Classic Chocolate Eclairs
Chocolate eclairs are a timeless French pastry that combines delicate choux pastry, creamy vanilla custard filling, and a rich chocolate glaze on top. This recipe breaks down each step so you can recreate bakery-quality eclairs at home with confidence. Perfect for special occasions, celebrations, or simply to satisfy a sweet craving.
Ingredients
For the filling
- 2 cups (500 ml) whole milk
- 1/2 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)
- 6 egg yolks
- 2/3 cup (150 g) sugar
- 1/4 cup (30 g) cornstarch
- 1 tablespoon (14 g) cold unsalted butter
For the choux pastry
- 1 cup (240 ml) water
- 1/2 cup (115 g) unsalted butter
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 cup (125 g) all-purpose flour
- 4 large eggs
For the chocolate glaze
- 4 ounces (115 g) semisweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon unsalted butter
Instructions
- Prepare the filling: In a saucepan, heat the milk and vanilla bean until just simmering. In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Slowly add the hot milk while whisking constantly. Return mixture to the saucepan and cook over medium heat until thickened. Remove from heat, stir in butter, and cover with plastic wrap directly on the surface. Chill in the refrigerator until ready to use.
- Make the choux pastry: Preheat oven to 400°F (200°C). In a saucepan, combine water, butter, salt, and sugar. Bring to a boil, then stir in flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the pan. Remove from heat and let cool slightly. Beat in the eggs one at a time until the dough is smooth and shiny.
- Transfer dough to a piping bag fitted with a large round tip. Pipe 4 to 5 inch strips onto a baking sheet lined with parchment paper. Bake for 15 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 20 minutes or until golden brown and firm. Cool completely.
- Fill the eclairs: Use a sharp knife to make small holes on the underside of each éclair. Fill a piping bag with chilled pastry cream and pipe into the eclairs until full.
- Prepare the glaze: Heat the cream and butter until hot but not boiling. Pour over chopped chocolate and stir until smooth. Dip the tops of the filled eclairs into the glaze and allow to set.
Serving suggestions
These eclairs are best enjoyed fresh on the day they are made. Serve them with coffee or tea for an elegant dessert. You can also customize the filling by adding flavors such as coffee, chocolate, or fruit purée for variety.
Tips
Make sure the choux pastry dough is not too runny; it should be thick enough to hold its shape when piped. For a glossy glaze, use high-quality chocolate. If making ahead, store unfilled pastry shells in an airtight container and fill them just before serving to keep them crisp.
Final thoughts
Classic chocolate eclairs may seem intimidating at first, but with patience and careful steps, they become an impressive and rewarding dessert. They capture the perfect balance of crisp pastry, creamy filling, and smooth chocolate topping.