Creamy Chocolate Eclairs
Delight in homemade chocolate eclairs with crisp choux pastry, creamy vanilla or chocolate filling, and a glossy chocolate glaze. Perfect for special occasions or weekend baking, these eclairs are airy, rich, and utterly irresistible.
Equipment
- Medium saucepan (1)
- Large mixing bowl (1)
- Wooden spoon or heat-proof spatula – 1
- Stand mixer or spatula – 1
- 16-inch pastry bag – 2
- French star tip (½ inch) – 1
- Baking tray – 2
- Silpat mat or parchment paper – 2
- Small mesh strainer – 1
- Wire cooling rack (1)
- Microwave-safe bowl – 1
Ingredients
Choux Pastry:
- 240 mL water
- 115 g unsalted butter
- ½ tsp kosher salt
- 1 tbsp granulated sugar
- 145 g bread flour sifted
- 1 tsp vanilla extract optional
- 226 g large eggs approx. 4 eggs
Filling:
- 1 ½ batches vanilla pastry cream or chocolate pastry cream
Chocolate Glaze:
- 340 g semisweet chocolate
- 180 mL heavy cream
- Generous pinch kosher salt
- 28 g unsalted butter
- 2 tbsp corn syrup optional
Instructions
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Make sure the middle rack is positioned at the center to allow even heat distribution. This step ensures your eclairs will bake uniformly and develop a crisp, golden exterior.
- Prepare the Choux Base: In a medium saucepan, combine 240 mL of water, 115 g unsalted butter, ½ teaspoon kosher salt, and 1 tablespoon granulated sugar. Heat over medium heat, stirring occasionally until the butter is fully melted and the salt and sugar dissolve completely. If you choose to add 1 teaspoon vanilla extract, do so now.
- Incorporate the Flour: Once the water mixture reaches a gentle boil, remove the pan from heat and immediately add 145 g sifted bread flour. Using a wooden spoon or heat-proof silicone spatula, stir vigorously. Continue stirring until the mixture forms a cohesive dough ball and no flour clumps remain.
- Cook the Dough: Return the saucepan to medium heat for 2–3 minutes. Stir constantly while cooking. You are looking for a thin film to form at the bottom of the pan, indicating the dough is properly cooked. This ensures the eclairs will rise beautifully and maintain their structure.
- Cool the Dough: Transfer the dough to a large mixing bowl. Allow it to cool slightly, either by letting it sit for 2–3 minutes or spreading it along the sides of the bowl. The temperature should drop below 160°F to prevent the eggs from cooking in the next step.
- Prepare the Eggs: Crack 226 g of large eggs (approximately 4 eggs) into a jug and whisk them until smooth. This ensures that the eggs will incorporate evenly into the dough without forming lumps.
- Combine Eggs with Dough: Gradually mix the eggs into the cooled dough in 5–6 additions. After each addition, stir thoroughly until fully incorporated. The dough should develop a glossy sheen and slightly elastic texture. Use a stand mixer for easier mixing or a spatula if mixing by hand. Stop adding eggs once the dough passes the choux consistency test—soft enough to pipe but firm enough to hold shape.
- Prepare Pastry Bags: Transfer the dough to a 16-inch pastry bag and secure the end. Line your baking tray with a Silpat mat or parchment paper. Fill a separate pastry bag fitted with a ½-inch French star tip with the choux dough for piping. This will help achieve the traditional eclair shape with a slight taper at the ends.
- Pipe the Eclairs: Hold the pastry bag at a 45° angle. Pipe 8–10 eclairs, each 4–5 inches in length, onto the lined baking tray. Make the ends slightly larger than the center and twist the tip slightly at the end for a neat, pointed finish. Dip a fingertip in water and gently flatten the tips. Lightly sift confectioner’s sugar over the top for added texture.
- Initial Baking: Place the tray in the preheated oven on the middle rack. Bake for 25 minutes, keeping the oven door closed to maintain consistent heat. After this period, the eclairs should turn golden brown. Quickly prick each eclair with a toothpick or skewer on one end to release steam.
- Final Baking: Return the eclairs to the oven and bake for an additional 5–10 minutes, until they reach a deeper golden color. This ensures a sturdy shell that will hold the filling. Immediately prick the other end after removing them from the oven. Let the eclairs cool for 10 minutes on the tray, then transfer to a wire rack.
- Make the Pastry Cream: Prepare either vanilla or chocolate pastry cream according to your preferred recipe. Chill overnight for best results. This allows the cream to thicken and develop rich flavor while remaining easy to pipe into the eclairs.
- Fill the Eclairs: Fill a pastry bag with a small round tip (5–10 mm) with the prepared pastry cream. Make 3 small holes on the bottom of each cooled eclair. Pipe the cream carefully into the shell, ensuring even filling. Wipe away any excess cream from the ends for a neat finish.
- Prepare the Chocolate Glaze: Place 340 g semisweet chocolate in a microwave-safe bowl. Heat 180 mL heavy cream with a pinch of salt until it simmers. Pour the hot cream over the chocolate, adding 28 g butter and 2 tbsp corn syrup if using. Stir until smooth, glossy, and fully melted. Use short microwave bursts if needed to melt any remaining chocolate chunks.
- Glaze the Eclairs: Dip each filled eclair into the chocolate glaze, ensuring an even coating. Gently tap off excess glaze and place the eclairs on a wire rack to set. The glaze should form a shiny, firm top without cracking.
- Serving and Storage: Serve eclairs at room temperature or chilled. Leftovers can be stored in an airtight container in the fridge for up to 2 days. For longer storage, freeze unfilled shells, then thaw and fill before serving to maintain freshness and crispness.
Notes
- Bread flour works best for structure, but all-purpose flour is a suitable substitute.
- Always allow the dough to cool slightly before adding eggs to avoid scrambling.
- Use a French star tip for neater, evenly shaped eclairs.
- Pricking eclairs during baking helps release steam and prevents collapsing.
- Chill pastry cream overnight for the best flavor and texture.
- Corn syrup in the glaze is optional, but it adds shine and prevents crystallization.
- Fill eclairs just before serving for maximum crispness.
- Freeze unfilled shells to save time for future desserts.
- Heavy cream creates a silky glaze—avoid milk, which makes it runny.
- Baking time may vary slightly depending on your oven, so always watch for color and texture.
