Home-made chocolate éclair
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A home-made chocolate éclair is one of the finest patisserie classics: light choux pastry, a creamy chocolate filling and a glossy glaze. With the right equipment it works beautifully at home. In this category you will find everything you need, from éclair baking mats and silicone moulds to piping tips and bags, glazes, decoration moulds and éclair boxes for presentation.
Piping and baking choux pastry
Choux pastry is piped in even strips with a piping bag. Tried and tested tools:
- Deep-cut star piping tips from 2 to 18 mm or the French star tip: the ridges help the éclairs rise evenly and crack less. More in Star piping tips
- 10 mm round tip and 6 mm plain tip for smooth éclairs and for filling
- 41 cm disposable piping bags, practical and hygienic, more designs in Tip and piping bag
For éclairs of equal length, the perforated éclair baking mats with printed outlines are ideal, also in mini and large professional sizes. The holes let air circulate so the base bakes flat and evenly. Combine the mat with the 40 x 30 cm perforated aluminium tray. More mats in Silicone mat. Use the éclair or mini éclair cutter to cut craquelin, which gives a crisp, even surface. Important: do not open the oven during baking, or the pastry will collapse.
Filling, glazing and decorating
Traditionally, éclairs are filled with crème pâtissière flavoured with dark couverture; suitable chocolate is in Couverture chocolate. Make two or three small holes in the base and fill with a fine tip.
For the glaze, use Dip'n Drip fondant icing, liquid fondant in chocolate, coffee or pink, or soft pouring fondant. Warm the fondant only slightly and dip the top of the éclair. For modern versions, silicone éclair moulds such as Eclair Modern, Eclair Twist or AirPlus 11 Eclair are used for frozen mousse or crémeux inserts. Chocolate decoration moulds for éclairs and tuile moulds add the finishing touch, and pearl sugar or snow sugar is perfect for chouquettes, see Pearl sugar & snow sugar. For gifting, there are paper éclair boxes and paper cases.
Frequently asked questions about home-made chocolate éclair
Why do my éclairs collapse?
Usually they were underbaked or the oven was opened too early. Bake until golden and dry.
Which piping tip is best for éclairs?
A deep-cut star tip of 14 to 18 mm for classic éclairs, smaller sizes for mini éclairs.
Can I prepare éclairs in advance?
Yes, baked unfilled shells can be made ahead. Fill and glaze shortly before serving.
See also: Macarons material · Dessert · Dessert box