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Chocolate éclairs are elegant, irresistible pastries made from delicate choux pastry, filled with smooth pastry cream, and topped with a glossy chocolate glaze. Despite their fancy reputation, éclairs are surprisingly doable at home with the right steps and some patience. The result? Bakery-worthy éclairs that will impress every time.
⏱ Prep Time
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Cooling/Chill Time: 1–2 hours
- Total Time: ~2.5–3 hours
- Servings: 10–12 éclairs
🍽 Equipment
- Saucepan
- Mixing bowls
- Whisk
- Piping bags (1 with large round or French tip)
- Baking sheet + parchment paper
- Small knife or skewer
- Saucepan for glaze
🧾 Ingredients
For the Choux Pastry:
- ½ cup (1 stick) unsalted butter
- 1 cup water
- ¼ tsp salt
- 1 cup all-purpose flour
- 4 large eggs
For the Pastry Cream (Filling):
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract (or paste)
- Pinch of salt
For the Chocolate Glaze:
- ½ cup heavy cream
- 4 oz semi-sweet or dark chocolate, chopped
- 1 tbsp butter (optional, for shine)
🥐 Ingredient Notes
- Flour: Use all-purpose; bread flour can make the pastry too stiff.
- Eggs: Room temperature works best for smooth incorporation.
- Chocolate: Use good-quality baking chocolate for the best flavor.
- Pastry Cream: Can be flavored with vanilla bean, coffee, or chocolate.
👨🍳 Instructions
1. Make the Pastry Cream
- In a saucepan, heat milk until steaming (don’t boil).
- In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth.
- Slowly pour hot milk into yolk mixture, whisking constantly to temper.
- Return to the pan and cook over medium heat, whisking constantly, until thickened (about 2–3 minutes).
- Remove from heat, stir in butter and vanilla.
- Transfer to a bowl, cover with plastic wrap directly on surface, and chill for at least 1 hour.
2. Make the Choux Pastry
- Preheat oven to 400°F (200°C).
- In a saucepan, combine water, butter, and salt. Bring to a boil.
- Remove from heat and stir in flour all at once. Return to heat and cook, stirring, for 2 minutes until it forms a dough ball and dries slightly.
- Cool dough for 5 minutes, then beat in eggs one at a time, mixing fully between additions until smooth and glossy.
- Transfer to a piping bag. Pipe 4- to 5-inch logs onto a parchment-lined baking sheet, spacing well.
- Bake for 20 minutes, reduce heat to 350°F (175°C) and bake 10–15 minutes more, until golden and crisp.
- Cool completely, then poke a hole in the bottom or side of each to prepare for filling.
3. Fill the Éclairs
- Whisk or beat chilled pastry cream until smooth.
- Transfer to a piping bag fitted with a small round tip.
- Fill each éclair by inserting the tip into the hole and piping until full.
4. Make the Chocolate Glaze
- Heat cream until steaming.
- Pour over chopped chocolate and let sit 2 minutes.
- Stir until smooth; add butter for extra shine if desired.
5. Glaze and Serve
- Dip tops of filled éclairs in the chocolate glaze, or spoon glaze over.
- Let set for a few minutes before serving, or refrigerate to firm up.
🥗 Nutrition Facts (per éclair, approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~250–300 |
| Total Fat | 16g |
| Carbohydrates | 25g |
| Sugars | 14g |
| Protein | 5g |
| Sodium | 120mg |
💡 Tips & Variations
✅ Tips:
- Dry out the dough: Let the choux cook enough in the pan to evaporate moisture before adding eggs.
- Don’t open oven early: Wait until pastries are golden or they may deflate.
- Make ahead: Store unfilled shells in an airtight container up to 2 days. Fill just before serving.
🔁 Variations:
- Coffee éclairs: Add 1 tsp espresso powder to pastry cream.
- Fruit-filled: Mix whipped cream with fruit preserves for a lighter filling.
- Gluten-free: Use a 1:1 gluten-free flour blend; results may vary slightly in texture.
