How to make PERFECT Eclairs

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipping cream

Coconut cream is a dairy-free option that adds richness.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia reduces sugar while semi-sweet chocolate is often less expensive.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often cheaper.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean provides natural flavor, while essence is often more affordable.

Melt butter in a large saucepan.

Add water, sugar, and salt to the melted butter and mix on medium heat.

When the mixture starts bubbling around the sides, turn off the heat and add bread flour.

Mix until it reaches a dough and continue mixing on medium heat for 2-3 minutes, stirring continuously.

Remove from heat and let cool in the pot for about 10 minutes.

Whisk eggs together in a separate bowl.

Add a quarter of the eggs into the cool dough and mix until well combined.

Add the next quarter of eggs, mixing until all eggs are incorporated.

Check the dough consistency; it should be glossy and slightly sticky. If too stiff, whisk another egg and add one tablespoon at a time until the right consistency is achieved.

Use a large piping bag fitted with a 1.2 cm (half inch) French star tip to pipe 10 cm (4 inch) long eclairs on a lined baking tray.

Ensure each end of the eclair is slightly wider than the middle to maintain shape during baking.

Smooth the ends of the eclairs with a wet finger to avoid jagged edges that could burn.

Dust the tops of the eclairs with powdered sugar before baking.

Bake in the middle rack of the oven at 190 degrees Celsius (375 degrees Fahrenheit) for 30-35 minutes until dark golden color.

After 30 minutes, let the eclairs sit in the oven with the door slightly ajar for 5-10 minutes to prevent collapsing.

Transfer the eclairs to a cooling rack to cool completely.

Prick two holes in the bottom of each eclair using a fork or knife.

Fill a piping bag with Chantilly whipped cream and insert it into the holes to fill the eclairs until they feel heavier.

Dip the tops of the filled eclairs in chocolate sauce, ensuring they are well coated, and allow excess to drip off.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens