Chocolate Éclair Recipe

Crisp choux pastry, silky vanilla pastry cream and a glossy chocolate glaze — the chocolate éclair is the jewel of the French pâtisserie, and it is very doable at home.

Prep time

30 mins

Cook time

30 mins

Total time

60 mins

Servings

4 servings

Calories

420

Ingredients

• 120 ml water
• 120 ml whole milk
• 100 g unsalted butter
• 1 tablespoon sugar
• Pinch of salt
• 140 g plain flour
• 4 large eggs
• 500 ml whole milk, for the cream
• 1 vanilla pod (or 2 teaspoons vanilla extract)
• 4 egg yolks
• 100 g sugar, for the cream
• 40 g cornflour
• 30 g butter, for the cream
• 120 ml double cream + 150 g dark chocolate, chopped

Instructions

1. Heat the water, milk, butter, sugar and salt in a saucepan until boiling. Add the flour all at once and beat vigorously until the dough pulls away from the sides.
2. Cool for 2 minutes, then beat in the eggs one at a time until the paste is smooth and falls slowly from the spoon.
3. Pipe 12 logs, about 12 cm long, onto lined baking trays. Bake at 200°C (400°F) for 10 minutes, then 180°C (350°F) for 20 minutes until deep golden. Cool, then pierce the ends to release steam.
4. For the cream, heat the milk with the vanilla. Whisk the yolks, sugar and cornflour, then whisk in the hot milk, return to the pan and cook until thick. Stir in the butter and cool.
5. Fill each éclair with pastry cream using a piping bag through the pierced ends.
6. Heat the cream, pour over the chocolate and stir until glossy. Dip the top of each éclair and set for 20 minutes before serving.

Pro tips

• Do not open the oven during the first 20 minutes or the choux will collapse.
• The pastry must be deep golden, not pale, or it will go soft inside.
• Fill the éclairs close to serving time so the pastry stays crisp.

Frequently asked questions