If you’ve ever strolled past a French bakery window and caught sight of those glossy, chocolate-topped pastries beckoning you behind the glass, you know the irresistible pull of Chocolate Éclairs. This classic French dessert brings together airy choux pastry, a rich and velvety pastry cream, and the perfect sheen of chocolate glaze for a dreamy bite that’s surprisingly achievable in your home kitchen. Whether you’re whipping them up for a celebration or treating yourself on a cozy afternoon, Chocolate Éclairs are an absolute showstopper — and far easier to master than most people think.
Ingredients You’ll Need
Every spectacular éclair starts with genuine, no-nonsense ingredients. Each component brings out the very best in texture, flavor, and that all-important bakery-worthy appearance, so don’t be tempted to skip or substitute! Here’s what makes these Chocolate Éclairs unforgettable:
- Unsalted butter (choux & filling): Gives the pastry a tender crumb and adds richness to both the dough and cream.
- Water: Essential for creating steam that makes the choux pastry puff up and stay light.
- Salt: Balances sweetness and is crucial for deepening the flavors throughout.
- All-purpose flour: The backbone of the choux pastry, ensuring just the right structure and bite.
- Large eggs: Bring moisture, color, and lift to both the pastry and the luscious filling.
- Whole milk: Forms the creamy base for a silky-smooth pastry cream filling.
- Granulated sugar: Sweetens the pastry cream while helping it set to the perfect consistency.
- Cornstarch: Acts as a thickener so your filling holds up beautifully without being stodgy.
- Egg yolks: Add indulgence and the most gorgeous color to the cream.
- Vanilla extract: The finishing touch for a fragrant, aromatic pastry cream.
- Heavy cream: Creates a luxurious, glossy chocolate glaze that’s a true showpiece.
- Semisweet chocolate (chopped): Melts smoothly for a topping that sets with a satisfying snap.
- Corn syrup (optional): Use for extra shine if you want your Chocolate Éclairs to absolutely dazzle on the dessert table.
How to Make Chocolate Éclairs
Step 1: Prepare the Choux Pastry
Begin by making the choux pastry — this truly is the backbone of your Chocolate Éclairs. In a medium saucepan, bring the butter, water, and salt to a gentle boil. As soon as the mixture is bubbling, add all the flour at once and stir vigorously with a wooden spoon. Your aim is a glossy, lump-free dough that pulls away from the pan sides. Let it cool slightly, then beat in the eggs one at a time. The dough will transform into something smooth, glossy, and pipeable — it’s a little kitchen magic you’ll want to show off! Transfer to a piping bag fitted with a large round tip for easy shaping.
Step 2: Pipe and Bake the Pastry Shells
Pipe the choux dough onto a parchment-lined baking sheet in tidy, uniform strips about 4 to 5 inches long. Give each one breathing space so they can puff and rise without sticking. Bake first at high heat to get that sky-high lift, then lower the temperature to bake through and golden perfection. Resist opening the oven too early — the magic happens as they puff and set! Cool completely on a rack before moving on.
Step 3: Make the Pastry Cream
Time for the dreamy, decadent filling that makes Chocolate Éclairs so iconic. Heat the whole milk until steaming, then slowly combine with the sugar, cornstarch, and egg yolks you’ve whisked together until silky. Return the mixture to the saucepan, stirring constantly over medium heat until thick and bubbling. Immediately stir in vanilla and butter, and you’ll have a pastry cream worthy of a Parisian pâtisserie. Press plastic wrap directly onto the surface before chilling to avoid a skin forming.
Step 4: Fill the Éclair Shells
Once cooled, cut each éclair shell lengthwise or poke a small hole in the side for discreet (and delightfully abundant) filling. Spoon your pastry cream into a clean piping bag and pipe generously into each shell. You want every bite to be rich, creamy, and totally satisfying!
Step 5: Make the Chocolate Glaze and Finish
For that signature glossy finish, gently heat the heavy cream to a gentle simmer, then pour it over your chopped semisweet chocolate. Allow it to sit for a minute so the chocolate softens, then stir until satiny-smooth. If you want an extra-shiny glaze, stir in a splash of corn syrup. Dip the top of each filled éclair into the glaze, let the excess drip off, then set aside to firm up. The contrast between the cool, creamy filling and the luscious chocolate top is pure happiness.
How to Serve Chocolate Éclairs
Garnishes
A classic Chocolate Éclair is a beauty on its own, but a simple dusting of powdered sugar along the plate, a scattering of toasted sliced almonds, or even a shake of edible gold leaf can transform it into a true dessert centerpiece. If you want to play up the chocolate, try a drizzle of melted white chocolate over the glaze for an elegant finish that highlights all your hard work.
Side Dishes
While Chocolate Éclairs are pretty indulgent solo, a bright berry salad or a scoop of tangy raspberry sorbet brings a pop of freshness and color to your plate. If you’re serving them as part of a dessert platter, a few fresh strawberries or an espresso shot alongside will perfectly balance each blissful bite.
Creative Ways to Present
Hosting a party? Arrange your Chocolate Éclairs in a dramatic spiral on a large platter or stand them upright in decorative cupcake liners for a modern dessert bar vibe. For a fun twist, make mini éclairs for a bite-sized treat or fill some with citrus curd or flavored creams alongside the classic version so guests can sample a variety.
Make Ahead and Storage
Storing Leftovers
After devouring your first round of Chocolate Éclairs, wrap any extras individually and store them in the refrigerator. They’re at their very best freshly filled, but will keep well chilled for up to two days. The choux may soften slightly over time, but that creamy filling keeps them impossible to resist.
Freezing
If you want éclairs at the ready, freeze the empty pastry shells once cooled, wrapped well to prevent freezer burn. When you need a quick treat, thaw at room temperature, then fill and glaze just before serving. Avoid freezing filled éclairs, as the texture of the pastry cream can change after thawing.
Reheating
To refresh leftover Chocolate Éclairs, pop just the empty shells into a 300°F oven for several minutes to crisp up before filling again. If you’ve already added the cream, enjoy them straight from the refrigerator — there’s something extra delightful about that chilled, creamy center against the glossy chocolate top.
FAQs
Can I make Chocolate Éclairs ahead of time?
Absolutely! Both the pastry cream and choux pastry shells can be made a day in advance. Store the shells at room temperature in an airtight container and the cream in the fridge. Fill and glaze close to serving for the freshest result.
Why did my choux pastry collapse?
The most common culprit is underbaking or opening the oven door too soon. Ensure the shells are deeply golden and feel hollow before removing. Cooling them with the oven door slightly ajar can also help keep their perfect shape.
Can I use a different filling for Chocolate Éclairs?
Definitely! While classic pastry cream is traditional for Chocolate Éclairs, you can experiment with coffee cream, fruit-flavored custard, or even whipped ganache for endless flavor options.
Do I need to add corn syrup to the glaze?
Corn syrup is optional and simply adds an extra glossy sheen to the chocolate glaze. If you prefer, you can skip it and still get a lovely, smooth finish.
How do I get my éclairs to look uniform?
Piping the dough evenly is key! Use a ruler as a guide for length and keep pressure steady as you pipe. For extra neatness, smooth out uneven tips with a damp finger before baking.
Final Thoughts
There’s something wildly satisfying about making and sharing Chocolate Éclairs — each bite brings together crisp pastry, silky cream, and that perfect layer of chocolate. Once you try these, you and your loved ones might find yourselves making them a mainstay at birthdays, brunches, or whenever the craving strikes. Don’t wait for a trip to Paris; bring the bakery home and savor every sweet, chocolatey bite!
Print
Chocolate Éclairs Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 éclairs 1x
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Éclairs, a classic French pastry filled with luscious pastry cream and topped with a glossy chocolate glaze. Perfect for impressing guests or treating yourself to a sophisticated dessert!
Ingredients
For the choux pastry:
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the pastry cream filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
For the chocolate glaze:
- 1/2 cup heavy cream
- 4 oz semisweet chocolate (chopped)
- 1 tablespoon corn syrup (optional for shine)
Instructions
- Make the choux pastry: In a saucepan, bring butter, water, and salt to a boil. Add flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball. Remove from heat and let cool for 5 minutes. Beat in eggs one at a time, mixing well after each addition, until the dough is smooth and glossy. Transfer the dough to a piping bag fitted with a large round tip. Pipe 4–5 inch long strips onto the prepared baking sheet. Bake for 10 minutes at 425°F, then reduce heat to 375°F and bake for another 20–25 minutes, until golden brown and puffed. Let cool completely.
- Make the pastry cream: In a saucepan, heat milk over medium heat until steaming. In a separate bowl, whisk sugar, cornstarch, and egg yolks. Slowly pour in the hot milk while whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking until thick and bubbling. Remove from heat and stir in vanilla and butter. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill until cold.
- Assemble the éclairs: Cut each éclair shell in half lengthwise or make a small hole in the side. Fill a piping bag with the pastry cream and pipe into each éclair.
- Make the chocolate glaze: Heat cream in a small saucepan until just simmering. Remove from heat and add chopped chocolate and corn syrup. Let sit for 1 minute, then stir until smooth. Dip the top of each filled éclair into the chocolate glaze, letting the excess drip off. Place on a tray to set. Serve chilled or at room temperature.
Notes
- For best results, fill éclairs shortly before serving to prevent sogginess.
- You can prepare pastry cream and choux shells a day ahead and store separately.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 éclair
- Calories: 290
- Sugar: 12g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
