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Chocolate Eclairs Plate of chocolate éclairs filled with cream, one with a bite taken out to show the airy interior, topped with rich glossy ganache.”

Chocolate Eclairs

Classic French chocolate eclairs with crisp choux pastry, silky vanilla pastry cream, and glossy chocolate ganache. Perfect for impressive home baking.
5 from 1 vote
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Course: Dessert, Pastry
Cuisine: French
Keyword: Chocolate eclairs cake, Chocolate eclairs ice cream, Chocolate eclairs near me, Chocolate eclairs recipe, Chocolate Eclairs Toffee, Easy chocolate eclairs
Prep Time: 30 minutes
Cook Time: 35 minutes
Chilling Time: 2 hours
Total Time: 3 hours 5 minutes
Servings: 10 eclairs
Calories: 340kcal
Cost: $10

Equipment

  • 1 Large saucepan (For choux pastry)
  • 1 Medium saucepan (For pastry cream)
  • 1 Heatproof bowl (For ganache)
  • 2 Large Baking Sheets (Lined with parchment)
  • 1 Wire cooling rack (For choux shells and ganache)
  • 1 Wooden spoon (For mixing dough)
  • 1 Fine mesh strainer (For pastry cream)
  • 1 Pastry bag (For piping dough and cream)
  • 1 Large round piping tip (Optional: can use zip-top bag)

Ingredients

Choux Pastry Pâte à Choux

  • 1 cup water
  • ½ cup unsalted butter - 1 stick
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs - room temperature

Vanilla Pastry Cream

  • 2 cups whole milk
  • 6 large egg yolks
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 2 tablespoon unsalted butter
  • 2 teaspoon vanilla extract
  • pinch salt

Chocolate Ganache

  • 6 oz dark chocolate - chopped 60–70% cacao
  • ½ cup heavy cream
  • 1 tablespoon corn syrup - optional for shine
  • 1 tablespoon butter - optional for shine

Optional

  • as desired powdered sugar - for dusting
  • as desired pearl sugar - for sprinkling

Instructions

  • Preheat your oven to 400°F to prepare for baking the eclairs
    “Close-up of flour in a mixing bowl with melted butter and an egg being added, showing the beginning stages of making choux pastry dough.”
  • Bring water, butter, sugar, and salt to a full boil in a saucepan
  • Stir in all-purpose flour at once and cook until a smooth dough forms
    “Thick vanilla pastry cream being whisked in a saucepan as it cooks and thickens over gentle heat, with sunlight highlighting its creamy texture.”
  • Cook dough for 1–2 minutes to remove excess moisture before adding eggs
    “Fresh éclairs on a wire rack being glazed with smooth, glossy chocolate ganache, with a bowl of ganache in the background.”
  • Let the dough cool slightly so the eggs don’t scramble when incorporated
    “Chocolate éclairs filled with whipped cream and topped with shiny ganache and chocolate shavings, arranged on a marble board.”

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 120g | Calories: 340kcal (17%) | Carbohydrates: 32g (11%) | Protein: 6g (12%) | Fat: 21g (32%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 155mg (52%) | Sodium: 140mg (6%) | Potassium: 220mg (6%) | Fiber: 2g (8%) | Sugar: 18g (20%) | Vitamin A: 1100IU (22%) | Calcium: 80mg (8%) | Iron: 2mg (11%)
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