Serious Eats / Jen Causey

Why It Works

• Allowing the finished choux pastry to stand in a turned-off oven for 30 minutes allows the pastry to crisp, dry, and fully set, preventing it from becoming soggy later.
• A small amount of corn syrup makes for a shiny, smooth glaze.

If I could eat an éclair every day, I’d be a very happy woman. Unfortunately, I do not live in France, nor am I located near a French bakery—and I most certainly do not have the time or energy to make éclairs frequently at home. I reserve éclairs for special occasions, and even then, it’s hard to convince myself it’s worth piping, baking, filling, and glazing an entire tray of little fingers of choux pastry. The good news is that you can make a large-format éclair cake that evokes the original without prompting your carpal tunnel to flare up.

Serious Eats / Jen Causey

This show-stopper version is designed to impress. Taking our inspiration from the classic Paris-Brest, in which choux is baked in a large ring and then filled with praline cream, this version fills the ring with vanilla crème mousseline and is then topped with a glossy chocolate glaze.

Serious Eats / Jen Causey

As daunting as the recipe may seem, it’s still easier than making traditional éclairs, since one large choux pastry ring is easier to pipe and bake than many individual choux fingers. Second, we’ve already made the choux part of the process easier for you with the help of science. Instead of the vague instructions in most recipes, we use precise temperatures that you can easily measure with a thermometer for perfect choux every time, no guesswork involved.

Pastry cream has a starring role in the crème mousseline, or what I like to call fancy buttercream: Instead of beating butter with powdered sugar to make buttercream, we beat pastry cream into the butter. Whipped until light and fluffy, the filling’s velvety texture complements the crisp, airy choux.

Serious Eats / Jen Causey

Last but not least, there’s an easy chocolate glaze of butter, corn syrup, and semi-sweet chocolate that comes together in one bowl with the help of the microwave. The dessert tastes just like an éclair, except you can cut it in big, hulking slices to serve to friends or, let’s be honest, keep it all to yourself because that’s the real spirit of an Americanized dessert: Making it big and then eating too much.

February 2024

Keep Screen Awake

For the Choux Pastry:

1 recipe Choux Pastry (made with milk and water and the optional sugar), transferred to a pastry bag fitted with a 3/4-inch star tip

1 large egg

1 tablespoon (15 ml) water

For the Crème Mousseline:

226 g (8 ounces) unsalted butter, softened to about 68°F (20°C)

1 recipe Pastry Cream, at room temperature, about 68°F (20°C)

For the Chocolate Glaze:

113 g chopped semi sweet chocolate, 56% cacao (4 ounces; 3/4 cup)

60 g unsalted butter (2 ounces; 1/4 cup), cut into 1/2-inch cubes

1 tablespoon (15 ml) light corn syrup

1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Prepare the Choux: Adjust oven rack to middle position and preheat oven to 425°F (220ºC). Using a pen or pencil, trace an 8-inch circle in the center of a 12- by 16-inch sheet of parchment paper. Flip parchment over so that drawn ring is on underside and set on a large, rimmed baking sheet. Pipe a small amount of choux dough under each corner of parchment paper lining baking sheet (dough acts as a glue and keeps paper in place as you pipe).

Serious Eats / Jen Causey 1.

Holding filled pastry bag at a 90 degree angle, about 1-inch away from parchment paper, apply steady pressure and slowly pipe ring of choux along traced circle. To stop piping, cease applying pressure and swirl pastry tip away from piped ring. Pipe a second ring of choux just inside first ring, making sure that the two rings are touching one another. Pipe a third, final ring of choux on top of, and nestling in the groove between, the two piped rings. To smooth out surface of dough, dip a finger into additional cold water and gently pat down any bumps as needed.

Serious Eats / Jen Causey 1.

In a small bowl, whisk together egg and 1 tablespoon water until smooth. Using a pastry brush, gently brush choux rings with egg wash. Bake in preheated oven until choux is puffed and light golden brown, about 15 minutes. Without opening the oven door, reduce oven temperature to 350°F (175ºC). Bake until deep golden brown, 30 to 35 minutes. Turn off oven, partially open door, and let choux stand in turned-off oven for 30 minutes to allow pastry to dry and fully set. Remove from oven and let cool completely, about 15 minutes.

Serious Eats / Jen Causey 1.

While choux is cooling in oven, prepare the Crème Mousseline: In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium speed until fluffy and light, about 5 minutes. Using a rubber spatula, scrape down bowl and beater. With mixer on medium speed, add pastry cream a few tablespoons at a time, pausing to scrape down bowl and paddle as needed, until thoroughly incorporated, about 1 minute. Switch to whisk attachment and whip mixture on medium speed until Crème Mousseline is soft and airy, about 3 minutes. Transfer Crème Mousseline to a pastry bag fitted with a 3/4-inch star tip; refrigerate until ready to use.

Serious Eats / Jen Causey 1.

Transfer cooled choux ring to a large cutting board. Using a serrated knife, cut choux ring in half horizontally. Carefully lift top off and place on a wire rack set inside a large, rimmed baking sheet; set aside.

Serious Eats / Jen Causey 1.

**Prepare the Chocolate Glaze: **Place chocolate, butter, corn syrup, and salt in a medium-size, microwave-safe bowl. Microwave on high power in 15 second increments, stirring after each increment, until chocolate is melted and mixture is completely smooth, about 1 minute total. Gently pour over top choux ring in an even layer. Allow glaze to set, at room temperature, about 45 minutes.

Serious Eats / Jen Causey 1.

Pipe Crème Mousseline in even rosettes about 1 1/2-inch-high onto cut side of bottom half of choux ring, making sure to apply steady pressure while piping. Place glazed top half of choux ring over piped filling. Using a serrated knife, slice into portions, and serve.

Serious Eats / Jen Causey

Special Equipment

Parchment paper, rimmed baking sheet, pastry bag, 3/4-inch star tip, pastry brush, whisk, wire rack, stand mixer, serrated knife

Make-Ahead and Storage

The choux can be made up to 2 hours before using; keep at room temperature in a sealed pastry bag or with plastic pressed against its surface to prevent a skin from forming.

The pastry cream can be stored in an airtight container, with plastic wrap or buttered parchment placed directly on the surface, and refrigerated for up to 3 days.

The finished pastry should be enjoyed immediately.