Elegant French Chocolate Eclairs: A Classic Pastry Perfected

Classic French Chocolate Eclairs with Rich Pastry Cream

Indulge in the ultimate French patisserie experience with these homemade eclairs that bring the elegance of a Parisian bakery right to your kitchen. These delicate choux pastry shells filled with silky vanilla pastry cream and topped with glossy chocolate ganache will impress everyone at your table!

What Makes These Eclairs Special

These classic French eclairs strike the perfect balance between a crisp exterior and tender interior, creating the ideal vessel for the luxurious pastry cream filling. The chocolate topping adds a decadent finish that makes these treats simply irresistible!

Prep Time and Servings

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Servings: 9 eclairs

Ingredients for Perfect Homemade Eclairs

For the Choux Pastry:

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs

For the Vanilla Pastry Cream:

• 2 cups whole milk
• 1/2 cup granulated sugar, divided
• 4 egg yolks
• 1/4 cup cornstarch
• 2 teaspoons pure vanilla extract
• 2 tablespoons unsalted butter
• Pinch of salt

For the Chocolate Glaze:

• 4 ounces semi-sweet chocolate, chopped
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• 1 teaspoon light corn syrup (optional, for shine)

How to Make Perfect Eclairs: Step-by-Step Instructions

1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or grease it lightly.
2. Make the choux pastry: In a medium saucepan, bring water and butter to a boil. Once boiling, remove from heat and quickly stir in flour and salt all at once until the mixture forms a ball.
3. Add eggs: Return the pan to low heat and cook, stirring constantly for about 1 minute to dry out the dough slightly. Transfer to a mixing bowl and let cool for 5 minutes. Add eggs one at a time, beating vigorously after each addition until the dough is smooth and glossy.
4. Pipe the eclairs: Transfer the dough to a pastry bag fitted with a large round tip. Pipe 4-inch long strips about 1-inch wide onto the prepared baking sheet, leaving 2 inches between each eclair.
5. Bake: Place in the preheated oven and immediately reduce temperature to 375°F (190°C). Bake for 25-30 minutes until golden brown and puffed. They should feel light and hollow when done. Turn off the oven, prop the door open slightly, and let them cool in the oven for 10 minutes to prevent collapse.
6. Prepare pastry cream: While the eclairs are baking, heat milk and half the sugar in a saucepan until just simmering. Meanwhile, whisk egg yolks with remaining sugar in a bowl until pale yellow. Add cornstarch and salt, whisking until smooth.
7. Temper the eggs: Slowly pour about half the hot milk into the egg mixture while whisking constantly. Pour this mixture back into the remaining milk in the saucepan.
8. Cook the pastry cream: Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook for 1-2 minutes more. Remove from heat and stir in vanilla and butter until smooth.
9. Cool the cream: Transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely cool, at least 1 hour.
10. Make chocolate glaze: Heat heavy cream until just simmering. Pour over chopped chocolate and let stand 2 minutes. Add butter and corn syrup (if using), then stir until smooth and glossy. Allow to cool slightly until thickened but still pourable.
11. Fill the eclairs: Once pastry shells have cooled completely, use a small knife to create a small hole at one end of each eclair. Fill a pastry bag fitted with a small round tip with the chilled pastry cream and pipe it into each eclair through the hole until full.
12. Glaze: Dip the top of each filled eclair into the chocolate glaze, allowing excess to drip off. Place on a wire rack to set.
13. Chill: Refrigerate the eclairs for at least 1 hour before serving to allow the flavors to meld and the chocolate to set completely.

Tips for Eclair Success

• Choux perfection: The dough should be glossy and firm enough to hold its shape when piped. If too runny, beat in a little more flour.
• Prevent collapse: Don’t open the oven door during the first 20 minutes of baking!
• Make ahead: The pastry cream can be made up to 2 days ahead and stored in the refrigerator.
• Storage: Filled eclairs are best eaten the same day but can be refrigerated for up to 2 days.
• Troubleshooting: If your eclairs aren’t crisp after cooling, you can pop them back in a 350°F oven for 5-10 minutes to dry them out.

Nutrition Information

Per serving:
476 calories,
49g carbohydrates,
8g protein,
28g fat,
17g saturated fat,
158mg cholesterol,
485mg sodium,
35g sugar,
1g fiber

Variations on Classic Eclairs

While this traditional chocolate eclair recipe is a crowd-pleaser, feel free to get creative with your fillings and toppings:

• Coffee Eclairs: Add 1 tablespoon of instant espresso powder to the pastry cream and top with coffee-flavored glaze.
• Raspberry Eclairs: Fold 1/4 cup raspberry puree into the pastry cream and top with white chocolate glaze.
• Pistachio Eclairs: Add pistachio paste to the pastry cream and sprinkle chopped pistachios over the chocolate glaze.
• Caramel Eclairs: Fill with caramel pastry cream and top with a caramel glaze instead of chocolate.

Frequently Asked Questions About Eclairs

Can I make eclairs ahead of time?

Yes! The unfilled pastry shells can be made 1-2 days ahead and stored in an airtight container. The pastry cream can also be made 1-2 days ahead. Assemble just before serving for best results.

Why did my eclairs collapse?

This usually happens when they’re underbaked or when the oven door is opened too early in the baking process. Ensure they’re completely golden and feel light and hollow before removing from the oven.

Can I freeze eclairs?

You can freeze the unfilled pastry shells for up to 1 month. Thaw at room temperature and crisp in a 350°F oven for 5 minutes before filling. Filled eclairs don’t freeze well.

What’s the difference between an eclair and a cream puff?

Both use choux pastry, but eclairs are oblong and typically filled with pastry cream and topped with chocolate, while cream puffs are round and often filled with whipped cream.

Whether you’re preparing for a special occasion or simply want to treat yourself to a luxurious French dessert, these homemade eclairs are sure to impress. With their perfect balance of crispy choux pastry, creamy filling, and rich chocolate glaze, they’re a classic pastry that never goes out of style!

Recipe adapted from AllRecipes.