How to Make Chocolate Eclairs

Learn how to make Chocolate Eclairs from scratch with a light, crispy choux pastry filled with silky pastry cream and topped with glossy chocolate ganache. This step-by-step recipe is easier than it looks and delivers bakery-quality results every time!

Check Out The Recipe Video Below

How to Make Chocolate Eclairs

Makes 12 Eclairs

Ingredients

For the Choux Pastry:

120ml x Water

120ml x Milk

115g x Unsalted Butter

12g  x Sugar

1/4 tsp x Salt

125g x All-Purpose/Plain flour

4 large eggs

For the Pastry Cream:

960ml x Whole Milk

200g x Sugar

8 x Egg Yolks

60g x Cornflour/Cornstarch

2 tsp x Vanilla Extract

For the Chocolate Glaze:

120ml x Double/Heavy Cream

115g x Dark Chocolate (chopped)

25g x Butter (optional, for shine)

Method

Make the Choux Pastry

Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper.

In a medium saucepan, combine:

120ml water

120ml whole milk

115g unsalted butter

1 tbsp sugar

¼ tsp salt

Bring to a boil over medium heat, stirring until the butter melts.

Once boiling, add 125g all-purpose flour all at once, and stir vigorously with a wooden spoon or spatula until a dough forms and pulls away from the sides (about 1–2 minutes).

Remove from heat. Transfer the dough to a mixing bowl or stand mixer. Let it cool for 5–10 minutes so the eggs don't scramble.

Add 4 large eggs, one at a time, beating well after each addition. The dough should be smooth, glossy, and hold a soft peak when lifted.

Make the Pastry Cream

In a medium saucepan, heat:

960ml whole milk until steaming, but not boiling.

In a separate bowl, whisk together:

200g sugar

8 egg yolks

60g cornstarch

2tsp Vanilla

Slowly pour a little of the hot milk into the egg mixture while whisking constantly to temper the eggs.

Gradually whisk in the rest of the milk, then return the mixture to the saucepan.

Cook over medium heat, stirring constantly, until the cream thickens and bubbles (about 2–4 minutes).

Remove from heat and stir in:

Transfer to a bowl, cover with parchment paper (touching the surface), and chill for at least 1 hour.

Make the Chocolate Glaze

Place 115g dark chocolate, chopped into a heatproof bowl.

Heat 120ml of cream in a small saucepan until just simmering, then pour it over the chocolate.

Let sit for 2 minutes, then stir until smooth.

Stir in the butter for added shine (optional).

Assemble the Eclairs

Using a small piping tip, poke 3 holes in the bottom of each cooled éclair.

Fill a piping bag with the chilled pastry cream and pipe the cream into the eclairs until they feel heavy and full.

Dip the tops of the eclairs into the chocolate glaze, letting excess drip off.

Set on a rack or tray to let the glaze set (you can chill them for 10 minutes in the fridge to speed this up).

Serve immediately or store in the refrigerator for up to 2 days. Best enjoyed fresh!