Filed Under: Chocolate | Dessert | Pastry | Videos

Chocolate Eclairs

Recipe By Tessa Arias
  |  
May 7th, 2019
4.72 from 7 votes
4.72 from 7 votes

Make bakery-quality Chocolate Eclairs at home with this recipe. The airy pastry shells, rich pastry cream filling, and thick chocolate glaze are HEAVENLY

Yield: 10 to 12 eclairs

Prep Time: 25 minutes

Cook: 45 minutes

Tessa's Recipe Rundown...

Taste: Like heaven. Seriously, is there anything better than the mildly sweet, rich, and chocolaty goodness of an eclair?
Texture: Light as air yet rich and satisfying.
Ease: This recipe is a little more advanced, but as long as you watch the video and follow the directions you should be just fine, promise!
Appearance: Gorgeous, like you pulled them out of a French bakery case.
Pros: Bakery-quality treats you can make at home to impress all your friends.
Cons: None!
Would I make this again? YES.

Is there anything better than the first bite of a chocolate eclair?

Chocolate eclair split in half

Just look at the pictures and envision yourself taking a bite into the airy pastry shell filled with rich and luscious pastry cream, all topped with a thick layer of chocolate glaze. In my version of heaven my house would be made out of chocolate eclairs (and filled with puppies).

I feel like they kind of get lost in the shuffle of bakery sweets, but a good chocolate eclair is definitely something to write home about.

If you follow me on Instagram then you know I recently went to Paris with my best friend Ashley from Baker by Nature. We had the BEST time gallivanting around the city eating and drinking everything in sight.

collage of 4 vacation photos from Paris

I had to come back home and make some eclairs from scratch to soften the blow of not waking up to the most delicious food every day.

Pastry dough on tray ready for oven

The recipe is a little more involved but there’s an (OLD) step-by-step video in the recipe box below. It’s five years old, so please keep that in mind as you watch 😉

Unglazed and unfilled eclairs on a baking tray

I consider these Chocolate Eclairs a small sacrifice in my ongoing efforts to make your life more delicious. I was practically forced to make them on a 100°F day here in Phoenix. Let’s just say that cranking the oven to 425°F is not fun when it’s that hot outside, neither is trying to get pastry cream to set. Oh the things I do in the name of food blogging! 😉 Best problems in the world.

4 chocolate eclairs

More French Inspired Recipes

4.72 from 7 votes

How to make
Chocolate Eclairs

Yield: 10 to 12 eclairs
Prep Time: 25 minutes
Cook Time: 45 minutes
Inactive Time 2 hours 20 minutes
Total Time: 3 hours 30 minutes
Make bakery-quality Chocolate Eclairs at home with this recipe. The airy pastry shells, rich pastry cream filling, and thick chocolate glaze are HEAVENLY

Ingredients

For the filling:

  • 2 cups whole milk
  • 6 large egg yolks
  • 2/3 cup (133 grams) granulated sugar
  • 1/4 cup (32 grams) cornstarch
  • 1 tablespoon cold unsalted butter
  • 1 1/2 teaspoons vanilla extract

For the pastry:

  • 1 stick (113 grams) unsalted butter
  • 1/2 teaspoon fine salt
  • 1 1/2 teaspoons granulated sugar
  • 1 cup (127 grams) all-purpose flour
  • 3 to 4 large eggs, plus 1 for egg wash, at room temperature and divided

For the chocolate glaze:

  • 2 ounces (57 grams) semisweet baking chocolate, finely chopped
  • 1/4 cup heavy whipping cream
  • 1/4 teaspoon vanilla extract
  • 2 teaspoons corn syrup (feel free to omit)

Directions

To make the filling:

  1. Pour the milk into a medium saucepan set over medium heat. Warm just until the milk barely begins to steam, being careful not to boil.
  2. In a medium bowl, whisk the egg yolks and sugar until very well combined and light in color. Add the cornstarch and whisk vigorously until no lumps remain. Gradually whisk a ladle of the hot milk mixture into the egg mixture. Gradually whisk in the remaining hot milk mixture. Pour the egg-milk mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and barely boiling.
  3. Remove from heat and stir in the butter and vanilla. Strain into a clean bowl. Let cool slightly before pressing plastic wrap against the surface. Chill for at least 2 hours, or preferably overnight.

For the pastry:

  1. Preheat the oven to 425°F. Line a sheet pan with parchment or a nonstick mat.
  2. In a large saucepan set over medium-high heat, combine 1 cup water, the butter, salt, and sugar and bring to a rolling boil. Immediately remove from heat. Using a wooden spoon, stir in all the flour at once, stirring vigorously until combined. Return to heat and cook for 30 seconds, stirring.
  3. Scoop the mixture into a stand mixer fitted with the paddle attachment, or use a hand mixer. Turn to medium speed and add 3 of the eggs, one at a time, mixing well after each addition. Mix until the dough is smooth and glossy and the eggs are thoroughly incorporated. The dough should be thick but fall into slow ribbons when the paddle is lifted. If the dough still clings to the beater, add the remaining 1 egg and beat until combined.

  4. Fit a pastry bag with a large plain tip and transfer the dough to the bag. Pipe 10 to 12 large logs about 1-inch wide and 5-inches long onto the prepared baking sheet, spacing about 2 inches apart. Whisk the remaining egg with 2 teaspoons water and brush over the éclairs. Smooth any bumps on the dough with your fingers.

  5. Bake for 15 minutes at 425°F, then reduce the heat to 375°F, rotate the pan, and continue baking for another 25 minutes, or until puffed and golden brown. Let cool completely on the baking sheet.

To make the chocolate glaze:

  1. Place the chocolate in a heatproof bowl. Microwave the cream just until boiling, about 30 seconds. Immediately pour the hot cream over the chocolate and stir until melted. Add in the vanilla and corn syrup.

To finish:

  1. Split each éclair shell in half lengthwise. Take the top shell and dip into the chocolate glaze, letting the excess drip off. Place on a parchment lined baking sheet. Using a spoon or pastry bag, fill the bottom shell with the pastry cream. Once the glaze has set on the top shells, place them on top of the pastry cream. Serve or store in the fridge, covered, for up to 2 days.

Recipe Video

Course: Dessert
Cuisine: French

Eclair photos by Ashley McLaughlin. Paris photos by Anastasia Abramova-Guendel.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating




Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!

Instagram

As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed