Chocolate eclairs are the kind of dessert that makes you pause after the first bite. The shell is light and crisp, the cream is cool and lush, and the chocolate glaze brings it all together. They look fancy, but they’re surprisingly approachable once you understand a few basics.
Whether you’re baking for a celebration or a quiet weekend treat, eclairs deliver pure joy. If you’ve ever wanted a bakery result at home, this is the recipe to try.
Chocolate Eclairs the Dessert That’s Worth Every Calorie – Light Pastry, Lush Cream, and Silky Chocolate
Ingredients
Method
- Make the pastry cream first. In a saucepan, heat 2 cups whole milk with half the sugar until steaming. In a bowl, whisk 4 egg yolks, remaining sugar, and 1/4 cup cornstarch until smooth. Temper by whisking in hot milk slowly, then return to the saucepan. Cook over medium heat, whisking, until thick bubbles appear. Remove from heat, whisk in 2 tablespoons butter, 1–2 teaspoons vanilla, and a pinch of salt.
- Chill the cream. Spread the pastry cream in a shallow dish, press plastic wrap directly on the surface, and chill until cold. For lighter filling, you can later fold in softly whipped cream.
- Heat the oven and prep pans. Set oven to 400°F (200°C). Line two baking sheets with parchment. Have a pastry bag fitted with a 1/2-inch round tip (or a zip-top bag with a corner snipped).
- Cook the choux panade. In a medium pot, bring 1/2 cup butter, 1 cup water, 1/2 teaspoon salt, and 1 teaspoon sugar to a boil. Add 1 cup flour all at once. Stir vigorously over medium heat 1–2 minutes until the dough forms a ball and a thin film coats the pan. This dries the dough for better rise.
- Beat in the eggs. Transfer the hot dough to a bowl. Let it cool 3–5 minutes. Beat in 4 large eggs one at a time, fully incorporating each before adding the next. The dough should be glossy and pipeable, forming a V-shape when it falls from the spatula. If too stiff, beat in a teaspoon or two of extra egg.
- Pipe the shells. Pipe 4–5 inch logs, spacing well. Keep the bag at a slight angle and apply steady pressure. Smooth any points with a damp finger for even puffing.
- Bake for structure. Bake at 400°F (200°C) for 15 minutes, then reduce to 350°F (175°C) and bake 15–20 minutes more until deep golden and firm. Don’t open the oven early or they may collapse.
- Dry them out. Turn off the oven. Pierce each shell at one end with a skewer to release steam. Return to the switched-off oven with the door cracked for 10 minutes. This keeps shells crisp.
- Cool completely. Let shells cool on a rack. Meanwhile, transfer chilled pastry cream to a piping bag fitted with a small tip.
- Make the chocolate glaze. Heat 1/2 cup heavy cream to a simmer. Pour over 6 ounces chopped chocolate with a pinch of salt. Let sit 2 minutes, then stir until smooth and shiny. If too thick, add a splash more warm cream.
- Fill the eclairs. Poke two small holes on the bottom of each shell. Pipe pastry cream into each hole until the shell feels full and heavy, dividing the cream evenly.
- Glaze and set. Dip the top of each filled eclair into the warm chocolate glaze, letting excess drip off. Set on a rack to firm up 20–30 minutes.
- Serve. Eclairs are best the day they’re made, once the glaze has set and the filling is chilled but the shell is still crisp.
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What Makes This Special
Classic eclairs are built from choux pastry—a dough that puffs up into a hollow shell, perfect for filling. The beauty is in the contrast: airy pastry, smooth vanilla pastry cream, and a glossy chocolate top.
With a handful of pantry staples and a little technique, you’ll get a dessert that feels luxurious without being heavy.
This version focuses on stability and flavor: a pastry cream that sets nicely yet stays silky, a glaze that shines, and shells that stay crisp. It’s everything you love about a bakery eclair, made at home with confidence.
Shopping List
- Unsalted butter (for choux and pastry cream)
- Water (or half water, half milk for softer shells)
- All-purpose flour
- Large eggs (room temperature)
- Whole milk (for pastry cream)
- Granulated sugar
- Cornstarch (sets the pastry cream)
- Vanilla extract or vanilla bean paste
- Salt
- Dark or semisweet chocolate (chips or chopped)
- Heavy cream (for chocolate glaze and optional whipped cream)
- Powdered sugar (optional, for stabilizing whipped cream)
How to Make It
- Make the pastry cream first. In a saucepan, heat 2 cups whole milk with half the sugar until steaming. In a bowl, whisk 4 egg yolks, remaining sugar, and 1/4 cup cornstarch until smooth.
Temper by whisking in hot milk slowly, then return to the saucepan. Cook over medium heat, whisking, until thick bubbles appear. Remove from heat, whisk in 2 tablespoons butter, 1–2 teaspoons vanilla, and a pinch of salt.
- Chill the cream. Spread the pastry cream in a shallow dish, press plastic wrap directly on the surface, and chill until cold.
For lighter filling, you can later fold in softly whipped cream.
- Heat the oven and prep pans. Set oven to 400°F (200°C). Line two baking sheets with parchment. Have a pastry bag fitted with a 1/2-inch round tip (or a zip-top bag with a corner snipped).
- Cook the choux panade. In a medium pot, bring 1/2 cup butter, 1 cup water, 1/2 teaspoon salt, and 1 teaspoon sugar to a boil.
Add 1 cup flour all at once. Stir vigorously over medium heat 1–2 minutes until the dough forms a ball and a thin film coats the pan. This dries the dough for better rise.
- Beat in the eggs. Transfer the hot dough to a bowl.
Let it cool 3–5 minutes. Beat in 4 large eggs one at a time, fully incorporating each before adding the next. The dough should be glossy and pipeable, forming a V-shape when it falls from the spatula.
If too stiff, beat in a teaspoon or two of extra egg.
- Pipe the shells. Pipe 4–5 inch logs, spacing well. Keep the bag at a slight angle and apply steady pressure. Smooth any points with a damp finger for even puffing.
- Bake for structure. Bake at 400°F (200°C) for 15 minutes, then reduce to 350°F (175°C) and bake 15–20 minutes more until deep golden and firm.
Don’t open the oven early or they may collapse.
- Dry them out. Turn off the oven. Pierce each shell at one end with a skewer to release steam. Return to the switched-off oven with the door cracked for 10 minutes.
This keeps shells crisp.
- Cool completely. Let shells cool on a rack. Meanwhile, transfer chilled pastry cream to a piping bag fitted with a small tip.
- Make the chocolate glaze. Heat 1/2 cup heavy cream to a simmer. Pour over 6 ounces chopped chocolate with a pinch of salt.
Let sit 2 minutes, then stir until smooth and shiny. If too thick, add a splash more warm cream.
- Fill the eclairs. Poke two small holes on the bottom of each shell. Pipe pastry cream into each hole until the shell feels full and heavy, dividing the cream evenly.
- Glaze and set. Dip the top of each filled eclair into the warm chocolate glaze, letting excess drip off.
Set on a rack to firm up 20–30 minutes.
- Serve. Eclairs are best the day they’re made, once the glaze has set and the filling is chilled but the shell is still crisp.
Storage Instructions
- Unfilled shells: Store in an airtight container at room temperature for 1 day, or freeze up to 2 months. Re-crisp in a 300°F (150°C) oven for 5–8 minutes, then cool before filling.
- Pastry cream: Keep refrigerated, covered with plastic wrap touching the surface, for up to 3 days.
- Filled eclairs: Refrigerate in a covered container and enjoy within 24–36 hours. The shells will soften over time.
- Glaze: Refrigerate up to 1 week; warm gently to loosen.
Health Benefits
While eclairs are an indulgence, there are a few positives. Eggs and milk provide protein and important nutrients like vitamin B12 and calcium. Dark chocolate contains flavonoids, which can offer antioxidant benefits.
Portion size matters: one eclair can satisfy a sweet craving without going overboard.
For a lighter approach, consider using lower-sugar dark chocolate and filling with a slightly less sweet pastry cream. You can also make smaller, mini eclairs to keep portions reasonable while still enjoying the treat.
Common Mistakes to Avoid
- Adding eggs to dough that’s too hot: This can scramble the eggs. Let the dough cool a few minutes first.
- Under-drying the panade: If you don’t cook the flour mixture long enough, the shells won’t puff and set properly.
- Opening the oven early: The steam-driven rise is fragile; peeking can cause collapse.
- Overfilling or underfilling: Too much cream can split the shell; too little leaves it hollow.
Fill until the shell feels just heavy.
- Skipping the steam release: Always poke a small hole after baking and let them dry in the warm oven to keep them crisp.
- Overheating the chocolate: Scorched chocolate loses shine. Use gently warmed cream and stir off heat.
Recipe Variations
- Coffee Eclairs: Add 1–2 teaspoons espresso powder to the pastry cream and top with a mocha glaze (chocolate plus a splash of brewed espresso).
- Chocolate-on-Chocolate: Whisk 2 tablespoons cocoa powder into the pastry cream and finish with dark chocolate glaze.
- Fruit-Filled: Fold in mashed raspberries or a spoonful of lemon curd to the pastry cream for a bright twist.
- Caramel Glaze: Swap the chocolate glaze for salted caramel ganache and finish with a pinch of flaky salt.
- Whipped Cream Light: Fold 1 cup softly whipped cream into the chilled pastry cream for a lighter, mousse-like filling.
- Mini Eclairs: Pipe 2-inch logs and bake a few minutes less. Great for parties and portion control.
FAQ
Why did my eclairs collapse?
Most often, they were underbaked or the oven door was opened too early.
Bake until deeply golden and firm, then vent with a small hole and let them dry in the turned-off oven.
Can I make eclairs without a piping bag?
Yes. Fill a zip-top bag with the dough and snip a 1/2-inch corner. It won’t be quite as neat, but it works well for home baking.
What’s the best flour for choux pastry?
All-purpose flour works best for most kitchens.
It gives enough structure without making the shells tough. Bread flour can make them sturdier but slightly chewier.
How do I know the choux dough has enough eggs?
Lift the spatula: the dough should fall in a slow ribbon and form a soft V at the tip. If it breaks off stiffly, add a teaspoon or two of beaten egg and test again.
Can I freeze filled eclairs?
It’s not ideal.
Freezing can weep moisture into the shells. Freeze unfilled shells instead and fill fresh for best texture.
What chocolate is best for the glaze?
Use quality dark or semisweet chocolate, around 55–70% cacao. It melts smoothly and balances the sweet cream.
Can I add gelatin to stabilize the pastry cream?
You can.
Bloom 1 teaspoon powdered gelatin in 1 tablespoon cold water, melt it gently, and whisk into the hot pastry cream before chilling for a firmer set.
Wrapping Up
Chocolate eclairs feel special because they combine simple elements in a perfect way: crisp shell, smooth cream, and glossy chocolate. With a few careful steps—drying the dough, baking thoroughly, and filling properly—you’ll get bakery-level results at home. Share them fresh, keep them chilled, and enjoy every bite.
Some desserts really are worth every calorie, and this is one of them.
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