Chocolate Eclair Recipe

This rich, classic French pastry combines delicate choux dough with creamy vanilla custard and a luscious chocolate glaze, perfect for an elegant dessert.

Recipe: Classic Chocolate Éclairs

Ingredients:
For the Choux Pastry:

1 cup (240 ml) water
8 tablespoons (115 g) unsalted butter
1/2 teaspoon salt
1 tablespoon granulated sugar
1 cup (125 g) all-purpose flour
4 large eggs

For the Pastry Cream Filling:

2 cups (480 ml) whole milk
1/2 cup (100 g) granulated sugar
1/4 cup (30 g) cornstarch
1/4 teaspoon salt
4 large egg yolks
2 tablespoons (30 g) unsalted butter
2 teaspoons vanilla extract

For the Chocolate Glaze:

4 ounces (115 g) semisweet chocolate, chopped
1/2 cup (120 ml) heavy cream
1 tablespoon light corn syrup (optional, for shine)

Directions:

Prepare the choux pastry:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat.
Remove from heat and immediately add all the flour at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Return to low heat and cook for another 1–2 minutes to dry out the dough slightly, stirring constantly.
Transfer dough to a mixing bowl. Let cool 5 minutes.
Add eggs one at a time, beating well after each addition until smooth and glossy. The dough should be thick but pipeable.
Transfer dough to a piping bag fitted with a large plain round tip. Pipe 4-inch long éclairs onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and bake an additional 20–25 minutes until puffed and golden brown.
Remove from oven, pierce each éclair once or twice with a skewer to release steam, then cool completely on a wire rack.

Prepare the pastry cream:

In a medium saucepan, heat milk over medium heat until just simmering.
In a bowl, whisk sugar, cornstarch, salt, and egg yolks until pale and smooth.
Slowly pour hot milk into egg mixture while whisking constantly to temper the eggs.
Return mixture to the saucepan and cook over medium heat, whisking constantly, until thick and bubbling.
Cook for 1–2 minutes more.
Remove from heat, stir in butter and vanilla extract.
Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin, and chill until set (at least 2 hours).

Fill the éclairs:

Once pastry shells and cream are cool, cut a small hole in the end or bottom of each éclair or slice them in half horizontally.Fill a piping bag with chilled pastry cream and pipe into each éclair until filled generously.

Make the chocolate glaze:

Heat heavy cream and corn syrup (if using) in a small saucepan until just simmering.Pour over chopped chocolate and let sit 2 minutes, then stir gently until smooth and glossy.Allow glaze to cool slightly until it thickens just enough to coat a spoon.

Glaze the éclairs:

Dip the top of each filled éclair into the chocolate glaze, letting excess drip off.

Place on a rack to set. Refrigerate until serving.