Discover the ultimate guide to crafting perfect French chocolate éclairs with this foolproof, step-by-step recipe. Indulge in the delightful combination of crisp choux pastry filled with luscious Chantilly cream and finished with a glossy chocolate glaze!
WHAT MAKES CHOCOLATE ECLAIRS SO AMAZING?
Chocolate éclairs are a classic French pastry, shaped into long logs and traditionally filled with either pastry cream or Chantilly cream, then topped with a rich chocolate glaze.
Achieving a light, airy, and crispy choux pastry is simple when you know the right techniques! In this recipe, I’ll guide you through ensuring the perfect consistency for your dough and provide a straightforward method to test it before piping.
The filling possibilities are limitless! While the traditional options are pastry cream and Chantilly cream, feel free to experiment with various fillings to create a delightful array of flavors.
A glossy chocolate glaze is a must for finishing your éclairs, and my easy Chocolate Sauce recipe will help you achieve that perfect sheen. I believe a glossy glaze makes all the difference, and I’m excited to share a straightforward recipe with minimal ingredients to complete your éclairs beautifully!
These individual treats make for elegant finger food, perfect for impressing your guests at your next dinner party!
HOW TO MAKE CHOCOLATE ECLAIRS
INGREDIENTS
Choux Dough
- 250 g water
- 70 g unsalted butter, cubed
- 1 tbsp granulated sugar
- ½ tsp fine salt
- 150 g bread flour (see notes)
- 4 large eggs (about 55 g each), room temperature (see notes)
- 75 g powdered sugar (for dusting)
Filling Options
- 1 batch of chocolate French pastry cream
- 1 batch of vanilla French pastry cream
- 1 batch of Chantilly cream
Chocolate Glaze
- 1 batch of chocolate sauce
INSTRUCTIONS
STEP 1: PREPARE THE CHOUX PASTRY DOUGH
- Preparation: Measure out all ingredients and read through the recipe before starting. If filling with pastry cream, prepare the cream a day in advance. For Chantilly cream, prepare while the éclairs are baking and refrigerate until needed.
- Preheat Oven: Preheat a fan-forced oven to 190°C (375°F) or 210°C (410°F) for conventional ovens. Line two half-sheet baking trays with baking paper or silicone baking mats. If using baking paper, stick some of the choux pastry under it to help it adhere to the tray.
- Heat Mixture: In a large saucepan, combine the water, butter, and sugar. Place over medium heat and stir until the butter melts and the mixture starts to bubble around the edges.
- Add Flour: Once bubbles appear, remove from heat and add the flour. Stir immediately with a wooden spoon until a dough forms.
- Cook Dough: Return to medium heat and mix continuously for 1 minute. If using stainless steel, a film of dough will form on the bottom; this won’t happen with a non-stick pot.
- Cool the Dough: Remove from heat and let the dough cool for 10 minutes. In the meantime, whisk the eggs together.
- Incorporate Eggs: Once the dough has cooled, add ¼ of the eggs to the dough and mix until well combined. Repeat with the next ¼ of the eggs until all are incorporated. You may not need all the eggs; see below for a dough texture test.
STEP 2: TEST THE DOUGH TEXTURE
- Check Consistency: Pinch some dough between two fingers. The dough should stretch without breaking, be stiff enough to hold its shape, smooth, and slightly shiny. If it’s too stiff, whisk another egg and add 1 tablespoon at a time until the right consistency is achieved. If it’s too soft, you’ve added too much egg and will need to start over.
STEP 3: PIPE THE ECLAIRS
- Prepare Piping Bag: Transfer the dough to a large piping bag fitted with a 1.2 cm (½-inch) French star piping tip. You can also use a round tip of a similar size.
- Pipe Éclairs: Pipe 10 cm (4-inch) long strips onto the prepared baking trays, making the ends slightly wider than the middle. Dip your finger in water and smooth the ends to prevent pointy edges from burning in the oven.
- Dust with Powdered Sugar: Lightly dust the tops of the éclairs with powdered sugar to help them maintain their shape and add a touch of sweetness.
STEP 4: BAKE
- Bake Éclairs: Bake on the middle rack of the oven for 30-35 minutes or until golden brown. Open the oven door slightly and place a wooden spoon to keep it ajar for 5 minutes before removing them. Transfer to a cooling rack to cool completely.
STEP 5: FILL THE ÉCLAIRS
- Prepare for Filling: Use the end of a fork or knife to poke two holes in the bottom of each éclair.
- Fill Éclairs: Transfer your chosen filling (chocolate pastry cream, vanilla pastry cream, or Chantilly cream) to a piping bag fitted with a small round tip. Insert the piping bag into the holes and fill each éclair until they feel heavier.
STEP 6: GLAZE
- Make Chocolate Sauce: Prepare the chocolate sauce while the éclairs are baking.
- Dip Éclairs: Dip the top of each filled éclair into the chocolate sauce, making sure it is fully coated. Lift and allow any excess chocolate to drip off.
- Set and Serve: Allow the chocolate to set before serving. I recommend serving them chilled from the fridge, but they can also be enjoyed at room temperature.
Enjoy your delicious homemade chocolate éclairs!
NOTES
Using bread flour in this recipe contributes a slightly chewier texture to the éclairs, but all-purpose flour can be substituted if needed. It’s essential to use room temperature eggs, as the quantity required will depend on the dough’s consistency. You’re aiming for a stretchy dough that holds together without breaking but isn’t too soft. If you find you need more than four eggs, whisk an additional egg and add it in 1 tablespoon at a time until you achieve the desired smooth and shiny texture. When stretched between two fingers, the dough should not break.
To prepare éclairs in advance, bake and cool them, then store them in an airtight container. They can be kept at room temperature for up to three days and will freeze well for up to two weeks.
For fillings, you have numerous options. Traditional éclairs are typically filled with chocolate or vanilla pastry cream, but they are also delicious with Chantilly cream.
Regarding nutrition, the values are based on a single éclair and serve as a general guide; they do not account for the chocolate sauce and fillings. To find the nutritional information for those components, refer to the respective recipe cards on the blog.
Finally, this recipe uses weight measurements to ensure accuracy, which is crucial for achieving the best results. Cup measurements can be inconsistent, as their sizes vary by region. If you’re unfamiliar with using digital kitchen scales, there are resources available to help you measure ingredients correctly.
