Name: Perfect Classic Chocolate Eclair Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 2 h 20 min
Cuisine: French
Ingredients: 60 g Unsalted butter (82% European style butter, room temperature, in chunks); 60 g Water; 60 g Whole milk; ¼ teaspoon Salt; 1 teaspoon Granulated sugar; 70 g Bread flour (high protein content, e.g., 13%); 110 g Egg (approx. 2 eggs at room temperature, might need slightly more or less); 240 g Whole milk (3% fat); 50 g Granulated sugar; 40 g Egg yolk (approx. yolk of 2 eggs); 12 g Corn starch; 12 g All purpose flour; 1 teaspoon Vanilla extract; 28 g Unsalted butter (82% fat, room temperature); 170 g Semi-sweet chocolate (high quality, e.g., Callebaut or Lindt); 77 g Heavy cream (36% fat); 15 g Unsalted butter (82% fat, room temperature)

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Introduction

Perfect Classic Chocolate Éclairs are a delightful French pastry featuring light, airy choux pastry filled with creamy vanilla pastry cream and topped with a rich chocolate ganache. This recipe guides you through each step to create elegant, bakery-quality treats at home.

A close-up view of a stack of six éclairs arranged on a white plate, each éclair has three layers: a light golden brown choux pastry base with a slightly rough texture, a thick and smooth dark chocolate glaze covering the entire top, and one éclair on the top of the pile is cut in half showing a creamy, pale yellow custard filling inside. The plate sits on a white marbled surface with a blurred background showing more éclairs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

60 g Unsalted butter (82% European style, room temperature, in chunks)
60 g Water
60 g Whole milk
¼ teaspoon Salt
1 teaspoon Granulated sugar
70 g Bread flour (high protein content, e.g., 13%)
110 g Egg (approx. 2 eggs, room temperature)
240 g Whole milk (3% fat)
50 g Granulated sugar
40 g Egg yolk (approx. yolk of 2 eggs)
12 g Corn starch
12 g All purpose flour
1 teaspoon Vanilla extract
28 g Unsalted butter (82% fat, room temperature)
170 g Semi sweet chocolate (high quality, e.g., Callebaut or Lindt)
77 g Heavy cream (36% fat)
15 g Unsalted butter (82% fat, room temperature)

Instructions

Step 1: Sift the bread flour and set aside.
Step 2: In a saucepan, combine the butter chunks, water, milk, salt, and sugar. Heat over medium until the mixture begins to simmer, but do not boil.
Step 3: Remove from heat, add the flour all at once, and vigorously whisk with a rubber spatula until a smooth ball forms and no flour bits remain visible.
Step 4: Return the saucepan to medium heat and cook the dough for 3–5 minutes, stirring constantly until a thin skin forms on the bottom and water evaporates.
Step 5: Transfer dough to a stand mixer bowl and whisk on low speed for about a minute to cool slightly, using the paddle attachment.
Step 6: Gradually add the lightly whisked eggs in small amounts while mixer runs, fully incorporating each addition. The dough should become glossy and pipeable in 2–3 minutes.
Step 7: The dough is ready when it falls slowly in a V shape from the paddle and is not runny. Adjust egg quantity if needed.
Step 8: Transfer dough to a pastry bag fitted with a 0.5 inch (1.3 cm) French star nozzle. Refrigerate for 1 hour if possible.
Step 9: Pipe 14 equal-sized éclairs onto a perforated air baking mat or parchment-lined sheet at a 45° angle. Smooth tips with a lightly wet finger.
Step 10: Lightly dust dough with powdered sugar to prevent cracking. Freeze for at least 1 hour or longer if desired.
Step 11: Preheat oven to 200°C (392°F) without fan.
Step 12: Place tray in oven, reduce temperature to 170°C (338°F), and bake for 40 minutes. Do not open oven for the first 30 minutes. Check for a golden, puffed shell without deflation.
Step 13: Cool éclairs on the mat to room temperature before filling and glazing.
Step 14: For the pastry cream, whisk sugar and egg yolks for 1–2 minutes until fluffy. Add corn starch, flour, and vanilla until smooth.
Step 15: Heat milk to just simmering. Temper yolks by slowly adding hot milk while whisking.
Step 16: Return mixture to saucepan, cook over medium stirring constantly until thickened (about 1 minute after boiling). Strain if necessary.
Step 17: Mix in softened butter chunks gradually until fully incorporated.
Step 18: Cover pastry cream surface with plastic wrap to prevent skin. Chill completely before using.
Step 19: For chocolate ganache, semi-melt chocolate in microwave. Heat cream until simmering.
Step 20: Pour cream over chocolate, stir until smooth, then mix in butter. Cool to about 30°C (86°F) until smooth but not runny.
Step 21: Fill éclairs by creating small holes in the bottom or sides and pipe in pastry cream until full.
Step 22: Dip tops of filled éclairs in cooled ganache for even coating. Remove excess glaze gently.
Step 23: Refrigerate glazed éclairs for 2–3 minutes to set glaze before serving.
Step 24: Serve immediately for best crispiness. Leftovers should be refrigerated and enjoyed within a day.

Tips & Variations

Adjust the egg amount for the choux dough based on moisture loss and flour type to achieve the perfect pipeable consistency.
Use high-quality chocolate for the ganache to enhance flavor and texture.
Resting the dough in the fridge before piping helps improve shape and baking results.
Freeze piped dough before baking to help éclairs keep their structure and puff evenly.
Flavor the pastry cream with a splash of rum or coffee for a different twist.

Storage

Store filled éclairs in an airtight container in the refrigerator for up to one day. The pastry will soften over time, so it’s best to enjoy them fresh. To reheat, allow to come to room temperature briefly, but avoid microwaving as it may ruin texture.

How to Serve

A stack of six éclairs sits on a round white plate with a beige rim, placed on a white marbled surface. Each éclair has a golden-brown, slightly textured pastry base, filled with creamy white custard that is visible in the éclair on top, which is cut open. The top layer of each éclair is covered with smooth, shiny dark chocolate glaze, evenly spread with slight natural wrinkles. The éclair at the top is balanced horizontally, revealing the creamy filling inside photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the choux pastry dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before piping. Let it come to room temperature and whisk briefly before piping for best results.

How do I know when the éclairs are fully baked?

The éclairs should be golden brown, puffed, and feel dry and firm on the outside. A slightly moist center is okay as it will dry during cooling. Avoid opening the oven door early to prevent deflation.