Introduction & Inspiration: A French Pastry Classic, Made Achievable
These Chocolate Eclairs are a classic French pastry that I absolutely adore! I love the combination of the light and airy choux pastry, the creamy vanilla filling, and the rich chocolate glaze.
The inspiration for this recipe comes from my love of classic French pastries. And a desire to make them accessible to home bakers. I wanted a recipe that was both authentic.
I’ve adapted and simplified traditional eclair recipes. To make the process less intimidating and more approachable. This recipe uses readily available ingredients.
These eclairs are perfect for a special occasion, a weekend baking project, or any time you’re craving a taste of Parisian patisserie. They’re a guaranteed crowd-pleaser. And they’re surprisingly fun to make!
Nostalgic Appeal (and the Elegance of a French Patisserie)
Chocolate Eclairs, with their long, elegant shape, creamy filling, and glossy chocolate topping, evoke a sense of sophistication and indulgence. They remind me of French patisseries.
This recipe captures that classic appeal. With its traditional choux pastry, its creamy vanilla filling, and its rich chocolate glaze. It’s a way to enjoy a beloved French pastry.
There’s something inherently satisfying about biting into a perfectly made eclair. The contrast of the light, airy pastry, the cool, creamy filling, and the rich, slightly bitter chocolate is heavenly.
It’s the kind of pastry that’s perfect for sharing with loved ones. Or for savoring all to yourself as a special treat. A moment of pure culinary bliss.
Homemade Focus (and the Magic of Choux Pastry)
I’m a strong advocate for homemade baked goods, and these Chocolate Eclairs are a perfect example of why. Making your own choux pastry, filling, and glaze allows you to control ingredients and flavor. For best results.
Store-bought eclairs often lack the fresh flavor, the light and airy texture, and the perfect balance of sweetness and richness that you can achieve with homemade. When you bake from scratch.
This recipe might seem intimidating at first. But it’s actually quite manageable, even for beginner bakers. The key is to follow the instructions carefully.
It’s a recipe that I encourage everyone to try. It’s a great way to learn the basics of choux pastry. And to enjoy a truly delicious and elegant pastry.
Flavor Goal
The flavor goal of these Chocolate Eclairs is to achieve a perfect balance of textures and flavors. A light and airy choux pastry, a creamy and vanilla-infused filling, and a rich, bittersweet chocolate glaze.
The choux pastry, made with butter, milk, sugar, salt, flour, vanilla extract, and eggs. Provides a delicate, slightly crisp shell.
The filling, made with whole milk, sweetened condensed milk, instant vanilla pudding mix, vanilla bean paste, and heavy whipping cream. Is the heart of the eclair.
The glaze, made with a bittersweet chocolate bar and heavy whipping cream. Provides a rich, glossy, and intensely chocolatey topping that complements the creamy filling perfectly.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Eclairs (Choux Pastry):
Unsalted butter, cubed, adds richness and flavor to the choux pastry. Whole milk provides moisture.
Granulated sugar adds a touch of sweetness. Kosher salt enhances the flavors.
All-purpose flour forms the base of the choux pastry. Vanilla extract adds a subtle flavor.
Large eggs, at room temperature, are essential for creating the light and airy texture of the choux pastry.
For the Filling:
Whole milk and sweetened condensed milk form the base of the filling.
Instant vanilla pudding mix adds flavor and helps to thicken the filling. Vanilla bean paste adds intense vanilla flavor and beautiful flecks of vanilla bean.
Heavy whipping cream is whipped to stiff peaks and folded into the pudding mixture. Creating a light, airy, and creamy filling.
For the Glaze:
A bittersweet 60% chocolate bar, chopped, provides the rich, intense chocolate flavor. Use good-quality chocolate.
Heavy whipping cream is heated and poured over the chocolate to create a smooth, glossy ganache glaze.
Essential Equipment
You’ll need a few key pieces of equipment:
Baking sheets (2)
Parchment paper: for lining.
A medium saucepan: for the pastry.
A wooden spoon
A stand mixer with a paddle attachment (or a hand mixer and a large bowl).
Zip-top bags (or piping bags) and a ½-inch round piping tip (Wilton 1A is recommended).
A medium heatproof bowl.
A whisk.
A wire rack.
That’s it! This recipe is relatively straightforward in terms of equipment.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the eclairs:
- ½ cup unsalted butter, cubed
- ½ cup whole milk
- 1 Tbsp. granulated sugar
- ¼ tsp. kosher salt
- 1 cup all-purpose flour
- 1 tsp. vanilla extract
- 4 large eggs, room temperature
- 1/2 cup water
For the filling:
- 1 ½ cups whole milk
- ½ cup plus 2 tbsp. sweetened condensed milk, divided
- 1 (3.4-oz.) box instant vanilla pudding mix
- 2 tsp. vanilla bean paste
- 1 cup heavy whipping cream
For the glaze:
- 1 (4-oz.) bittersweet 60% chocolate bar, chopped
- ½ cup heavy whipping cream
These are the quantities from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible. Especially the butter, eggs, chocolate, and heavy cream.
Step-by-Step Instructions
Ready to make some truly delicious Chocolate Eclairs? Here’s a detailed, step-by-step guide:
1. Prepare Oven and Baking Sheets:
For the eclairs: Preheat the oven to 400°F (200°C).
Line two baking sheets with parchment paper. Set aside.
2. Make the Choux Pastry: In a medium saucepan, combine ½ cup of water, the cubed unsalted butter, whole milk, granulated sugar, and kosher salt.
Place over medium heat and bring to a boil.
Remove the pan from the heat.
Add the all-purpose flour all at once and stir vigorously with a wooden spoon until the flour is fully incorporated and a smooth dough forms.
Place the pan back over medium heat. Stir continuously until the dough is smooth, forms a thin film on the bottom of the pan, and pulls away from the edges of the pan, 4 to 5 minutes. This step is crucial.
Stir in the vanilla extract.
3. Cool Dough and Add Eggs:
Place the dough into the bowl of a stand mixer (or a large bowl if using a hand mixer).
Allow the dough to cool for 5 to 7 minutes. This prevents the eggs from scrambling.
Using the stand mixer fitted with the paddle attachment (or a hand mixer), beat the dough for 1 minute on medium speed to release some heat.
Beat in the eggs, one at a time, scraping down the sides and bottom of the bowl after each addition. Beat very well until each egg is fully incorporated before adding the next.
4. Pipe the Eclairs:
Transfer the choux pastry dough to a zip-top bag with ½ inch snipped off one bottom corner (or a piping bag fitted with a ½-inch round piping tip).
On one of the prepared baking sheets, hold the piping tip ½ inch above the parchment paper. Slowly pipe logs about 4 inches long and 1 inch wide. Maintain steady pressure.
Stop squeezing and move the tip in a quick circular motion as you lift away to avoid logs that end in a point. If necessary, use a wet finger to smooth any points on the eclairs.
Repeat with the remaining batter and remaining baking sheet, piping 8 to 10 eclairs per baking sheet, leaving space between them.
5. Bake the Eclairs:
Bake the eclairs, one baking sheet at a time, until they are puffed and golden brown, 25 to 30 minutes. Reduce the oven temperature to 350°F (175°C) 10 minutes into the baking time.
Cool completely on a wire rack.
6. Make the Filling:
Meanwhile, make the filling.
In a large bowl, whisk together the whole milk, ½ cup of the sweetened condensed milk, the instant vanilla pudding mix, and the vanilla bean paste until well combined, about 2 minutes.
Allow the pudding to sit for 5 minutes to thicken.
In another large bowl, use a hand mixer (or a stand mixer) to whip the cold heavy whipping cream with the remaining 2 tablespoons of sweetened condensed milk on high speed, beating until firm peaks form.
Fold the whipped cream into the thickened pudding mixture in 3 additions, being careful not to deflate the whipped cream.
7. Fill the Eclairs:
Transfer the filling mixture to a piping bag fitted with a ½-inch round piping tip (Wilton 1A is recommended).
Use a toothpick or the end of a chopstick to poke one hole into the bottom of each cooled eclair.
Insert the piping tip into the hole and pipe filling into each eclair until it is evenly filled.
8. Make the Chocolate Glaze:
Place the chopped bittersweet chocolate in a medium heatproof bowl.
In a large glass measuring cup or another medium bowl, microwave the heavy whipping cream until steaming, 45 seconds to 1 minute.
Immediately pour the warm cream over the chopped chocolate.
Allow to sit for 1 minute before whisking until smooth. If the chocolate is not fully melted, microwave the mixture at 50% power at 15-second intervals, stirring until smooth.
9. Glaze the Eclairs: Set a wire rack over a baking sheet (to catch any drips).
Dip the tops of the filled eclairs into the chocolate glaze. Only submerging the tops.
Let any excess chocolate drip off.
Set the dipped eclairs onto the prepared wire rack.
10. Set and Serve: Allow the chocolate glaze to set before enjoying, about 20 minutes.
Store the eclairs in an airtight container in the refrigerator for up to 3 days. They are best enjoyed the day they are made. Enjoy your beautiful and delicious Chocolate Eclairs!
Troubleshooting
Potential problems:
Problem: The choux pastry dough is too runny.
Solution: Make sure you’re cooking the dough on the stovetop long enough. It should form a smooth ball and pull away from the sides of the pan.
Problem: The choux pastry deflates after baking.
Solution: Make sure you’re not opening the oven door during baking. Also, make sure you’re baking the eclairs until they are fully cooked and golden brown.
Problem: The filling is too runny.
Solution: Make sure you’re allowing the pudding mixture to thicken properly before folding in the whipped cream.
Problem: The glaze is too thick.
Solution: Add a bit more warm heavy cream, a teaspoon at a time, until the glaze reaches your desired consistency.
Problem: The eclairs are soggy. Solution: Make sure to let them cool completely, and serve fresh.
Tips and Variations
Helpful tips and variations:
Tip: For perfectly shaped eclairs, use a ruler to measure out the length and width of the piped dough.
Tip: If you don’t have a stand mixer, you can use a hand mixer to make the choux pastry dough.
Tip: To prevent the choux pastry from sticking to the baking sheet, you can lightly grease the parchment paper with nonstick cooking spray.
Variation: Use different flavors of pudding mix for the filling, such as chocolate, pistachio, or butterscotch.
Variation: Add a layer of fresh fruit, such as sliced strawberries or raspberries, to the filled eclairs before glazing.
Variation: Drizzle the finished eclairs with white chocolate or caramel sauce.
Variation: Dip the entire eclair in chocolate.
Variation: Sprinkle with chopped nuts.
Serving and Pairing Suggestions
Serving ideas:
Serving Suggestions:
Serve the eclairs chilled or at room temperature.
Serve them as a dessert for a special occasion, such as a birthday party, holiday gathering, or dinner party.
They’re also perfect for an afternoon tea or a weekend treat.
Pairing Suggestions:
These eclairs pair well with a variety of beverages.
A cup of coffee or espresso.
A glass of cold milk.
A dessert wine, such as a Sauternes or a Moscato d’Asti.
A cup of tea (especially black tea or Earl Grey).
They are also very delicious all on their own!
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 18 eclairs):
- Calories: Approximately 250-350
- Protein: 4-6 grams
- Fat: 15-25 grams (mostly from the butter, eggs, and heavy cream)
- Carbohydrates: 25-35 grams
- Fiber: 1-2 grams
This is an estimate. These Chocolate Eclairs are a relatively rich and decadent dessert, due to the butter, sugar, eggs, and heavy cream.
They do provide some protein and calcium. They are best enjoyed in moderation.
You can reduce the fat.
Print
Chocolate Eclairs
Description
These Chocolate Eclairs are a classic French pastry that I absolutely adore! I love the combination of the light and airy choux pastry, the creamy vanilla filling, and the rich chocolate glaze.
Ingredients
For the eclairs:
- ½ cup unsalted butter, cubed
- ½ cup whole milk
- 1 Tbsp. granulated sugar
- ¼ tsp. kosher salt
- 1 cup all-purpose flour
- 1 tsp. vanilla extract
- 4 large eggs, room temperature
- 1/2 cup water
For the filling:
- 1 ½ cups whole milk
- ½ cup plus 2 tbsp. sweetened condensed milk, divided
- 1 (3.4-oz.) box instant vanilla pudding mix
- 2 tsp. vanilla bean paste
- 1 cup heavy whipping cream
For the glaze:
- 1 (4-oz.) bittersweet 60% chocolate bar, chopped
- ½ cup heavy whipping cream
Instructions
1. Prepare Oven and Baking Sheets:
For the eclairs: Preheat the oven to 400°F (200°C).
Line two baking sheets with parchment paper. Set aside.
2. Make the Choux Pastry: In a medium saucepan, combine ½ cup of water, the cubed unsalted butter, whole milk, granulated sugar, and kosher salt.
Place over medium heat and bring to a boil.
Remove the pan from the heat.
Add the all-purpose flour all at once and stir vigorously with a wooden spoon until the flour is fully incorporated and a smooth dough forms.
Place the pan back over medium heat. Stir continuously until the dough is smooth, forms a thin film on the bottom of the pan, and pulls away from the edges of the pan, 4 to 5 minutes. This step is crucial.
Stir in the vanilla extract.
3. Cool Dough and Add Eggs:
Place the dough into the bowl of a stand mixer (or a large bowl if using a hand mixer).
Allow the dough to cool for 5 to 7 minutes. This prevents the eggs from scrambling.
Using the stand mixer fitted with the paddle attachment (or a hand mixer), beat the dough for 1 minute on medium speed to release some heat.
Beat in the eggs, one at a time, scraping down the sides and bottom of the bowl after each addition. Beat very well until each egg is fully incorporated before adding the next.
4. Pipe the Eclairs:
Transfer the choux pastry dough to a zip-top bag with ½ inch snipped off one bottom corner (or a piping bag fitted with a ½-inch round piping tip).
On one of the prepared baking sheets, hold the piping tip ½ inch above the parchment paper. Slowly pipe logs about 4 inches long and 1 inch wide. Maintain steady pressure.
Stop squeezing and move the tip in a quick circular motion as you lift away to avoid logs that end in a point. If necessary, use a wet finger to smooth any points on the eclairs.
Repeat with the remaining batter and remaining baking sheet, piping 8 to 10 eclairs per baking sheet, leaving space between them.
5. Bake the Eclairs:
Bake the eclairs, one baking sheet at a time, until they are puffed and golden brown, 25 to 30 minutes. Reduce the oven temperature to 350°F (175°C) 10 minutes into the baking time.
Cool completely on a wire rack.
6. Make the Filling:
Meanwhile, make the filling.
In a large bowl, whisk together the whole milk, ½ cup of the sweetened condensed milk, the instant vanilla pudding mix, and the vanilla bean paste until well combined, about 2 minutes.
Allow the pudding to sit for 5 minutes to thicken.
In another large bowl, use a hand mixer (or a stand mixer) to whip the cold heavy whipping cream with the remaining 2 tablespoons of sweetened condensed milk on high speed, beating until firm peaks form.
Fold the whipped cream into the thickened pudding mixture in 3 additions, being careful not to deflate the whipped cream.
7. Fill the Eclairs:
Transfer the filling mixture to a piping bag fitted with a ½-inch round piping tip (Wilton 1A is recommended).
Use a toothpick or the end of a chopstick to poke one hole into the bottom of each cooled eclair.
Insert the piping tip into the hole and pipe filling into each eclair until it is evenly filled.
8. Make the Chocolate Glaze:
Place the chopped bittersweet chocolate in a medium heatproof bowl.
In a large glass measuring cup or another medium bowl, microwave the heavy whipping cream until steaming, 45 seconds to 1 minute.
Immediately pour the warm cream over the chopped chocolate.
Allow to sit for 1 minute before whisking until smooth. If the chocolate is not fully melted, microwave the mixture at 50% power at 15-second intervals, stirring until smooth.
9. Glaze the Eclairs: Set a wire rack over a baking sheet (to catch any drips).
Dip the tops of the filled eclairs into the chocolate glaze. Only submerging the tops.
Let any excess chocolate drip off.
Set the dipped eclairs onto the prepared wire rack.
10. Set and Serve: Allow the chocolate glaze to set before enjoying, about 20 minutes.
Store the eclairs in an airtight container in the refrigerator for up to 3 days. They are best enjoyed the day they are made. Enjoy your beautiful and delicious Chocolate Eclairs!
Recipe Summary and Q&A
Let’s recap this delicious Chocolate Eclair baking journey!
Summary: These Chocolate Eclairs feature light and airy choux pastry shells filled with a creamy vanilla custard and topped with a rich, bittersweet chocolate glaze. They’re a classic French pastry.
Q&A:
Q: Can I make the eclairs ahead of time?
A: You can make the choux pastry shells and the filling ahead of time. Store the shells in an airtight container at room temperature. Store the filling in the refrigerator.
Q: Can I freeze the eclairs?
A: You can freeze the unfilled choux pastry shells. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw at room temperature before filling.
Q: I don’t have a piping bag. Can I still make eclairs?
A: Yes, you can use a zip-top bag with a corner snipped off to pipe the choux pastry and the filling.
Q: I don’t have vanilla bean paste, what can I do? A: Use more vanilla extract.
Q: Can I use milk chocolate? A: You can.