Homemade Chocolate Éclairs – A Classic French Pastry Delight 🍫🇫🇷
These Homemade Chocolate Éclairs feature crisp pâte à choux shells, filled with rich vanilla pastry cream and topped with glossy chocolate glaze. Elegant, indulgent, and irresistibly delicious—this classic French pastry is surprisingly achievable at home with just a few techniques. 💚
Why You’ll Love These Éclairs 💚
- ✅ Authentic & Homemade: Bakery-quality éclairs made right in your kitchen.
- ✅ Make-Ahead Friendly: Prep components separately and assemble before serving.
- ✅ Light & Crisp Shell: Classic choux pastry with a golden finish.
- ✅ Silky Filling & Glossy Glaze: Perfect contrast of textures and flavors.
🍫 Classic Éclair Recipe
Ingredients
- For the Choux Pastry (Pâte à Choux):
- ½ cup (120 ml) water 💧
- ½ cup (120 ml) milk 🥛
- ½ cup (113 g) unsalted butter 🧈
- 1 tbsp sugar 🍬
- ½ tsp salt 🧂
- 1 cup (125 g) all-purpose flour 🌾
- 4 large eggs 🥚
- For the Vanilla Pastry Cream:
- 2 cups (480 ml) whole milk 🥛
- ½ cup (100 g) granulated sugar 🍬
- ¼ cup (30 g) cornstarch 🌽
- 4 egg yolks 🥚
- 2 tbsp unsalted butter 🧈
- 1 tsp vanilla extract 🌿
- For the Chocolate Glaze:
- ½ cup (120 ml) heavy cream 🥛
- 4 oz (115 g) semi-sweet chocolate, chopped 🍫
- 1 tbsp light corn syrup or honey (optional for shine) 🍯
👩🍳 Step-by-Step Instructions
- Make the choux pastry:
In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a simmer. Add flour and stir vigorously until dough pulls away from sides and forms a ball. Cook 1–2 minutes to dry. Transfer to a bowl and let cool 5 minutes. Beat in eggs one at a time until smooth and pipeable. - Pipe & bake:
Preheat oven to 400°F (200°C). Pipe 4–5 inch lines onto a parchment-lined baking sheet. Bake 20 minutes, reduce to 350°F and bake another 10–15 minutes until golden and puffed. Cool completely. - Make the pastry cream:
Whisk sugar, cornstarch, and egg yolks. Heat milk in a saucepan until steaming, then slowly whisk into egg mixture. Return to heat and cook until thickened. Stir in butter and vanilla. Chill with plastic wrap on surface. - Make the glaze:
Heat cream until simmering. Pour over chopped chocolate. Let sit 1 minute, then stir until smooth. Add syrup or honey for shine. - Assemble:
Cut éclairs in half or poke holes to pipe in pastry cream. Dip tops in chocolate glaze. Chill slightly before serving. 🍫🍰
💡 Tips & Éclair Variations
- ✨ Use a star tip: For prettier éclairs and to avoid cracks.
- ✨ Flavor the cream: Add espresso, orange zest, or almond extract.
- ✨ Filling alternatives: Try whipped cream or chocolate mousse for a twist.
- ✨ Freeze unfilled shells: Store in a zip-top bag and crisp up in the oven when ready to use.
🌿 Nutritional Highlights
While indulgent, these éclairs are made with real, whole ingredients and offer control over sweetness and portion size. Perfect for elevating your homemade dessert game with a French flair.
🧊 Make-Ahead & Storage Tips
- ✅ Make-ahead: Prepare choux shells and pastry cream 1 day ahead; assemble just before serving.
- ✅ Storage: Store filled éclairs in the fridge for up to 2 days, uncovered to keep the tops crisp.
- ✅ Freeze: Unfilled shells freeze well for 1–2 months. Thaw and refresh in the oven.
❓ Frequently Asked Questions
Why did my éclairs collapse?
They may be underbaked. Ensure they’re golden, firm, and fully dried inside before removing from the oven.
Can I make mini éclairs?
Yes! Pipe 2-inch lengths and reduce baking time slightly. Perfect for parties and dessert platters.
What if I don’t have a piping bag?
Use a zip-top bag with the corner snipped, or spoon dough onto the tray in even logs.
Elegant, Creamy & Oh-So French 💚
These Homemade Chocolate Éclairs are delicate, delightful, and perfect for impressing your guests—or simply indulging in something beautiful. 🍫💬 Pin, share, or savor every bite yourself!
