Classic Chocolate Éclairs

Classic Chocolate Éclairs

Light choux pastry filled with silky vanilla cream and topped with a smooth chocolate glaze — bakery-style éclairs made at home!

Part 1: Choux Pastry (Éclair Shells)

Ingredients

• 1 cup water
• ½ cup unsalted butter
• 1 teaspoon sugar
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs (room temperature)

Instructions

1. Preheat oven to 190°C / 375°F. Line a baking tray with parchment paper.
2. In a saucepan, bring water, butter, sugar, and salt to a boil.
3. Reduce heat, add flour all at once, and stir quickly until a smooth dough forms and pulls away from the pan.
4. Remove from heat and let cool for 5 minutes.
5. Add eggs one at a time, mixing well after each, until the dough is smooth, shiny, and pipeable.
6. Transfer dough to a piping bag with a round or star tip.
7. Pipe 4–5 inch logs onto the baking tray.
8. Bake for 30–35 minutes until puffed and golden.
   Do not open the oven while baking.
9. Cool completely on a wire rack.

Part 2: Vanilla Pastry Cream Filling

Ingredients

• 2 cups milk
• ½ cup sugar
• 3 egg yolks
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 2 tablespoons butter (optional, for extra richness)

Instructions

1. Heat milk with half the sugar until warm (not boiling).
2. In a bowl, whisk egg yolks, remaining sugar, and cornstarch.
3. Slowly pour warm milk into the egg mixture while whisking.
4. Return mixture to the saucepan and cook over medium heat, stirring constantly, until thick.
5. Remove from heat, add vanilla and butter.
6. Cover with plastic wrap touching the surface and let cool completely.

Part 3: Chocolate Glaze

Ingredients

• 150 g (5 oz) chocolate (dark or milk)
• ½ cup heavy cream

Instructions

1. Heat cream until just hot (not boiling).
2. Pour over chopped chocolate.
3. Let sit 1 minute, then stir until smooth and glossy.

Assembly

1. Make small holes in the bottom or sides of the éclairs.
2. Fill with pastry cream using a piping bag.
3. Dip the tops into the chocolate glaze.
4. Refrigerate for 30 minutes before serving.

Result

• Crisp outside, airy inside
• Rich, creamy vanilla filling
• Smooth chocolate topping just like a pastry shop