Classic Eclair with Chocolate Glaze

This classic éclair recipe transforms simple ingredients into exquisite French pastries that rival any bakery. The combination of light choux pastry, silky vanilla pastry cream, and glossy chocolate glaze creates the perfect balance of textures and flavors that has made éclairs beloved worldwide for generations.

I first made these éclairs for a dinner party where I wanted to impress without spending a fortune. The moment my guests bit into these freshly made pastries, their eyes widened with delight, and I've been perfecting my technique ever since.

Ingredients

• Water and milk: Combination ensures perfect moisture content and richness
• Unsalted butter: Provides structure and flavor to the pastry
• Granulated sugar: Adds just enough sweetness without overpowering
• Salt: Enhances all flavors and balances the sweetness
• All-purpose flour: Creates the perfect structure for light airy shells
• Eggs: Provide lift, richness, and binding for the dough
• Whole milk: Creates the creamiest custard base
• Vanilla bean: Delivers authentic flavor with beautiful specks throughout
• Sugar: Provides perfect sweetness to complement the chocolate glaze
• Cornstarch: Thickens the cream without making it too dense
• Egg yolks: Create richness and that signature yellow color
• Butter: Added at the end gives the custard a silky texture and shine
• Semisweet chocolate chips: Offer convenience and consistent results
• Heavy cream: Creates the perfect glossy texture for dipping

Step-by-Step Instructions

Prepare Choux Pastry:

Combine liquids and fats. In a medium saucepan, bring water, milk, butter, sugar, and salt to a boil over medium heat. This mixture creates the steam that will help the pastry puff dramatically in the oven.

Add flour and cook:

Remove from heat, add all the flour at once, and stir vigorously until fully incorporated. Return to medium heat and cook for about 2 minutes while stirring constantly. Watch for a thin film forming on the bottom of the pan which indicates the dough has reached the proper moisture level.

Cool and add eggs:

Transfer dough to a mixing bowl and beat with an electric mixer for 1 minute to cool slightly. Add eggs one at a time, fully incorporating each before adding the next. The final dough should form a thick, glossy ribbon when lifted.

Pipe and bake:

Transfer dough to a piping bag with a 1/2 inch round tip. Pipe 4 inch strips onto a silicone lined baking sheet. Bake at 425°F for 10 minutes, then reduce temperature to 325°F without opening the oven and bake for 30 minutes more until golden brown.

Make Pastry Cream:

Heat milk. Bring milk and vanilla bean to just below boiling point, being careful not to scorch the milk. The vanilla bean infuses the milk with intense flavor.

Prepare egg mixture:

Whisk sugar, cornstarch, salt, and egg yolks until light and creamy. This takes about 2 minutes of vigorous whisking and creates the base for your custard.

Combine and cook:

Gradually add hot milk to egg mixture while whisking constantly to prevent curdling. Return everything to the saucepan and cook until thickened, whisking constantly. The mixture should reach a pudding-like consistency.

Finish and cool:

Remove from heat, whisk in butter pieces until fully incorporated, then cover with plastic wrap directly touching the surface to prevent skin formation. Chill for at least 30 minutes.

Fill Éclairs:

Prepare shells. Poke 2 to 3 small holes in the bottom of each cooled éclair shell using a small pastry tip or paring knife to create entry points for the filling.

Fill with cream:

Transfer chilled pastry cream to a piping bag with a small tip and pipe into each shell until full. You will feel slight resistance when the shell is properly filled.

Make Chocolate Glaze:

Prepare chocolate. Place chocolate chips in a heat-safe bowl. Heat heavy cream just until simmering then pour over chocolate chips.

Create glaze:

Let stand for 2 minutes then whisk from the center outward until completely smooth and glossy. The warmth of the cream perfectly melts the chocolate.

Finish éclairs:

Dip the top half of each filled éclair into the chocolate glaze, allowing excess to drip off before placing on a wire rack to set.

Pin it

You Must Know

• These éclairs are best enjoyed the same day they are assembled
• The choux pastry technique can be used for cream puffs, profiteroles, and cheese gougères
• The pastry cream filling can be flavored with different extracts or liqueurs
• Allow proper cooling time for each component to ensure the best final results

The vanilla bean is my favorite ingredient in this recipe. The tiny black specks throughout the pastry cream not only look impressive but deliver pure vanilla flavor that extract simply cannot match. I still remember the first time I splurged on real vanilla beans for this recipe and how my family commented that they had never tasted pastry cream so flavorful.

Make Ahead Options

Creating perfect éclairs doesn't mean spending hours in the kitchen on the day you plan to serve them. You can prepare components ahead of time to streamline the assembly process. The unfilled choux pastry shells can be stored in an airtight container at room temperature for 1 day or frozen for up to 1 month. Just refresh them in a 325°F oven for 5 minutes before filling. Pastry cream can be made up to 3 days ahead and stored in the refrigerator with plastic wrap pressed directly on the surface to prevent skin formation.

Troubleshooting Choux Pastry

Achieving perfect choux pastry shells can be tricky for beginners. If your éclairs aren't puffing properly, your oven temperature might be too low or the dough may contain too much moisture. Be sure to cook the dough on the stovetop long enough to evaporate excess moisture before adding eggs. If your shells collapse after baking, they likely needed more time in the oven. Let them fully dry out by leaving them in the turned-off oven with the door slightly open for 5–10 minutes after baking.

Creative Variations

While traditional chocolate glazed éclairs are classic for good reason, don't be afraid to experiment with flavors once you master the basic recipe. Try pistachio pastry cream with a white chocolate glaze sprinkled with crushed pistachios. Coffee-flavored pastry cream pairs beautifully with traditional chocolate topping. For a fruity twist, add raspberry extract to the pastry cream and top with raspberry glazed chocolate. During holidays, flavor the pastry cream with peppermint extract and garnish with crushed candy canes for a festive touch.

Pin it

Frequently Asked Questions

→ What is choux pastry used for?

Choux pastry is essential for making eclairs, cream puffs, and other airy pastries due to its hollow center that's perfect for fillings.

→ How do I prevent my choux pastry from deflating?

Avoid opening the oven during baking and ensure the pastry is fully baked until golden for a stable structure.

→ Can I make the pastry cream in advance?

Yes, you can prepare the pastry cream up to 2 days ahead. Store it in the refrigerator with plastic wrap directly on its surface.

→ How should I store filled eclairs?

Keep filled eclairs refrigerated in an airtight container and consume within 2 days for the best texture and flavor.

→ What type of chocolate works best for the glaze?

Semi-sweet chocolate chips or high-quality baking chocolate ensure a smooth and rich glaze.