Learn how to make perfect chocolate eclairs right at home with this step-by-step guide! These French pastries consist of crisp choux pastry shells filled with rich whipped cream or pastry cream and topped with a glossy chocolate glaze. They’re a classic, delicious treat that’s sure to impress at any dessert table!
Why You’ll Love This Recipe
What I love about making chocolate eclairs is how impressive they are while still being relatively simple to make. The choux pastry comes out crisp and light, while the creamy filling gives the eclair a satisfying richness. Topped with a shiny chocolate glaze, these eclairs are the perfect balance of texture and flavor. They’re an excellent choice for special occasions, or just when you want to treat yourself to something extraordinary!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Choux Dough:
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250g water
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70g unsalted butter, cubed
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1 tbsp granulated sugar
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½ tsp fine salt
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150g bread flour (or all-purpose flour, see notes)
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4 large eggs (room temperature, see notes)
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75g powdered sugar (for dusting)
For the Filling (Choose One):
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1 batch of chocolate French pastry cream
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1 batch of vanilla French pastry cream
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1 batch of Chantilly cream
For the Chocolate Glaze:
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1 batch of chocolate sauce (see recipe for details)
Instructions
To Make the Choux Pastry Dough:
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Prepare the Oven: Preheat your fan-forced oven to 190°C / 375°F (210°C / 410°F for non-fan ovens). Line two half-sheet baking trays with parchment paper or silicone mats. If using parchment paper, stick some choux pastry underneath to help it stick to the baking tray.
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Heat the Water, Butter, and Sugar: In a large saucepan, combine water, butter, and sugar. Place over medium heat and stir until the butter melts and the mixture begins bubbling around the edges.
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Add the Flour: Once the mixture starts bubbling, turn off the heat and add the flour. Stir immediately using a wooden spoon until the dough forms a thick paste. Turn the heat back on and continue mixing for another minute.
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Cool the Dough: Remove the pot from heat and let the dough cool for 10 minutes. In the meantime, whisk the eggs together in a separate bowl.
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Add the Eggs: Once the dough has cooled slightly, add ¼ of the eggs into the dough and mix until combined. Continue adding the remaining eggs, one at a time, mixing well after each addition. You may not need all the eggs – read on to test the dough consistency!
To Test the Dough Texture:
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Pinch the dough between two fingers. When stretched apart, the dough should not break but should be stiff enough to hold its shape. It should be smooth and slightly shiny. If it’s too soft, whisk another egg and add it 1 tbsp at a time until the desired consistency is reached.
To Pipe the Dough:
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Prepare the Piping Bag: Add the dough to a large piping bag fitted with a 1.2cm / ½-inch French star piping tip (or a round tip of similar size). You can also use a round tip for a different look.
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Pipe the Eclairs: On your prepared baking tray, pipe 10cm / 4-inch long eclairs, making sure each end is slightly wider than the middle. Dip your finger into water and smooth out the ends to avoid jagged edges.
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Dust with Powdered Sugar: Lightly dust the tops of the eclairs with powdered sugar. This helps them maintain their shape during baking and adds a touch of sweetness.
To Bake:
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Bake the Eclairs: Bake the eclairs in the middle of the oven for 30-35 minutes, or until they are golden brown. After baking for about 20 minutes, open the oven door slightly and place a wooden spoon to keep it ajar for 5 minutes. This helps the eclairs hold their shape and prevents collapsing.
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Cool the Eclairs: Transfer the eclairs to a cooling rack and allow them to cool completely.
To Decorate:
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Prick and Fill the Eclairs: Once the eclairs have cooled, use a fork or knife to prick two holes in the bottom of each one. Fill a piping bag with your choice of filling (chocolate or vanilla pastry cream or Chantilly cream) and insert the piping bag into the holes to fill the eclairs.
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Make the Chocolate Glaze: While the eclairs are cooling, prepare the chocolate sauce. Once the sauce is ready, dip the top of each eclair into the sauce, shaking it gently to ensure an even coating. Let the excess chocolate drip off.
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Allow the Glaze to Set: Let the chocolate glaze set before serving.
Serving:
Enjoy your eclairs fresh and chilled for the best texture, or serve them at room temperature. They’re a perfect treat for a special occasion or just as a delightful dessert!
Servings and Timing
This recipe makes 16 eclairs. It takes about 1 hour of prep time and 1 hour and 30 minutes of cook time, with a total of 2 hours and 30 minutes from start to finish.
Variations
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Filling Options: You can use a variety of fillings for your eclairs, such as chocolate pastry cream, vanilla pastry cream, or Chantilly cream. Customize the flavor according to your preference!
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Flavored Glazes: If you’re feeling adventurous, try adding a dash of coffee, orange zest, or liqueur to the chocolate glaze for a unique twist.
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Mini Eclairs: For a bite-sized version, pipe smaller eclairs and adjust the baking time accordingly.
Storage and Reheating
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Storing Baked Eclairs: Once baked, eclairs can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze the eclairs for up to 2 weeks. Fill and glaze them after thawing.
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Filled Eclairs: If you’ve already filled your eclairs, they are best eaten the same day. If necessary, refrigerate them for up to 2 days, but they may lose some of their crispness.
FAQs
Can I make the choux dough ahead of time?
Yes, you can prepare the choux dough ahead of time. After mixing the dough and adding the eggs, store it in the refrigerator for up to 24 hours. Let it come to room temperature before piping and baking.
Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour for bread flour, but using bread flour gives the eclairs a slightly chewier texture, which is ideal for the perfect eclair.
How can I tell when the eclairs are done baking?
The eclairs should be golden brown and crisp on the outside. You can also gently press on the sides, and they should feel firm and airy.
How do I prevent eclairs from deflating?
Make sure not to open the oven door during the first 20 minutes of baking. Once they’re golden brown, leave the oven door slightly ajar to allow the steam to escape slowly.
Can I fill the eclairs with whipped cream?
Absolutely! Chantilly cream (whipped cream) is a popular filling for eclairs. You can also use it in combination with pastry cream for an even richer treat.
Conclusion
Chocolate eclairs are the perfect balance of crispy, creamy, and indulgent. With a buttery choux pastry, a rich cream filling, and a glossy chocolate glaze, these little French pastries are sure to impress. Whether you’re making them for a special occasion or just because, they are a treat everyone will love!
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Chocolate Eclairs
- Total Time: 2 hours 30 minutes
- Yield: 16 eclairs
Description
Learn how to make perfect chocolate eclairs at home! These crisp choux pastry shells are filled with your choice of whipped cream, vanilla or chocolate pastry cream, and topped with a glossy chocolate glaze. A French classic that’s sure to impress!
Ingredients
For the Choux Dough:
250 g water
70 g unsalted butter, cubed
1 tbsp granulated sugar
½ tsp fine salt
150 g bread flour (see notes)
4 large eggs (room temperature, see notes)
75 g powdered sugar (for dusting)
For the Filling Options:
1 batch of chocolate French pastry cream
1 batch of vanilla French pastry cream
1 batch of Chantilly cream
For the Chocolate Glaze:
1 batch of chocolate sauce
Instructions
To Make the Choux Pastry Dough:
Prepare the Ingredients: Measure all ingredients ahead of time. If filling with pastry cream, prepare it the day before. If filling with Chantilly cream, prepare it while the eclairs are baking.
Preheat Oven: Preheat your oven to 190°C (375°F) with fan, or 210°C (410°F) without fan. Line two half-sheet baking trays with parchment paper or silicone baking mats.
Heat Water and Butter: In a saucepan over medium heat, add the water, butter, sugar, and salt. Stir until the butter melts and the mixture starts to bubble around the edges.
Add the Flour: Once bubbles appear, turn off the heat and immediately add the flour. Stir continuously with a wooden spoon until the dough forms.
Cook the Dough: Turn the heat back on and cook the dough for 1 minute while stirring constantly. If using a stainless steel pot, you’ll notice a film of dough forming on the bottom.
Cool the Dough: Remove the saucepan from the heat and let the dough cool for about 10 minutes. Meanwhile, whisk the eggs together.
Incorporate the Eggs: Gradually add ¼ of the eggs to the cooled dough, mixing until fully combined. Continue adding the rest of the eggs in small increments, mixing after each addition until the dough is smooth and shiny. The dough should be stretchy but not too soft. If necessary, whisk an additional egg and add it a tablespoon at a time until the desired consistency is achieved.
To Pipe the Eclairs:
Prepare the Piping Bag: Fit a large piping bag with a 1.2cm (½-inch) French star tip or round tip.
Pipe the Dough: Pipe the dough into 10cm (4-inch) long eclairs on the prepared baking trays. Shape the ends of the eclairs slightly wider than the middle. Smooth the ends with a wet finger to prevent them from burning.
Dust with Powdered Sugar: Lightly dust the tops with powdered sugar to help them keep their shape and slightly sweeten them.
To Bake:
Bake the Eclairs: Bake in the center of the oven for 30-35 minutes until golden brown. Once done, open the oven door slightly, leaving a wooden spoon to hold it ajar, and let the eclairs rest for 5 minutes before removing them.
Cool: Transfer the eclairs to a cooling rack and let them cool completely.
To Decorate:
Prick the Bottoms: Use the end of a fork or knife to make two small holes in the bottom of each eclair.
Fill the Eclairs: Using a piping bag fitted with a small round tip, fill the eclairs through the holes with your filling of choice. They will become heavier as they’re filled.
To Glaze:
Prepare the Chocolate Glaze: Make the chocolate sauce while the eclairs bake.
Dip in Chocolate: Dip the top of each eclair into the chocolate sauce and gently shuffle it to ensure it’s evenly coated. Allow any excess glaze to drip off.
Serve:
Let the chocolate set before serving. Eclairs can be enjoyed chilled from the fridge or at room temperature.
Notes
Bread Flour: Bread flour gives these eclairs a slightly chewier texture, but you can use all-purpose flour if preferred.
Eggs: Ensure your eggs are at room temperature. Typically, 4 eggs are enough, but you may need more depending on the dough’s consistency. The dough should be smooth and slightly shiny but stiff enough to hold its shape.
Storage: Baked eclairs can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 weeks. Fill them just before serving for the best texture.
Filling Options: Traditional eclairs are filled with either chocolate or vanilla pastry cream, but you can also fill them with Chantilly cream for a lighter option.
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
