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Chocolate Éclairs

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Classic French chocolate éclairs made with light and airy choux pastry filled with vanilla pastry cream and topped with rich chocolate glaze.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.
  3. Reduce heat and stir in flour until mixture forms a dough ball.
  4. Remove from heat and let cool slightly, then beat in eggs one at a time until smooth.
  5. Transfer dough to a piping bag and pipe 4-inch logs onto prepared sheet.
  6. Bake for 20–25 minutes until golden brown. Let cool completely.
  7. For pastry cream: heat milk until simmering. In a bowl, whisk sugar, egg yolks, and cornstarch. Slowly whisk in hot milk, then return to pan and cook until thickened. Remove from heat, stir in butter and vanilla. Chill until set.
  8. For glaze: heat cream until simmering, pour over chopped chocolate, stir until smooth.
  9. Cut éclairs in half or make a slit, fill with pastry cream, and dip tops in chocolate glaze.

Notes

  • Chill pastry cream for at least 1 hour before filling éclairs.
  • Use a piping bag with a round tip for neat shaping.
  • Store éclairs in the refrigerator and serve within 24 hours for best taste.

Nutrition

Keywords: chocolate éclairs, French pastry, choux pastry, cream-filled dessert, chocolate glaze

Find it online: https://recipesfoodeasy.com/chocolate-eclairs/