How to Pipe and Fill EclairsEclair Shells – Pâte à Choux

Step 1

Piping Eclairs

Step 2

When you’ve made your choux dough, transfer it to a piping bag to get started.

Step 3

I like to use a star tip (#829) to pipe eclairs. The ridges help the eclair rise higher. Plus, they look great.

Step 4

If you don’t have a star tip, you can use a round tip. Then use the tines of a fork to create ridges on the sides of the piped eclairs.

Step 5

Print my eclair templates first. Then place the template underneath a piece of parchment paper on a baking sheet. This will help you pipe uniform and beautiful eclairs with all of your choux.

Step 6

Then simply use the template as a guide to pipe star-shaped logs of choux dough, evenly spaced apart on the parchment paper.

Step 7

Remove the template and bake your eclairs as directed in the recipe.

Step 9

Filling Eclairs

Step 10

While the choux pastry bakes, you can make the filling for your eclairs. Make sure it’s fully chilled and set before filling the pastries.

Step 11

When the eclair pastries are done baking, remove them from the oven. Transfer them to a cooling rack and let them cool completely before filling.

Step 12

If you’re using more than one kind of filling or if the filling is difficult to pipe, you’ll need to cut each eclair in half the long way.

Step 13

If you want to really load up the eclair with filling, cut off just the top ⅓ so that you have a stronger base to fill.

Step 14

If your filling is a custard filling, like the traditional vanilla pastry cream in chocolate eclairs, then you’ll want to leave the eclair intact to fill.

Step 15

In this case, if you are going to cover the eclair with thick frosting, poke two holes in the top of the eclair on each end. This makes for easy filling and less messy eating (gravity will keep the filling inside the eclair when the holes are on the top, rather than the ends of the pastry.

Step 17

Frosting Eclairs

Step 18

After each pastry is filled, it’s time to frost!

Step 19

There are two ways I use to frost eclairs. If the icing is thick and creamy, then it’s best to spread it on top of each eclair with a thin spatula or butter knife.

Step 20

If you’re using a thinner or runny icing, it’s easier to dip the top of each eclair into the icing.

Step 22

Decorating Eclairs

Step 23

To decorate your eclairs, you can finish them simply by dusting them with powdered sugar.

Step 24

Or if you’d like to dress them up with extra garnishes, do so after frosting. Sprinkle them with chopped toasted nuts, shredded coconut, colorful sprinkles, crushed candies, zest, and of course chocolate, grated chocolate, or chocolate curls, The possibilities are endless!

Step 25

Preheat oven to 425°. Lightly grease baking sheets or line with parchment paper. Measure flour and set aside.

Step 26

Bring butter, sugar, salt, and ¾ cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of an electric mixer, and let cool 5 minutes.

Step 27

Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a ⅝-inch plain tip. Pipe dough onto prepared pans into 1 ½-inch rounds (1 ½ inches high). Smooth out peaks and round tops with a moistened finger.

Step 28

Whisk together remaining 1 egg and 1 tsp. water. Brush tops of dough with egg mixture.

Step 29

Bake at 425° for 5 minutes; reduce oven temperature to 375°, and bake 30 minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.