Chocolate Eclairs Recipe


Choux Pastry:

  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick/113g) unsalted butter, cut into pieces
  • 1 cup (240ml) water
  • 4 large eggs

Pastry Cream Filling:

  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 4 large egg yolks
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 tablespoon pure vanilla extract

Chocolate Glaze:

  • 6 ounces (170g) semisweet or bittersweet chocolate, chopped
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon light corn syrup


1. Make the Choux Pastry:

  • Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
  • In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat, stirring until the butter is melted.
  • Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
  • Remove from heat and let cool for 5 minutes.
  • Beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
  • Transfer the dough to a piping bag fitted with a ½-inch plain tip. Pipe 4-inch logs of dough onto the prepared baking sheets, spacing them about 2 inches apart.

2. Bake the Eclairs:

  • Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 15-20 minutes, or until the eclairs are puffed, golden brown, and feel dry and hollow when tapped.
  • Turn off the oven and poke a small hole in the side of each eclair to release steam. Let the eclairs cool completely on a wire rack.

3. Make the Pastry Cream:

  • In a medium saucepan, whisk together the milk, sugar, egg yolks, cornstarch, and salt.
  • Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
  • Stir in the butter and vanilla extract until smooth.
  • Transfer the pastry cream to a bowl, cover with plastic wrap directly pressed against the surface, and chill in the refrigerator for at least 2 hours, or until completely cold.

4. Make the Chocolate Glaze:

  • Place the chopped chocolate in a heatproof bowl.
  • In a small saucepan, heat the heavy cream and corn syrup over medium heat until just simmering.
  • Pour the hot cream mixture over the chocolate and let it stand for a minute to melt the chocolate.
  • Stir until smooth and glossy.

5. Assemble the Eclairs:

  • Slice each eclair horizontally in half.
  • Transfer the chilled pastry cream to a piping bag fitted with a star tip.
  • Pipe the pastry cream generously onto the bottom halves of the eclairs.
  • Dip the top halves of the eclairs in the chocolate glaze, letting the excess drip off.
  • Place the glazed tops on the filled bottoms.
  • Refrigerate for at least 30 minutes to let the glaze set before serving.


  • For extra chocolate flavor, melt a couple of tablespoons of butter with the chocolate for the glaze.
  • If you don’t have a piping bag, fill the eclairs using a spoon.
  • Eclairs are best enjoyed the day they are made.


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