Chocolate éclairs are the epitome of French pastry perfection, featuring delicate choux dough filled with creamy custard and topped with a glossy chocolate glaze. This simple yet indulgent recipe is perfect for after-dinner desserts, afternoon tea, or even as a special snack. With this step-by-step guide, you can recreate these elegant pastries at home and impress your guests—or keep them all to yourself!
Ingredients for Chocolate Éclairs
Custard (Crème Pâtissière)
- 1 1/2 cups milk (360 mL)
- 2 large free-run egg yolks, beaten
- 1/2 cup granulated sugar (100 g)
- 3 tbsp unbleached all-purpose flour (25 g)
- 1/2 tsp pure vanilla extract (2.5 mL)
Choux Pastry
- Refer to your favorite pâte à choux recipe or check out one from our collection.
Chocolate Glaze
- 2 oz semi-sweet chocolate (60 g)
- 2 tbsp butter (30 g)
- 1 cup confectioners’ sugar, sifted (125 g)
- 2 tbsp whole milk (30 mL), heavy cream, or half-and-half, or more if needed
- 1 tsp pure vanilla extract (2.5 mL)
Instructions for Making Chocolate Éclairs
Step 1: Prepare the Custard Filling
- In a small saucepan over medium heat, pour the milk and warm it up without letting it boil.
- In a separate saucepan, combine the beaten egg yolks and sugar, whisking until well blended. Add the flour and stir until smooth.
- Gradually whisk the warm milk into the egg mixture, adding a little at a time to avoid lumps. Once combined, return the mixture to medium heat. Cook while stirring constantly until the custard thickens, about 3–4 minutes.
- Remove the custard from the heat and let it cool for about 5 minutes. Stir in the vanilla extract, then set aside to cool completely.
Step 2: Fill the Pastries
- Using a decorating bag fitted with a small round tip (e.g., tip #3 or a long filling tip), fill each choux pastry shell with the prepared custard.
- Place the filled pastries in a plastic container, cover them, and refrigerate for 10 minutes while you prepare the chocolate glaze.
Step 3: Make the Chocolate Glaze
- In a bain-marie (double boiler) over medium heat, melt the chocolate and butter. Ensure the water doesn’t touch the bottom of the upper bowl.
- Once melted, add the sifted confectioners’ sugar and stir until partially combined. Gradually add the milk, stirring until the glaze is smooth. Mix in the vanilla extract, then remove the glaze from the heat. Transfer it to a microwave-safe glass dish for easy reheating if needed.
Step 4: Glaze the Éclairs
- Dip each filled pastry into the chocolate glaze, ensuring the tops are well coated. Place the glazed pastries back into the container and refrigerate for another 10 minutes to set the glaze.
- For a thicker glaze, dip the éclairs a second time. If necessary, reheat the glaze slightly to restore its consistency before dipping. Refrigerate again to set.
Step 5: Serve
- Remove the éclairs from the fridge about 15 minutes before serving.
- Enjoy them chilled or at room temperature for the perfect balance of creamy custard and rich chocolate.
Tips for Success
- Custard Consistency: Stir continuously while cooking the custard to prevent lumps and ensure a smooth texture.
- Choux Perfection: Make sure your choux pastry is well-puffed and hollow inside for easy filling.
- Glaze Smoothness: Sift the confectioners’ sugar to avoid clumps in the glaze for a flawless finish.
