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

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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.