Indulge in Our Perfect Classic Chocolate Eclairs Recipe

Classic chocolate eclairs represent a delectable French pastry that redefines simple ingredients into culinary magic.

Elegant and sophisticated, these delicate pastries combine crisp shells with silky smooth cream in perfect harmony.

An irresistible contrast of textures awaits those who appreciate fine desserts.

Professional bakers and home cooks alike can create these impressive treats with confidence.

Delicate yet decadent, chocolate eclairs elevate ordinary moments into extraordinary experiences.

Each carefully crafted pastry tells a story of culinary passion and precision.

Prepare to embark on a delightful baking adventure that promises sweet success.

Why You’ll Fall for Classic Chocolate Éclairs

• Master French Pastry Technique: Learn the art of creating delicate choux pastry with this foolproof recipe that transforms simple ingredients into an elegant dessert, perfect for impressing guests or treating yourself to a luxurious sweet experience.
• Textural Symphony: Enjoy the incredible contrast between the crisp, golden-brown exterior of the eclair and the silky-smooth chocolate glaze, complemented by the light, airy cream filling that melts perfectly in your mouth.
• Customizable Crowd-Pleaser: Easily adapt this classic dessert by experimenting with different cream fillings or chocolate glazes, making it a versatile treat for special occasions, afternoon tea, or weekend baking adventures that suits multiple taste preferences.

What Goes Into Perfect Chocolate Éclairs

• Butter: Rich, creamy base that helps create a tender pastry texture.
• Water: Essential liquid for creating steam and helping dough rise.
• Flour: Structural component that gives strength and shape to the pastry.
• Salt: Enhances overall flavor profile of the choux pastry.
• Eggs: Binding agent that provides structure and richness to the dough.

• Heavy Cream: Provides luxurious, smooth base for the filling.
• Sugar: Adds sweetness and helps stabilize whipped cream.
• Vanilla Extract: Offers warm, classic flavor to the cream filling.

• Chocolate: Rich, smooth topping that adds deep flavor and glossy finish.
• Heavy Cream: Creates smooth, pourable chocolate glaze.
• Corn Syrup: Helps create a shiny, stable chocolate coating.

Step-by-Step Guide to Making Chocolate Éclairs

Step 1: Prepare Baking Setup

Preheat oven to 350°F. Arrange oven racks on upper and lower thirds. Spray 3 baking trays with cooking oil and line with parchment paper.

Step 2: Create Butter Base

In a saucepan, combine butter and water over medium heat. Cook until mixture starts to simmer.

Step 3: Mix Dough Ingredients

Add flour and salt to the simmering liquid. Stir continuously until a sticky dough forms. Let the dough cool for 10 minutes.

Step 4: Incorporate Eggs

Gradually add eggs one at a time into the cooled dough. Mix thoroughly after each egg addition to create a smooth pastry base.

Step 5: Shape Pastry Strips

Use a piping bag to create 12-14 cm long dough strips on prepared baking trays.

Step 6: Bake Choux Pastry

Bake eclairs for 45 minutes. Release steam from the oven at 30, 35, and 40 minutes during baking process.

Step 7: Craft Chocolate Glaze

Gently heat cream and corn syrup. Pour over chocolate pieces. Stir until achieving a silky smooth chocolate coating.

Step 8: Prepare Cream Filling

Whip filling ingredients until stiff peaks form, creating a luxurious cream texture.

Step 9: Final Assembly

Dip baked eclair tops into chocolate glaze. Fill pastry with whipped cream. Replace top of eclair to complete the classic dessert.

Tips for Getting Bakery-Style Éclairs at Home

• Control Moisture: Release steam during baking by slightly opening the oven door at specific intervals to prevent soggy pastry shells.
• Pipe with Precision: Use a large star tip when piping dough to create elegant, uniform éclair shapes with attractive ridges and consistent size.
• Temperature Matters: Ensure eggs are at room temperature and add them gradually to prevent curdling and maintain a smooth, glossy choux pastry dough.
• Whip with Technique: Beat cream filling until stiff peaks form, but avoid overwhipping to maintain a light, airy texture without becoming grainy.
• Glaze Gracefully: Allow chocolate glaze to cool slightly before dipping éclair tops for a smooth, glossy finish that doesn't run or become too thin.

How to Store and Reheat Chocolate Éclairs Without Ruining Them

• Refrigerate Leftovers: Store your chocolate eclairs in an airtight container within the refrigerator for up to 2-3 days. Wrap each eclair individually in plastic wrap to prevent moisture loss and maintain their delicate texture.
• Freezing Option: Carefully place eclairs in a freezer-safe container, separating layers with parchment paper. Frozen eclairs can last up to one month when properly sealed. Thaw overnight in the refrigerator before serving to preserve their original quality.
• Reheating Method: Gently warm eclairs at room temperature for 15-20 minutes before enjoying. Avoid using a microwave, which can make the pastry soggy and compromise the delicate choux texture. For best results, let the eclair slowly come to room temperature, allowing the cream filling and chocolate glaze to soften naturally.

Great Pairings for Chocolate Éclairs

• Pair with Robust Red Wine: Select a full-bodied Cabernet Sauvignon or Merlot that complements the rich chocolate glaze, cutting through the sweetness while enhancing the dessert's decadent profile.
• Match with French Press Coffee: Brew a strong, dark roast coffee to create a classic accompaniment that highlights the eclair's delicate pastry and creamy filling, providing a warm contrast to the cool cream.
• Combine with Raspberry Sorbet: Serve a tart raspberry sorbet alongside the eclair to balance the chocolate's intensity and add a refreshing fruity note that cleanses the palate between bites.
• Enjoy with Champagne: Opt for a dry Champagne or sparkling wine to create an elegant pairing that adds effervescence and lightness to the rich chocolate and cream dessert.

Flavorful Spins on Classic Chocolate Éclairs

• Sweet Berry Blast: Replace chocolate glaze with vibrant raspberry purée mixed with powdered sugar, creating a fruity top layer that complements the classic choux pastry shell.
• Nutty Caramel Crunch: Incorporate chopped hazelnuts into the cream filling and drizzle a rich caramel sauce over the chocolate glaze for added texture and depth of flavor.
• Lavender Honey Dream: Infuse the cream filling with delicate lavender essence and substitute chocolate glaze with a light honey glaze, offering a sophisticated and aromatic profile.
• Espresso Chocolate Fusion: Mix strong espresso powder into the chocolate glaze and add a hint of coffee liqueur to the cream filling, delivering an intense and bold coffee-chocolate experience.

Classic Chocolate Eclairs Recipe

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• Total Time: 1 hour 15 minutes
• Yield: 20 1x

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Description

Classic Chocolate Eclairs melt hearts with their delicate choux pastry and silky cream filling. Chocolate glaze crowns this French pastry masterpiece, promising pure indulgence with each elegant, creamy bite that transports you to Parisian patisserie bliss.

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Ingredients

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Pastry Ingredients:

• 1 cup water
• 1 cup all-purpose flour
• 4 large eggs, at room temperature
• 100 grams (3.5 ounces) unsalted butter, cut into cubes
• Pinch of kosher salt

Filling Ingredients:

• 3 cups heavy cream (236 milliliters)
• 1 cup mascarpone cheese (226 grams)
• 1.67 cups powdered sugar, sifted (200 grams)
• 2 teaspoons vanilla bean paste

Chocolate Glaze Ingredients:

• 100 grams (3.5 ounces) seventy percent cocoa dark chocolate, finely chopped
• ⅔ cup heavy cream (158 milliliters)
• 3.5 teaspoons corn syrup

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Instructions

1. Configure the oven to 350°F (175°C), positioning racks across upper and lower levels. Coat three baking sheets with vegetable oil and layer with parchment paper.
2. In a medium saucepan, combine unsalted butter and water, heating until liquid reaches a gentle simmer.
3. Incorporate all-purpose flour and salt into the liquid, stirring vigorously until a cohesive, sticky dough materializes. Allow mixture to rest and cool for approximately 10 minutes.
4. Gradually introduce eggs into the cooled dough, ensuring thorough integration after each egg addition. The mixture should transform into a smooth, glossy paste.
5. Transfer dough into a piping bag fitted with a large round tip. Carefully extrude elongated pastry strips measuring 5-6 inches (12-14 centimeters) onto prepared baking sheets.
6. Place trays in preheated oven, creating steam by opening the oven door briefly at 30, 35, and 40 minutes during the 45-minute baking cycle. Pastries should emerge golden brown and puffy.
7. For chocolate glaze, gently warm heavy cream and light corn syrup in a saucepan. Pour hot mixture over chopped dark chocolate, whisking until achieving a silky, uniform consistency.
8. Prepare pastry cream by whipping heavy cream, powdered sugar, and vanilla extract until stiff, voluminous peaks form.
9. Complete eclairs by delicately dipping pastry tops into glossy chocolate glaze, then generously filling interiors with prepared cream using a piping bag. Replace pastry tops to finalize presentation.

Notes

• Chocolate glaze requires precise temperature control to prevent separation or graininess.
• Choux pastry success depends on adding eggs gradually and mixing thoroughly to create a smooth, elastic dough.
• Steam release during baking helps eclairs develop a crisp exterior and hollow interior for perfect filling.
• Piping technique determines the uniform shape and professional appearance of your pastry shells.
• Room temperature ingredients ensure better incorporation and smoother texture in both dough and filling.
• Cooling time between steps prevents structural failures and guarantees optimal pastry consistency.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 20
• Calories: 350 kcal
• Sugar: 18 g
• Sodium: 100 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 90 mg