixer, combine heavy cream, mascarpone, icing sugar, and vanilla. Whip on medium-high speed for about 3 minutes until stiff peaks form, ensuring a stable and airy cream that won’t collapse when piped.
- Fill Éclairs:Transfer whipped cream to a piping bag fitted with a star tip and pipe generously into the base of each éclair. Place the glazed lid on top, pressing gently to secure, and serve immediately for maximum crispness, or refrigerate until needed.
Notes
- Always use room-temperature eggs; cold eggs can prevent the choux dough from binding properly.
- Use heavy cream with at least 35% fat for both the glaze and the whipped cream for optimal texture and richness.
- A star-tip piping nozzle gives authentic ridges, but a plain round tip can be used if unavailable.
- Release oven steam briefly during baking to achieve extra-crispy shells.
- Mascarpone stabilizes the cream filling, keeping it fluffy and preventing it from weeping.
- Assemble éclairs shortly before serving for best texture, though components can be made ahead.
- Chocolate glaze should be smooth and glossy; avoid whisking to prevent bubbles.
- Re-crisp leftover choux pastry in a 180°C (160°C fan) oven for 5 minutes if needed.
Chef’s Secrets For Perfect Eclairs
The key to superior éclairs lies in the balance of technique and ingredients.
Using a high-fat, room-temperature egg ensures a smooth, cohesive choux dough that puffs evenly.
Carefully releasing oven steam during baking produces shells that are beautifully crisp, while incorporating mascarpone into the whipped cream adds structure, preventing it from spilling out when bitten.
Choosing 70% cocoa chocolate for the glaze creates a glossy, rich topping that contrasts perfectly with the light pastry.
Don’t rush any cooling steps—proper cooling preserves texture and prevents the cream from melting too quickly.
Small details, like consistent piping spacing, make a visible difference, giving professional-looking, uniform éclairs
Serving Suggestions For Elegant Presentation
These éclairs shine as a show-stopping dessert for parties, brunches, or afternoon tea.
Serve them chilled straight from the refrigerator, or bring to room temperature for a softer bite.
Pair with lightly brewed coffee, espresso, or a delicate dessert wine for a café-style experience.
For variety, you can garnish the chocolate glaze with toasted nuts, cocoa powder, or edible gold flakes.
Miniature versions are perfect for buffets or gifting, while standard-sized éclairs make an elegant addition to dessert platters.
Storage Tips To Maintain Freshness
Choux pastry and cream can be prepared ahead to save time on the day of serving.
Store cooled choux buns in an airtight container for up to three days; refresh by heating briefly in a 180°C oven to restore crispness.
Stabilised whipped cream lasts up to 48 hours in the fridge without losing fluffiness.
Once filled and glazed, éclairs should be refrigerated and enjoyed within 2–3 days to maintain texture.
Avoid freezing once filled, as the cream may separate and affect the delicate pastry.
Frequently Asked Questions About Éclairs
1. Can I use cold eggs for choux dough?
No. Cold eggs may prevent proper emulsification, leading to a dough that doesn’t hold shape or puff evenly. Always bring eggs to room temperature before use.
2. Can I use semi-sweet chocolate instead?
Yes, but adjust the cream ratio slightly. Semi-sweet chocolate has less cocoa content, so use slightly less cream to achieve a glossy, pourable glaze.
3. How do I prevent cream from weeping?
Incorporate mascarpone into your whipped cream and whip to stiff peaks. This stabilizes the cream, keeping it thick and fluffy even after refrigeration.
4. Can I make éclairs in advance?
Yes. Choux buns and stabilised cream can be prepared separately a day in advance. Assemble just before serving to maintain crispness.
5. How can I make mini éclairs?
Simply pipe smaller portions of choux dough (about half the size), bake for slightly less time, and fill with the same cream. Mini éclairs are perfect for parties or dessert platters.
This recipe has been adapted and simplified from the original version by recipetineats. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.