Name: Chocolate Éclairs
Prep time: 30 min
Cook time: 30 min
Total time: PT-487824H41M36S
Cuisine: French
Ingredients: 1/2 cup (120ml) water; 1/2 cup (120ml) milk; 1/2 cup (115g) unsalted butter; 1 tbsp sugar; 1/2 tsp salt; 1 cup (125g) all-purpose flour; 4 large eggs; 2 cups (480ml) whole milk (for pastry cream); 1/2 cup (100g) sugar (for pastry cream); 4 large egg yolks; 1/4 cup (30g) cornstarch; 2 tbsp unsalted butter (for pastry cream); 1 tsp vanilla extract; 4 oz (115g) semi-sweet chocolate; 1/2 cup (120ml) heavy cream

Chocolate éclairs are a classic French pastry that features a delicate, crisp choux pastry shell filled with rich pastry cream and topped with a smooth chocolate glaze. This elegant dessert is perfect for any special occasion or as a refined treat for any time of the year.

Why You’ll Love This Recipe

Chocolate éclairs are a timeless indulgence that brings together various textures and flavors. The light and airy choux pastry contrasts beautifully with the velvety cream filling, while the glossy chocolate glaze adds a touch of decadence. Whether you’re serving them at a dinner party or enjoying them with coffee, these éclairs are sure to impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Water
Unsalted butter
All-purpose flour
Eggs
Whole milk
Granulated sugar
Cornstarch
Salt
Vanilla extract
Semi-sweet chocolate
Heavy cream

Directions

Prepare the Choux Pastry:
Preheat the oven and line a baking sheet with parchment paper. In a saucepan, bring water and butter to a boil. Once melted, add the flour and stir continuously until the dough pulls away from the sides. Allow to cool slightly before beating in eggs one at a time until smooth and glossy.
Pipe the Dough:
Transfer the choux pastry to a piping bag and pipe long strips (typically about 4-5 inches) onto the prepared baking sheet. Bake until puffed and golden brown, then let cool completely.
Make the Pastry Cream:
In a saucepan, heat milk and part of the sugar. In a separate bowl, whisk the remaining sugar, cornstarch, and egg yolks. Temper the egg mixture with the hot milk, then return to the heat, stirring until thickened. Stir in vanilla and cool completely.
Fill the Éclairs:
Use a piping bag fitted with a small tip to fill each éclair with the cooled pastry cream through holes in the bottom or sides.
Make the Chocolate Glaze:
Melt chocolate and heavy cream together until smooth and shiny. Dip the top of each éclair into the glaze or spoon it over the top.
Serve or Chill:
Allow the glaze to set before serving. Optionally refrigerate for a firmer texture.

Servings and timing

This recipe yields approximately 12 éclairs.
Prep time: 30 minutes
Cook time: 30 minutes
Cooling and filling time: 1 hour
Total time: About 2 hours

Variations

Coffee Éclairs: Add espresso powder to the pastry cream and top with a coffee glaze.
Fruit-Filled: Mix fresh berries into the pastry cream for a fruity twist.
White Chocolate Glaze: Substitute semi-sweet chocolate with white chocolate for a different flavor profile.
Mini Éclairs: Pipe smaller portions for bite-sized éclairs perfect for parties.
Nutty Finish: Sprinkle chopped toasted nuts over the chocolate glaze before it sets.

Storage/Reheating

Chocolate éclairs are best enjoyed fresh, but they can be stored in the refrigerator for up to 3 days. Place them in an airtight container to prevent drying out. Avoid freezing fully assembled éclairs, as the texture of the pastry and cream can suffer. If you need to prepare in advance, freeze the unfilled choux shells and fill them after thawing.

To serve refrigerated éclairs, allow them to sit at room temperature for about 15–20 minutes for optimal texture.

FAQs

What is choux pastry?

Choux pastry is a light, airy dough made from butter, water, flour, and eggs. It’s commonly used for éclairs, cream puffs, and profiteroles.

Can I make éclairs ahead of time?

Yes, you can prepare the choux pastry and pastry cream a day ahead. Store the shells and cream separately and assemble shortly before serving.

Why did my éclairs collapse?

Éclairs can collapse if they are underbaked or if the oven door is opened too early during baking. Ensure they are golden brown and firm before removing from the oven.

Can I use instant pudding for the filling?

While traditional pastry cream is preferred, instant pudding can be used as a shortcut, though it will lack the richness of homemade cream.

How do I make the glaze shiny?

Use high-quality chocolate and add a bit of corn syrup or butter for added shine, if desired.

Can I freeze éclairs?

It is best to freeze the choux pastry shells only. Fill and glaze after thawing for best results.

How long do éclairs last in the fridge?

Filled and glazed éclairs will last about 2–3 days in the refrigerator. Beyond that, the pastry tends to become soggy.

Is it necessary to use a piping bag?

While a piping bag gives the most professional shape, you can also use a plastic bag with the tip cut off.

What type of chocolate should I use?

Semi-sweet or dark chocolate works best for the glaze, but milk chocolate can be used for a sweeter taste.

Can I flavor the pastry cream?

Yes, you can infuse the cream with flavors like coffee, matcha, citrus zest, or even liqueurs.

Conclusion

Chocolate éclairs are a timeless dessert that combines the art of French pastry with rich, indulgent flavor. Whether you’re an experienced baker or trying choux pastry for the first time, this recipe provides a reliable path to impressive results. With endless variations and a beautiful presentation, éclairs remain a favorite on dessert tables around the world.