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classic Chocolate Eclairs recipe

Chocolate Eclairs

Course Dessert
Cuisine American
Keyword custard-filled-eclairs, easy-eclairs-recipe, eclairs-recipe
Prep Time 25 minutes
Servings 10 eclairs
Calories 457kcal


  • Pastry Cream:
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • tsp salt
  • 2 cups half and half
  • 4 large egg yolks
  • 2 Tbsp unsalted butter
  • 1 ½ tsp pure vanilla extract (or 1 tsp vanilla bean paste)
  • Eclair dough:
  • ½ cup water plus 1 ½ tsp for egg wash
  • ½ cup whole milk
  • ½ cup unsalted butter
  • 2 tsp granulated sugar
  • tsp salt
  • 1 ¼ cup all purpose flour
  • 6 large eggs divided (use one for egg wash)
  • Chocolate Glaze:
  • 4 oz semi sweet chocolate roughly chopped
  • ½ cup heavy cream
  • 1 tsp light corn syrup


  • To make pastry cream: Whisk together sugar, cornstarch, and salt in a medium-size heavy bottomed saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
  • Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before piping into eclair shells, whisk until smooth.
  • To make the eclair dough: Preheat oven to 425°F. Line 2 baking sheets with parchment or silicone baking mats. Set aside.
  • In a medium-size saucepan bring water, milk, butter, sugar and salt to a rolling boil.
  • Remove from heat, mix in flour. Return to burner on medium and stir vigorously with a wooden spoon until the flour begins to pull away from the sides and forms a film on the bottom of the saucepan. The pate a choux should form a ball.
  • Scrape into a mixing bowl. Using an electric mixer, beat the dough for 1 minute on medium speed to cool slightly before adding 5 eggs one at a time. Stop after each egg to scrape the sides of the bowl. The dough may separate after adding each egg but, will come together when beaten. 
  • Mix until the dough is smooth and glossy and the eggs are completely incorporated.
  • Use a piping bag fitted with a large plain tip, pipe long fat lengths of dough about 5-6 inches long on baking sheets. Leave at least 2 inches between each eclair. (You should end up with 8-10 eclairs.)
  • Whisk remaining egg with 1 ½ tsp water. Brush onto tops and sides of eclair dough, using your finger to smooth any tips or bumps.
  • Bake for 15 minutes, then lower the temperature to 375°F. Continue to bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often. Let cool on the baking sheet. Use a toothpick or skewer to pierce after baking to allow steam to escape.
  • Use a medium-size plain pastry tip to make a hole in the end of each eclair. Using a pastry bag fitted with the same size tip, gently pipe the pastry cream into each eclair.
  • To make the glaze: Heat the cream over medium heat just until boiling. Immediately turn off the heat. Place chocolate in a medium heat proof bowl. Pour hot cream over the chocolate and whisk until melted and smooth. Add corn syrup, mix well. Set aside and keep warm.
  • Dip tops of eclairs in warm chocolate glaze and set on a sheet pan. You can also frost using an offset spatula or spoon, using the back of the spoon to smooth. Chill, uncovered, at least 1 hour to set the glaze.
  • Store chilled in an airtight container with wax paper between until serving.


Eclairs are best eaten within a few hours of being filled. They're best stored separately and filled just before serving. 


Serving: 1eclair | Calories: 457kcal | Carbohydrates: 36g | Protein: 9g | Fat: 31g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 252mg | Sodium: 138mg | Potassium: 222mg | Fiber: 1g | Sugar: 17g | Vitamin A: 985IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg