Classic Chocolate Eclairs Recipe – French Choux Pastry Perfection

Few pastries capture the essence of French elegance quite like perfectly crafted chocolate eclairs with their delicate choux pastry shells, silky vanilla pastry cream, and glossy chocolate glaze. These elongated beauties represent the pinnacle of classic pastry-making, combining light-as-air choux pastry with rich, luxurious filling and a mirror-smooth chocolate topping that makes them absolutely irresistible. While eclairs may seem intimidating, mastering the choux pastry technique opens up a world of elegant dessert possibilities. The key lies in understanding the proper consistency of the dough and achieving that perfect hollow interior that cradles the luscious cream filling. Whether you’re celebrating a special occasion, hosting an elegant dinner party, or simply want to challenge yourself with a classic French technique, these eclairs deliver sophisticated results that will impress everyone at your table.

Chocolate Éclairs

Ingredients:

• 1 cup (240ml) water
• ½ cup (115g) unsalted butter
• 1 teaspoon granulated sugar
• ½ teaspoon salt
• 1 cup (125g) all-purpose flour
• 4 large eggs
• 1 egg beaten for egg wash

For the Pastry Cream:

• 2 cups (480ml) whole milk
• 6 large egg yolks
• ½ cup (100g) granulated sugar
• ⅓ cup (40g) cornstarch
• 3 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• Pinch of salt

For the Chocolate Glaze:

• 6 oz (170g) dark chocolate, chopped
• ½ cup (120ml) heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons light corn syrup
• 1 tablespoon powdered sugar

Step-by-Step Instructions

Step 1: Make the Pastry Cream In a heavy saucepan, heat milk over medium heat until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Slowly pour hot milk into yolk mixture, whisking constantly. Return to saucepan and cook over medium heat, whisking continuously, until thick and bubbling (about 2-3 minutes). Remove from heat, whisk in butter, vanilla, and salt. Press plastic wrap directly onto surface and refrigerate for at least 2 hours.

Step 2: Prepare the Choux Pastry Preheat oven to 425°F (220°C). In a saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium-high heat. Remove from heat and immediately add flour all at once, stirring vigorously until mixture forms a smooth ball and pulls away from pan sides.

Step 3: Add Eggs and Shape Return pan to low heat for 1-2 minutes to dry the dough slightly. Transfer to a mixing bowl and cool for 5 minutes. Beat in eggs one at a time until smooth and glossy. Using a piping bag fitted with a large round tip, pipe 4-5 inch logs onto parchment-lined baking sheets, spacing them 3 inches apart.

Step 4: Bake the Eclairs Brush tops lightly with beaten egg. Bake for 20 minutes, then reduce temperature to 350°F (175°C) and bake 15-20 minutes more until golden brown and crisp. Turn off oven, crack door open, and let cool in oven for 10 minutes to prevent collapsing.

Step 5: Make the Chocolate Glaze Place chopped chocolate in a bowl. Heat cream, butter, and corn syrup in a saucepan until just simmering. Pour over chocolate and let sit 2 minutes, then whisk until smooth. Whisk in powdered sugar until glossy.

Step 6: Assemble the Eclairs Once eclairs are completely cool, cut a small slit in the bottom or end of each. Using a piping bag, fill each eclair generously with pastry cream. Dip the top of each eclair into the warm chocolate glaze, allowing excess to drip off. Place on a wire rack and let glaze set for 15 minutes before serving.

Cooking Notes

The key to successful choux pastry is achieving the right consistency – the dough should be smooth, glossy, and hold its shape when piped. Don’t open the oven door during the first 20 minutes of baking, as this can cause collapse. If your eclairs seem soft after baking, return them to a 300°F oven for 5-10 minutes to crisp up. For extra flavor, add a tablespoon of rum or liqueur to the pastry cream. The unfilled eclair shells can be made 1-2 days ahead and stored airtight, then filled just before serving. Filled eclairs should be served within 4 hours for best texture and stored in the refrigerator.

FAQs

How do I know when the choux pastry is properly cooked? The eclairs should be golden brown, feel light when lifted, and sound hollow when tapped on the bottom. They should hold their shape and not deflate when removed from the oven.

Why did my eclairs collapse? This usually happens from opening the oven door too early, underbaking, or temperature fluctuations. Make sure to bake until fully golden and crisp, and let them cool gradually in the oven.

Can I make these components ahead of time? Yes! The pastry cream can be made 2 days ahead, eclair shells 1-2 days ahead, and chocolate glaze 1 day ahead (gently rewarm before using). Assemble on the day of serving for best results.

Keto/Low-Carb Version

For a keto-friendly version, replace all-purpose flour with a 1:1 ratio of almond flour and coconut flour blend, and use erythritol instead of sugar in both the pastry and cream. For the chocolate glaze, use sugar-free dark chocolate and omit the corn syrup. The pastry cream can be made with heavy cream instead of milk and sweetened with powdered erythritol. This adaptation reduces net carbs to approximately 5g per eclair while maintaining the classic texture and flavor profile.

Final Thoughts

Mastering chocolate eclairs is truly a badge of honor in the baking world, and once you’ve experienced the satisfaction of creating these elegant pastries from scratch, you’ll understand why they’re considered a classic. The combination of techniques – from the perfect choux pastry to silky pastry cream and glossy chocolate glaze – creates a dessert that’s both technically impressive and absolutely delicious. While they require some patience and attention to detail, the results are so rewarding that you’ll find yourself making them for every special occasion and adding this timeless French pastry to your regular repertoire of show-stopping desserts.