Chocolate Eclairs are a rich, decadent pastry that is traditionally filled with a sweet, thick chocolate cream.
The dough is traditionally made from a simple pastry dough that is rolled and cut into strips that are then layered with the filling before being cut in half and baked. The pastry cream is traditionally made from eggs, sugar, whole milk, vanilla extract, and dark chocolate.
Chocolate Eclairs first appeared in the 19th century in France, where they were called “choux à la crème.” The name translates to “cabbage filled with cream.”
The pastry dough can also be made from puff pastry instead of the traditional dough.
Chocolate eclairs are everyone’s favorite dessert. They are delicious and their rich texture melts in your mouth.
Chocolate Eclairs
About the Recipe
This recipe teaches you how to make each component from scratch, which gives you control over texture and sweetness. The custard uses egg yolks for richness, and cooling it over an ice bath keeps the texture smooth. Choux pastry can feel intimidating at first, but the method here is straightforward. You cook the dough on the stovetop until it pulls away from the pan, then stir in eggs off the heat.
The shells puff up beautifully in the oven, creating that signature hollow center. The chocolate frosting is simple and quick, requiring just a few ingredients melted together.
Why you will love this recipe
Making eclairs at home means you can adjust the sweetness and thickness of each layer to suit your taste. The custard filling is smooth without being too heavy, and the choux shells have a crisp exterior that softens slightly once filled. I like how the recipe uses an ice bath to cool the custard quickly, which prevents a skin from forming and keeps everything silky.
The frosting stays glossy even after it sets, giving the eclairs that polished bakery look. You also get to control the size and shape of the shells, so you can make them as long or as petite as you prefer.
Cooking Tips
Stir the choux dough constantly while it cooks on the stovetop. This helps the flour cook through and creates a smooth base for adding the eggs. When you beat in the eggs, make sure the dough has cooled slightly so the eggs do not scramble. Poke a hole in each baked shell right after removing them from the oven, then return them to the turned off oven to dry out.
This step prevents soggy shells. I always strain the custard to catch any bits of cooked egg, which keeps the filling velvety. Let the custard chill completely before piping it into the shells.
Serving and Storing Suggestions
This recipe makes about 8 to 10 eclairs, depending on the size of your piped shells. Prep time is around 30 minutes, with an additional hour for chilling the custard. The shells bake for about 30 minutes, followed by a 20 minute drying period in the oven. Once assembled, store the eclairs in the refrigerator and serve them cold.
They taste best on the day they are made, but you can keep them covered for up to two days. The shells may soften slightly over time as the custard releases moisture.
Chocolate Eclairs
Ingredients
For the Filling:
- 1/3 cup Sugar
- 2 tbsp Cornstarch
- 1 1/2 cup Milk
- 1 to 2 Egg Yolks
- 1 tsp Vanilla
- 3 tsp Butter
- a small pinch Salt
For the outer shell:
- 1/4 cup Butter
- 1/2 cup Hot Water
- 2 Eggs
- 1/2 cup Plain Flour
- 1/4 tsp Salt
For the frosting:
- 2 tbsp Butter - 1/8 cup
- 1/2 cup Sugar powdered
- 1/2 tbsp Milk
- 2 tbsp Dark Chocolate
Instructions
- To make the filling, fill half a bowl with ice cubes and add enough water to cover the ice.
- Mix the sugar, salt and cornstarch in a pan over medium flame.
- Gently add the milk and cook for 5 minutes or until it starts to boil.
- Allow it to boil for 30 to 60 seconds.
- Beat the egg yolks slightly and slowly add some of the hot milk into the eggs.
- Now pour the egg mixture into the pan and reduce flame.
- Cook over low heat for a minute or until it starts to bubble. Keep stirring all the time.
- Remove the pan and add vanilla and butter.
- Strain this into another bowl and place this in the ice-water bowl.
- Stir from time to time until cool.
- Remove and cover with cling film.
- Keep in the fridge until cold.
- To prepare the shell, place the butter and water in a pan over medium flame.
- Cook until it comes a boil.
- Add flour and salt.
- Stir constantly and cook until the mixture leaves the sides of the pan (about a minute).
- Remove from flame and add the eggs.
- Stir well to mix.
- Spread this on an baking sheet in eclair mould and bake in a preheated oven at 425F for 20 to 30 minutes or until golden brown.
- Remove and poke a hole in one end of each shell and keep them in the oven for 20 minutes to dry.
- To make the frosting, microwave the chocolate on high heat for 45 seconds and stir.
- Once the chocolate has melted completely, add the butter, sugar and milk.
- Mix well until smooth.
- Now, transfer the chocolate filling into a pastry bag.
- Insert the tip into each eclair shell and squeeze in.
- Spread some over the top and keep in the fridge until ready to serve.
Notes
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I make the custard ahead of time?
Yes, you can prepare the custard up to two days in advance. Keep it covered with cling film pressed directly onto the surface to prevent a skin from forming, and store it in the refrigerator until you are ready to fill the shells.
Why did my choux pastry shells collapse after baking?
Shells collapse when they have too much moisture inside. Make sure to poke a hole in each shell right after baking and return them to the turned off oven for 20 minutes. This drying step helps the interiors firm up so the shells hold their shape.
Can I freeze baked eclair shells?
Yes, unfilled shells freeze well for up to one month. Let them cool completely, then store them in an airtight container. Thaw at room temperature before filling, and you can crisp them up in a 350F oven for a few minutes if needed.
What if my custard is too thin?
If the custard seems runny after chilling, it may not have cooked long enough. Reheat it gently over low heat and cook for another minute or two while stirring constantly. The cornstarch needs to reach a full boil to thicken properly.
Can I use milk chocolate instead of dark chocolate for the frosting?
Without a doubt. Milk chocolate will give you a sweeter, milder topping. You can also mix dark and milk chocolate if you want a balance between richness and sweetness.
1 comment
Yummy…i lam loving it….just the idea of having it am salivating…