Learn how to make Chocolate Eclairs from scratch. This homemade Eclair recipe is the one, and makes the worlds best, that melt in your mouth delicious and this recipe is so easy ! ­
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Éclairs how to make Recipe Demonstration at Bakery
Makes 12 Long Éclairs
Recipe Ingredients:
White Flour 169g
Water 232g
Cake marg / butter 113g
Egg 232g
Chocolate 200g
1. To make the choux buns, heat oven to 220C/200C fan/gas 7 for me in my oven 380 – 420 f. Sift the flour into a small bowl. Put the water and butter into a microwave bowl gently heat so the butter melts but the liquid doesn’t bubble.
2. Once the butter has completely melted, increase the heat until the liquid comes to a fast rolling boil. Immediately take out microwave and add in the flour and beat vigorously with a wooden spoon until you a have a smooth dough that comes away from the sides of the bowl.
3. Allow to cool for a few minutes in the mixer, then gradually add the eggs, mixing well between each addition until the mixture reluctantly drops off the spoon. Don’t add all the egg unless you need to.
4. Cut 2 large sheets of baking parchment. On each one draw 2 sets of ‘track’ lines with a 10cm gap – this will help,so your éclairs will all be roughly the same size. Use the paper to line 2 large baking sheets
5. Spoon your choux mixture into a piping bag with a 1cm star or round wide nozzle, or into a disposable piping bag with a similar-size hole snipped off for piping. Pipe 2 rows of well-spaced, squashed ‘S’ shapes on each sheet between the guidelines. Bake, one tray at a time, on a high-ish shelf for 25 mins, reducing temperature to 200C/180C fan/ gas 6 as soon as they go in the oven.
6. After 25 mins, poke a hole in the end of each bun, or using a small serrated knife, split down the middle and return to the oven, upside-down, to dry out for 5 mins until crisp and golden. Set aside to cool.
7. While the buns are cooling, finish your filling. Whisk the cream until thick, then use your electric whisk to beat the cooled, set custard until just smooth again. Fold in the cream. Spoon your filling into a piping bag – use a small nozzle if you’re filling the buns through the holes you've pierced, or a large nozzle if you’ve split the buns in half. Carefully pipe the custard into each cooled bun – they should feel heavy once full.
8. Arrange the buns on a wire rack and spread each with a little of your chosen icing or chocolate. If you can’t decide, it’s really easy to split your batch of choux buns, halve icing quantities, and make a selection to keep everyone happy.

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