Classic Chocolate Éclairs

Ruth M. Moran

Crisp, airy shells filled with rich pastry cream and topped with a glossy chocolate glaze—this Classic Chocolate Eclairs recipe delivers elegant French pastry at home.

With step-by-step guidance and pro tips, even intermediate bakers can achieve bakery-worthy results that wow family and guests alike.

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Prep Time 1

Cook Time 1

Rest Time 4

Total Time 6

Course Dessert, Pastry

Cuisine French

Servings 20 eclairs

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.