Make these delicious Chocolate Eclairs at home with crispy pastry, creamy filling, and rich chocolate topping. Great for a sweet treat or special dessert!

A plate of chocolate-covered eclairs filled with pastry cream.

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Chocolate Eclairs

Chocolate Eclairs are a classic French pastry that combines a light, airy choux pastry with a rich, creamy filling, and a smooth chocolate topping.

They are perfect for special occasions, dessert tables, or just as a treat for yourself.

Whether for a dinner party or a weekend baking project, Chocolate Eclairs are sure to impress and satisfy any sweet tooth.

Ingredients for Chocolate Eclairs

Ingredients: Whole milk, cornstarch, whipping cream, chocolate chips, milk, eggs, unsalted butter, sugar, vanilla extract, and all-purpose flour.

Water: Using filtered water can ensure a cleaner flavor.

Whole milk: Provides a richer flavor and creamier texture.

Unsalted butter: Allows better control over the salt content in your recipe.

Granulated sugar: Adds just a touch of sweetness to the pastry.

Salt: Essential for enhancing flavor; be sure to measure accurately.

All-purpose flour

Large eggs: Provides structure and richness to the pastry.

Pastry Cream

Whole milk: Make sure to use whole milk for a creamy and rich pastry cream.

Egg yolks: Gives the cream a rich, custardy texture.

Granulated sugar

Cornstarch: Acts as a thickener.

Vanilla extract: Use pure vanilla extract for best results.

Chocolate Icing

Semi-sweet chocolate chips: Choose high-quality chocolate for best results.

Heavy whipping cream: Makes a smooth and glossy icing.

Unsalted butter

Corn syrup

How to Make Chocolate Eclairs

To make chocolate eclairs, start by preheating your oven to 425°F. Line a large baking sheet (or use two smaller ones) with parchment paper or a Silpat and set aside.

In a medium saucepan, combine water, whole milk, butter, sugar, and salt. Bring this mixture to a boil over medium heat.

Remove saucepan from the heat and stir in the flour using a wooden spoon.

Saucepan containing a mixture of water, whole milk, butter, sugar, and salt, with a wooden spoon inside.

Dough being formed inside a saucepan with a wooden spoon.

After the flour is mixed in, return the saucepan to the heat and cook the mixture for 2 minutes, stirring constantly.

Then, transfer the heated dough to a large mixing bowl and use an electric mixer to beat it on medium speed for 1 minute to help release the steam.

Next, add the eggs to the dough one at a time, beating well after each addition until the dough is smooth and glossy.

Scoop the batter into a piping bag fitted with a large round or star tip.

Pipe the eclairs onto the prepared baking sheets, making strips that are about 4 inches long and ¾ inch wide, spacing them about 2 inches apart.

Mixing bowl of batter with an egg and a black spatula.

Mixing bowl of batter with a black spatula.

Bake the eclairs at 425°F for 10 minutes, then reduce the oven temperature to 325°F without opening the oven door, and continue baking for another 30 minutes until they are golden brown.

Remove the eclairs from the oven and let them cool completely on a wire cooling rack.

Cream Filling

Heat the milk in a medium saucepan just until it begins to simmer, then remove it from the heat and let it cool slightly.

In a large mixing bowl, whisk together the egg yolks and sugar, then add the cornstarch and mix well.

Slowly pour in the hot milk while whisking constantly to prevent the eggs from curdling.

Return the mixture to a medium saucepan and heat over medium-low, stirring constantly until it thickens, which takes about 10 minutes.

Transfer the pastry cream to a clean bowl, cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming, and chill it in the refrigerator for at least 2 hours until cold.

Milk being poured into a bowl containing a whisk mixer, ready for mixing.

A wooden spoon resting in a pan filled with a smooth, creamy filling, likely being prepared or stirred.

A bowl filled with cream filling, which is covered with a sheet of plastic wrap to keep it fresh.

Once chilled, transfer the pastry cream to a piping bag fitted with a medium round tip.

Push the tip into the bottom of the eclairs and pipe the cream inside, filling them in three places (right, left, and center) to make sure they are fully filled.

Chocolate Icing

Pour the semi-sweet chocolate chips into a medium mixing bowl.

Heat the heavy cream in a small saucepan over medium heat until it begins to simmer, then immediately pour it over the chocolate chips.

Add the butter and corn syrup and mix well until the chocolate and butter are melted and the icing is smooth.

Dip the top of each éclair in the icing and place them on a wire cooling rack to set for about 30 minutes.

A saucepan filled with chocolate chips, cream, and butter, with a whisk placed inside, ready to mix the ingredients together.

A saucepan filled with smooth, melted chocolate being mixed with a whisk, creating a glossy and rich chocolate mixture.

Eclairs rest on a cooling rack, each topped with a layer of glossy chocolate icing.

Enjoy your delicious homemade chocolate eclairs!

Tips & Tricks to Make the Best Chocolate Eclairs

Here are some tips and tricks to help you make the best Chocolate Eclairs and save some time:

Room Temperature Eggs: Use room temperature eggs for a smoother dough. Just leave them out for about 30 minutes before using.

Use a Stand Mixer: If you have a stand mixer, use it instead of an electric hand mixer. It's quicker and saves you some effort.

Pipe Evenly: Draw lines on the parchment paper as a guide to pipe even-sized eclairs. This way, they’ll all bake evenly.

Chocolate Choices: Experiment with different types of chocolate for the icing. Dark, milk, or even white chocolate can be delicious.

Avoid Over-Stirring: Don’t over-stir the dough once the flour is added. This keeps them light and airy.

How to Store Leftovers

Neatly arranged chocolate eclairs on a white plate.

To store leftover chocolate eclairs, let the eclairs cool completely. Transfer them to an airtight container and make sure to store in the fridge.

You can store chocolate eclairs in the fridge for up to 3 days.

What to Serve with Chocolate Eclairs

Fresh Berries: Try fresh strawberries, raspberries, or blueberries.

Whipped Cream: A light dollop of whipped cream.

Mint Leaves: Garnish with a few fresh mint leaves.

Vanilla Ice Cream: Serve with a scoop of vanilla ice cream on the side.

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A plate of eclairs with chocolate icing on top and filled with pastry cream.

Chocolate Eclairs

Course: Dessert

Cuisine: French

Keyword: chocolate, Chocolate Ganache, Choux Pastry, Eclairs, Vanilla Custard

Prep Time: 1 40

Cook Time: 42

Chill Time: 2

Total Time: 4 22

Servings: Servings

Calories: 314kcal

Author: Jenny Blinkhorn

Classic Chocolate Eclairs are a delightfulFrench pastry featuring airy choux filled with vanilla custard and topped withrich chocolate ganache. These elegant treats are perfect for any specialoccasion.

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Ingredients

½ cup water
½ cup whole milk
½ cup unsalted butter
1 Tablespoon granulated sugar
¼ teaspoon salt
1 cup all-purpose flour
4 large eggs
2 ½ cups whole milk
6 egg yolks
⅓ cup granulated sugar
¼ cup cornstarch
1 teaspoon vanilla extract
12 ounces semi-sweet chocolate chips
¾ cup heavy whipping cream
2 Tablespoons unsalted butter
2 Tablespoons corn syrup

Instructions

Preheat oven to 425F. Line a large baking sheet (or two small ones) with parchment paper or Silpat; set aside.
In a medium saucepan, combine the water, whole milk, butter, sugar, and salt. Bring to a boil over medium heat, then remove from the heat and stir in the flour with a wooden spoon.
Once the flour is incorporated, move the saucepan back to the heat and cook for 2 minutes, stirring constantly with the wooden spoon.
Transfer the dough to a large mixing bowl and use an electric mixer to beat the dough on medium speed for 1 minute to release the steam.
Add the eggs, one at a time, beating well between each addition until the dough is smooth and glossy.
Scoop the batter into a piping bag fitted with a large round or star tip. Pipe the eclairs onto the prepared baking sheets to form 4-inch long and ¾-inch wide strips, about 2 inches apart.
Bake the eclairs at 425F for 10 minutes, then reduce the temperature to 325F (without opening the oven door) and continue to bake for another 30 minutes until golden brown.
Remove the eclairs from the oven and transfer to a wire cooling rack to cool completely to room temperature.
In a medium saucepan, heat the milk just until it begins to simmer. Remove from the heat and set aside to cool slightly.
In a large mixing bowl, whisk together the egg yolks and sugar until combined, then add the cornstarch and mix well.
Very slowly pour in the hot milk, whisking constantly to avoid the eggs curdling (this can also be done with an electric hand mixer).
Transfer the pastry cream to a medium saucepan and heat over medium-low heat, stirring constantly with a wooden spoon until the mixture is thickened (about 10 minutes).
Transfer the pastry cream to a clean bowl and cover with plastic wrap, pressing the plastic wrap down onto the surface of the pastry cream so it will not form a skin while it chills.
Chill the pastry cream in the refrigerator for at least 2 hours until cold.
Transfer the pastry cream to a piping bag fitted with a medium round tip. Push the tip into the bottom of the eclairs and pipe in the cream; you’ll likely need to fill the éclair in three places; right, left, and center so the cream fully fills the inside of the éclair.
Pour the semi-sweet chocolate chips into a medium mixing bowl.
In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer, then immediately pour over the chocolate chips.
Add the butter and corn syrup and mix well until the chocolate and butter are melted and the icing is smooth.
Dip the top of each éclair in the icing and place on a wire cooling rack for the frosting to set (about 30 minutes).

Notes

Make sure the dough is thick and smooth before piping. If it's too runny, the eclairs won't hold their shape. Adding eggs one at a time helps achieve the perfect consistency.

Allow the baked eclairs to cool completely before filling them with custard to prevent the filling from melting.

Store filled eclairs in the refrigerator for up to 3 days. For longer storage, keep the unfilled choux pastry in an airtight container and fill just before serving.