Authentic Chocolate Eclairs
Light, airy éclairs filled with creamy vanilla pastry and topped with a rich chocolate glaze—a classic French dessert made simple and accessible at home.
Equipment
- 1 Stand mixer with paddle attachment
- 1 Silicone Spatula
- 1 Pastry bag with large plain tip
- 1 Parchment-lined baking sheet
- 1 Heatproof mixing bowl
Ingredients
For the filling:
- 2 cups whole milk
- 6 large egg yolks
- 2/3 cup granulated sugar 133 g
- 1/4 cup cornstarch 32 g
- 1 tablespoon unsalted butter cold
- 1 1/2 teaspoons vanilla extract
For the pastry:
- 1 cup water
- 1 stick unsalted butter 113 g
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons granulated sugar
- 1 cup all-purpose flour 127 g
- 3 –4 large eggs at room temperature
- 1 large egg for egg wash
- 2 teaspoons water for egg wash
For the chocolate glaze:
- 2 ounces semisweet baking chocolate finely chopped (57 g)
- 1/4 cup heavy whipping cream
- 1/4 teaspoon vanilla extract
- 2 teaspoons corn syrup optional
Instructions
- Prepare the Pastry Cream: Warm the Milk: Pour 2 cups of whole milk into a medium saucepan and place it over medium heat. Warm the milk until it begins to steam lightly, just before it reaches a boil. Stir occasionally to prevent a skin from forming.
- Whisk the Yolks: In a separate medium bowl, combine 6 large egg yolks with 2/3 cup granulated sugar. Whisk vigorously until the mixture is pale, smooth, and slightly thickened.
- Incorporate Cornstarch: Add 1/4 cup cornstarch to the egg mixture and whisk thoroughly, ensuring no lumps remain.
- Temper the Eggs: Slowly pour a small ladle of the hot milk into the egg mixture while whisking constantly to prevent curdling. Gradually add the rest of the milk, whisking until fully combined.
- Cook the Cream: Pour the tempered egg-milk mixture back into the saucepan. Cook over medium-high heat, whisking constantly until the mixture thickens and begins to gently boil.
- Finish the Cream: Remove the pan from heat. Stir in 1 tablespoon cold unsalted butter and 1 1/2 teaspoons vanilla extract until smooth. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a silky texture.
- Chill: Press plastic wrap directly against the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight.
- Make the Choux Pastry: Preheat Oven: Set the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil Water and Butter: In a large saucepan, combine 1 cup water, 1 stick (113 g) unsalted butter, 1/2 teaspoon salt, and 1 1/2 teaspoons sugar. Bring to a rolling boil over medium-high heat.
- Add the Flour: Remove the pan from heat and immediately add 1 cup all-purpose flour. Stir vigorously with a silicone spatula for about 30 seconds until fully incorporated.
- Cook the Dough: Return the pan to medium heat and cook the dough for another 30 seconds, stirring constantly. The dough should become slightly dry and pull away from the sides of the pan.
- Beat in the Eggs: Transfer the dough to a stand mixer fitted with a paddle attachment (or use a hand mixer). Beat on medium speed for 30 seconds. Add 3 large eggs, one at a time, mixing thoroughly after each addition.
- Check Consistency: The dough should be thick but flow in a ribbon when lifted. If too stiff, beat the remaining egg in a small bowl and drizzle in gradually until the dough reaches the correct consistency.
- Pipe and Bake the Éclairs: Pipe the Dough: Fit a pastry bag with a large plain tip and transfer the choux dough into it. Pipe 10–12 logs about 1 inch wide and 4 inches long onto the prepared baking sheet, spacing them about 2 inches apart.
- Apply Egg Wash: Whisk the remaining egg with 2 teaspoons water. Brush lightly over each éclair, smoothing any bumps with your fingers for a polished appearance.
- Bake: Place the tray in the oven and bake for 15 minutes at 425°F (220°C).Reduce heat to 375°F (190°C), rotate the pan, and bake for another 25 minutes or until the éclairs are puffed, golden brown, and firm to the touch. Cool completely on the baking sheet.
- Optional Freezing: At this stage, you can freeze baked shells. Once hardened, store in an airtight container for up to 1 month. Refresh in a 350°F (175°C) oven for 3–5 minutes before filling.
- Make the Chocolate Glaze: Heat the Cream: Place 1/4 cup heavy cream in a microwave-safe bowl and heat until it just begins to boil (about 30 seconds).
- Melt Chocolate: Place 2 ounces semisweet baking chocolate in a heatproof bowl. Pour the hot cream over the chocolate and stir until smooth.
- Add Flavor: Mix in 1/4 teaspoon vanilla extract and 2 teaspoons corn syrup (optional) to achieve a shiny, pourable glaze.
- Assemble the Éclairs: Slice the Shells: Using a sharp knife, split each éclair lengthwise into a top and bottom half.
- Fill the Éclairs: Spoon or pipe the chilled pastry cream onto the bottom half of each shell, spreading evenly but gently to avoid cracking the shell.
- Glaze the Tops: Dip the top halves into the chocolate glaze, allowing any excess to drip off. Place glazed side up on a parchment-lined sheet to set.
- Combine and Serve: Once the glaze has set, place the top half over the filled bottom half. Serve immediately or refrigerate for up to 2 days, covered, for maximum freshness.
Notes
- For best results, use room-temperature eggs when making choux pastry to ensure proper incorporation.
- Press plastic wrap directly on pastry cream to prevent a skin from forming.
- Pipe consistently sized logs for uniform baking and even filling.
- The pastry shells can be baked and frozen for up to a month, making this recipe excellent for meal prep.
- Use a fine-mesh sieve for the pastry cream to achieve a perfectly smooth texture.
- Chocolate glaze can be slightly thinned with warm cream if it becomes too thick for dipping.
- Allow éclairs to cool completely before filling to prevent the cream from melting.