If you have a sweet tooth and adore classic French pastries, then this Chocolate Eclairs Recipe is your ticket to homemade indulgence. Soft, airy choux pastry filled with luscious vanilla pastry cream and topped with a glossy chocolate glaze creates a perfect harmony of textures and flavors. Whether you’re surprising loved ones or treating yourself, these eclairs offer an impressive yet approachable way to bring a bakery favorite right into your kitchen.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role in creating the perfect balance of taste, texture, and visual appeal. From fresh eggs to rich butter, each element contributes to the lightness of the pastry or the creaminess of the filling, making this Chocolate Eclairs Recipe a true masterpiece.
- 2 cups whole milk: The base for the silky vanilla pastry cream, lending richness and body.
- 6 large egg yolks: Essential for thickening and enriching the cream filling.
- 2/3 cup granulated sugar: Adds just the right amount of sweetness to both the cream and dough.
- 1/4 cup cornstarch: Helps to thicken the pastry cream to a velvety consistency.
- 1 tablespoon unsalted butter (cold): Adds a bit of silkiness and smooth finish to the cream.
- 1 1/2 teaspoons vanilla extract: Provides that classic warm vanilla aroma essential for the filling and glaze.
- 1 cup water + 2 teaspoons for egg wash: Hydrates the dough and creates steam for puffing the pastry.
- 1 stick unsalted butter (113 grams): Key for creating the choux pastry’s tender crumb and golden crust.
- 1/2 teaspoon fine sea salt: Enhances all the flavors in the dough.
- 1 1/2 teaspoons granulated sugar: Adds a delicate sweetness to the choux pastry dough.
- 1 cup all-purpose flour: The backbone of the choux dough that provides structure.
- 3 to 4 large eggs (plus 1 for egg wash): Eggs are crucial for that airy, hollow pastry structure.
- 2 ounces semisweet baking chocolate (finely chopped): For the rich, shiny chocolate glaze that crowns each éclair.
- 1/4 cup heavy whipping cream: Used to melt with chocolate creating the smooth glaze.
- 1/4 teaspoon vanilla extract: To lightly flavor the chocolate glaze with a fragrant note.
- 2 teaspoons corn syrup (optional): Adds extra shine and smoothness to the glaze, but feel free to omit if preferred.
How to Make Chocolate Eclairs Recipe
Step 1: Prepare the Pastry Cream Filling
Start by warming the milk gently until it begins to steam, but don’t let it boil – this prevents curdling. While that’s heating, whisk together your egg yolks, sugar, and cornstarch until smooth and light in color. Slowly incorporate a bit of the hot milk into the egg mixture to temper the eggs before gradually whisking in the rest. Heat this mixture on the stovetop, whisking constantly until it thickens and just begins to bubble. Remove from heat and stir in cold butter and vanilla extract for richness and flavor. Strain the cream to ensure it’s silky and smooth, cover with plastic wrap pressed directly on top, and chill for at least two hours or overnight.
Step 2: Make the Choux Pastry
Preheat your oven to 425°F and line a baking sheet with parchment paper. Combine water, butter, salt, and sugar in a saucepan and bring it to a roaring boil. Remove from heat, then whisk in all the flour at once vigorously until the mixture comes together. Return to heat for 30 seconds while stirring to dry it out slightly. Transfer the dough to a mixer and beat at medium speed for half a minute. One by one, add the eggs, mixing well after each addition, until you achieve a shiny dough that drops from the paddle in a ribbon. If too thick, add a little more beaten egg until perfect. Pipe the dough into logs on your lined sheet, brush with egg wash, then bake first at 425°F for 15 minutes before lowering to 375°F for an additional 25 minutes until puffed and golden. Cool completely before filling.
Step 3: Create the Chocolate Glaze
Place chopped semisweet chocolate in a heat-safe bowl. Heat the heavy cream just until boiling, then pour it over the chocolate and stir until melted and smooth. Add vanilla extract and, if using, corn syrup to add gloss and a touch of sweetness to the glaze. Set aside.
Step 4: Assemble the Chocolate Eclairs
Split each cooled éclair shell horizontally. Dip the top halves into the chocolate glaze, letting any excess drip off. Set the glazed tops aside on parchment paper until the glaze sets. Fill the bottom halves generously with the chilled pastry cream using a pastry bag or spoon. Once the glaze firms up, place the tops over the cream-filled bottoms. Refrigerate if not serving immediately to keep everything fresh.
How to Serve Chocolate Eclairs Recipe
Garnishes
A simple sprinkle of powdered sugar or a few fresh berries adds a lovely touch without overpowering the éclairs’ rich flavors. For a sophisticated twist, try grinding a hint of espresso bean over the glaze to accentuate the chocolate notes.
Side Dishes
Pair your éclairs with a light cup of espresso or a creamy cappuccino to complement the sweet creaminess. Alternatively, a refreshing fruit salad on the side can balance the decadence with some natural tartness.
Creative Ways to Present
Arrange the éclairs on an elegant tiered cake stand for a classic bakery vibe, or serve them alongside delicate edible flowers for a whimsical touch. For a party, consider cutting them into bite-sized portions and skewering with small decorative picks to create charming dessert bites.
Make Ahead and Storage
Storing Leftovers
After assembling, store your éclairs covered in the refrigerator to maintain the pastry cream’s freshness. Consume within two days for best texture, as the pastry can soften over time.
Freezing
You can freeze the baked and cooled pastry shells before filling. Once fully hardened, transfer them to an airtight container and freeze for up to one month. When you’re ready to serve, thaw at room temperature and briefly refresh in a warm oven before glazing and filling.
Reheating
Since filled éclairs are best served chilled, avoid reheating after assembly. Instead, warm the empty pastry shells slightly in the oven before filling and glazing for that freshly-baked texture.
FAQs
Can I make the pastry cream ahead of time?
Absolutely! In fact, making the pastry cream the day before helps the flavors develop and gives it time to chill properly, which makes filling the éclairs much easier.
What if my pastry dough is too thick or too thin?
The dough should be thick but pliable. If it’s too thick, beat in a little extra egg slowly until it reaches a ribbon-like consistency. Too thin dough won’t hold shape well, so be careful when adding eggs.
Can I use a different type of chocolate for the glaze?
Yes, you can try bittersweet or milk chocolate depending on your taste preference. Just be sure to adjust the sweetness in the glaze if you switch to a sweeter chocolate.
How do I prevent my éclairs from collapsing?
Ensure you bake them thoroughly at high temperature to create steam and puff them up. Avoid opening the oven door during baking and allow the éclairs to cool completely on the baking sheet before handling.
Is it possible to make this recipe dairy-free?
It can be adapted using plant-based milk and dairy-free butter substitutes, but be aware the texture and flavor of the pastry cream and glaze might vary from the traditional rich taste.
Final Thoughts
Making this Chocolate Eclairs Recipe at home is such a rewarding experience that fills your kitchen with irresistible aromas and delights your taste buds with every bite. Don’t hesitate to dive into this baking adventure that marries simple ingredients with classic French pastry techniques. Once you master it, these éclairs will quickly become a beloved staple for celebrations or a sweet everyday treat to share with friends.
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Chocolate Eclairs Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Classic French chocolate éclairs featuring a crisp choux pastry filled with rich vanilla pastry cream and topped with a glossy chocolate glaze. This recipe blends traditional techniques to create elegant, delicious éclairs perfect for dessert or special occasions.
Ingredients
Pastry Cream Filling
- 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
Choux Pastry
- 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, plus 1 additional egg for egg wash (at room temperature and divided)
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 (optional)
Instructions
- Make the filling: Pour the milk into a medium saucepan and warm over medium heat just until it begins to steam. In a separate bowl, whisk together egg yolks and sugar until pale and combined. Add cornstarch and whisk until smooth. Temper the egg mixture by gradually whisking in ladlefuls of hot milk, then combine all and return to saucepan. Cook over medium-high heat, whisking constantly, until thickened and just boiling. Remove from heat and stir in butter and vanilla. Strain into a bowl, cover with plastic wrap pressed to the surface, and chill at least 2 hours or overnight.
- Prepare the choux pastry: Preheat oven to 425°F and line a baking sheet with parchment. In a saucepan over medium-high heat, bring water, butter, salt, and sugar to a boil. Immediately remove from heat and vigorously whisk in all flour at once. Return to heat and cook for about 30 seconds until dough forms a ball and sticks to the pan bottom slightly.
- Mix the dough: Transfer dough to mixer bowl. Beat at medium speed for 30 seconds. Add 3 eggs one at a time, mixing well after each addition, until dough is smooth, glossy, and forms a ‘V’ shape ribbon when lifted. If too thick, gradually add the 4th egg until the desired consistency is reached.
- Pipe the éclairs: Fit a pastry bag with a large plain tip and pipe 10-12 logs about 1-inch wide and 4-inches long on the parchment. Whisk remaining egg with 2 teaspoons water and brush over the dough. Smooth any rough spots gently with fingers.
- Bake the pastry: Bake for 15 minutes at 425°F. Reduce heat to 375°F, rotate pan, and bake for another 25 minutes until puffed and golden. Cool completely on the pan.
- Optional make-ahead step: Freeze cooled éclairs until hardened, store airtight for up to 1 month. Thaw and warm briefly in a 350°F oven before glazing and filling.
- Prepare chocolate glaze: Place chopped chocolate in heatproof bowl. Microwave cream until boiling (about 30 seconds). Pour cream over chocolate and stir until smooth. Stir in vanilla and corn syrup.
- Assemble éclairs: Slice each éclair horizontally. Dip top halves into chocolate glaze, let excess drip off, set glazed side up to set. Fill bottom halves with chilled pastry cream using a spoon or pastry bag. Once glaze is set, sandwich tops onto filled bases. Serve immediately or refrigerate up to 2 days.
Notes
- Make sure to keep butter cold when adding to pastry cream for a smooth texture.
- Egg temperature impacts dough consistency, so use room temperature eggs for best results.
- Freezing baked shells can save time; just reheat before filling to refresh texture.
- Corn syrup in glaze helps prevent chocolate from seizing and adds shine but can be omitted if unavailable.
- Serve éclairs chilled or at room temperature for best flavor.
