Few desserts epitomize the elegance of French pâtisserie like the chocolate éclair. With its crisp choux pastry, creamy filling, and glossy chocolate glaze, it’s a perfect harmony of flavors and textures. Whether you’re preparing these for a special occasion or indulging in a baking project, this guide will walk you through every step to create perfect éclairs at home.
PrintMastering Chocolate Éclairs
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- Total Time: 2 hours 30 minutes
Ingredients
Choux Dough
- 250 g water
- 70 g unsalted butter, cubed
- 1 tbsp granulated sugar
- 1/2 tsp fine salt
- 150 g bread flour
- 4 large eggs (55 g each, room temperature)
- 75 g powdered sugar for dusting
Filling Options
- Chocolate French Pastry Cream
- Vanilla French Pastry Cream
- Chantilly Cream
Chocolate Glaze
- 1 batch of chocolate sauce
Instructions
Making the Choux Pastry Dough
- Preparation
- Preheat the oven to 190°C (375°F) for fan-forced or 210°C (410°F) for conventional ovens.
- Line two baking trays with parchment paper or silicone mats.
- Measure all ingredients and read through the recipe before starting.
- Cook the Dough
- Heat water, butter, sugar, and salt in a saucepan over medium heat until the butter melts and bubbles form at the edges.
- Remove from heat and stir in the bread flour until a dough forms.
- Dry the Dough
- Return the saucepan to low heat and stir continuously for 1 minute. A film may form on the bottom if using a stainless-steel pot.
- Incorporate the Eggs
- Let the dough cool for 10 minutes. Whisk the eggs separately.
- Gradually add the eggs in quarters, mixing thoroughly after each addition.
- Test the dough’s consistency: it should be smooth, shiny, and stretchy. Add more egg, if needed, 1 tablespoon at a time.
Piping the Éclairs
- Prepare the Piping Bag
- Use a large piping bag fitted with a 1.2 cm (1/2-inch) French star tip or round tip.
- Pipe the Éclairs
- Pipe 10 cm (4-inch) lengths onto the prepared trays.
- Smooth jagged edges with a damp finger. Dust with powdered sugar.
Baking the Éclairs
- Bake on the middle rack for 30–35 minutes until golden brown.
- Prop the oven door slightly ajar with a wooden spoon for 5 minutes to prevent collapse.
- Cool completely on a wire rack.
Filling the Éclairs
- Prepare the Filling
- Choose and prepare your filling in advance.
- Fill the Éclairs
- Poke two small holes in the bottom of each éclair.
- Pipe the filling into the éclair until it feels heavier.
Glazing the Éclairs
- Prepare the chocolate sauce while the éclairs bake.
- Dip the tops of the éclairs into the sauce and let any excess drip off.
- Allow the glaze to set before serving.
Notes
- Use bread flour for a chewier texture, or substitute with all-purpose flour for a softer éclair.
- Make sure eggs are at room temperature for better dough consistency.
- Store unfilled éclairs in an airtight container for up to three days or freeze for up to two weeks.
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
Ingredients
Choux Dough
- 250 g water
- 70 g unsalted butter, cubed
- 1 tbsp granulated sugar
- 1/2 tsp fine salt
- 150 g bread flour
- 4 large eggs (55 g each, room temperature)
- 75 g powdered sugar for dusting
Filling Options
- Chocolate French Pastry Cream
- Vanilla French Pastry Cream
- Chantilly Cream
Chocolate Glaze
- 1 batch of chocolate sauce
Instructions
Making the Choux Pastry Dough
- Preparation
- Preheat the oven to 190°C (375°F) for fan-forced or 210°C (410°F) for conventional ovens.
- Line two baking trays with parchment paper or silicone mats.
- Measure all ingredients and read through the recipe before starting.
- Cook the Dough
- Heat water, butter, sugar, and salt in a saucepan over medium heat until the butter melts and bubbles form at the edges.
- Remove from heat and stir in the bread flour until a dough forms.
- Dry the Dough
- Return the saucepan to low heat and stir continuously for 1 minute. A film may form on the bottom if using a stainless-steel pot.
- Incorporate the Eggs
- Let the dough cool for 10 minutes. Whisk the eggs separately.
- Gradually add the eggs in quarters, mixing thoroughly after each addition.
- Test the dough’s consistency: it should be smooth, shiny, and stretchy. Add more egg, if needed, 1 tablespoon at a time.
Piping the Éclairs
- Prepare the Piping Bag
- Use a large piping bag fitted with a 1.2 cm (1/2-inch) French star tip or round tip.
- Pipe the Éclairs
- Pipe 10 cm (4-inch) lengths onto the prepared trays.
- Smooth jagged edges with a damp finger. Dust with powdered sugar.
Baking the Éclairs
- Bake on the middle rack for 30–35 minutes until golden brown.
- Prop the oven door slightly ajar with a wooden spoon for 5 minutes to prevent collapse.
- Cool completely on a wire rack.
Filling the Éclairs
- Prepare the Filling
- Choose and prepare your filling in advance.
- Fill the Éclairs
- Poke two small holes in the bottom of each éclair.
- Pipe the filling into the éclair until it feels heavier.
Glazing the Éclairs
- Prepare the chocolate sauce while the éclairs bake.
- Dip the tops of the éclairs into the sauce and let any excess drip off.
- Allow the glaze to set before serving.
Tips for Success
- Use bread flour for a chewier texture, or substitute with all-purpose flour for a softer éclair.
- Make sure eggs are at room temperature for better dough consistency.
- Store unfilled éclairs in an airtight container for up to three days or freeze for up to two weeks.
Serving Suggestions
- Serve chilled for a refreshing dessert or at room temperature for a softer filling.
- Pair with coffee or tea for an elegant experience.
Final Thoughts
With crisp shells, creamy fillings, and a decadent glaze, chocolate éclairs are a showstopper that’s as enjoyable to make as it is to eat. Try this recipe and bring a touch of French sophistication to your table.