There’s something magical about a freshly made éclairs. The crisp shell, creamy filling, and chocolate glaze make it feel like a bakery treat—but guess what? You can totally whip these up at home! Here’s a super simple recipe that’s beginner-friendly yet delicious enough to impress your family and friends.
Tips for Successful Éclairs
- Don’t skip the two-step baking process—it ensures the éclairs are crispy and hollow on the inside for easy filling.
- When adding the eggs to the dough, make sure the mixture has cooled slightly so the eggs don’t cook.
Why You’ll Love This Recipe
These éclairs are so versatile! You can stick to the classic cream-and-chocolate combo or let your imagination run wild—think coffee-flavored filling, white chocolate glaze, or even my personal favorite, caramel (dulce de leche) and cream!!
Give this recipe a try, and you’ll have a batch of bakery-style éclairs ready to wow everyone in your home. They’re perfect for birthdays, celebrations, or just a cozy weekend treat. Happy baking!
Let’s dive right in!
Homemade Éclairs
Ingredients
For the choux pastry for :
250 ml water
125 ml butter
250 ml flour
4 eggs
For the filling:
250 ml cream
80 ml granulated sugar
2.5 ml vanilla essence
1 Tin Caramel treat (also known as dulce de leche – Optional, but definitely worth it)
For the chocolate glaze:
1 slab (about 100 g) of chocolate
80 ml cream
Directions
Make the choux pastry:
Start by combining the water and butter in a saucepan over medium heat. Heat until the butter is completely melted.
Once melted, add all the flour at once and stir vigorously. Keep stirring until the dough pulls away from the sides of the pan and forms a ball.
Remove the pan from the heat and let the dough cool slightly. Then, add the eggs one at a time, mixing well after each addition. The result should be a smooth, sticky dough.
2. Prepare for baking:
Spray a baking sheet with non-stick cooking spray or line it with parchment paper. Use a teaspoon to scoop small mounds of dough onto the baking sheet, leaving space between each one.
3. Bake to perfection:
Preheat your oven to 190°C (375°F). Bake the éclairs for 20 minutes, then lower the temperature to 160°C (320°F) and bake for another 20 minutes. This two-step baking process helps them puff up beautifully and stay crisp.
Let the éclairs cool completely on a wire rack before filling them.
4. Prepare the filling:
Whip the cream with the sugar and vanilla essence until stiff peaks form. You can use this as the filling or get creative with other options like caramel or custard.
5. Make the chocolate glaze:
Melt the chocolate and cream together in the microwave, stirring every 15–20 seconds to ensure a smooth consistency.
6. Assemble your éclairs:
Cut the cooled éclairs in half. Now Spread a small amount of the caramel treat on the inside followed by a dollop of cream. Once filled put the tops back and drizzle the chocolate glaze over the tops and set them aside to let the chocolate firm up.
Enjoy!!
Hungry for more?
