fancy eclair recipe

This being one of the many recipes I’ve been dying to tackle, but chickened out for a reason or two and put it on hold until yesterday when I stumbled upon a couple of different gorgeous fancy eclairs on pinterest, and at that moment I just knew I had to bring them to life. Am very surprise how well they turned out to be. I remember, the first time I made a choux pastry recipe which was on the cream puffs, most of them collapsed as soon they came out of the oven. I believe with a little bit of practice you become better at getting the results you want. #MajorProgress

As far as my previous recipe goes, the very same choux pastry I used to make the churros, is basically the same technique I’ve used on this recipe. There are only two differences between the two recipes. For the churros’ recipe I used vegetable cooking oil and mixed everything to the end by hand, while for the eclairs I’ll be using margarine and a stand mixer to fasten the process. So let’s get right into it.

What are eclairs- “eclair au chocolat”?  An éclair is a decadent oblong french dessert pastry that is baked until its’ crisp and hollow inside, then it’s filled with a cream and topped with chocolate ganache.

Prep time: 10 mins  Bake time: 35 mins  Chill time: 10 mins  Total time: 55 mins

Serves: 6 pax

Main ingredients: 

  • 80 g of water
  • 80 g of milk
  • 1/2 teaspoon of sugar
  • 1/4 teaspoon of salt
  • 72 g of margarine
  • 150 g of eggs {about 3 medium eggs}
  • 90 g of all purpose flour

For the toppings: – OPTIONAL

  • Marshmallows
  • Lunch bar chocolate
  • Mini milk chocolate chips
  • Different colored sprinkles
  • Star shaped sprinkles

Important tools required:

  •  An oven
  • Small round nozzle tip
  • Piping bags
  • Electric stand mixer + a paddle attachment
  • wooden spoon
  • mixing bowls
  • sauce pan
  • fork
  • rubber spatula
  • baking trays
  • parchment paper


Step 1: Prepping the choux pastry.

In a saucepan over medium high heat, add in – milk + water + sugar + salt + margarine = Mix everything together till all the butter is melted. Bring it to a simmer. Add in the flour and mix everything together using a wooden spoon until it forms a dough. Turn off heat and continuously mix the dough together for 1 min.

Step 2: Mixing with a stand mixer

Fit your stand mixer with a paddle attachment, add in the choux pastry while still hot and turn the mixer on. In a separate bowl, mix the eggs together but lightly. Gradually add in the beaten eggs bit by bit while the mixer is still on. At first the mixture will look broken, but continue beating until a thick and elastic consistency forms. Let the video above guide you.

Step 3: Pipe the choux pastry dough.

Align your baking tray with parchment paper, and fasten the corners of the paper with a little of that dough to fasten the paper so it doesn’t move while you pipe it out. Add the sticky pastry dough to a piping bag and cut out the tip. Using pressure, pipe out the mixture gently and in an oblong shape about 5 -1/2 inches long. Have an inch space to separate them, since as they bake they will expand.

Step 4: Bake at 180C = 35 mins

Make sure your oven had been preheating at a higher temperature of 205C for 15 mins. This is a trick to make the oven hot enough, so when you reduce the temperature to 180C, the heat will allow the pastry to rise quickly and create that hollow effect while still cooking at it’s normal temperature.

Step 5: Cooling for 10 mins

Allow them to cool completely before adding in your filling.

Step 6: Add your filling + Chill them

There is a method to add your filling. Take a small round nozzle tip, turn your eclair the botton facing up. Gently poke out 3 holes using the nozzle tip. Pipe in your cream filling, I’m just using some left over black berry butter cream. You will fill the cream filling up. Scrape off the excess cream. Place them in the fridge to chill as you continue to prep the others.

Step 7: Coat them with a ganache

I melted some dark semi- sweet chocolate with some milk + butter over a double boiler. Make sure the consistency is very smooth and silky. Allow it to cool slightly. Take the eclair out of the fridge and gently hold by the side, with the top part facing down. The top part should be immersed into the chocolate ganache, gently rock the eclair side to side, just like a boat like 4 time, lightly dunk it, and lift it away from you but in a smooth manner. Watch the video to guide you.

Step 8: Adding your different topping = to make it fancy.

I settled with six different toppings: marshmallows, mini milk chocolate chips, different colored sprinkles, silver star shaped sprinkles and thinly sliced crunchy lunch bar chocolate.

Step 9: Drool, bite and enjoy!!

Yummy eclairsHomemade eclairsEclairs by Tastie Dine

Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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