As a lover of all things sweet and indulgent, I have always been drawn to the classic French pastry, the éclair. Its delicate choux pastry, filled with rich and creamy custard, and topped with a glossy chocolate glaze, is a treat for both the eyes and the taste buds. And while I have always enjoyed indulging in these delectable pastries at my favorite French bakery, I never thought I could recreate them at home. That is until I stumbled upon this classic chocolate éclair recipe.

Why This Recipe Works

There are many éclair recipes out there, but this one stands out for a few reasons:

• The choux pastry is light and airy, with a crisp exterior and a soft, hollow center.
• The custard filling is smooth, creamy, and not too sweet, allowing the chocolate glaze to shine.
• The chocolate glaze is rich and glossy, giving the éclairs a professional and elegant finish.
• The recipe is easy to follow and yields perfect results every time, making it suitable for both novice and experienced bakers.

Ingredients You’ll Need

Serving Size: 12 éclairs

Prep Time: 30 minutes

Cook Time: 40 minutes

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 1 cup semisweet chocolate chips
• 1/4 cup heavy cream

Step-by-Step Instructions

1. In a medium saucepan, bring water, butter, and salt to a boil over medium heat.
2. Add flour and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
3. Remove from heat and let cool for 5 minutes.
4. Add eggs, one at a time, stirring well after each addition until the mixture is smooth and glossy.
5. Transfer the dough to a piping bag fitted with a large round tip.
6. Pipe 12 éclairs onto a lined baking sheet, about 4 inches long and 1 inch wide, leaving enough space between each éclair.
7. Bake at 400°F for 20 minutes, then reduce the heat to 350°F and bake for an additional 20 minutes, until golden brown and puffed.
8. In a separate saucepan, heat milk until it just starts to simmer.
9. In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
10. Slowly pour the hot milk into the egg mixture, whisking constantly.
11. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
12. Remove from heat and stir in vanilla extract.
13. Transfer the custard to a bowl and cover with plastic wrap, pressing it onto the surface to prevent a skin from forming.
14. Let cool to room temperature.
15. Once the éclairs are cooled, use a sharp knife to make a small slit on the side of each éclair.
16. Fill a piping bag with the custard and pipe it into the éclairs through the slit.
17. In a microwave-safe bowl, heat chocolate chips and heavy cream in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.
18. Dip the top of each éclair into the chocolate glaze and let it set for a few minutes before serving.

My Pro Tips for Success

• Make sure to use room temperature eggs for the choux pastry, as cold eggs can cause the dough to become lumpy.
• When piping the éclairs, hold the piping bag at a 45-degree angle and apply even pressure to create uniform shapes.
• For a stronger vanilla flavor, you can use a vanilla bean instead of vanilla extract in the custard.
• If the chocolate glaze becomes too thick, you can add a little bit of hot water to thin it out.

What I Serve With This Recipe

• A cup of hot coffee or tea pairs perfectly with these classic chocolate éclairs.
• You can also serve them with a scoop of vanilla ice cream for a decadent dessert.

FAQs (From My Kitchen to Yours)

Can I make the éclairs ahead of time?

Yes, you can make the choux pastry and custard ahead of time and assemble the éclairs just before serving. The éclairs can also be stored in the refrigerator for up to 2 days.

Can I freeze the éclairs?

Yes, you can freeze the unfilled éclairs for up to 3 months. Just make sure to thaw them completely before filling and glazing.

Can I use a different type of chocolate for the glaze?

Yes, you can use any type of chocolate you prefer, such as dark or milk chocolate. You can also add a tablespoon of butter to the glaze for a smoother and shinier finish.

Can I make mini éclairs instead of regular-sized ones?

Yes, you can pipe smaller éclairs and adjust the baking time accordingly. Keep an eye on them as they may bake faster.

Why This Recipe Deserves a Spot on Your Table

This classic chocolate éclair recipe is not only delicious and impressive, but it also allows you to recreate a French pastry at home with ease. The combination of the light and airy choux pastry, creamy custard filling, and rich chocolate glaze is simply irresistible. Plus, it’s a great recipe to impress your friends and family at any special occasion or dinner party.

Your Turn

Now it’s your turn to try this classic chocolate éclair recipe and

Classic Chocolate Éclair Recipe (French Pastry at Home)

Learn how to make a classic chocolate éclair at home with this easy French pastry recipe. Impress your friends and family with this delicious treat!

By Jason GriffithPublished on March 26, 2025

Prep Time30 min

Cook Time40 min

Total Time1 hr 10 min

Servings12 éclairs

Category: Dessert

Cuisine: French

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 2 cups milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
• 1/2 cup heavy cream

Instructions

1. In a medium saucepan, bring water, butter, and salt to a boil over medium heat.
2. Add flour and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
3. Remove from heat and let cool for 5 minutes.
4. Add eggs, one at a time, stirring well after each addition until the mixture is smooth and glossy.
5. Transfer the dough to a piping bag fitted with a large round tip.
6. Pipe 12 éclairs onto a lined baking sheet, about 4 inches long and 1 inch wide, leaving enough space between each éclair.
7. Bake at 400°F for 20 minutes, then reduce the heat to 350°F and bake for an additional 20 minutes, until golden brown and puffed.
8. In a separate saucepan, heat milk until it just starts to simmer.
9. In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
10. Slowly pour the hot milk into the egg mixture, whisking constantly.
11. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
12. Remove from heat and stir in vanilla extract.
13. Transfer the custard to a bowl and cover with plastic wrap, pressing it onto the surface to prevent a skin from forming.
14. Let cool to room temperature.
15. Once the éclairs are cooled, use a sharp knife to make a small slit on the side of each éclair.
16. Fill a piping bag with the custard and pipe it into the éclairs through the slit.
17. In a microwave-safe bowl, heat chocolate chips and heavy cream in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.
18. Dip the top of each éclair into the chocolate glaze and let it set for a few minutes before serving.

Nutrition Information

@type: NutritionInformation

Calories: 300 calories per éclair

Protein Content: 6g

Carbohydrate Content: 30g

Fat Content: 18g

Tags: chocolate éclair, French pastry, dessert, homemade éclairs, classic éclairs

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