Classic Chocolate Éclairs

Table of Contents

🍫 Classic Chocolate Éclairs Recipe

Light, airy choux pastry filled with silky vanilla pastry cream and dipped in glossy chocolate ganache—just like a Parisian pâtisserie!

📝 Ingredients

For the Choux Pastry:

250ml (1 cup + 2 tsp) water

70g (5 tbsp) unsalted butter, cubed
150g (1 cup + 2 tbsp) all-purpose flour, sifted
4 large eggs, room temperature

1/8 tsp salt

For the Vanilla Pastry Cream:

500ml (2 cups) whole milk
4 egg yolks

100g (½ cup) granulated sugar
40g (¼ cup) cornstarch
1 tsp vanilla extract or ½ vanilla bean (seeds scraped)

30g (2 tbsp) unsalted butter, cubed

For the Chocolate Ganache:

100g (3.5 oz) dark chocolate, finely chopped
100ml (⅓ cup + 1 tbsp) heavy cream

1 tbsp corn syrup (optional, for shine)

👩‍🍳 Instructions

1. Make the Choux Pastry

Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
In a saucepan, bring water, butter, and salt to a boil over medium heat.

Remove from heat, add flour all at once, and stir vigorously with a wooden spoon until a smooth ball forms (~1 min).
Return to low heat, cook 1-2 mins to dry dough (a film should form on pan bottom).
Transfer dough to a bowl. Cool 5 mins.

Beat in eggs one at a time (dough should be glossy and pipeable).

2. Pipe & Bake

Fill a piping bag fitted with a ½-inch (1.2cm) round tip. Pipe 4-inch (10cm) logs, spacing 2 inches apart.
Bake 30-35 mins until puffed and golden. Do not open the oven!

Turn off oven, crack the door, and let cool inside for 10 mins to prevent collapse.

3. Make the Pastry Cream

Heat milk in a saucepan until steaming (do not boil).
Whisk egg yolks, sugar, and cornstarch in a bowl until pale.

Slowly pour hot milk into yolk mixture, whisking constantly. Return to saucepan.
Cook over medium heat, whisking, until thick and bubbling (~2 mins).
Off heat, stir in vanilla and butter until smooth. Cover with plastic wrap (touching surface) and chill.

4. Fill the Éclairs

Poke 2 holes in each éclair bottom with a piping tip.
Fill a piping bag with pastry cream and pipe into shells.

5. Dip in Ganache

Heat cream until simmering, pour over chopped chocolate, let sit 2 mins, then stir until smooth. Add corn syrup if using.

Dip éclair tops in ganache, let set.

💡 Pro Tips

Egg trick: Dough should ribbon off the spoon—if too thick, add 1 tbsp beaten egg.
Crisp shells: Pierce baked éclairs with a toothpick to release steam.

Make ahead: Store unfilled shells up to 2 days; fill before serving.

Why This Works

Steam from the wet dough creates the hollow center.
Cornstarch stabilizes the custard for a luscious, non-runny filling.

Serve with coffee for a très chic dessert! ☕✨

P.S. For a cheat’s version, use instant pudding mix for the filling—but the homemade cream is worth it!