Classic Chocolate Éclairs
The first bite of an éclair should leave a little chocolate on your upper lip and threaten to squeeze pastry cream out the other end. These have a generous vanilla filling, so let the shells get properly golden before taking them out. Pale choux softens too quickly once it’s filled.
- Total
- About 3 hours, including chilling
- Makes
- 12 éclairs
Recipe
Classic Chocolate Éclairs
- Prep
- 45 minutes
- Cook
- 45 minutes
- Rest
- Chilling and cooling; allow at least 2 hours for the cream
- Total
- About 3 hours, including chilling
- Makes
- 12 éclairs
Ingredients
Choux pastry
Pastry cream
Chocolate glaze
Instructions
- 1
Start the pastry cream
For pastry cream: Heat milk until steaming. Whisk sugar, cornstarch, and yolks until smooth. Slowly pour in hot milk, whisking constantly.
- 2
Thicken the cream
Return to saucepan. Cook over medium heat, whisking, until bubbling and thick, 3 to 4 minutes. Keep whisking 30 seconds more.
- 3
Chill the cream
Remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Refrigerate until cold, at least 2 hours. Start the choux while the cream chills.
- 4
Heat the oven
Heat oven to 425°F. Line two sheet pans with parchment.
- 5
Cook the choux
Bring water, milk, butter, sugar, and salt to a boil in a medium saucepan. Dump in flour all at once. Stir hard with a wooden spoon until mixture pulls away from sides and a thin film forms on the pan bottom, about 1 minute.
- 6
Cool the dough
Transfer dough to a stand mixer with paddle attachment. Beat on medium 1 minute to release steam. Dough should feel warm, not hot.
- 7
Add the eggs
Beat in the 4 eggs one at a time, checking the consistency before adding the last egg. The dough should look glossy and fall from the paddle in a thick V. Beat the last egg in a small bowl and add it gradually; stop if the dough reaches this consistency before all of it is used.
- 8
Pipe the shells
Pipe dough into 4-inch logs, 1 inch wide, 2 inches apart. Smooth peaks with a damp finger.
- 9
Bake the shells
Bake 15 minutes. Reduce to 375°F. Bake 15 to 20 minutes more until deep golden and firm. Do not open oven door first 20 minutes.
- 10
Dry and cool
Turn off oven. Prop door open with wooden spoon. Let shells dry inside 10 minutes. Transfer to wire rack to cool completely.
- 11
Make the glaze
For glaze: Heat cream until steaming. Pour over chocolate. Wait 1 minute. Stir until smooth. Add corn syrup for shine if desired.
- 12
Fill the shells
Poke two holes in bottom of each cooled shell. Pipe in cold pastry cream until shell feels heavy.
- 13
Glaze the éclairs
Dip tops into warm glaze. Tilt to drip excess. Set on rack. Let glaze set 20 minutes.
Estimated nutrition
Per serving (1 of 12)
- Calories
- 326 kcal
- Protein
- 6.7 g
- Carbs
- 28.1 g
- Fat
- 20.8 g
Calculated from the listed amounts. Optional or unmeasured additions are excluded; brands, substitutions, and cooking losses can change the result.
Shopping list
Produce
Dairy & eggs
Spices
Pantry
Other
Classic Chocolate Éclairs
Nutrition · Per serving (1 of 12)
- Protein
- 6.7 g
- Carbs
- 28.1 g
- Fat
- 20.8 g
326 Cal
Estimated · optional extras excluded
Classic Chocolate Éclairs
Start the pastry cream
For pastry cream: Heat milk until steaming. Whisk sugar, cornstarch, and yolks until smooth. Slowly pour in hot milk, whisking constantly.
For this step
All ingredients · 16
Your recipes, wherever you find them.
Social posts
Photos
Cookbooks
Recipe cards
Your cookbook
Cooking and serving tips
Dough must hold a soft peak. Slumping dough produces flat shells.
Pastry cream skin forms in minutes. Press wrap directly onto surface.
Corn syrup keeps glaze soft and shiny. Without it, glaze sets firm and matte.
Make the pastry cream first so its two-hour chill overlaps baking and cooling the shells. Fill shortly before serving; keep filled éclairs refrigerated.
Frequently Asked Questions
Why did my éclair shells collapse?
The dough was too wet, the oven opened too early, or shells weren't dried after baking. The dough should hold a soft peak, not slump. Wait the full 20 minutes before opening the oven.
Can I make shells ahead?
Yes. Bake completely, cool, store airtight at room temperature 1 day. Recrisp in 350°F oven 5 minutes before filling.
Why is my pastry cream runny?
The cream may not have cooked long enough after thickening. Let it bubble while whisking for at least 30 seconds, then chill it completely before judging the consistency.
Do I have to use corn syrup in the glaze?
No. It adds shine and keeps the glaze softer, but melted chocolate and cream work fine without it.
