Nothing beats homemade eclairs! Fluffy crisp choux pastry filled with a luscious smooth vanilla pastry cream, finished with a rich chocolate ganache on top!
What is an eclair?
An eclair is an oblong shaped pastry made from pâte à choux (choux pastry) which is then filled with a generous amount of pastry cream or whipped cream. The choux pastry is a crisp pastry with a fluffy and airy interior. Basically, the inside needs to be hollow. This is where all the delicious filling goes. You can either slice the eclair and fill it. Or else, you can fill it from underneath or the sides with a piping bag.
How to make the choux pastry (Pâte à Choux)for the eclairs?
The choux pastry is made with basic ingredients. However, it has a tricky method which will make or break your end result. The choux pastry starts by cooking the dough. First up, bring to a boil the water, butter, salt and, if needed, sugar. Once this mixture starts to boil, remove from the heat and add all at once the flour. Make sure to incorporate completely the flour. Here the dough starts taking shape. Transfer the saucepan back to medium heat. Stirring constantly, continue cooking the dough. Be careful to not let the dough stick at the bottom of the pan. Cook for about 2 minutes.
Once the dough is cooked, remove from the heat and transfer to a bowl. You can either use a stand mixer or else do it by hand with a whisk or spatula. Mix the dough for a few seconds so that the dough cools slightly. Add an egg and mix in the dough. The dough willl split at first, but do not panic just continue mixing, the dough/batter will get better soon. Continue adding an egg at a time. The dough is ready when a V-shaped is formed on the whisk when you lift it up.
How to cook the eclairs?
Cooking the eclairs can be a bit tricky, especially since not all ovens or appliances work the same. It’s important to learn your appliance and how it cooks best. In addition, an inside oven thermometer is always a plus to have as this will guarantee that you will always have success.
Oven
To cook eclairs in the oven, start by preheating the oven to 220°C or 425°F. Pipe the choux pastry on a parchment paper lined sheet pan. Between each eclair leave a good amount of space, as they puff up quite a lot. Start baking the eclairs at this temperature for about about 10 minutes. Reduce the temperature to 180°C or 350°F and let cook for another 30 minutes. During this baking time do not open the oven door as this might cause the eclairs to deflate. Once the eclairs are done, take them out and place on a cooling rack. While still hot, I like to poke some holes at the bottom of the eclair to let the steam out.
Air fryer
Baking the eclairs in an air fryer is slightly easier, although it won’t give a crispy shell as the oven. However, they turn out still so delicious! Ideally, divide the batch into 2. Pipe 4 eclairs on two separate parchment papers, cut to the size of your air fryer basket. Bake the eclairs for 15 minutes at 180°C or 350°F. At the 10 minute mark, I like to turn over my eclairs to make sure that the bottom is fully cooked. However, this step will mostly rely on what type of air fryer you have. Once done, take them out and place on a cooling rack. While still hot, I like to poke some holes at the bottom of the eclair to let the steam out.
FAQs
Can I put sugar in my choux pastry?
Of course! I decided not to add sugar as I don’t like my eclairs too sweet. However, if you want you can add a tablespoon of sugar to the choux pastry. To incorporate it in the dough, simply dissolve it in the water, butter and salt mixture.
Can I only fill the eclairs with pastry cream?
Eclairs can be filled with any delicious filling you want! The most common fillings are vanilla or chocolate pastry cream and whipped cream. You can also find eclairs filled with fruit flavoured fillings. This, also counts for the chocolate topping on top! You can have fun with it.
For what can I use choux pastry?
If you learn how to make choux pastry you can make several desserts. Apart from eclairs, you can also make cream puffs, profiteroles, churros, croquembouche, French cruller donuts, choux beignets, and gougères.
How to store these eclairs?
Filled eclairs are best served and eaten on the same day. However, if you have any leftover filled eclairs, I would store them in airtight container in the fridge for not more than a day. Empty eclair shells can be stored in airtight container for about 3 days.
Air Fryer Eclairs
Ingredients
Choux pastry
- 125 ml water
- 60 g flour plain
- 1/4 tsp salt
- 65 g butter
- 2 eggs room temp
Vanilla pastry cream
- 250 ml milk
- 15 g cornstarch
- 25 g sugar
- 2 egg yolks
- 1 tsp vanilla
- 1/4 tsp salt
Chocolate Ganache
- 55 g dark chocolate chopped
- 30 ml heavy cream or double cream
Instructions
Preparing the Vanilla Pastry Cream
- In a small saucepan with the heat turned off, combine together all the pastry cream ingredients. Cook your cream filling on medium heat, stirring continuously until it thickens. It is important not to move away from the cream while cooking as once it thickens you have to remove it from the stove immediately or it will burn. Place the cream into a clean bowl and cover with plastic wrap, making sure that the plastic wrap is touching the cream. Leave it to cool down in the fridge for at least an hour.
Preparing the Choux Pastry
- In a saucepan over medium heat, bring to a boil the water, butter and salt. Remove the saucepan. Add all the flour and stir well until all the flour is incorporated.
- Transfer the saucepan back on medium heat, and cook the dough for about 2 minutes. Stirring constantly to make sure that none of the dough sticks to the saucepan. Transfer the cooked dough to a large bowl.
- Mix the dough slightly so that it cools down a bit. You can either do these steps in a stand mixer or by hand.
- Start adding an egg at a time to dough. Before adding another egg make sure that the previous one is fully incorporated. In addition, do not be alarmed, but at first when you add the egg, the dough will break. Just continue mixing until a smooth dough will soon be achieved.
- Fill a large piping bag with the dough. You can either use a large round tip or a french star tip.
Air Fryer Cooking Method
- Prepare two parchment papers the size of your air fryer basket. On each one pipe 4 equal size eclairs of about 10cm in length. It's important to leave a good amount of space between them as they will puff. Brush the top of the eclairs with water.
- Bake them in the air fryer at 180°C or 350°F for 15 minutes. After 10 minutes of baking, I like to turn over the eclairs so that the bottoms are cooked through as well.
- Once they are ready, place them on a cooling rack. With a toothpick, do two little holes at the bottom of the eclair so that the steam can escape.
Oven Cooking Method
- Before starting the choux pastry, preheat the oven to 220°C or 425°F. Line a baking tray with parchment paper. Set aside.
- Pipe 8 equal size eclairs, about 10 cm. It's important to leave a good amount of space between them as they will puff. Brush the top of the eclairs with water.
- Bake them for 10 minutes. Reduce the temperature to 180°C or 350°F and continue cooking for 30 minutes.
- Once they are ready, place them on a cooling rack. With a toothpick, do two little holes at the bottom of the eclair so that the steam can escape.
Preparing the Chocolate Ganache
- Chop finely the chocolate and place in a bowl. The finer the chocolate is, the quicker it will melt. Gently heat the heavy cream on medium heat until it starts to simmer. Pour the cream over the chocolate and let it rest for about 3 minutes. Once most of the chocolate has melted, stir until completely combined.
Assembly
- When ready to fill the eclairs. Fill a piping bag with the pastry cream and pipe a generous amount, enough to fill each shell. Dip the eclairs in the prepared ganache.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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