Name: Chocolate éclairs
Prep time: 25 min
Cook time: 38 min
Total time: 2 h 25 min
Yield: 12 eclairs
Ingredients: 120 ml Water; 120 ml Milk; 115 g Unsalted butter; 12 g Sugar; ¼ tsp Salt; 125 g All-purpose/plain flour; 4 Large eggs; 480 ml Whole milk; 100 g Sugar; 4 Egg yolks; 30 g Cornflour; 1 tsp Vanilla extract; 120 ml Double/heavy cream; 115 g Dark chocolate, chopped; 25 g Butter, optional, for shine

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The recipe

Chocolate éclairs

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.

Makes 12 eclairs
25 min prep
38 min cooking
1 hour 22 min hands-off
One to take your time over

Times and difficulty are our estimates from the method, not stopwatch figures.

Scale

12 eclairs

Measurements

Method

Make the choux pastry

Step 1
Preheat your oven to 375°F (170°C Fan or 190°C without a fan). Line a baking tray with parchment paper.
Step 2
In a medium saucepan, combine: 120ml water (120 ml), 120ml whole milk (480 ml), 115g unsalted butter (115 g), 1 tbsp sugar (12 g), ¼ tsp salt (¼ tsp).
Step 3
Bring to a boil over medium heat, stirring until the butter (115 g) melts.
Step 4
Once boiling, add 125g all-purpose flour (125 g) 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) and then remove from the heat.
Step 5
Transfer the dough to a mixing bowl or stand mixer. Let it cool for 5-10 minutes so the eggs (4 eggs) don't scramble.
Step 6
Add 4 large eggs (4 eggs), one at a time, beating well after each addition. The dough should be smooth, glossy, and hold a soft peak when lifted.
Step 7
Bake in the preheated oven for 25 to 30 minutes until golden.

Make the pastry cream

Step 1
In a medium saucepan, heat:
Step 2
960ml whole milk (480 ml) until steaming, but not boiling.
Step 3
In a separate bowl, whisk together: 200g sugar (12 g), 8 egg yolks (4 yolks), 60g cornstarch, 2tsp Vanilla (1 tsp).
Step 4
Slowly pour a little of the hot milk (120 ml) into the egg mixture while whisking constantly to temper the eggs (4 eggs).
Step 5
Gradually whisk in the rest of the milk (120 ml), then return the mixture to the saucepan.
Step 6
Cook over medium heat, stirring constantly, until the cream thickens and bubbles (about 2-4 minutes).
Step 7
Remove from heat and stir in:
Step 8
Transfer to a bowl, cover with parchment paper (touching the surface), and chill for at least 1 hour.

Make the chocolate glaze

Step 1
Place 115g dark chocolate (115 g), chopped into a heatproof bowl.
Step 2
Heat 120ml of cream in a small saucepan until just simmering, then pour it over the chocolate (115 g).
Step 3
Let sit for 2 minutes, then stir until smooth.
Step 4
Stir in the butter (115 g) for added shine (optional).
Step 5
Assemble the Eclairs.
Step 6
Using a small piping tip, poke 3 holes in the bottom of each cooled éclair.
Step 7
Fill a piping bag with the chilled pastry cream and pipe the cream into the eclairs until they feel heavy (120 ml) and full.
Step 8
Dip the tops of the eclairs into the chocolate (115 g) glaze, letting excess drip off.
Step 9
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).
Step 10
Serve immediately or store in the refrigerator for up to 2 days. Best enjoyed fresh.

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Questions people ask

How long does chocolate éclairs take?

About 2 hours 25 min from start to finish: 25 min of prep, 38 min of cooking, and 1 hour 22 min hands-off while it waits. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does it make?

As written it makes 12 eclairs. Use the scale control on the recipe card to change it: every quantity in the ingredients and inside the method steps updates with it. Seasoning, and anything measured in pinches or splashes, is deliberately left alone.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.

Chocolate éclairs

Chocolate éclairs

Ingredients

For the choux pastry

For the pastry cream