Name: Perfect Classic Chocolate Eclair Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 3 h 20 min
Cuisine: French
Ingredients: 60 g Unsalted butter (82% European style butter, room temperature, in chunks); 60 g Water; 60 g Whole milk; ¼ teaspoon Salt; 1 teaspoon Granulated sugar; 70 g Bread flour (high protein content flour, e.g., 13%); 110 g Egg (Approx. 2 eggs at room temperature, may vary); 240 g Whole milk (3% fat); 50 g Granulated sugar; 40 g Egg yolk (approx. yolk of 2 eggs); 12 g Corn starch; 12 g All purpose flour; 1 teaspoon Vanilla extract; 28 g Unsalted butter (82% fat, room temperature); 170 g Semi sweet chocolate (high quality, e.g., Callebaut or Lindt); 77 g Heavy Cream (36% fat); 15 g Unsalted butter (82% fat, room temperature)

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Introduction

Perfect classic chocolate eclairs are a timeless French pastry that combine light, airy choux dough with creamy pastry cream and a rich chocolate glaze. This recipe guides you step-by-step to craft delicate, glossy eclairs ideal for special occasions or indulgent treats.

A stack of six eclairs sits on a white plate, each eclair showing a shiny dark chocolate glaze on top with a smooth texture, covering a golden-brown choux pastry base that looks light and airy. One eclair on top is cut in half, revealing a creamy white custard filling inside that looks smooth and soft. The eclairs are arranged unevenly, with some leaning against each other, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

60 g Unsalted butter (82% European style, room temperature, in chunks)
60 g Water
60 g Whole milk
¼ teaspoon Salt
1 teaspoon Granulated sugar
70 g Bread flour (high protein, e.g. 13%)
110 g Egg (approx. 2 eggs, room temperature)
240 g Whole milk (3% fat)
50 g Granulated sugar
40 g Egg yolk (approx. yolk of 2 eggs)
12 g Corn starch
12 g All purpose flour
1 teaspoon Vanilla extract
28 g Unsalted butter (82% fat, room temperature)
170 g Semi sweet chocolate (high quality, e.g. Callebaut or Lindt)
77 g Heavy cream (36% fat)
15 g Unsalted butter (82% fat, room temperature)

Instructions

Step 1: Sift the bread flour and set aside.
Step 2: In a saucepan, combine butter chunks, water, milk, salt, and 1 teaspoon sugar. Heat over medium until simmering; do not boil.
Step 3: Remove from heat and add all the flour at once. Whisk vigorously with a rubber spatula until a smooth ball forms and no flour bits remain.
Step 4: Return pan to medium heat and cook, stirring constantly for 3-5 minutes. The dough will dry slightly and form a thin skin on the pan’s bottom.
Step 5: Transfer dough to a stand mixer bowl and whisk on low for about a minute to cool slightly.
Step 6: Gradually add lightly beaten eggs in small amounts while mixing. Fully incorporate each addition until dough is glossy, pipeable, and falls off the paddle in a slow V shape (about 2-3 minutes).
Step 7: Transfer dough to a pastry bag fitted with a 0.5 inch (1.3 cm) French star nozzle. Refrigerate for 1 hour if possible.
Step 8: Pipe 14 equal-sized eclairs onto a perforated “air” baking mat or parchment-lined sheet at a 45° angle. Tap ends with a wet finger to smooth tips.
Step 9: Lightly dust with powdered sugar and freeze for at least 1 hour (or longer if preferred).
Step 10: Preheat oven to 200°C (392°F) without fan.
Step 11: Place frozen eclairs in oven, reduce heat to 170°C (338°F), and bake for 40 minutes. Do not open oven door during first 30 minutes.
Step 12: Cool eclairs on a perforated mat until room temperature before filling and glazing.
Step 13: To make pastry cream, whisk sugar and egg yolks until fluffy. Stir in cornstarch, flour, and vanilla until smooth.
Step 14: Heat 240 g milk until just simmering. Slowly temper hot milk into egg mixture while whisking.
Step 15: Return mixture to saucepan, cook over medium while stirring until thickened (about 1 minute after boiling). Strain if needed.
Step 16: Mix in 28 g softened butter until fully incorporated. Cover surface with plastic wrap and cool completely.
Step 17: For chocolate glaze, gently melt chocolate. Heat cream until simmering and pour over chocolate. Stir until smooth, then add 15 g butter and mix well.
Step 18: Let glaze cool to about 30°C (86°F), ensuring it is smooth but not too runny.
Step 19: Fill each eclair by making three small holes underneath or piping into the side; pipe pastry cream until full.
Step 20: Dip tops of filled eclairs into chocolate glaze evenly. Remove excess glaze by tapping or finger cleaning.
Step 21: Chill for 2-3 minutes in the fridge to set glaze before serving.
Step 22: Serve immediately for best crispiness. Leftovers can be refrigerated up to one day.

Tips & Variations

Use high-protein bread flour for a better rise in the choux pastry.
Egg quantity may vary; add eggs gradually until dough reaches desired pipeable consistency.
If you prefer, substitute semi sweet chocolate with dark or milk chocolate for the glaze.
Resting the dough in the fridge helps improve piping control and puff during baking.
Freeze shaped dough to bake fresh whenever you want, then fill and glaze just before serving.

Storage

Store filled eclairs in an airtight container in the refrigerator for up to 1 day. The pastry will gradually lose crispness, so enjoy them as soon as possible. To reheat, allow them to come to room temperature but avoid microwaving as it softens the pastry and glaze.

How to Serve

The image shows several éclairs placed on a dark gray slate board that contrasts with a white marbled surface below. Each éclair has a golden brown choux pastry base with a slightly puffed, crisp texture. On top is a smooth, thick layer of dark chocolate glaze with a shiny, reflective surface that covers the entire length of the éclair. The éclairs are arranged in neat rows, with the dark chocolate glaze creating a rich, glossy finish over the golden pastry. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the choux pastry dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before piping and baking. Just ensure it is covered well to prevent drying.

How do I know when the eclairs are fully baked?

They should be golden brown, well puffed, and not collapse when cooled. The interior should be set, with no raw dough remaining; a slightly moist center is normal and will dry as they cool.