Oblong golden choux eclairs filled with pale vanilla custard and topped with glossy dark chocolate icing, one sliced open

Chocolate Eclairs

by

Chocolate eclairs start with hollow choux pastry shells that are filled with vanilla pastry cream and dipped in chocolate ganache. Dry the shells fully before filling, and keep the custard cold for a neat, creamy center.

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Recipe at a Glance

  • Yield: 12 eclairs
  • Preparation: 45 minutes
  • Cooking: 45 minutes
  • Chilling: At least 2 hours for the pastry cream

Table of Contents

Ingredients

Choux pastry

  • 125 ml whole milk
  • 125 ml water
  • 100 g unsalted butter
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon fine salt
  • 150 g all-purpose flour
  • 4 large eggs, beaten, plus a little extra only if needed

Vanilla pastry cream

  • 500 ml whole milk
  • 4 large egg yolks
  • 80 g granulated sugar
  • 40 g cornstarch
  • 20 g unsalted butter
  • 2 teaspoons vanilla extract

Ganache

  • 150 g dark chocolate, finely chopped
  • 100 ml heavy cream

Before You Start

Read the whole method before starting; you need a piping bag, a large nozzle and room to cool the shells.

Read the full method before starting. Measure the ingredients, prepare the pan or baking sheets, and allow time for the cooling and chilling stages. The stated baking times are a guide; use the visual cues in the directions to judge doneness.

Directions

1. Make pastry cream

Heat milk in a saucepan until steaming. Whisk yolks, sugar and cornstarch in a bowl. Slowly whisk in the hot milk, return everything to the pan and cook over medium heat, whisking, until thick and bubbling. Continue whisking for 1 minute. Remove from heat, mix in butter and vanilla and transfer to a shallow bowl. Cover the surface and refrigerate for at least 2 hours.

2. Cook the choux dough

Heat the oven to 200°C (400°F). Bring milk, water, butter, sugar and salt to a boil. Add flour all at once and stir firmly until a smooth dough forms. Cook over medium-low heat for about 2 minutes, stirring, until a thin film appears on the pan. Transfer to a bowl and cool for 5 minutes.

3. Add eggs and pipe

Beat in the eggs a little at a time until the dough is glossy and falls from the spatula in a thick V. You may not need every drop. Pipe twelve 12 cm lengths on lined baking sheets, spacing well apart. Smooth pointed ends with a damp fingertip.

4. Bake and dry

Bake for 15 minutes without opening the door. Reduce to 180°C (355°F) and bake 20–25 minutes more, until deep golden and firm. Make a small hole at one end of each shell, then return to the switched-off oven with the door slightly open for 10 minutes. Cool completely on a rack.

5. Fill and glaze

Whisk the cold pastry cream until smooth and pipe into the cooled shells through small holes underneath. Heat the cream until steaming, pour over chopped chocolate and stand for 2 minutes, then stir smooth. Dip the eclair tops, let the ganache set and refrigerate until serving.

Cook’s Tips

  • Read the whole method before starting; you need a piping bag, a large nozzle and room to cool the shells.
  • Add the eggs gradually. The amount needed depends on how much water evaporated from the dough.
  • Pale shells tend to collapse and turn soggy; bake until thoroughly golden and dry.

Storage and Make-Ahead

Refrigerate filled eclairs and eat within 24 hours for the best texture. Store pastry cream separately in the refrigerator for up to 2 days. Unfilled shells can be frozen for up to 1 month, then thawed and refreshed briefly in a moderate oven before cooling and filling.

Recipe Questions

Why did the shells collapse?

They may be underbaked, too wet, or the oven door may have been opened before the shell structure set.

Can I prepare parts ahead?

Yes. Make the custard a day ahead and keep it chilled. Fill the shells close to serving for a firmer pastry texture.

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