Name: Chocolate Eclairs Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 3 h 15 min
Cuisine: French
Ingredients: 2 cups whole milk; 6 large egg yolks; 2/3 cup (133 grams) granulated sugar; 1/4 cup (32 grams) cornstarch; 1 tablespoon unsalted butter, cold; 1 1/2 teaspoons vanilla extract; 1 cup water; 1 stick (113 grams) unsalted butter; 1/2 teaspoon fine sea salt; 1 1/2 teaspoons granulated sugar; 1 cup (127 grams) all-purpose flour; 3 to 4 large eggs, at room temperature, divided; 1 egg plus 2 teaspoons water (for egg wash); 2 ounces (57 grams) semisweet baking chocolate, finely chopped; 1/4 cup heavy whipping cream; 1/4 teaspoon vanilla extract; 2 teaspoons corn syrup (optional)

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Introduction

Chocolate éclairs are classic French pastries filled with rich vanilla custard and topped with a luscious chocolate glaze. This recipe guides you through making delicate choux pastry shells, creamy filling, and smooth chocolate topping for an irresistible treat.

Two éclairs are placed on a white marbled surface. Each éclair has a golden-brown, soft pastry base with a slightly rough texture, topped with a smooth, shiny dark chocolate glaze that covers the top fully and drips slightly on the edges. One éclair lies flat, showing the glossy chocolate top, while the other is positioned on top of it, cut in half to reveal a bright yellow creamy filling inside with a fluffy and smooth texture. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups whole milk
6 large egg yolks
2/3 cup (133 grams) granulated sugar
1/4 cup (32 grams) cornstarch
1 tablespoon unsalted butter (cold)
1 1/2 teaspoons vanilla extract
1 cup water, plus 2 teaspoons for egg wash
1 stick (113 grams) unsalted butter
1/2 teaspoon fine sea 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)
2 ounces (57 grams) semisweet baking chocolate (finely chopped)
1/4 cup heavy whipping cream
1/4 teaspoon vanilla extract
2 teaspoons corn syrup (optional)

Instructions

Step 1: To make the filling, pour the milk into a medium saucepan over medium heat. Warm until it barely begins to steam, but do not boil.
Step 2: In a medium bowl, whisk the egg yolks and sugar until light in color and well combined. Add cornstarch and whisk until smooth. Gradually whisk a ladle of hot milk into the egg mixture, then whisk in the remaining milk.
Step 3: Pour the egg-milk mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and just boiling. Remove from heat and stir in cold butter and vanilla.
Step 4: Strain the filling into a clean bowl. Cover with plastic wrap pressed directly on the surface to prevent a skin. Chill for at least 2 hours or overnight.
Step 5: For the pastry, preheat oven to 425°F. Line a sheet pan with parchment paper.
Step 6: In a large saucepan over medium-high heat, combine 1 cup water, butter, salt, and sugar. Bring to a rolling boil, then remove from heat. Stir in all the flour vigorously until well combined.
Step 7: Return to heat and cook, stirring constantly for 30 seconds until the mixture dries slightly and sticks to the pan bottom.
Step 8: Transfer the dough to a mixer and beat on medium speed. Add 3 eggs one at a time, mixing well after each. Beat until the dough is smooth and glossy, forming a V-shaped ribbon when lifted. If needed, add the fourth egg gradually to adjust consistency.
Step 9: Fit a pastry bag with a large plain tip, pipe 10 to 12 logs about 1 inch wide and 4 inches long on the parchment-lined pan, spacing 2 inches apart.
Step 10: Whisk remaining egg with 2 teaspoons water and brush over the éclairs. Smooth any bumps gently with your fingers.
Step 11: Bake at 425°F for 15 minutes. Reduce temperature to 375°F, rotate pan, and bake 25 minutes more until puffed and golden. Cool completely on the pan.
Step 12: To make the chocolate glaze, place chopped chocolate in a heatproof bowl. Microwave cream until boiling, pour over chocolate, and stir until melted. Stir in vanilla and corn syrup.
Step 13: Split each éclair shell lengthwise. Dip the top half into the glaze and place glazed side up on parchment. Fill the bottom halves with chilled pastry cream using a spoon or pastry bag.
Step 14: Once glaze is set, place tops on filled bottoms. Serve immediately or refrigerate covered for up to 2 days.

Tips & Variations

For extra shine, add a teaspoon of corn syrup to the chocolate glaze but it is optional.
If dough seems too thick, add the fourth egg gradually until you get a smooth, pipeable consistency.
Freeze baked and cooled shells for up to 1 month. Thaw and refresh in a 350°F oven for 3–5 minutes before filling and glazing.

Storage

Store filled éclairs covered in the refrigerator for up to 2 days to keep the pastry fresh and the cream cool. The unfilled pastry shells can be frozen for up to 1 month; thaw and warm briefly before filling and glazing.

How to Serve

The image shows a chocolate éclair cut in half and placed on a white marbled surface. The éclair has two main layers: the bottom layer consists of light golden-brown pastry filled with thick pale yellow cream that looks smooth and fluffy, filling the hollow of the pastry fully. The top layer is the éclair’s top pastry covered in a shiny, dark brown chocolate glaze that has a slightly uneven texture with small bumps and a glossy finish. Both layers are aligned so you can see the cream inside clearly from above. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry cream ahead of time?

Yes, pastry cream benefits from chilling and can be made a day in advance. Keep it covered with plastic wrap pressed on the surface to prevent a skin.

How do I know when the choux pastry dough is the right consistency?

The dough should be thick but smooth, falling in a V-shaped ribbon when lifted with the mixer paddle. Adding eggs gradually helps achieve this perfect texture.