Chocolate Eclairs Recipe

Indulge in these classic French pastries, featuring light and airy choux pastry filled with creamy vanilla custard and topped with rich chocolate glaze. Perfect for any occasion, these chocolate eclairs are a delightful treat that will impress your family and friends.


For the Choux Pastry:

  • 1/2 cup (120ml) water
  • 1/2 cup (120ml) milk
  • 1/2 cup (113g) unsalted butter
  • 1/4 teaspoon salt
  • 1 cup (125g) all-purpose flour
  • 4 large eggs

For the Vanilla Custard Filling:

  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter

For the Chocolate Glaze:

  • 1/2 cup (120ml) heavy cream
  • 4 oz (113g) semi-sweet chocolate, finely chopped


Choux Pastry:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium saucepan, combine water, milk, butter, and salt. Bring to a boil over medium heat.
  3. Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
  4. Remove from heat and let cool for 5 minutes.
  5. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
  6. Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch (10cm) long strips onto the prepared baking sheet.
  7. Bake for 20-25 minutes, or until golden brown and puffed. Allow to cool completely.

Vanilla Custard Filling:

  1. In a medium saucepan, heat the milk until it just begins to boil.
  2. In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
  3. Gradually whisk the hot milk into the egg mixture to temper the eggs.
  4. Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens and boils.
  5. Remove from heat and stir in vanilla extract and butter until smooth.
  6. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator until cold.

Chocolate Glaze:

  1. In a small saucepan, heat the heavy cream until it just begins to simmer.
  2. Remove from heat and pour over the chopped chocolate. Let sit for 2 minutes.
  3. Stir until smooth and glossy.


  1. Cut each eclair in half lengthwise.
  2. Fill the bottom halves with chilled vanilla custard.
  3. Replace the top halves and dip the tops into the chocolate glaze.
  4. Let the glaze set before serving. Enjoy!

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