James Martin Chocolate Eclairs recipe is a masterclass in classic French patisserie. Known for his straightforward and effective baking methods, James Martin demystifies the intimidating Choux pastry (pâte à choux). The result is a light, airy shell that puffs up beautifully in the oven to create a hollow center. Filled with sweetened Chantilly cream and topped with a glossy, rich chocolate ganache, these eclairs are indulgent, nostalgic, and surprisingly achievable at home. They are far superior to supermarket versions, offering a crisp shell and fresh, high-quality fillings.
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Why You Will Love This Chocolate Eclairs Recipe:
- The Perfect Choux: This recipe ensures the pastry is crisp on the outside and hollow on the inside—the two non-negotiables of a good eclair.
- Simple Ingredients: You only need butter, water, flour, eggs, cream, and chocolate. No fancy additives required.
- Versatile Filling: While James often sticks to classic whipped cream, the hollow shells are the perfect vessel for custard, crème pâtissière, or even coffee cream.
- Showstopper: Bringing a tray of homemade eclairs to a gathering is an instant crowd-pleaser that looks highly impressive.
- The Ganache: The topping is a proper ganache (chocolate and cream), not just melted chocolate, meaning it stays soft and glossy rather than cracking when you bite it.
James Martin Chocolate Eclairs Ingredients
The Choux Pastry
- 200ml cold water
- 85g unsalted butter, cubed
- 115g plain flour, sifted
- Pinch of salt
- Pinch of sugar
- 3 medium eggs, beaten
The Filling
- 300ml double cream (heavy cream)
- 1 tbsp icing sugar
- 1 tsp vanilla bean paste or vanilla extract
The Chocolate Topping (Ganache)
- 100g dark chocolate (or a mix of milk and dark), broken into pieces
- 100ml double cream
- 1 tsp golden syrup or butter (optional, for extra shine)
How To Make James Martin Chocolate Eclairs
- Melt Butter & Water: Place the water, butter, salt, and sugar in a medium saucepan over medium heat. Heat gently until the butter has melted, then bring the mixture to a rolling boil.
- Add Flour: As soon as it boils, remove the pan from the heat. Immediately tip in all the sifted flour in one go. Beat vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan.
- Cool: Let the mixture cool for 5 to 10 minutes. This is crucial; if it’s too hot, it will scramble the eggs.
- Add Eggs: Gradually add the beaten eggs, a little at a time, beating hard between each addition. You are looking for a glossy, smooth paste that reluctantly drops off the spoon (the “V” shape test). You might not need all the egg, or you might need a drop more.
- Pipe: Preheat your oven to 200°C (400°F). Transfer the choux pastry to a piping bag fitted with a 1.5cm plain or star nozzle. Pipe logs about 10-12cm long onto a baking tray lined with parchment paper. Leave space between them for expansion. Sprinkle the tray with a few drops of water (the steam helps them rise).
- Bake: Bake for 20 to 25 minutes until golden brown and puffed. Do not open the oven door for the first 15 minutes, or they will collapse.
- Dry Out: Remove from the oven. Using a skewer or small knife, poke a hole in the end (or bottom) of each eclair to release the steam. Return them to the oven (turned off) for 5 minutes to dry out the inside. Transfer to a wire rack to cool completely.
- Whip Cream: Whisk the 300ml double cream with the icing sugar and vanilla until it holds soft peaks. Transfer to a clean piping bag.
- Make Ganache: Heat the 100ml cream in a small pan until just simmering. Pour it over the chocolate pieces in a bowl. Let it sit for 1 minute, then stir until smooth and glossy. Add the syrup/butter if using. Let it cool slightly until it is thick enough to spread but still pourable.
- Assemble: Slice the cooled eclairs in half lengthways (or use the hole method if you prefer). Pipe the whipped cream generously into the bottom half. Dip the top half into the chocolate ganache (or spread it on top). Place the lid back on the cream base.
Recipe Tips
- The “V” Test: When adding eggs, stop when the dough is glossy and hangs from the spoon in a “V” shape without falling off immediately. If it’s too runny, the eclairs will spread flat on the tray.
- Don’t Open the Door: Choux pastry relies on steam to rise. Opening the oven door too early releases the steam and causes the eclairs to deflate into sad pancakes.
- Soggy Bottoms: Poking a hole in the cooked pastry is essential. It lets the damp steam escape, ensuring the inside is dry and crisp, not doughy.
- Ganache Consistency: Don’t dip the eclairs while the chocolate is piping hot; it will run everywhere. Let it thicken to the consistency of honey.
What To Serve With Chocolate Eclairs?
These Chocolate Eclairs are a rich treat on their own, but they pair wonderfully with hot beverages. A strong Espresso or Cappuccino balances the sweetness of the cream and chocolate. For an afternoon tea spread, serve them alongside Cucumber Sandwiches and Fruit Scones to offer a mix of savory and sweet. If serving as a dessert, a side of fresh Raspberries or Strawberries adds a tart freshness that cuts through the rich ganache.
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Check Price: £12.50 »How To Store Leftovers Chocolate Eclairs?
- Refrigerate: Once filled with cream, eclairs must be kept in the fridge. They will stay good for 1 to 2 days. However, the pastry will gradually soften and lose its crispness the longer it sits with the cream.
- Freeze (Unfilled): You can freeze the baked, unfilled choux shells in an airtight bag for up to 1 month. Refresh them in a hot oven for 5 minutes before cooling and filling.
How To Reheat Leftovers Chocolate Eclairs?
You Don’t: Eclairs are eaten cold or at cool room temperature.
- Reviving Shells: If you have unfilled shells that have gone soft, pop them in an oven at 180°C for 3 to 5 minutes to crisp them up again before filling.
FAQs
You likely opened the oven door too soon, or the pastry was too wet (too much egg). Another reason is underbaking—if they aren’t rigid enough, they fall when cooling.
You can make the dough and pipe it onto trays, then freeze the raw logs. Bake them straight from frozen, adding 5-10 minutes to the cooking time.
James Martin uses water for a crispier shell. Using a mix of milk and water makes the pastry softer and richer, which is a matter of preference.
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Chocolate Eclairs Nutrition Facts
Serving Size: 1 eclair
- Calories: 320 kcal
- Total Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 110mg
- Sodium: 60mg
- Total Carbohydrate: 20g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 4g
James Martin Chocolate Eclairs
Course: Dessert, Tea TimeCuisine: French, BritishDifficulty: Easy10-12
servings30
minutes25
minutes320
kcalJames Martin’s Chocolate Eclairs are a classic patisserie treat made accessible for home bakers. The recipe features light, airy choux pastry shells that are baked until golden and crisp, then generously filled with sweetened Chantilly cream. Finished with a dip in a rich, glossy chocolate ganache, they are the ultimate indulgence for afternoon tea or dessert.
Ingredients
- The Choux Pastry:
200ml cold water
85g unsalted butter, cubed
115g plain flour, sifted
Pinch of salt
Pinch of sugar
3 medium eggs, beaten
- The Filling:
300ml double cream (heavy cream)
1 tbsp icing sugar
1 tsp vanilla bean paste or vanilla extract
- The Chocolate Topping (Ganache):
100g dark chocolate (or a mix of milk and dark), broken into pieces
100ml double cream
1 tsp golden syrup or butter (optional, for extra shine)
Directions
- Melt Butter & Water: Place the water, butter, salt, and sugar in a medium saucepan over medium heat. Heat gently until the butter has melted, then bring the mixture to a rolling boil.
- Add Flour: As soon as it boils, remove the pan from the heat. Immediately tip in all the sifted flour in one go. Beat vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan.
- Cool: Let the mixture cool for 5 to 10 minutes. This is crucial; if it’s too hot, it will scramble the eggs.
- Add Eggs: Gradually add the beaten eggs, a little at a time, beating hard between each addition. You are looking for a glossy, smooth paste that reluctantly drops off the spoon (the “V” shape test). You might not need all the egg, or you might need a drop more.
- Pipe: Preheat your oven to 200°C (400°F). Transfer the choux pastry to a piping bag fitted with a 1.5cm plain or star nozzle. Pipe logs about 10-12cm long onto a baking tray lined with parchment paper. Leave space between them for expansion. Sprinkle the tray with a few drops of water (the steam helps them rise).
- Bake: Bake for 20 to 25 minutes until golden brown and puffed. Do not open the oven door for the first 15 minutes, or they will collapse.
- Dry Out: Remove from the oven. Using a skewer or small knife, poke a hole in the end (or bottom) of each eclair to release the steam. Return them to the oven (turned off) for 5 minutes to dry out the inside. Transfer to a wire rack to cool completely.
- Whip Cream: Whisk the 300ml double cream with the icing sugar and vanilla until it holds soft peaks. Transfer to a clean piping bag.
- Make Ganache: Heat the 100ml cream in a small pan until just simmering. Pour it over the chocolate pieces in a bowl. Let it sit for 1 minute, then stir until smooth and glossy. Add the syrup/butter if using. Let it cool slightly until it is thick enough to spread but still pourable.
- Assemble: Slice the cooled eclairs in half lengthways (or use the hole method if you prefer). Pipe the whipped cream generously into the bottom half. Dip the top half into the chocolate ganache (or spread it on top). Place the lid back on the cream base.
Notes
- The “V” Test: When adding eggs, stop when the dough is glossy and hangs from the spoon in a “V” shape without falling off immediately. If it’s too runny, the eclairs will spread flat on the tray.
Don’t Open the Door: Choux pastry relies on steam to rise. Opening the oven door too early releases the steam and causes the eclairs to deflate into sad pancakes.
Soggy Bottoms: Poking a hole in the cooked pastry is essential. It lets the damp steam escape, ensuring the inside is dry and crisp, not doughy.
Ganache Consistency: Don’t dip the eclairs while the chocolate is piping hot; it will run everywhere. Let it thicken to the consistency of honey.
