This easy Chocolate Eclair Recipe is one of the most famous and most delicious desserts ever created. And I'm going to help you make this classic French treat at home.
The process takes a bit of time but you'll be rewarded with the creamiest and lighter than air homemade Eclairs with custard filling. Just be cautious - these French Eclairs will go fast!:) Check out the video below to see what I mean:) Also available Mini Eclairs and Homemade Eclair Cake.
Today's Chocolate Eclair recipe is a blast from the past.
Well, at least from my past. Although today, you'll find eclairs in almost any bakery, when I was a little kid, this decadent dessert was a rare treat.
My easy Chocolate Eclair recipe is anything but ordinary. Think of all the adjectives to describe a dessert of your dreams and you'll find all of these words in these simple yet scrumptious eclairs.
You already got the idea, right?:) I'm a huge fan of French chocolate eclairs.
Given that they are filled with the most perfect eggless custard filling and covered with rich dark chocolate glaze, eclairs officially take a top spot on my favourite desserts list.
Jump to:
- 💭 Here'e Why This Chocolate Eclair Recipe Works
- 📔 What are Eclairs?
- 🍽 What equipment do I need to make French Eclair recipe?
- 📋 How To Make Chocolate Eclair Recipe
- How to make custard filling (pastry cream)
- How to fill Homemade Eclairs With A Custard Filling
- 👩🏻🍳 Troubleshooting Tips
- 💭 Making Chocolate Eclairs Ahead Of Time
- 📖 Frequently Asked Questions
- 🍫 Eclair Filling Ideas
- 🌡️ Storage
- 🍩 Similar French Dessert Recipes
- Recipe
Remember how good was my French Dacquoise Cake With Mascarpone Cream?
Well, these easy Chocolate Eclairs are on the same level of deliciousness. After all, I wouldn't expect anything else from French recipes.
💭 Here'e Why This Chocolate Eclair Recipe Works
- tried and tested. I made this bakery-style French chocolate eclair recipe so many times. It helped me perfect the recipe making it easy, accessible and proven for success;
- homemade pastry cream. There's no shortcuts here, so don't expect to see custard made of vanilla pudding mix or cool whip. My Chocolate Eclairs filling recipe is a real French custard filling. It is thick, creamy and sweet. It makes all the difference in these easy homemade chocolate Eclairs. It's the best. You'll want to save the leftovers as this custard makes a perfect mousse-like paste to fill eclairs, cream puffs or profiteroles.
- perfect for any occasion. Whether you want to impress your loved ones or planning a party, this easy Chocolate Eclair recipe will not disappoint.
These easy homemade chocolate eclairs are light and so addictive. It's hard to resist the temptation to eat the whole batch.
In fact, once the last Chocolate eclair is devoured you'll be craving some more.
📔 What are Eclairs?
Eclairs are a traditional French dessert. They're made with choux dough (pâte á choux), filled with a vanilla custard filling and topped with a chocolate glaze.
Chocolate Eclairs have oblong shape. The significant feature of Eclairs is that they are hollow on the inside and crispy on the outside.
Eclairs originated in 19th century. It is believed that they were first created by the famous French chef Marie-Antoine Carême.
🍽 What equipment do I need to make French Eclair recipe?
First off, you need to measure out the ingredients for chocolate eclair recipe. For precision, it's very important to use the food scales.
To prepare a choux dough, it's best to use a medium size pot with a good handle. You'll me mixing the dough with a wooden spoon, so make sure you have a good one.
We'll have approximately 15 Chocolate Eclairs, so it's best to use 2 baking sheets for baking them (one sheet at a time).
If you've never piped Eclairs before, you might find a baking mat specifically designed for eclairs helpful. Otherwise, make sure to have a quality parchment paper to prevent from sticking. I recommend an unbleached parchment paper.
For piping French Chocolate Eclairs I recommend using large piping bags fitted a large piping tip (Wilton #1A piping tip) and for filling them with custards, Wilton #32 piping tip works best.
For making a chocolate eclair filling, you'll need to medium and large size mixing bowls, rubber spatula to scrap the cream the sides off a side of a bowl and hand mixer.
Finally, a cooling rack to cool the Eclairs quickly and completely will be in handy.
📋 How To Make Chocolate Eclair Recipe
Making Chocolate Eclairs is not a rocket science. With some patience and determination, you'll be able to make these beauties like a pro.
- Preheat the oven to 400 F and line two sheet pans with a parchment paper.
- In a medium non-stick pot combine water with salt and bring it to a boil over a medium heat. Add butter and bring everything to a boil one more time.
- Add flour and whisk vigorously until no lumps remain and the batter thickens, about 1 minute. Remove pot from the heat and let the batter cool for 5 minute.
Pro tip. Some Chocolate Eclair recipes call for transferring the butter and flour mixture into the standing mixer. I think incorporating eggs by hands works better because it will give you a better understanding for the consistency in the finished choux dough.
- Whisk in the first egg and mix with a wooden spoon until the egg is fully incorporated into the batter with no white lumps.
- Continue whisking in the remaining eggs, one at a time until you have a glossy smooth dough. Don't be tempted to add all eggs at once.
- Using a pastry bag fitted with a large plain tip (I use Wilton #1A), pipe fat lengths of dough (about ¾ - 1 inch thick and 4 inches long) on the lined baking sheet, leaving 1 inch of space between them. Bake for 15 minutes.
- Without opening the oven door, reduce the temperature to 340 F and bake for another 15-20 minutes until eclairs are light golden brown. Remove from the oven and cool on the wire rack.
How to make custard filling (pastry cream)
- In a small bowl dissolve a cornstarch in 3-4 tablespoons of milk.
- To a small sauce pan add the remaining milk and bring to a simmer. Add 50 grams (¼ cup) of sugar and stir until sugar dissolves.
- When milk starts to boil, add a dissolved cornstarch and whisk until no lumps remain. Remove hot milk from the heat and cool until just slightly warm or completely cold. Transfer to a bowl.
- In a large bowl beat the butter with the remaining 50 grams (¼ cup) of sugar and vanilla extract until the mixture turns almost white.
- Combine the whipped butter with the milk and cornstarch mixture. Mix well and set aside.
- In a large bowl beat the heavy whipping cream until soft peaks form. Fold whipped cream into the butter and milk cream.
How to fill Homemade Eclairs With A Custard Filling
- Using the tip of a small knife, cut 3 small Xs along the top of each pastry.
- Using a small tip (I used Wilton tip #32), pipe the pastry cream into the shells through each opening.
- Now, all you have to do is melt chocolate chips along with a bit of heavy cream, dip each eclair into the chocolate and let it dry. Voila!
👩🏻🍳 Troubleshooting Tips
Homemade Eclairs failed to rise? Here are some possible reasons:
- You choux pastry dough could be too wet. If it's easily dripping off the spoon, then it is too wet. That's why I always recommend using scales to measure out the ingredients. This will help you make a dough that is fluid and is easy to pipe out.
- Did you cook water/butter/flour mixture long enough for the thin film of dough to form on the bottom of the pot?
- Make sure to always wait for the roux to cool before adding in eggs, otherwise the eggs might scramble.
- Did you add one egg at a time, mixing it in thoroughly to avoid lumps? This is important because if you incorporate all eggs at once there will be white eggy lumps in the dough.
A thin film formed on top of pastry filling? Not a problem. Use a handheld mixer to beat to whip it up a bit.
💭 Making Chocolate Eclairs Ahead Of Time
It's possible to make Chocolate Eclair Recipe With Custard Filling ahead of time. I recommend to prepare eclair shells and custard filling and then store them separately until you're ready to fill the eclairs with the filling.
Baked Eclair shells should be stored at room temperature for 1 to 2 days. The pastry cream (custard filling) should be stored in the fridge for 3 days.
Before serving, fill the eclairs with the pastry filling and drizzle with chocolate glaze and you'll have a fresh batch of creamy Eclairs waiting to be devoured.
📖 Frequently Asked Questions
They're not. However, I have readers who made this recipe with gluten free flour and it turned out great.
At first, the process of making Homemade Eclairs might seem complicated. But believe me, it is easy. Once you get the hang of it, you'll be making these French Chocolate Eclairs like a pastry chef.
Typically no, however you can play with filling ideas and incorporate some in the pastry cream. In addition, you can top glazed Eclairs with some finely chopped nuts like pistachios or hazelnuts.
Yes, they're essential in making pâte à choux - a pastry dough for Eclairs.
It's made of pastry cream which consists of milk, cornstarch, butter, sugar and heavy cream. Sometimes, egg yolk is used to. If that's the case, then heavy cream is omitted.
🍫 Eclair Filling Ideas
Aside from the classic pastry cream, you can fill the Chocolate Eclairs with many other types of filling. Here are some of my suggestions:
- Buttercream Frosting
- Chocolate Ganache
- Chantilly Cream
- Lemon Curd
🌡️ Storage
Refrigerator. Filled Chocolate Eclairs should be stored in the airtight container in the fridge where they will keep for up to 3 days.
If you have leftovers of pastry cream, press a plastic wrap down to the surface of the cream to prevent a skin from forming. Store in the fridge for about 3 days.
Freezing. If you wonder whether you can freeze the Eclairs, the answer is yes. You can totally freeze the Eclairs.
The best recommended method would be to freeze Eclairs before you fill them with a pastry cream.
After you bake the shells, place them in the airtight container and freeze for up to 6 weeks. To defrost, place Eclair shells in the warm oven for a few minutes until they are crispy again or defrost on the counter for 20 minutes.
After that you can fill them with a fresh custard filling and drizzle with chocolate glaze.
Since pastry cream is made with cornstarch, it's not recommended to freeze it.
🍩 Similar French Dessert Recipes
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
For a quick overview of this Chocolate Eclair Recipe, please check out my Eclairs web-story.
Recipe
Foolproof And Easy Chocolate Eclair Recipe With Custard Filling {Plus Video}
Equipment
Ingredients
For the Choux Pastry
- 250 ml (1 cup + 2 tsp) water
- 70 grams (5 tbsp) butter
- 150 grams (1 cup) all-purpose flour
- 4 eggs
- ⅛ teaspoon salt
For the pastry cream
- 350 ml (1 ½ cup) cold milk
- 30 grams (3 ¾ tbsp) corn starch
- 100 grams (½ cup) sugar
- 75 grams (⅓ cup) butter at room temperature
- 200 ml (¾ cups + 2 tbsp) heavy whipping cream, cold
- 1 teaspoon vanilla extract
For the chocolate glaze
- 150 grams (¾ cups (it depends on what size of chocolate chips you are using. ¾ cup is for the regular size)) chocolate chips
- 125 grams (½ cup plus 2 tsp) heavy cream
Instructions
Prepare the choux batter:
- Preheat the oven to 400 F and line two sheet pans with a parchment paper.
- In a medium non-stick pot combine water with salt and bring to a boil.Add butter and bring to a boil one more time.
- Add flour and whisk vigorously until no lumps remain and the batter thickens, about 1 minute.
- Remove pot from the heat and let the batter cool for 5 minute.
- Whisk in the first egg and mix with a wooden spoon until the egg is fully incorporated into the batter with no white lumps. Continue whisking in the remaining eggs, one at a time (See the video).
- Using a pastry bag fitted with a large plain tip (I use Wilton #1A), pipe fat lengths of dough (about ¾ - 1 inch thick and 4 inches long) onto the lined baking sheet, leaving 1 inch of space between them.
- Bake for 15 minutes.
- Without opening the oven door, reduce the temperature to 340 F and bake for another 15-20 minutes until eclairs are light golden brown. Remove from the oven and cool on the wire rack.* (See the notes)
Prepare the pastry cream:
- In a small bowl dissolve a cornstarch in 3-4 tablespoons of milk.
- To a small sauce pan add the remaining milk and bring to a simmer. Add 50 grams (¼ cup) of sugar and stir until sugar dissolves.
- When milk starts to boil, add a dissolved cornstarch and whisk until no lumps remain. Remove from the heat and cool until just slightly warm or completely cold.
- In a large bowl beat the butter with the remaining 50 grams (¼ cup) of sugar and vanilla extract until the mixture turns almost white.
- Combine the whipped butter with the milk and cornstarch mixture. Mix well and set aside.** (See the notes)
- In a large bowl and using the electric mixer, beat the heavy whipping cream until soft peaks form. Fold whipped cream into the butter and milk cream.
- Using the tip of a small knife, cut 3 small Xs along the top of each pastry. Using a small tip (I used Wilton tip #32), pipe the pastry cream into the shells through each opening. (See the video for the details)
For the chocolate glaze:
- Melt the chocolate chips and heavy whipping cream in a medium saucepan set over a pot with about 1 inch of boiling water. Whisk until the mixture is nice and smooth. Alternatively, you can heat chocolate and cream in a microwave for about 30 seconds and whisk until smooth.
- Remove from the heat and cool for a few minutes.
- Dip the top of each eclair into the chocolate glaze and set aside to allow the glaze to harden.
Video
Notes
---For exact measurements, I recommend using digital scales---
Nancy says
Great recipe. I love eclairs but have been intimidated in making them. This was great with good instructions. I don't have the piping bags or tips so I use a very large syringe with the big end and it works perfectly.
Kulia says
So delicious!
ROBBIE says
Aloha Iryna,
I just came across your site and would love to make your Chocolate Eclair Recipe; however, it will be just myself and my husband eating it. In going back and forth between the Chocolate Eclair, mini Eclair, and Eclair Cake recipes I saw a comment you made that included a link on the Best Way to Freeze Chocolate Eclair' however, I can't seem to find that link when I reviewed the recipes again and would appreciate it very much if you could provide me that link.
Thank you in advance as well as for all the DELICIOUS looking recipes you share . . . really looking forward to trying many of them.
Iryna says
Hi Robbie! I'm sorry I can't find the link you are referring to. However, in my Chocolate Eclair recipe, I have a whole section on storing the eclairs. You can check it out by following this link Eclairs Storage. In short, yes, you can freeze baked and unfilled Eclair shells, but not the pastry cream because it contains cornstarch.
Alao, thank you for your kind words! I hope you'll give these delicious Eclairs a try. Please let me know if you have more questions.