Crisp, airy pastry shells filled with rich chocolate cream and topped with a silky chocolate glaze — these homemade éclairs are pure indulgence!

Why You’ll Love This Recipe

• Light, airy choux pastry that’s crisp on the outside and soft inside.

• Rich chocolate cream filling with a luscious, smooth texture.

• Silky chocolate glaze for a professional finish.

• Perfect for dessert, special occasions, or impressing guests.

Ingredients

Choux Pastry (Pâte à Choux):

• ½ cup (120 ml) water

• ½ cup (120 ml) whole milk

• ½ cup (115 g) unsalted butter, cubed

• 1 tbsp sugar

• ¼ tsp salt

• 1 cup (125 g) all-purpose flour

• 4 large eggs

Chocolate Cream Filling:

• 1 ½ cups (360 ml) heavy cream

• 4 oz (115 g) dark chocolate, chopped

• ¼ cup (50 g) sugar

• 1 tsp vanilla extract

Chocolate Glaze:

• 4 oz (115 g) dark chocolate, chopped

• ½ cup (120 ml) heavy cream

• 1 tbsp unsalted butter

Prep Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 60 minutes
Yield: 12 éclairs
Kcal: ~310 kcal per éclair

Directions

Step 1: Prepare Choux Pastry

In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a gentle boil. Add flour all at once, stirring until a smooth dough forms and pulls away from the pan.

Step 2: Incorporate Eggs

Transfer dough to a bowl and cool for 5 minutes. Add eggs one at a time, beating until smooth and glossy.

Step 3: Pipe & Bake

Pipe 4–5 inch logs onto a lined baking sheet. Bake at 400°F (200°C) for 10 minutes, then reduce to 350°F (175°C) and bake 20–25 minutes until golden. Cool completely.

Step 4: Make Chocolate Cream Filling

Heat cream for filling, pour over chocolate, stir smooth, add sugar and vanilla, chill, then whip until fluffy. Pipe into cooled éclairs.

Step 5: Prepare Chocolate Glaze

Heat cream and butter for glaze, pour over chocolate, stir until glossy.

Step 6: Glaze Éclairs

Dip tops of éclairs in glaze, let set slightly, and serve.

Tips & Variations

• Piping Tip: Use a large round or star tip for even éclairs.

• Flavor Variations: Add a splash of coffee or liqueur to the filling for extra depth.

• Make Ahead: Éclairs can be filled a few hours in advance and chilled until serving.

Frequently Asked Questions

Can I freeze the éclairs?
Yes, freeze unfilled choux shells. Fill after thawing.

Can I make the chocolate glaze ahead?
Yes, reheat gently before using.

Can I use milk chocolate instead of dark chocolate?
Yes, adjust sugar to taste if desired.

Storage & Reheating

• Store filled éclairs in the refrigerator for up to 2 days.

• Serve chilled or let sit 10–15 minutes at room temperature for softer texture.

Final Thoughts

These Chocolate Éclairs combine crisp choux pastry, creamy chocolate filling, and a glossy glaze for an elegant dessert that’s sure to impress. Perfect for special occasions or anytime you crave a decadent treat!