There is something utterly magical about creating classic French desserts at home, and this Chocolate Eclair Recipe offers that perfect combination of delicate, airy pastry filled with dreamy vanilla cream and topped with a glossy chocolate glaze. Every bite delivers a wonderful contrast of textures and rich flavors, making these éclairs an irresistible treat you’ll want to share (or secretly savor all by yourself). Whether you’re a seasoned baker or just stepping into the world of patisserie, this recipe brings joy and elegance to your kitchen with ingredients you likely already have on hand.
Ingredients You’ll Need
The charm of this Chocolate Eclair Recipe lies in its simple yet essential ingredients. Each element plays a crucial role in building the perfect eclair—light, crisp pastry shells, velvety pastry cream, and a luscious chocolate glaze that ties it all together beautifully.
- 1 cup all-purpose flour: The backbone for the choux pastry, providing structure while keeping it light and airy.
- 1 tbsp sugar: Adds a subtle sweetness to the dough without overpowering the flavors.
- 8 tbsp butter: Contributes richness and moisture to the pastry, creating that tender inside and crisp outside.
- 4 eggs: Give the pâte à choux its lift and elasticity, crucial for puffing up perfectly.
- 1 cup water: Acts as the liquid foundation for the dough, creating steam that helps the pastry rise.
- 1/2 tsp salt: Enhances all the flavors in the pastry and custard.
- 1/4 cup all-purpose flour (and additional 2 tbsp): The extra flour is for thickening the pastry cream to the right consistency.
- 6 tbsp sugar: Sweetens the velvety pastry cream inside.
- 2 tbsp butter: Adds silkiness to the pastry cream.
- 3 egg yolks: Essential for creating the rich, creamy filling.
- 1 1/2 cup whole milk: The base for the smooth, luscious pastry cream.
- 1 tbsp vanilla bean paste: Brings fragrant depth and warmth to the cream.
- 4 oz semi-sweet chocolate: For the heavenly glaze that gives éclairs their signature shine and chocolatey finish.
- 1/2 cup heavy whipping cream (plus more if needed): Used to make the chocolate glaze smooth and glossy.
- Pinch sea salt: Heightens the chocolate’s flavor in the glaze and balances sweetness.
How to Make Chocolate Eclair Recipe
Step 1: Prepare for Baking
Begin by preheating your oven to 400˚F and lining a baking sheet with parchment paper. This sets the stage for the pâte à choux to rise beautifully without sticking or burning—a simple step that paves the way for success.
Step 2: Make the Pâte à Choux
In a saucepan over low heat, combine the butter, sugar, water, and salt. Stir patiently as the butter melts and everything mingles. Once ready, bring it to a low boil, then remove from heat and stir in all the flour at once. Work quickly with vigorous stirring until the mixture transforms into a smooth, thick paste without any flour lumps. Return to medium heat and cook for another 1-2 minutes, stirring constantly. This process dries out the mixture—a key to achieving perfect puffiness and structure in your éclairs.
Step 3: Beat in the Eggs
Transfer the hot paste to your mixer bowl fitted with the paddle attachment. Beat on medium speed for 2 minutes to cool it down slightly. Then add eggs one at a time, ensuring each is fully incorporated before adding the next. The dough will become shiny and sticky, clinging to the bowl’s sides. Continue beating for 2 more minutes. This is where the magic happens—your dough gets the elasticity and moisture it needs to puff beautifully in the oven. Scoop it into a piping bag with a large tip, and pipe 4-5 inch long logs onto the baking sheet, spacing them well so they don’t merge during baking. A quick brush of beaten egg wash sets a lovely golden color when baked.
Step 4: Bake in Stages
Bake at 400˚F for 20 minutes, then open the oven to rotate your tray and reduce the temperature to 350˚F. Bake for an additional 20 minutes, and finally, lower the heat to 300˚F and bake for 20 more minutes. This three-step baking process ensures your eclair shells are crisp on the outside and dry inside, ready to be filled. Once done, let them cool completely for about 20 minutes—patience here pays off wonderfully.
Step 5: Craft the Pastry Cream
Whisk together egg yolks and sugar in a large bowl. In a saucepan, bring milk to a gentle boil and quickly stir in the flour. Temper the hot milk mixture into the eggs slowly while whisking hard to avoid curdling. Pour everything back into the saucepan and cook while adding vanilla bean paste and butter until it thickens beautifully. Passing it through a sieve ensures the smooth, creamy texture you want in your filling. Chill this in the fridge once cooled.
Step 6: Fill and Glaze the Éclairs
Gently poke three holes in the bottom of each cooled pastry shell. Load your pastry cream into a piping bag with a small nozzle and fill each eclair carefully. Next, warm the heavy cream and stir in the semi-sweet chocolate and a pinch of sea salt until glossy and smooth. Dip each filled shell into the chocolate glaze, letting the excess drip off. Place them on the baking sheet and chill for about 30 minutes to set the glaze firmly. And just like that, your elegant, classic éclairs are ready to dazzle.
How to Serve Chocolate Eclair Recipe
Garnishes
Elevate your chocolate eclairs by sprinkling finely chopped toasted almonds or a dusting of powdered sugar on top of the chocolate glaze. A light touch of edible gold leaf can also turn these pastries into a spectacular centerpiece for special occasions, making every bite feel luxurious.
Side Dishes
Rich éclairs pair wonderfully with a fresh, tangy fruit salad or a simple bowl of mixed berries to balance the sweetness. For a decadent experience, serve alongside a cup of freshly brewed espresso or a glass of sparkling wine—both complement the chocolate and cream beautifully.
Creative Ways to Present
Instead of classic logs, you can pipe your pâte à choux into small round cream puffs or even mini éclairs for bite-sized delights perfect for parties. You might also create a layered dessert by slicing the éclairs in half and stacking them with additional pastry cream and fruit, drizzling extra chocolate glaze on top for dramatic effect.
Make Ahead and Storage
Storing Leftovers
If you have leftovers—which might be tough—they keep best stored in an airtight container in the refrigerator due to the delicate pastry cream filling. Consuming them within two days ensures the freshest flavor and texture.
Freezing
Freezing made éclairs is possible but tricky. For best results, freeze unfilled pastry shells separately on a baking sheet, then transfer them to airtight bags once solid. When ready, thaw and fill with fresh pastry cream. This method helps preserve the crispness of the shells.
Reheating
Éclairs are best enjoyed cold or at room temperature. If you prefer them slightly warm, gently heat the filled éclairs in a low oven for a few minutes, but avoid microwaving as it can make the pastry soggy and the filling overly hot.
FAQs
Can I use low-fat milk for the pastry cream?
While low-fat milk can be used, whole milk is recommended for the richest, creamiest pastry cream with the best flavor and texture. The fat content helps create that smooth, luxurious mouthfeel essential to this recipe.
How do I know when the pâte à choux dough has the right consistency?
The dough should be smooth, thick, and shiny, holding its shape when piped but still sticky enough to cling to the sides of the bowl. If it looks too runny, it may not puff correctly in the oven.
What’s the best way to pipe the éclairs evenly?
Using a large piping tip and steady pressure helps create uniform logs. Practice on parchment paper first if you’re new to piping, and remember to leave enough space between each to allow for rise and expansion during baking.
Can I make the chocolate glaze thicker or thinner?
If the glaze is too thick, add a little more warmed cream to loosen it; if too thin, melt in a bit more chocolate or chill it briefly. The ideal glaze should be smooth and glossy but still fluid enough to coat the éclairs evenly.
How do I prevent the pastry from becoming soggy after filling?
Make sure to bake the shells thoroughly to dry them out inside, and fill éclairs shortly before serving. Storing filled éclairs too long can cause the pastry to absorb moisture and lose crispness.
Final Thoughts
This Chocolate Eclair Recipe is truly a joy to make and share. From the first step of creating the delicate pâte à choux to the satisfying finale of glossy chocolate glazing, it’s an experience that rewards patience and love for bakery magic. Grab your piping bag and give it a go—your kitchen will fill with the tantalizing aroma of freshly baked éclairs, and your taste buds will thank you with every decadent bite.
Print
Chocolate Eclair Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 éclairs
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This classic Chocolate Éclair recipe features a delicate pâte à choux pastry filled with rich and creamy vanilla-infused pastry cream, topped with a luscious semi-sweet chocolate glaze. Perfect for an elegant dessert or special occasion treat, these éclairs combine crisp shells with smooth, indulgent filling and a glossy chocolate finish.
Ingredients
Pâte à Choux
- 1 cup all-purpose flour
- 1 tbsp sugar
- 8 tbsp butter
- 4 eggs
- 1 cup water
- 1/2 tsp salt
Pastry Cream
- 1/4 cup all-purpose flour (plus 2 tbsp extra to add gradually)
- 6 tbsp sugar
- 2 tbsp butter
- 3 egg yolks
- 1 1/2 cups whole milk
- 1 tbsp vanilla bean paste
Chocolate Glaze
- 4 oz semi-sweet chocolate
- 1/2 cup heavy whipping cream (plus more if needed)
- Pinch sea salt
Instructions
- Prepare the oven and baking sheet: Preheat your oven to 400˚F and line a baking sheet with parchment paper to prevent the éclairs from sticking.
- Make the pâte à choux dough: In a medium saucepan over low heat, combine butter, sugar, water, and salt, stirring frequently until the butter melts. Increase heat to bring to a low boil, then remove from heat and immediately add 1 cup of flour. Stir vigorously until it forms a thick paste with no flour pockets. Return to medium heat and cook for 1–2 minutes, stirring constantly to prevent burning. A thin film may form on the pan bottom—this is normal.
- Incorporate eggs into the dough: Transfer the hot paste to a stand mixer bowl fitted with the paddle attachment. Beat on medium speed for 2 minutes to cool it slightly, then add the eggs one at a time, mixing well after each addition. The dough should become shiny, smooth, and sticky enough to cling to the bowl sides. Beat an additional 2 minutes to achieve the right consistency.
- Pipe the éclairs: Spoon the dough into a large piping bag fitted with a ½-inch diameter tip. Pipe 4 to 5-inch long logs onto the prepared baking sheet, spacing them about 2 inches apart to avoid merging during baking. Lightly brush each with beaten egg wash for a golden finish.
- Bake the éclairs: Bake at 400˚F for 20 minutes. After 20 minutes, open the oven to rotate the pan and reduce the temperature to 350˚F. Continue baking for another 20 minutes. Finally, lower the oven to 300˚F and bake an additional 20 minutes to dry out the shells. Remove from oven and cool completely for about 20 minutes.
- Prepare the pastry cream: In a large bowl, whisk together egg yolks and sugar until smooth. In a saucepan over medium heat, heat the milk until it nearly boils, then add flour. Gradually temper the egg mixture by slowly whisking in hot milk to prevent scrambling. Pour the mixture back into the saucepan, add vanilla bean paste and butter, and cook over medium heat, stirring constantly until thickened. Strain through a mesh sieve, then place over an ice bath and whisk to cool for about 5 minutes. Refrigerate until ready to use.
- Fill the éclairs: Once shells are cooled, puncture three small holes in the bottom of each. Fill a piping bag fitted with a small round tip with pastry cream and pipe into the holes to fill each éclair completely.
- Make the chocolate glaze and finish: Warm heavy cream in the microwave for 30 seconds. Stir in semi-sweet chocolate and a pinch of sea salt until smooth and glossy. Dip the filled éclairs into the glaze, swirling to coat evenly and let excess drip off. Place on a baking sheet and refrigerate for at least 30 minutes to allow the glaze to set before serving.
Notes
- If the pâte à choux dough is too thick after adding eggs, add an extra egg yolk to adjust consistency.
- Use room temperature eggs for best incorporation and smooth dough.
- Ensure the oven temperature transitions are accurate to achieve crisp and hollow shells.
- Pastry cream can be made a day ahead and refrigerated to save time.
- The glaze can be made slightly thinner by adding more cream if it’s too thick for dipping.
- Store éclair pastries in the refrigerator and consume within 2 days for best freshness.
