Few desserts capture the irresistible allure of French pastry like Chocolate Éclairs. Crisp on the outside, tender and hollow within, and brimming with luscious vanilla bean pastry cream, each éclair is finished with a glossy, decadent chocolate glaze that shatters delicately with every bite. Whether you’re making them for a special celebration or your own midday treat, this classic recipe delivers bakery-worthy results in your very own kitchen.
Ingredients You’ll Need
Chocolate Éclairs may look fancy, but each ingredient is simple and essential, working its own magic in the final result. From the rich eggs to the silky chocolate, here’s what brings the flavor and texture together.
- Unsalted butter: Makes the choux pastry delightfully rich while creating that signature puffy texture.
- Water: Hydrates the dough for steam, which is the secret to the choux pastry’s gorgeous rise.
- Salt: Enhances all the flavors, both in the pastry and pastry cream filling.
- Granulated sugar: Adds just a hint of sweetness to the dough and the pastry cream, keeping things perfectly balanced.
- All-purpose flour: Gives structure and body for choux pastry that’s golden and crisp.
- Large eggs: Provide lift and lusciousness, turning choux pastry dough into airy pockets for filling.
- Whole milk: The base for the pastry cream, lending rich, creamy depth.
- Cornstarch: Thickens the pastry cream without making it heavy—think cloud-like!
- Egg yolks: Add creaminess, color, and flavor to the filling, making it absolutely irresistible.
- Vanilla extract: Brings in that classic flavor note in the pastry cream—don’t skip it!
- Semi-sweet chocolate: Melts into a silky topping with just the right balance of bitter and sweet.
- Heavy cream: Transforms the chocolate into an ultra-smooth, pourable glaze.
- Light corn syrup (optional): Adds shine to your glaze for that professional bakery look.
How to Make Chocolate Éclairs
Step 1: Make the Choux Pastry Shells
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper—this helps your éclairs lift right off. Combine butter, water, salt, and sugar in a medium saucepan and bring everything up to a lively boil over medium heat. Take the pan off the heat, then toss in the flour all at once, stirring quickly until it’s all incorporated. Return the pan to the burner and keep stirring for a couple of minutes, until you see a smooth ball forming and the dough clears the sides of the pan. This step dries the dough just enough for the eggs to work their magic.
Step 2: Mix in the Eggs
Transfer the hot dough to a mixing bowl and let it cool for about 5 minutes—it’s important that it’s not too hot, or your eggs will scramble. Add eggs one by one, beating well after each addition. You’ll notice the dough will resist at first, then transform into something glossy and pipe-able. This is the moment when pâte à choux earns its reputation for drama!
Step 3: Pipe and Bake
Scoop the choux dough into a piping bag fitted with a large round tip. Pipe 4- to 5-inch logs onto your prepared baking sheet, keeping them about 2 inches apart. Bake for 10 minutes to give them an initial burst and then turn the oven down to 350°F (175°C), working magic for another 20–25 minutes. You want golden, puffed shells with a hollow center. Let them cool completely on a wire rack so they don’t collapse from the steam inside.
Step 4: Prepare the Pastry Cream
While the shells cool, move on to the real heart of Chocolate Éclairs—their indulgent pastry cream. Heat up milk in a saucepan until it’s just steaming (don’t boil). Meanwhile, whisk together sugar, cornstarch, salt, and egg yolks until smooth and pale in a separate bowl. Slowly pour a bit of hot milk into this egg mixture, whisking constantly—this gently brings up the temperature so you don’t end up with scrambled eggs. Pour it all back into the saucepan and cook, whisking non-stop, until it thickens. Take it off the heat and stir in butter and vanilla for that dreamy custard finish. Strain it through a sieve for silkiness and chill it until you’re ready to fill your éclairs.
Step 5: Fill the Shells
Once the pastry shells are cool, use a small knife to cut a little slit in the side or bottom of each one. Spoon the chilled pastry cream into another piping bag, and gently pipe the cream into each shell until it feels satisfyingly full. This is the part where you’ll want to sneak a taste!
Step 6: Make the Chocolate Glaze
Warm your heavy cream until just simmering and pour it over chopped semi-sweet chocolate in a bowl. Let it sit for a couple minutes; then stir until you have a smooth, glossy glaze. For extra shine (the showstopper effect), blend in a splash of light corn syrup if you like.
Step 7: Dip and Finish
Dip the tops of your filled éclairs into the chocolate glaze and let the extra drip off for that picture-perfect finish. Set them back on your wire rack and give the glaze a few minutes to set—you may struggle with patience here! When the tops are firm, your Chocolate Éclairs are ready to wow.
How to Serve Chocolate Éclairs
Garnishes
A classic Chocolate Éclair needs little adornment, but sometimes a dusting of powdered sugar, a few chocolate shavings, or a sprinkle of toasted chopped hazelnuts turns them into a real celebration. You could even add some delicate gold leaf for an elegant touch if you’re feeling extra fancy!
Side Dishes
Pair your Chocolate Éclairs with a strong espresso or café au lait for that true Parisian experience. If you want something lighter on the side, a simple fresh berry salad or a crisp glass of sparkling wine will balance out the decadence.
Creative Ways to Present
For a memorable presentation, try arranging éclairs on a rustic wooden board or tiered dessert stand. You can drizzle the tops with white chocolate, pipe a zigzag of cream, or even plate them alongside a scoop of vanilla ice cream for an indulgent plated dessert.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftover Chocolate Éclairs, keep them in an airtight container in the fridge. The shells will soften slightly, but the flavors become even more luscious by the next day. Enjoy within two days for peak freshness.
Freezing
For longer storage, freeze the empty pastry shells (unfilled). Place them in a single layer on a baking sheet until firm, then transfer to a sealed bag or airtight container and freeze for up to two months. Thaw completely and refresh them in a hot oven for a few minutes before filling.
Reheating
If your shells have softened, pop them in a 350°F (175°C) oven for 5 minutes to crisp up before filling. Avoid reheating filled Chocolate Éclairs, as the cream doesn’t appreciate the heat and the texture can suffer.
FAQs
Can I make the pastry shells in advance?
Absolutely! The choux pastry shells can be baked and stored in an airtight container for up to a day, or frozen if you need more time. Simply crisp them in a hot oven for a few minutes to refresh before filling.
Can I use instant pudding for the filling?
While classic pastry cream gives the real French flavor and texture, you can use instant vanilla pudding for a speedy shortcut. Just know the flavor won’t be quite as luxurious as homemade pastry cream!
Why did my éclairs collapse after baking?
Éclair shells can collapse if they’re underbaked or removed from the oven too soon. Make sure they’re fully golden and sound hollow when tapped, and always let them cool completely on a wire rack.
Can I make mini Chocolate Éclairs instead of full-size?
Definitely! Pipe shorter logs for darling bite-size éclairs—just reduce the baking time by several minutes and keep an eye on them during the second half of baking so they don’t overbrown.
How do I get my chocolate glaze super shiny?
For bakery-style gleam, add a little corn syrup to your glaze, and make sure to let it set at room temperature instead of in the fridge. This keeps the chocolate looking extra tempting.
Final Thoughts
Once you’ve tasted homemade Chocolate Éclairs, there’s really no turning back—they’re elegant, comforting, and absolutely unforgettable. Gather your favorite people, brew a cup of strong coffee, and dive in. You deserve this sweet slice of Paris in your own kitchen!
Print
Chocolate Éclairs Recipe
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 éclairs
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: French
- Diet: Vegetarian
Description
Indulge in the decadent delight of homemade Chocolate Éclairs with a creamy pastry filling and luscious chocolate glaze. This classic French pastry is sure to impress your guests and satisfy your sweet cravings.
Ingredients
For the choux pastry:
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
For the pastry cream filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the chocolate glaze:
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
- 1 tablespoon light corn syrup (optional for shine)
Instructions
- Preheat the oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the choux pastry: In a saucepan, combine butter, water, salt, and sugar. Boil, remove from heat, mix in flour, return to heat, and stir until a ball forms. Let cool, then beat in eggs. Pipe onto baking sheet and bake.
- Make the pastry cream filling: Heat milk, whisk sugar, cornstarch, salt, and egg yolks. Mix with hot milk, cook until thickened, then stir in butter and vanilla. Chill.
- Fill the éclairs: Cut a slit in shells, pipe in pastry cream.
- Prepare the chocolate glaze: Heat cream, pour over chocolate, stir until smooth. Dip filled éclairs in the glaze.
- Serve: Let the glaze set before serving.
Notes
- Éclairs are best enjoyed the same day they are assembled.
- You can prepare the pastry shells and filling a day ahead and assemble just before serving.
- Store filled éclairs in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 éclair
- Calories: 320
- Sugar: 16g
- Sodium: 125mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
