Classic Chocolate Eclairs Recipe

Classic Chocolate Eclairs are an elegant yet approachable French pastry made from airy choux pastry shells filled with smooth pastry cream and finished with a glossy chocolate glaze. The contrast between the crisp, hollow shell and the rich, velvety filling creates a refined texture that feels luxurious without being fussy. These eclairs are ideal for special occasions, afternoon tea, or as a show-stopping dessert to surprise guests. The recipe below walks through making choux pastry, preparing a stable pastry cream, glazing with a shiny chocolate ganache, and assembling the finished eclairs. Tips for troubleshooting, variations, storage, and presentation are included to help ensure success even for first-time bakers.

INGREDIENTS

For the choux pastry

• ½ cup water
• ½ cup milk
• ½ cup unsalted butter (cut into pieces)
• 1 tablespoon sugar
• ¼ teaspoon salt
• 1 cup all-purpose flour (sifted)
• 4 large eggs (room temperature)

For the pastry cream filling

• 2 cups whole milk
• ½ cup granulated sugar
• 4 large egg yolks
• ¼ cup cornstarch
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the chocolate glaze

• ½ cup heavy cream
• 4 ounces dark chocolate (chopped)
• 1 tablespoon unsalted butter (optional for shine)

For finishing

• Powdered sugar for dusting (optional)

INSTRUCTION

Make the choux pastry

1. Preheat and prepare. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. Fit a piping bag with a large round tip or use a zip-top bag with the corner snipped off.
2. Heat liquids and butter. In a medium saucepan combine water, milk, butter, sugar, and salt. Bring to a vigorous simmer over medium heat so the butter melts and the mixture is hot but not boiling over.
3. Add the flour. Remove the pan from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a smooth ball. Return to low heat and stir for 1–2 minutes to dry the dough slightly; this helps the pastry hold its shape.
4. Cool and incorporate eggs. Transfer the dough to a mixing bowl and let cool for 3–5 minutes so it’s warm but not hot. Beat in the eggs one at a time, fully incorporating each egg before adding the next. The dough should be glossy and pipeable, falling slowly from the spoon in a thick ribbon.
5. Pipe the eclairs. Pipe 4–5 inch strips of dough onto the prepared baking sheets, spacing them well. Smooth any peaks with a wet fingertip to prevent uneven browning.
6. Bake in two stages. Bake at 400°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 20–25 minutes until the shells are puffed and deep golden brown. Avoid opening the oven during baking.
7. Dry the shells. Turn off the oven, crack the door open, and let the shells sit for 10 minutes to dry out. Remove and cool completely on a wire rack.

Prepare the pastry cream

1. Heat the milk. In a saucepan, heat the milk until it is steaming but not boiling.
2. Whisk yolks and cornstarch. In a bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth.
3. Temper the eggs. Slowly pour about one-third of the hot milk into the egg mixture while whisking constantly to temper the yolks. Gradually whisk the tempered mixture back into the remaining milk in the saucepan.
4. Cook until thickened. Return the pan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil. Continue cooking for 1 minute to remove any starchy taste.
5. Finish and chill. Remove from heat, whisk in the butter and vanilla until smooth. Press plastic wrap directly onto the surface to prevent a skin from forming and chill until fully cold, at least 2 hours.

Make the chocolate glaze

1. Heat the cream. Bring the heavy cream to a simmer in a small saucepan.
2. Melt the chocolate. Place the chopped chocolate in a heatproof bowl and pour the hot cream over it. Let sit for 1 minute, then stir until smooth. Stir in the butter for extra gloss if desired. Allow the glaze to cool slightly so it thickens but remains pourable.

Assemble the eclairs

1. Fill the shells. Using a small piping tip, poke two small holes in the bottom of each shell or slice them lengthwise. Fill a piping bag fitted with a medium round tip with chilled pastry cream and pipe into each shell until filled.
2. Glaze the tops. Dip the top of each filled eclair into the chocolate glaze or spoon the glaze over the top. Place on a rack to set.
3. Chill briefly. Refrigerate for 15–30 minutes to allow the glaze to set before serving.

SERVINGS

This recipe yields 10–12 eclairs depending on the size piped. It serves 4–6 people as a dessert when plated with accompaniments such as fresh berries or a light dusting of powdered sugar.

NOTE

Texture and timing tips

• The key to crisp choux is thorough baking and drying. Underbaked shells will collapse or become soggy when filled. The two-stage bake and the final drying step in the cooling oven are essential.
• Eggs should be at room temperature to incorporate more easily into the dough. If the dough seems too stiff after adding eggs, add a small extra beaten egg or a tablespoon of water to reach the right consistency. The dough should fall in a ribbon when lifted.
• Pastry cream must be fully chilled before filling to prevent it from loosening the shells. Pressing plastic wrap directly on the surface prevents a skin from forming.

Flavor variations

• For a coffee twist, dissolve 1–2 teaspoons of instant espresso in the hot cream before pouring over the chocolate.
• Swap vanilla pastry cream for chocolate pastry cream by whisking 2 tablespoons of cocoa powder into the cornstarch mixture.
• Top with caramel instead of chocolate for a different finish, or sprinkle toasted nuts on the glaze for crunch.

Make-ahead and storage

• Choux shells can be baked and frozen unfilled for up to one month. Thaw and re-crisp in a 350°F oven for 5–7 minutes before filling.
• Pastry cream keeps in the refrigerator for up to 3 days. Assemble eclairs no more than a day ahead to preserve shell crispness.
• Once filled and glazed, store eclairs in the refrigerator and consume within 24–48 hours for best texture.

Troubleshooting

• If shells deflate after baking, they may have been underbaked or exposed to a sudden temperature change. Return to the oven briefly to dry if possible.
• If pastry cream is lumpy, strain it through a fine-mesh sieve while still warm to remove any cooked egg bits.
• If glaze is too thin, cool it slightly to thicken; if too thick, warm gently or add a teaspoon of cream.

Presentation ideas

• Arrange eclairs on a long platter and dust lightly with powdered sugar for an elegant look.
• Pipe a decorative swirl of whipped cream at one end and top with a fresh raspberry for color contrast.
• Serve with espresso or a light dessert wine to complement the chocolate and cream.

Final note Mastering eclairs is a rewarding baking milestone. The technique of choux pastry transfers to many other classic preparations—profiteroles, cream puffs, and gougères—so the skills learned here will expand the home baker’s repertoire. With attention to temperature, timing, and texture, these Classic Chocolate Eclairs will deliver a memorable dessert that looks impressive and tastes sublime. Enjoy the process and the delicious results.