Chocolate eclairs are a timeless dessert that combines light, airy pastry with a rich custard filling, all topped with a glossy layer of chocolate ganache. These elegant treats are perfect for any special occasion or when you simply want to indulge in something sweet. Despite their sophisticated appearance, chocolate eclairs are surprisingly easy to make at home and will leave everyone asking for more!

Why You’ll Love This Recipe

Chocolate eclairs offer a perfect balance of textures—crisp and airy choux pastry with a smooth, velvety custard filling and a rich chocolate glaze on top. The combination of these flavors makes for an irresistible dessert that’s as fun to make as it is to eat. Not only are these eclairs incredibly delicious, but they also look impressive and are perfect for serving at dinner parties or celebrations. Best of all, they can be made ahead of time, so you’ll have an elegant dessert ready to go when you need it!

Ingredients

For the choux pastry:

• 1 cup water

• 1/2 cup unsalted butter

• 1 cup all-purpose flour

• 1/4 tsp salt

• 4 large eggs

For the pastry cream filling:

• 2 cups whole milk

• 1/2 cup granulated sugar

• 4 large egg yolks

• 1/4 cup cornstarch

• 1 tsp vanilla extract

• 2 tbsp unsalted butter

For the chocolate ganache:

• 4 oz semisweet chocolate, chopped

• 1/2 cup heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the choux pastry:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

2. In a medium saucepan, bring the water and butter to a boil over medium heat. Stir occasionally until the butter has completely melted.

3. Once the water and butter are boiling, add the flour and salt all at once. Stir quickly with a wooden spoon until the mixture forms a dough that pulls away from the sides of the pan.

4. Remove the pan from the heat and let the dough cool for about 5 minutes.

5. Add the eggs, one at a time, beating vigorously after each addition. Continue to beat until the dough is smooth and shiny.

6. Transfer the dough to a pastry bag fitted with a large round tip. Pipe 3-inch long lines of dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. Bake the eclairs for 20-25 minutes, or until golden brown and puffed. Do not open the oven door during the first 15 minutes of baking, as this can cause the eclairs to collapse.

8. Once baked, remove the eclairs from the oven and allow them to cool completely on a wire rack.

For the pastry cream filling:

1. In a medium saucepan, heat the milk over medium heat until it begins to steam. Do not let it boil.

2. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.

3. Gradually add a small amount of hot milk to the egg mixture, whisking constantly to temper the eggs.

4. Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and begins to boil. Let it boil for 1 minute.

5. Remove from heat and whisk in the vanilla extract and butter until smooth.

6. Transfer the pastry cream to a bowl, cover with plastic wrap (press the wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate until completely chilled.

For the chocolate ganache:

1. Place the chopped chocolate in a heatproof bowl.

2. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1-2 minutes.

3. Stir the mixture until smooth and glossy. Let it cool slightly before using.

Assembling the eclairs:

1. Once the eclairs and pastry cream are completely cooled, use a small knife to make a slit along the side of each eclair.

2. Using a pastry bag, pipe the chilled pastry cream into each eclair through the slit.

3. Dip the top of each filled eclair into the chocolate ganache, allowing any excess to drip off.

4. Place the finished eclairs on a wire rack and allow the ganache to set before serving.

Servings and timing

This recipe makes about 12-15 eclairs, depending on the size.

• Preparation time: 40 minutes

• Baking time: 20-25 minutes

• Cooling time: 2 hours (for the pastry cream and eclairs to cool completely)

• Total time: Approximately 3 hours

Variations

• Fruit Filling: For a fruity twist, try replacing the pastry cream with whipped cream mixed with fresh berries, or add a layer of fruit preserves.

• Different Ganache: Experiment with different types of chocolate for the ganache—white chocolate or milk chocolate can offer a different flavor profile.

• Mini Eclairs: Make mini eclairs by piping smaller lines of dough. They’ll be perfect for parties and bite-sized indulgence.

• Coffee Flavor: For a coffee-flavored pastry cream, add a tablespoon of espresso powder to the milk while heating it, or add coffee extract to the cream.

Storage/Reheating

• Storage: Store the eclairs in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh, but can still be delicious when stored properly.

• Reheating: If you prefer to eat them slightly warm, you can place them in a preheated oven at 300°F (150°C) for about 5-10 minutes. However, the ganache will soften, so it’s best to serve these chilled.

FAQs

Can I make chocolate eclairs in advance?

Yes! You can make the choux pastry and pastry cream a day ahead. Just assemble the eclairs before serving to ensure the pastry stays crisp.

Can I freeze eclairs?

Yes, you can freeze the unfilled eclairs. Once baked and cooled, store them in an airtight container or freezer bag for up to 2 months. Thaw them at room temperature and then fill with pastry cream and ganache before serving.

Can I use store-bought puff pastry instead of making choux pastry?

While puff pastry can be used in a pinch, it won’t give you the light, airy texture that choux pastry provides. For the best result, it’s recommended to make the choux dough from scratch.

Can I use a different filling for my eclairs?

Yes! While classic eclairs are filled with pastry cream, you can fill them with whipped cream, chocolate mousse, or even flavored custards for a twist on the classic.

Why did my eclairs deflate after baking?

This can happen if the oven door is opened too early during baking, causing the eclairs to collapse. Make sure not to open the oven door during the first 15 minutes of baking to prevent this.

How can I get a smooth chocolate ganache?

To get a perfectly smooth ganache, make sure the cream is hot enough to melt the chocolate. Stir gently to avoid any air bubbles, and let it sit for a few minutes before using.

Can I make the custard filling without eggs?

Yes, you can make a custard filling without eggs by using a vegan custard powder or a plant-based milk like almond or coconut milk. However, the texture may be slightly different.

Can I use dark chocolate for the ganache?

Yes, dark chocolate works wonderfully for the ganache. It will create a rich and slightly bitter contrast to the sweet pastry and cream filling.

What can I do if the eclairs are soggy?

Soggy eclairs are often the result of the cream being added too early, or the eclairs being stored for too long before serving. To avoid this, serve them as fresh as possible and allow the pastry to cool completely before filling.

Can I use a piping bag to fill the eclairs?

Yes, using a piping bag with a small round tip is the easiest and most effective way to fill eclairs with pastry cream. It ensures a clean and consistent filling without making a mess.

Conclusion

Chocolate eclairs are a classic French pastry that never goes out of style. The combination of delicate choux pastry, smooth pastry cream, and rich chocolate ganache makes these treats irresistible. While they may seem complicated to make, following the steps closely will lead to perfect eclairs that are sure to impress. Whether for a special occasion or just a sweet craving, these homemade chocolate eclairs will always be a hit!

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