These Chocolate Eclairs are a classic French pastry with crisp choux pastry shells, light whipped Chantilly cream or pastry cream filling, and a glossy chocolate glaze. While they look like they belong in a patisserie window, they’re surprisingly achievable at home with step-by-step guidance. From shaping and baking to filling and glazing, this foolproof recipe will help you create bakery-style eclairs for any occasion—fancy yet comforting, and totally delicious.

Full Recipe:

Ingredients

Choux Pastry:

• 250 g water

• 70 g unsalted butter, cubed

• 1 tbsp granulated sugar

• ½ tsp fine salt

• 150 g bread flour

• 4 large eggs (about 55g each), room temperature

• 75 g powdered sugar (for dusting)

Filling Options (Choose One):

• 1 batch Chantilly cream (lightly sweet whipped cream)

• 1 batch vanilla pastry cream

• 1 batch chocolate pastry cream

Chocolate Glaze:

• 1 batch homemade chocolate sauce (for dipping tops)

Directions

1. Make the Choux Pastry:

• Preheat oven to 190°C/375°F (210°C/410°F no fan). Line baking trays with silicone mats or baking paper.

• In a saucepan, heat water, butter, sugar, and salt over medium heat until bubbling.

• Remove from heat and add flour. Stir until a dough forms. Return to heat and cook for 1 minute.

• Cool dough for 10 minutes.

• Whisk eggs and gradually add to cooled dough ¼ at a time, mixing until shiny, stretchy, and smooth. Test consistency: dough should stretch when pinched between two fingers. Add extra egg if too stiff.

2. Pipe the Eclairs:

• Transfer dough to a piping bag fitted with a ½-inch French star tip.

• Pipe 10cm (4-inch) long logs onto trays, with ends slightly wider than the middle.

• Smooth jagged edges with a wet finger.

• Dust tops with powdered sugar.

3. Bake:

• Bake 30–35 minutes until golden brown.

• Crack oven door open with a wooden spoon for 5 minutes before removing to prevent collapse.

• Cool completely on a wire rack.

4. Fill:

• Prick two holes on the bottom of each éclair.

• Fill with your chosen cream using a small piping tip until they feel heavier.

5. Glaze:

• Dip tops into prepared chocolate sauce. Let excess drip off.

• Let glaze set. Serve chilled or at room temperature.

Nutrients (Per Eclair, without filling or glaze)

• Calories: 106 kcal

• Carbohydrates: 12 g

• Protein: 3 g

• Fat: 5 g

• Saturated Fat: 3 g

• Cholesterol: 56 mg

• Sodium: 90 mg

• Sugar: 6 g

• Note: Values do not include cream fillings or chocolate glaze.

The Charm of French Pâtisserie at Home

French baking has long been admired for its refinement and technique. The éclair, originally called “pain à la Duchesse,” was perfected in the 19th century by legendary chef Marie-Antoine Carême. It’s since become a staple of French patisseries around the world. The combination of airy pâte à choux (choux pastry), luscious cream filling, and glossy chocolate topping is a testament to the balance and beauty of classic French desserts. This recipe embraces tradition while ensuring it’s accessible for home bakers, offering step-by-step structure for success.

Understanding Choux Pastry: Light, Crisp, and Versatile

The heart of an éclair lies in the choux pastry. Unlike most pastries, pâte à choux is made by cooking flour, butter, and water into a dough, then incorporating eggs to create a pipeable batter. When baked, steam causes the dough to puff up, forming hollow golden shells with a crisp outer layer and airy interior—perfect for filling. Bread flour is used in this recipe to give the pastry a firmer structure and a beautiful crackly texture that holds up under the glaze and filling.

Getting the right consistency for choux is critical. It should be shiny, smooth, and thick enough to hold its shape when piped but still flexible enough to expand during baking. The dough’s readiness is best judged by a simple pinch test: if the dough stretches slightly between your fingers without breaking, it’s ready.

Shaping and Baking: Technique Makes the Difference

Shaping éclairs properly helps ensure even baking and a professional appearance. Using a piping bag fitted with a ½-inch French star tip helps produce ridges on the pastry surface, which promote even rising and prevent cracks. Dusting with powdered sugar before baking adds a subtle sweetness and promotes a golden crust.

When baking, maintaining steady heat and allowing a brief drying period with the oven door cracked open is essential. This reduces the chance of collapse by allowing steam to escape gently, ensuring your éclairs remain firm and hollow inside.

The Filling: Classic and Creative Options

Éclairs are typically filled with rich vanilla pastry cream, but this recipe offers flexibility with three delicious options.

Chantilly cream—lightly sweetened whipped cream—is ideal for those who prefer something airy and less rich. It’s especially refreshing during warmer months and pairs beautifully with the bittersweet glaze.

Vanilla pastry cream offers a more traditional experience: silky, rich, and deeply flavorful. It adds body and decadence without overpowering the pastry.

Chocolate pastry cream is for true chocolate lovers. It intensifies the dessert’s chocolate profile and turns each éclair into a full-on cocoa celebration.

Whichever filling you choose, it should be piped in generously until the éclair feels heavier and full, ensuring each bite has the perfect ratio of cream to pastry.

The Finishing Touch: Chocolate Glaze

The glaze is more than just decoration—it’s the finishing layer that ties everything together. A homemade chocolate sauce made with dark or semi-sweet chocolate, butter, and sometimes a hint of cream provides a shiny, rich coating that contrasts beautifully with the delicate choux. Dipping the tops instead of drizzling keeps the appearance neat and clean, giving your éclairs that patisserie-level polish.

Allowing the glaze to set before serving ensures the éclairs are easy to handle and that the chocolate won’t smudge. Serving them chilled enhances the cream filling’s texture, while room temperature allows the flavors to bloom more fully.

Perfect for All Occasions

Chocolate éclairs are the kind of dessert that can elevate any moment. They are refined enough for elegant dinners and special events, but familiar and comforting enough for casual indulgence. You can serve them on a dessert buffet, arrange them in a box as a thoughtful homemade gift, or simply enjoy one with coffee for an afternoon treat.

Because the components can be made ahead—pastry shells baked and frozen, cream prepared a day in advance, and glaze stored in the fridge—this recipe also works well for planning ahead. Assembling them just before serving keeps everything fresh and crisp.

Tips for Éclair Success

Success with éclairs lies in patience and attention to detail. Allow your dough to cool before adding eggs to avoid cooking them prematurely. Pipe evenly to ensure uniform baking. Monitor your oven temperature carefully and avoid opening the door during the initial bake, which can cause deflation. When it comes to filling, use a small round piping tip and don’t rush—fill until you feel the éclair plump in your hand.

Also, don’t skip the freezing option if you’re planning for later. Choux pastry shells freeze exceptionally well, so you can prepare them in batches and always have some on hand when the craving hits.

Serving Suggestions and Pairings

Serve your éclairs as-is or dress them up with garnishes like a dusting of cocoa powder, a few curls of white chocolate, or a sprinkling of freeze-dried berries for color contrast. They pair beautifully with coffee, espresso, black tea, or dessert wines. For a plated dessert, consider serving them with fresh raspberries and a drizzle of raspberry coulis to add a tart counterpoint to the sweetness.

Health Considerations and Nutritional Profile

While éclairs are undeniably a treat, they offer a moderate portion of indulgence. A single choux shell (without filling or glaze) is only 106 calories. Since you can control the cream and chocolate, you can customize them to be lighter or more decadent based on your preference. Using fresh ingredients and homemade components reduces processed additives, making these éclairs a cleaner version of what you might find in store-bought alternatives.

Conclusion

Chocolate éclairs are a celebration of refined pastry and rich flavor, offering a satisfying balance of crisp, creamy, and chocolatey elements. They prove that great baking doesn’t need to be overly complicated. With a thoughtful approach to each step—from preparing the choux to filling and glazing—any home cook can recreate the elegance of a French patisserie in their own kitchen. Whether you stick with classic pastry cream or explore more playful fillings, these éclairs will always stand out as a crowd-pleasing, bakery-style treat that’s as delightful to make as it is to eat.