Baking & Pastry > Pastries (Choux) > Choux Pastry Creations > Cream Puffs Recipe

Chocolate Eclairs

A delectable treat! Learn to bake the perfect chocolate eclairs. Choux pastry filled with vanilla cream and topped with rich chocolate ganache.

Prep Time
45 minutes
Cook Time
40-45 minutes
Servings
10
Ingredients
  • 1 cup Water
  • 1/2 cup Unsalted Butter
  • 1 cup All-Purpose Flour
  • 4 Large Eggs
  • 1/4 teaspoon Salt
  • 2 cups Milk
  • 1/2 cup Granulated Sugar
  • 4 Egg Yolks
  • 1/4 cup Cornstarch
  • 1 teaspoon Vanilla Extract
  • 4 oz Semi-Sweet Chocolate
  • 1/2 cup Heavy Cream

Choux Pastry Preparation

In a saucepan, combine water, butter, and salt. Bring to a rolling boil over medium heat, ensuring butter is fully melted.

Mixing the Dough

Remove from heat, add flour all at once, and stir vigorously until a ball forms, pulling away from the sides of the pan.

Adding Eggs to the Dough

Transfer dough to a mixing bowl and let it cool slightly. Add eggs one at a time, mixing well after each. Dough should be smooth and pipeable.

Piping and Baking the Eclairs

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Pipe long strips (about 4 inches) of dough onto the sheet. Bake for 30 minutes, then reduce heat to 350°F (175°C) and bake for another 10-15 minutes until golden brown. Cool completely on a wire rack.

Vanilla Cream Filling

In a saucepan, heat milk and half of the sugar until simmering. In a bowl, whisk egg yolks, remaining sugar, and cornstarch. Gradually whisk in the hot milk, then return to the saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in vanilla, and let cool completely, covering the surface with plastic wrap to prevent a skin from forming.

Chocolate Ganache

Heat heavy cream until almost boiling. Pour over chopped chocolate in a bowl. Let sit for a minute, then stir until smooth and glossy.

Assembling the Eclairs

Cut each eclair lengthwise. Fill with vanilla cream. Dip the top half of each eclair in the chocolate ganache. Let the ganache set before serving.

← Classic Chocolate Éclairs →

FAQ

  • Why is my pastry not rising?

    Make sure your ingredients are fresh and you follow the temperature instructions precisely. Avoid opening the oven while baking.
  • Can I freeze the eclairs?

    It's best to freeze the baked, unfilled eclairs. Thaw completely before filling and glazing.
  • Can I use a different chocolate for the ganache?

    Yes, milk chocolate or dark chocolate can also be used, adjust the amount of cream accordingly to achieve the desired consistency.