A staple of French patisserie, Classic Chocolate Éclairs are made from light and airy choux pastry, filled with smooth vanilla pastry cream, and finished with a shiny, rich chocolate glaze. These delicate pastries are elegant, indulgent, and always a crowd-pleaser—ideal for both special occasions and refined everyday desserts.

Why You’ll Love This Recipe

Chocolate éclairs may look complex, but this step-by-step method makes them accessible to any home baker. The combination of crisp pastry, creamy filling, and glossy chocolate topping is irresistible. The recipe uses simple ingredients to create a sophisticated result that’s sure to impress guests or treat yourself to a bakery-style dessert at home.

Ingredients

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

For the Choux Pastry:

• unsalted butter
• water
• salt
• sugar
• all-purpose flour
• large eggs

For the Pastry Cream Filling:

• whole milk
• granulated sugar
• cornstarch
• egg yolks
• vanilla extract
• unsalted butter

For the Chocolate Glaze:

• heavy cream
• semi-sweet chocolate, chopped
• unsalted butter

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a saucepan, combine butter, water, salt, and sugar. Bring to a boil.
3. Add flour all at once and stir vigorously until the dough pulls away from the sides of the pan.
4. Transfer the dough to a bowl and let it cool for 5 minutes.
5. Beat in eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
6. Pipe the dough into 4- to 5-inch strips on the prepared baking sheet.
7. Bake for 25–30 minutes or until puffed and golden. Cool completely on a wire rack.
8. Prepare the pastry cream: In a saucepan, heat milk until steaming.
9. In a bowl, whisk together sugar, cornstarch, and egg yolks.
10. Slowly pour the hot milk into the egg mixture while whisking constantly.
11. Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened.
12. Remove from heat and stir in vanilla extract and butter. Let cool, then refrigerate until cold.
13. Cut éclairs in half lengthwise. Fill the bottom halves with chilled pastry cream using a piping bag.
14. Make the glaze: Heat the cream until it just begins to simmer. Pour over chopped chocolate and let sit for 2 minutes.
15. Stir in the butter until the glaze is smooth and glossy.
16. Dip the tops of the éclairs into the glaze. Let set in the refrigerator.
17. Dust with cocoa powder before serving, if desired.

Servings and timing

• Servings: 10–12 éclairs
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Chill Time: 1 hour
• Total Time: Approximately 2 hours 10 minutes

Variations

• Coffee Éclairs: Add a teaspoon of espresso powder to the pastry cream or glaze.
• Chocolate-Filled Éclairs: Substitute chocolate pastry cream instead of vanilla.
• Fruit-Filled: Add a layer of fresh berries to the filling.
• Mini Éclairs: Pipe smaller éclairs for bite-sized party treats.
• Different Glazes: Try white chocolate, caramel, or matcha glaze for variety.
• Nut Topping: Sprinkle crushed hazelnuts or almonds over the chocolate glaze before it sets.

Storage/Reheating

• Refrigeration: Store éclairs in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze unfilled éclairs for up to 1 month. Thaw and fill when ready to serve.
• Reheating: Filled éclairs are best served cold or at room temperature. Do not reheat after filling.

FAQs

Can I make éclairs in advance?

Yes, you can bake and freeze the choux shells in advance. Fill and glaze just before serving for best texture.

Why did my éclairs collapse?

This often happens when they are underbaked or removed from the oven too soon. Bake until they are deep golden and firm.

Can I make the pastry cream ahead of time?

Absolutely. Make it a day ahead and store in the refrigerator, covered, until ready to use.

What’s the best way to pipe the dough?

Use a piping bag fitted with a large round tip to create even éclairs.

Can I use milk chocolate for the glaze?

Yes, but it will result in a sweeter glaze. Adjust according to your preference.

How do I prevent lumps in the pastry cream?

Whisk continuously while cooking, and strain the cream after thickening if needed.

What if I don’t have a piping bag?

You can use a plastic zip-top bag with the corner snipped off as a substitute.

Can I fill éclairs from the bottom instead of cutting them?

Yes, use a filling tip to pipe pastry cream into the bottom or sides of the éclairs.

Are éclairs the same as cream puffs?

They use the same dough, but éclairs are piped into logs and typically filled and glazed, while cream puffs are round and often dusted with sugar.

Can I flavor the choux pastry?

It’s best to keep the pastry itself neutral, but you can add subtle flavors like a touch of vanilla or orange zest.

Conclusion

Classic Chocolate Éclairs are the epitome of refined indulgence. With their crisp shell, creamy filling, and rich chocolate glaze, these pastries deliver a timeless elegance. Whether you’re baking for a special event or simply enjoying an afternoon treat, this recipe brings the art of French baking into your own kitchen—elegant, rewarding, and always delicious.

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