This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly foolproof to make and will be gone in a flash, éclair actually translates to “flash of lightning”! The airy choux pastry is SUPER EASY to work with and VERY versatile. Not to mention that pastry cream is basically the best thing to come out of France… Ever. I ate all of these and was in heaven. Shhhh our secret!
Full Recipe:
If you want to make cream puffs just pipe some dots like I did for the second batch. You can fill them with pastry cream, whipped cream or anything you like!
HOW LONG DO CHOCOLATE ECLAIRS LAST?
Eclairs are best when served within a few hours of assembly. If you have to they are still delicious the next day. Make sure to refrigerate them in a sealed or covered container.
You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving.
The pate a choux shells can be frozen and kept for 2 months before being thawed and filled.
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Greetings from Morocco. I just want to say that today I've tried your recipe i baked these eclairs and everyone was blown away. I was very happy with the results i made ones with salted caramel, white and milk chocolate. I made a little mess but so worth it 👍👍👍👌
This dough is similar to cream puffs…yet I definitely cannot flip the trays halfway. You open that oven and the puffs sink. How can you do this without them deflating?
Maravilloso vídeo!!! Muy bien explicado paso a paso… te lo agradezco mañana lo pondré en práctica espero que me salgan maravillosos como los tuyos!!! Yo trabajo en cocina de reposteria francesa y nuestro fuerte son los macarons pero me gustaría ofrecer los eclairs!!! Muchas gracias!!!!
I'd like to stress the importance of either leaving the eclairs in the oven with the door open to cool or put them on a cooling rack instead of a cold counter. This quick temperature drop can deflate eclaires making them unable to fill!
When using the piping tip it is much easier to fill when you go from the top point vertical not from the bottom where it will leak slightly as you have shown. It fills up much faster also! I have frozen the shells without a hitch and made the cream the day of serving. I am a Baker's daughter and I enjoy watching videos and techniques.👍🌞
by whisking the eggs in instead of mixing it in the saucepan you are knocking all the air out, please don;t whisk the mixure guys, you'll thank me later
My favourite way to make a chocolate ganache is 8oz of chocolate and 1/2cup of heavy whipping cream
Greetings from Morocco.
I just want to say that today I've tried your recipe i baked these eclairs and everyone was blown away. I was very happy with the results i made ones with salted caramel, white and milk chocolate. I made a little mess but so worth it 👍👍👍👌
We call those long johns in Michigan….it's a dounut filled with custered/vanilla cream and then dips in chocolate made almost the same
"Do you want me ?'' I do lol!!
That final egg 😂😂😂
😍😍😍
I love that he cracks himself up throughout all of his videos. He’s always chuckling
Well, never did eggwasch on eclairs🤔🤔🤔
Where the 113 he butter goes!!!
Omg I have to try and make this, my mouth was just watering while watching it 🤤🤤🤤
Hi john, do you freeze your egg yolks ? Xx
I am so worried they don't rise 😞
The best recipe!
This dough is similar to cream puffs…yet I definitely cannot flip the trays halfway. You open that oven and the puffs sink. How can you do this without them deflating?
Maravilloso vídeo!!! Muy bien explicado paso a paso… te lo agradezco mañana lo pondré en práctica espero que me salgan maravillosos como los tuyos!!! Yo trabajo en cocina de reposteria francesa y nuestro fuerte son los macarons pero me gustaría ofrecer los eclairs!!! Muchas gracias!!!!
I'd like to stress the importance of either leaving the eclairs in the oven with the door open to cool or put them on a cooling rack instead of a cold counter. This quick temperature drop can deflate eclaires making them unable to fill!
I made these twice and I will for sure be making many more batches.
….."steaaaam"
4:43: Think of it as "Baking Photoshop". Classic! It now a part of my kitchen vocabulary!
Chocolate eclairs with custard 😳. … chocolate eclairs with “dark” chocolate 😳. = 🤢🤮
👍
Every time I make eclairs they just turn flat once I take them out if the oven. Can somebody reply to this comment and tell me why
I would like to make it. But whipped creme in the crème pâtissière ? Who tried it? Did you like it?
Turning hot cream and melted chocolate into ganache is always a magic moment. I love it too.
It is not bad for a diabetic as it mainly air, fat and eggs. I would eat two.
Why you use just water???
I so want to eat this … But I am vegetarian
Can we substitute eggs with anything else?
Omg, you are way too cute 🥰
I tried this recipe many times and everytime they have weird shapes 🙁
Any idea?
Wooow I like it it's amazing you are creative.👌👏😍
When using the piping tip it is much easier to fill when you go from the top point vertical not from the bottom where it will leak slightly as you have shown. It fills up much faster also! I have frozen the shells without a hitch and made the cream the day of serving. I am a Baker's daughter and I enjoy watching videos and techniques.👍🌞
An Ove-Glove would help with keeping the bag cool
by whisking the eggs in instead of mixing it in the saucepan you are knocking all the air out, please don;t whisk the mixure guys, you'll thank me later
Wow just wow
Wonderful not a good a good thing to be looking at after midnight
Me sooo hungry
I so will be making them
Come on you finish it 🤩 I wanna try it
I love how easy he makes it, perfect instructions.
tired as i am, this video makes me wanna make some eclairs lol
Not trying to annoy you but you should have cooled the dough before adding eggs
This dude is hot!
Beautiful eclairs 😋one of my favorite bakers
You are a wonderful baker 👨🍳