Chocolate Eclairs

Why You’ll Love This Recipe

Chocolate eclairs bring together a harmonious balance of creamy, airy, and chocolatey elements. With simple ingredients and a rewarding baking process, they’re ideal for impressing guests or indulging yourself. The recipe is flexible, allowing for different fillings and glazes, and it results in a timeless dessert that never fails to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Choux Pastry:

• 1 cup water

• 1/2 cup unsalted butter

• 1 cup all-purpose flour

• 4 large eggs

• 1/4 teaspoon salt

For the Chocolate Pastry Cream:

• 2 cups whole milk

• 1/2 cup granulated sugar

• 1/4 cup unsweetened cocoa powder

• 3 large egg yolks

• 3 tablespoons cornstarch

• 2 tablespoons unsalted butter

• 1 teaspoon vanilla extract

• 4 ounces semi-sweet chocolate, chopped

For the Chocolate Glaze:

• 1 cup semi-sweet chocolate chips

• 2 tablespoons unsalted butter

Directions

Preparing the Choux Pastry

1. Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.

2. In a saucepan, combine water, butter, and salt. Bring to a boil.

3. Remove from heat and add flour all at once, stirring until the dough forms a ball.

4. Allow to cool slightly. Add eggs one at a time, beating well after each addition until the dough is smooth.

5. Transfer to a piping bag fitted with a large round tip and pipe 4-inch strips onto the baking sheets.

6. Bake for 25–30 minutes until golden brown and puffed. Let cool completely on a wire rack.

Preparing the Chocolate Pastry Cream

1. Heat milk and half the sugar in a saucepan over medium heat until hot.

2. In a bowl, whisk together the remaining sugar, cocoa powder, egg yolks, and cornstarch.

3. Gradually add the hot milk to the yolk mixture, whisking constantly.

4. Return to the saucepan and cook until thickened and boiling.

5. Remove from heat and stir in butter, vanilla, and chopped chocolate until smooth.

6. Cover with plastic wrap touching the surface and refrigerate until chilled.

Assembling the Eclairs

1. Fill a piping bag fitted with a small round tip with the chilled pastry cream.

2. Poke a small hole in each eclair and fill with the cream.

3. For the glaze, melt chocolate chips with butter until smooth.

4. Dip the tops of the filled eclairs in the glaze and allow to set on a wire rack.

Servings and Timing

This recipe makes about 12 eclairs and takes approximately 2 hours in total: 30 minutes for preparation, 30 minutes for baking, and 1 hour for cooling.

Variations

• Fill with vanilla pastry cream or fruit-flavored custard.

• Create mini eclairs for bite-sized treats perfect for parties.

• Try white chocolate or caramel glaze for a different twist.

• Add a sprinkle of chopped nuts over the glaze for extra texture.

• Flavor the pastry cream with orange zest or coffee extract for a gourmet spin.

Storage/Reheating

Store eclairs in an airtight container in the refrigerator for up to 2 days. Note that the pastry may lose some of its crispness over time. Freeze the baked shells (before filling) for up to 3 months, and fill fresh when ready to serve for the best texture.

FAQs

Can I substitute the flour for gluten-free flour?

Yes, but you may need to experiment with texture adjustments.

How do I prevent the eclairs from collapsing?

Bake them thoroughly and avoid opening the oven door during baking.

Can I make the pastry cream in advance?

Yes, it can be made up to 2 days ahead and stored in the refrigerator.

What is the best chocolate for the glaze?

Semi-sweet or dark chocolate provides the richest flavor and best consistency.

Can I make mini eclairs?

Absolutely, just adjust the piping size and bake time accordingly.

Why is my choux dough too runny?

It could be due to adding too many eggs or not allowing the dough to cool enough before adding them.

Can I use milk chocolate instead of semi-sweet?

Yes, but the glaze will be sweeter and slightly softer.

How do I know when the choux pastry is done?

They should be golden brown, puffed up, and feel hollow when tapped.

What other fillings can I try?

Lemon curd, coffee cream, or even whipped cream are delicious alternatives.

Can I freeze filled eclairs?

It’s not recommended, as the filling can cause the pastry to become soggy after thawing.

Conclusion

Chocolate Eclairs are a timeless dessert that brings the luxury of a Parisian patisserie right into your kitchen. With a little practice, you can master the choux pastry, silky filling, and glossy glaze to create stunning treats that everyone will love. Whether for a celebration or simply to satisfy a sweet craving, these eclairs promise pure indulgence in every bite.