Eclairs are easy. I know people will say… “no they aren’t” but they really are. They’re made from choux pastry, so they are a lot quicker to make than shortcrust which requires hours of fridge time to make it really special. With choux pastry, you can put it straight in the oven. Much quicker. As long as you know these three things about baking eclairs, and choux pastry in general then they’re easy. Believe me.
- Girth is important for an éclair
So, you’ll need a 15mm star tip nozzle to pipe the pastry onto your baking tray. If your nozzle is smaller, the éclair will be long and narrow, which makes it a lot more fragile. It’s more likely to be floppy and to split when you pipe in the crème patissiere or cream.
2. You need your eclairs to be crispy on all sides
Once you’ve baked your eclairs and the top is crispy, take them out of the oven, flip them quickly onto the other side and use a sharp skewer to make a small hole to allow the steam to escape. This reduces the moisture and allows the éclair to become golden brown and crispy on the outside.
3. You should eat them fresh
Once you’ve baked the eclairs and filled them with crème there is a stage of cooling before you apply the glaze on top. But as soon as the glaze is applied you should serve them for an incredibly delicious éclair.
For my éclair recipe – here’s my post with mango crème patissiere. If you prefer chocolate, you can simply substitute the mango with 100g melted chocolate. YUM!