Classic Chocolate Éclairs
Light, airy choux pastry filled with rich pastry cream and topped with a glossy chocolate glaze – these homemade éclairs are a French patisserie classic you can easily make at home.
- Prep30 min
- Cook50 min
- Total2h 20m
- DifficultyMedium
- Servings10
These éclairs are a true labor of love, but the result is absolutely worth it. The choux pastry puffs up into light, hollow shells that are perfect for holding a generous amount of creamy filling.
The chocolate glaze is silky and rich, made with just two ingredients – heavy cream and semi-sweet chocolate. Once you master the technique, you'll be making these impressive pastries for every special occasion.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat your oven to 400°F.
- In a saucepan, combine the water, butter, salt, and sugar. Bring to a boil over medium heat. Once boiling, add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth dough that pulls away from the sides of the pan. Remove from heat.
- Transfer the hot dough to a mixing bowl. Using an electric hand mixer, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Continue beating until the dough is smooth and glossy. The dough should be used immediately while still warm.
- Spoon the dough into a piping bag fitted with a plain round tip (about 1 inch / 2.5 cm in diameter). Line a baking sheet with parchment paper. Pipe out 10-12 oblong shapes, each about 3 to 3.5 inches (7.5-9 cm) long. Smooth the tops and pointed ends with wet fingers.
- Bake in the preheated oven for 15 minutes. Then reduce the oven temperature to 350°F and continue baking for about 35 more minutes, until the éclairs are golden brown and puffed. They should feel light and hollow when picked up.
- Remove from the oven and transfer to a wire rack. Slice off the tops to allow steam to escape, which prevents them from deflating or becoming soggy. Let them cool completely for about 10 minutes.
- Meanwhile, prepare the chocolate glaze: In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped chocolate in a bowl. Let it sit for a couple of minutes, then whisk until smooth. If the chocolate hasn't fully melted, microwave in 7-second bursts, whisking after each, until completely smooth. Be careful not to overheat, as chocolate burns easily. Allow the glaze to cool and thicken at room temperature for about 1 hour.
- Fill a piping bag fitted with a large star tip with the pastry cream (or your preferred filling). Generously fill each éclair through the bottom or by piping into the sliced opening. Dip the tops into the chocolate glaze. Let the glaze set before serving.
- These éclairs are best enjoyed the day they are made. Serve and enjoy!
💡 Tips
- Make sure the eggs are at room temperature to ensure proper incorporation into the dough.
- Do not open the oven during baking, as the éclairs may deflate.
- For a lighter filling, you can use a vanilla pastry cream or whipped cream instead of the chocolate glaze.
Inspired by a recipe from Dimitras Dishes