What the heck is this?
We’re talkin’ crisp, airy choux pastry filled with silky vanilla pastry cream and topped with glossy chocolate ganache. These chocolate éclairs are the kind of dessert that makes people think you went to culinary school—even though they’re totally doable at home with a little patience and a lot of chocolate love.
Perfect for brunch spreads, tea parties, impressing your in-laws, or eating three in your kitchen at midnight (no judgment).
Why You’ll Love This Recipe
✓ Fancy-looking, but actually pretty simple
✓ That contrast between crisp pastry and creamy filling? Chef’s kiss
✓ They’re customizable with any filling or topping
✓ Basically a pastry flex that’s worth every minute
The Stuff You’ll Need
For the Choux Pastry:
- ½ cup (1 stick) unsalted butter
- 1 cup water
- 1 tbsp sugar
- ¼ tsp salt
- 1 cup all-purpose flour
- 4 large eggs
For the Pastry Cream:
- 2 cups whole milk
- ½ cup sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tbsp butter
- 1½ tsp vanilla extract
For the Chocolate Ganache:
- ½ cup heavy cream
- 4 oz semisweet or dark chocolate (chopped)
Let’s Get Baking
- Make the Choux Pastry
Preheat oven to 400°F (200°C). In a saucepan, heat butter, water, sugar, and salt until it boils. Remove from heat and stir in flour all at once. Return to heat and stir vigorously until the dough pulls away from the sides and forms a smooth ball (about 2 minutes). Let it cool for 5–10 minutes. - Add the Eggs
Beat in the eggs one at a time, mixing well after each. The dough should be smooth, glossy, and pipeable. Transfer to a piping bag with a large round tip and pipe 4–5 inch lines onto a parchment-lined baking sheet. Bake 25–30 minutes until puffed and golden. Cool completely. - Make the Pastry Cream
In a saucepan, whisk milk, sugar, cornstarch, and yolks over medium heat. Stir constantly until thick and bubbly (about 5–7 minutes). Remove from heat, stir in butter and vanilla. Let cool completely, then chill. - Fill the Éclairs
Cut éclairs in half or poke a hole in the bottom. Pipe chilled pastry cream into each. - Make the Ganache & Glaze
Heat cream until just steaming, pour over chopped chocolate, and let sit for 2 minutes. Stir until smooth and glossy. Dip the tops of the éclairs into the ganache and let set.
Serving Suggestions
Top with edible gold flakes, sprinkles, or crushed nuts for extra glam. Serve with espresso or bubbly, or display on a cake stand and accept your pastry crown.
Switch It Up
• Coffee pastry cream instead of vanilla
• White chocolate glaze + raspberry drizzle
• Fill with whipped cream for a cream puff feel
• Mini éclairs for party snacks
Questions People Actually Ask
Q: Can I make them ahead?
A: Yes! Keep components separate until ready to serve for max crispiness.
Q: What if I don’t have a piping bag?
A: Use a zip-top bag with the corner snipped off—DIY bakery mode.
Q: Can I freeze éclairs?
A: Freeze unfilled shells and re-crisp in the oven before filling.
Chocolate Éclairs Choux: Bakery Vibes from Your Own Kitchen
- Total Time: 1 hour 10 minutes
- Yield: 12 éclairs 1x
Description
We’re talkin’ crisp, airy choux pastry filled with silky vanilla pastry cream and topped with glossy chocolate ganache. These chocolate éclairs are the kind of dessert that makes people think you went to culinary school—even though they’re totally doable at home with a little patience and a lot of chocolate love.
Ingredients
For the Choux Pastry:
½ cup (1 stick) unsalted butter
1 cup water
1 tbsp sugar
¼ tsp salt
1 cup all-purpose flour
4 large eggs
For the Pastry Cream:
2 cups whole milk
½ cup sugar
¼ cup cornstarch
4 large egg yolks
2 tbsp butter
1½ tsp vanilla extract
For the Chocolate Ganache:
½ cup heavy cream
4 oz semisweet or dark chocolate (chopped)
Instructions
Make the Choux Pastry
Preheat oven to 400°F (200°C). In a saucepan, heat butter, water, sugar, and salt until it boils. Remove from heat and stir in flour all at once. Return to heat and stir vigorously until the dough pulls away from the sides and forms a smooth ball (about 2 minutes). Let it cool for 5–10 minutes.Add the Eggs
Beat in the eggs one at a time, mixing well after each. The dough should be smooth, glossy, and pipeable. Transfer to a piping bag with a large round tip and pipe 4–5 inch lines onto a parchment-lined baking sheet. Bake 25–30 minutes until puffed and golden. Cool completely.Make the Pastry Cream
In a saucepan, whisk milk, sugar, cornstarch, and yolks over medium heat. Stir constantly until thick and bubbly (about 5–7 minutes). Remove from heat, stir in butter and vanilla. Let cool completely, then chill.Fill the Éclairs
Cut éclairs in half or poke a hole in the bottom. Pipe chilled pastry cream into each.Make the Ganache & Glaze
Heat cream until just steaming, pour over chopped chocolate, and let sit for 2 minutes. Stir until smooth and glossy. Dip the tops of the éclairs into the ganache and let set.
Notes
Coffee pastry cream instead of vanilla
• White chocolate glaze + raspberry drizzle
• Fill with whipped cream for a cream puff feel
• Mini éclairs for party snacks
- Prep Time: 40 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~280 per éclair
- Protein: ~5g