Éclairs au Chocolat (Chocolate Éclairs)
Éclairs au Chocolat are a beloved French pastry made from crisp choux pastry filled with rich vanilla pastry cream and topped with a glossy chocolate glaze. The contrast of textures—light, hollow pastry, creamy filling, and smooth chocolate—makes éclairs irresistible. Originating in 19th-century France, they are still a staple in French pâtisseries today. Though they require several steps, the result is an elegant dessert that is perfect for special occasions, afternoon tea, or whenever you want to impress with a classic French treat.
Ingredients
Method
- Make pastry cream: In a saucepan, heat milk until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Gradually whisk in hot milk, then return mixture to saucepan. Cook over medium heat, whisking constantly, until thick and bubbling, about 3–4 minutes. Remove from heat, stir in butter and vanilla. Transfer to a bowl, press plastic wrap directly on surface, and refrigerate until cold.
- Make choux pastry: Preheat oven to 400°F (200°C). In a saucepan, combine water, milk, butter, salt, and sugar. Bring to a boil. Add flour all at once and stir vigorously until dough pulls away from sides, 1–2 minutes. Transfer to a bowl and cool slightly. Beat in eggs one at a time until dough is smooth and glossy.
- Pipe éclairs: Transfer dough to a piping bag with a large round tip. Pipe 4–5 inch strips onto a parchment-lined baking sheet, leaving space between. Smooth tops with a wet finger to avoid burning points.
- Bake: Bake for 15 minutes, then reduce oven to 350°F (175°C) and bake another 20 minutes until golden brown and puffed. Do not open oven early, or éclairs may collapse. Cool completely on a wire rack.
- Fill: Poke a small hole in each éclair or slice lengthwise. Transfer chilled pastry cream to a piping bag and fill each éclair generously until heavy with cream.
- Make glaze: Heat cream in a small pan until steaming, then pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
- Glaze éclairs: Dip tops of filled éclairs into glaze, letting excess drip off. Place on a tray and refrigerate for 30 minutes to set glaze.
- Serve: Arrange éclairs on a platter and serve chilled or at room temperature. Best eaten the same day for crispness.
Nutrition Facts (per serving)
Notes
Unfilled éclairs can be frozen and filled later.
Pastry cream can be flavored with coffee, chocolate, or liqueurs for variety.
For extra shine, add 1 tsp corn syrup to the glaze.
Pastry cream can be flavored with coffee, chocolate, or liqueurs for variety.
For extra shine, add 1 tsp corn syrup to the glaze.