Chocolate Eclairs

Let’s be real—Chocolate Eclairs are the ultimate “I’m fancy but also lazy” dessert. They look like something straight out of a Parisian bakery, but with the right guidance, you can totally make them at home without feeling overwhelmed.

Light, airy choux pastry shells, filled with smooth pastry cream, and topped with glossy chocolate ganache… if desserts could wink at you, this would be it.

They may seem intimidating, but I promise: you got this. And the payoff? Completely worth it.

Why You’ll Love Making Chocolate Eclairs

• Impressive yet doable: They scream “professional,” but they’re beginner-friendly with a little patience.
• Customizable: Fill with vanilla, coffee, chocolate, or even salted caramel cream.
• Make-ahead friendly: Bake shells a day in advance and fill when ready.
• Light and airy: Not heavy or dense—perfect for dessert or a treat with coffee.
• Chocolatey finish: That glossy ganache is pure satisfaction.

They’re elegant, indulgent, and will make you feel like a pastry chef without spending hours in the kitchen.

Ingredients

This recipe makes about 12 medium eclairs.

For the Choux Pastry:

• ½ cup (1 stick) unsalted butter
• 1 cup water
• ¼ tsp salt
• 1 tsp sugar
• 1 cup all-purpose flour
• 4 large eggs

For the Pastry Cream Filling:

• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• 4 large egg yolks
• 2 tsp vanilla extract
• 2 tbsp unsalted butter

For the Chocolate Ganache:

• ½ cup heavy cream
• 4 oz semi-sweet chocolate, chopped
• 1 tsp butter (optional, for shine)

Step 1: Make the Choux Pastry

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a medium saucepan, combine butter, water, salt, and sugar. Bring to a rolling boil.

Remove from heat and stir in flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Return to low heat for 1–2 minutes, stirring constantly to dry out the dough slightly.

Transfer to a mixing bowl and let cool 5 minutes.

Beat in eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should be thick, glossy, and pipeable.

Step 2: Pipe and Bake

Transfer dough to a piping bag fitted with a large round or star tip.

Pipe 4–5 inch long strips onto the prepared baking sheet, spacing them about 2 inches apart.

Bake at 425°F (220°C) for 10 minutes, then reduce oven to 375°F (190°C) and bake another 15–20 minutes until golden brown and puffed.

Do not open the oven during baking—the sudden change in temperature can make them collapse.

Cool completely on a wire rack.

Step 3: Make the Pastry Cream

In a saucepan, heat milk until steaming.

In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth.

Slowly pour about ½ cup of hot milk into the egg mixture, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a gentle boil.

Remove from heat and stir in vanilla extract and butter.

Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin), and chill until fully cooled, at least 2 hours.

Step 4: Fill the Eclairs

Once the shells are cool, cut them in half horizontally or make a small hole in the bottom for piping.

Transfer the chilled pastry cream to a piping bag fitted with a round tip.

Pipe cream into each shell until filled. Be generous—this is the best part!

Step 5: Make the Ganache

Heat heavy cream in a small saucepan until just steaming.

Pour over chopped chocolate in a heatproof bowl. Let sit 1–2 minutes, then stir until smooth. Stir in butter if using.

Step 6: Assemble

Dip the tops of each filled eclair into the ganache or spoon it over for a glossy finish.

Let set at room temperature or refrigerate briefly until firm.

Optional: drizzle with white chocolate or sprinkle with chopped nuts for decoration.

Texture & Flavor Breakdown

• Choux pastry: Puffy, light, slightly crisp on the outside
• Pastry cream: Creamy, rich, perfectly sweet
• Chocolate ganache: Silky, glossy, decadent

Every bite combines airy pastry, creamy filling, and chocolate goodness. It’s indulgence without feeling heavy.

Common Mistakes to Avoid

• Opening oven too soon: Eclairs may deflate.
• Adding eggs too quickly: Dough won’t incorporate properly.
• Underbaking shells: Will collapse when cooling.
• Skipping plastic wrap on pastry cream: A skin will form.
• Dipping warm eclairs in ganache: Chocolate may slide off.

Variations & Flavor Twists

• Coffee Cream Filling: Add 1–2 tsp instant coffee to the pastry cream.
• Caramel Eclairs: Fill with caramel pastry cream and drizzle with caramel on top.
• Chocolate-on-Chocolate: Use chocolate pastry cream for the ultimate indulgence.
• Fruit-Inspired: Add raspberry puree to the cream for a fresh twist.
• Nutty: Sprinkle chopped toasted hazelnuts or almonds over the ganache before it sets.

Storage & Tips

• Room temperature: 1 day, ideally consume fresh.
• Refrigerator: Up to 2 days; bring to room temp before serving.
• Make shells ahead: Bake shells and freeze; thaw before filling.

FAQ

Can I make eclairs without eggs?
Not traditional, eggs are essential for structure.

Can I use milk chocolate?
Yes, but the flavor will be sweeter and less intense.

Why did my eclairs collapse?
Underbaked shells or oven opened too early.

Can I fill ahead of time?
Yes, fill and glaze 1 day in advance.

Do they need to be refrigerated?
Yes, especially if filled with cream.

Final Thoughts

Chocolate Eclairs are a bit of a showstopper, but once you break them down into steps, they’re completely achievable. Light choux pastry, silky pastry cream, and glossy chocolate ganache come together to create a dessert that’s elegant, indulgent, and utterly irresistible.

Treat yourself, impress friends, or just enjoy the satisfaction of making bakery-level eclairs at home. You deserve it.