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Dini K.’s Classic Chocolate Eclairs recipe delivers an authentic French patisserie experience at home with foolproof techniques for choux pastry, silky pastry cream, and a glossy chocolate glaze.
What makes this recipe special is the expert guidance—it demystifies an intermediate baking task and gives home bakers the confidence to master eclairs.
While it’s an indulgent dessert, each serving offers modest calories (246 kcal) and contains good fats from butter and cream, plus a few grams of protein from eggs and milk-based filling.
Opting for a chocolate or vanilla pastry cream lets you control sugar and fat content.
These eclairs are ideal for special occasions or batch-prepped ahead for parties.
Their freezer-friendly nature and make-ahead filling options make them surprisingly manageable—even for meal prep or elegant gatherings.
If you’re ready to up your baking game, this recipe rewards the effort with bakery-quality results.
Must-Have Tools for Perfect Results
Silpat Non-Stick Silicone Baking Mat
Perfect for lining baking trays when piping eclairs. It ensures even heat distribution and prevents sticking or over-browning on the bottoms. Great for cookies, macarons, and puff pastry too.
16-Inch Pastry Bags
Essential for piping both choux dough and pastry cream. The larger size holds more dough and reduces refilling, which is crucial for consistent eclair shaping. Also ideal for cupcakes, meringues, and fillings.
½-Inch French Star Tip
Creates defined ridges that help eclairs bake more evenly and crack beautifully. A must for choux pastry and versatile enough for decorative cake piping or profiteroles.
Digital Kitchen Scale
Vital for precise measurements, especially in baking. Ensures consistency in flour, eggs, and liquids. Also excellent for portion control and meal prep across all types of cooking.
Wire Cooling Rack
Allows air circulation around freshly baked eclairs, preventing soggy bottoms. Also perfect for cooling cookies, bread, and glazed items like donuts or bundt cakes.
Chocolate Éclairs
Equipment
- 1 Medium saucepan
- 2 Large Mixing Bowls
- 1 16-inch Pastry Bag (for choux)
- 1 16-inch Pastry Bag (for filling)
- 1 ½-inch French Star Piping Tip
- 1 Small Round Piping Tip (5–10mm)
- 2 Baking Trays
- 2 Silpat Baking Mats
- 1 Small Mesh Strainer (for sugar)
- 1 Wire cooling rack
- 1 Digital Kitchen Scale
- 1 Microwave-Safe Mixing Bowl
- 1 Sharp Toothpick or Skewer
Ingredients
For the Choux Pastry (Éclair Shells)
- 1 cup 240 mL water
- ½ cup 115 g unsalted butter
- ½ teaspoon kosher salt reduce if using table salt
- 1 tablespoon granulated sugar
- 1⅛ cups 145 g bread flour, sifted
- 1 teaspoon vanilla extract optional
- About 4 large eggs 226 g, measured with shell
For the Pastry Cream Filling
- Choose one of the following options:
- 1½ batches of Vanilla Pastry Cream
- OR
- 1½ batches of Chocolate Pastry Cream
For the Chocolate Glaze
- 12 oz 340 g semi-sweet chocolate chips or chopped chocolate
- ¾ cup 180 mL heavy cream or whipping cream
- A pinch of kosher salt
- 2 tablespoons 28 g unsalted butter
- 2 tablespoons corn syrup optional, for shine
Instructions
- Make the Choux Dough: In a medium saucepan, combine the water, butter, salt, and sugar over medium heat. Stir occasionally and allow the butter to fully melt before the mixture begins boiling. If using, add the vanilla extract now.
- Incorporate the Flour: Once the liquid starts to bubble gently, remove the pan from heat and add in all the sifted flour at once. Using a sturdy wooden spoon or heat-safe spatula, stir vigorously until the mixture forms a thick dough that pulls away from the sides.
- Cook the Dough Further: Return the saucepan to medium heat and cook the dough while stirring constantly for 2–3 minutes. A thin film should develop at the bottom of the pot, indicating the dough has dried out sufficiently. Remove from heat.
- Cool the Dough and Add Eggs: Transfer the dough to a mixing bowl and spread it out slightly to release steam. Allow to cool for a few minutes until it's just warm to the touch (under 160°F). In a separate bowl, whisk the eggs. Gradually add the eggs to the dough in 5–6 additions, mixing well after each until the dough is glossy and smooth. You may not need all the egg—test the consistency as you go.
- Pipe the Éclairs: Transfer the finished dough into a 16-inch piping bag fitted with a ½-inch French star tip. On a baking tray lined with a Silpat or parchment, pipe out éclairs about 4–5 inches long. The ends should be slightly thicker than the center. Flatten any pointed tips with a damp fingertip.
- Bake the Shells: Lightly dust the piped éclairs with confectioners' sugar. Bake in a preheated 375°F (190°C) oven for 25 minutes. Then, quickly pierce one end of each éclair with a toothpick to release steam. Continue baking for another 5–10 minutes until they are a deep golden brown. Cool for 10 minutes on the tray, then transfer to a wire rack.
- Prepare the Pastry Cream: Make your vanilla or chocolate pastry cream ahead of time (ideally the day before). Chill it thoroughly before using. Transfer the filling to a pastry bag fitted with a small round tip.
- Fill the Éclairs: Use the piping tip to poke three small holes in the base of each cooled éclair shell. Pipe the cream into each hole until the shell feels full and firm. Wipe away any overflow.
- Make the Chocolate Glaze: Place the chocolate in a heatproof bowl. In a separate container, heat the cream and salt until simmering. Pour the hot cream over the chocolate. Add butter and corn syrup. Let sit for a minute, then stir until smooth and glossy. If needed, microwave in short bursts to fully melt.
- Dip and Finish: Dip the tops of each filled éclair into the warm glaze, letting excess drip off. Set on a wire rack to allow the glaze to set. Serve chilled or at room temperature.
Notes
- Bread Flour vs. All-Purpose: Bread flour gives éclairs a sturdier, crispier shell. You can use all-purpose flour, but the texture may be softer.
- Egg Consistency Check: Your choux dough should form a “V” shape when a spatula is lifted. If too stiff, add more egg; if too runny, it’s overmixed.
- Storage Tips: Filled éclairs can be frozen in a single layer, then stored in airtight containers with parchment between layers. Defrost at room temperature for 1 hour before serving.
- Make-Ahead Tips: For best texture, freeze the unfilled shells and re-crisp them in the oven before filling and glazing.
- Corn Syrup Substitute: Corn syrup is optional—used mainly for added shine. Honey or golden syrup are suitable alternatives, or leave it out entirely.
- Flavor Variation: You can fill with whipped cream, lemon curd, or flavored pastry creams (coffee, matcha, etc.) for different takes.
Chef’s Secrets for Éclair Success
Mastering éclairs requires attention to detail, but with a few insider tips, you’ll achieve bakery-level results at home.
First and foremost, the consistency of your choux dough is everything—too stiff and the éclairs won’t puff properly, too runny and they’ll collapse.
The dough should be smooth and glossy, forming a soft peak when a spatula is lifted.
Weighing ingredients (especially flour and eggs) is highly recommended for consistency.
Use bread flour to create a sturdier shell with a crisp finish; it holds up better when filled.
Baking is another critical point—avoid underbaking by ensuring the shells are deeply golden and hollow inside.
Pricking each éclair near the end of baking helps steam escape, preventing sogginess.
Lastly, let the pastry cool fully before filling and glazing to avoid melting the cream or glaze. These small techniques make a big difference in your final results.
Delicious Ways to Serve Éclairs
Classic chocolate éclairs are naturally elegant and indulgent, making them perfect for special occasions, tea parties, or celebratory brunches.
Serve them chilled or at room temperature for the best texture.
You can customize the filling to match the season—use vanilla or chocolate cream for traditional versions, or try lemon curd for a bright, tart contrast.
For a twist, top with white or dark chocolate glaze and sprinkle with toasted nuts, freeze-dried raspberries, or edible gold flakes for added flair.
Pair with espresso, cappuccino, or a glass of sparkling wine to elevate your presentation.
If serving to a crowd, arrange them on a tiered tray or platter and add small labels for each flavor variation.
Their elegant shape and shine make them a showstopper every time.
How to Store and Freeze Éclairs
Proper storage ensures your éclairs stay fresh and crisp.
Once filled and glazed, éclairs are best enjoyed within 24 hours for peak texture and flavor.
If you need to store leftovers, place them in a single layer inside an airtight container and refrigerate for up to 2 days.
For longer storage, filled éclairs can be frozen.
Freeze them on a tray until solid, then layer with parchment in an airtight container.
Defrost at room temperature for about an hour before serving.
However, the best make-ahead strategy is to freeze the unfilled shells.
They can be crisped in a low oven (300°F) for a few minutes to refresh the texture before filling and glazing.
Avoid refrigerating unglazed shells, as they can become rubbery—freeze instead for best results.
Frequently Asked Questions (With Answers)
1. Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour, but bread flour gives the shells a crisper and sturdier structure. If using AP flour, expect a slightly softer texture. We recommend sticking with bread flour if you want that classic bakery-style finish.
2. How do I know when the dough has the right consistency?
The best way to test is by lifting a spoon or spatula from the dough. It should form a V-shape that droops gently—smooth, shiny, and pipeable. If it breaks off sharply or feels stiff, you may need to add a touch more egg.
3. Can I make the pastry cream ahead of time?
Absolutely! Pastry cream benefits from being made in advance. Prepare it up to 2 days ahead and store it in the refrigerator with plastic wrap pressed directly on the surface to prevent a skin from forming.
4. What can I use instead of corn syrup in the glaze?
Corn syrup is optional and mainly adds a glossy sheen. You can substitute it with honey or golden syrup. Or, skip it altogether—the glaze will still be rich and flavorful, just slightly less shiny.
5. Why did my éclairs collapse after baking?
Collapsed éclairs often result from underbaking or adding too much egg to the dough. Make sure the shells are deeply golden and hollow before removing from the oven. Pricking them allows steam to escape, which is crucial for maintaining their structure.
This recipe is inspired by theflavorbender and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
