Classic Chocolate Eclairs (Easy + Foolproof Recipe)

After countless tries at bakery-style French éclairs, I’ve perfected a Chocolate Eclairs recipe with simple, accessible tweaks proven to deliver bakery-quality results.

I made this bakery-style French Chocolate Eclairs so many times that I started to notice little patterns, dumb things I’d almost missed. After a bunch of tries I finally have an easy, foolproof version that still looks patisserie-level.

The shells puff just right and the silky Eclair Filling sneaks out when you bite, it’s such a good surprise. A couple small tweaks with unsalted butter and whole milk made the biggest difference, weird huh.

If you like classic Chocolate Eclairs but hate drama, this is the recipe I always go back to, and it keeps turning out.

Ingredients

• All purpose flour: mostly carbohydrates for structure, little fiber, not very nutrient dense.
• Eggs: high quality protein, healthy fats, vitamin D and choline, they add richness.
• Unsalted butter: mostly fats and saturated fat, gives flavor and makes pastry tender.
• Whole milk: provides protein and calcium, lactose brings slight sweetness, adds moisture.
• Sugar: pure carbohydrates, adds sweetness, helps browning and creates a tender crumb.
• Chocolate: cocoa brings antioxidants, but semisweet has fat and sugar, gives rich chocolate flavor.
• Cornstarch: pure starch carbs, almost no nutrients, thickens pastry cream into a silky filling.
• Heavy cream: very high fat, adds shine and richness to the glaze, makes it smooth.

Ingredient Quantities

• 1/2 cup (120 ml) water
• 1/2 cup (120 ml) whole milk
• 1 stick (113 g / 8 tbsp) unsalted butter
• 1 tbsp granulated sugar
• 1/2 tsp fine salt
• 1 cup (125 g) all purpose flour
• 4 large eggs, room temperature
• 1 large egg, beaten, for egg wash (optional)
• 2 cups (480 ml) whole milk for pastry cream
• 1/2 cup (100 g) granulated sugar for pastry cream
• 4 large egg yolks
• 1/4 cup (32 g) cornstarch
• pinch salt
• 2 tbsp (28 g) unsalted butter
• 2 tsp pure vanilla extract
• 4 oz (115 g) semisweet or bittersweet chocolate, chopped
• 1/2 cup (120 ml) heavy cream for glaze
• 1 tbsp unsalted butter or 1 tbsp light corn syrup for shine (optional)
• powdered sugar for dusting (optional)

How to Make this

1. Preheat oven to 425F (220C). Line a baking sheet with parchment and fit a large piping bag with a plain round tip, or use a zip bag with the corner snipped.

2. Make the choux: in a medium saucepan combine 1/2 cup water, 1/2 cup whole milk, 1 stick (113 g) unsalted butter, 1 tbsp granulated sugar and 1/2 tsp fine salt. Bring to a rolling boil over medium heat.

3. Remove from heat, add 1 cup (125 g) all purpose flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the pan and forms a smooth ball, about 1 to 2 minutes, cook a bit longer if it still seems wet.

4. Let the dough cool 2 to 3 minutes then beat in 4 large eggs, one at a time, fully incorporating each before adding the next. The dough should be smooth, glossy and fall in a V when you lift the spoon. Transfer to the piping bag.

5. Pipe 4 to 5 inch eclair logs on the prepared sheet, spacing well. Brush gently with 1 beaten large egg for an optional shiny finish, smooth any peaks with a wet fingertip.

6. Bake at 425F for 10 to 12 minutes until puffed, then reduce oven to 350F (175C) and bake another 20 to 25 minutes until deep golden and hollow sounding. Do not open the oven while they puff. When done, poke a small hole in the bottom of each eclair to release steam and cool on a rack.

7. Make the pastry cream: heat 2 cups (480 ml) whole milk until just scalding. In a bowl whisk 1/2 cup (100 g) granulated sugar with 4 large egg yolks, 1/4 cup (32 g) cornstarch and a pinch of salt until smooth and pale. Temper the yolk mixture with a little hot milk, then return everything to the saucepan and cook over medium, whisking constantly, until it thickens and comes to a boil. Cook 30 to 60 seconds more to remove the starchy taste.

8. Remove from heat and stir in 2 tbsp (28 g) unsalted butter and 2 tsp pure vanilla extract. Strain into a bowl, press plastic directly on the surface to prevent a skin and chill until cold. Dont skip chilling or the filling will be too loose.

9. Make the chocolate glaze and assemble: chop 4 oz (115 g) semisweet chocolate and place in a bowl. Heat 1/2 cup (120 ml) heavy cream until simmering and pour over chocolate, let sit 1 minute then whisk until smooth. Stir in 1 tbsp unsalted butter or 1 tbsp light corn syrup for extra shine, cool until slightly thick but still dip-able.

10. Fill and finish: either slice each eclair lengthwise and spoon or pipe the chilled pastry cream into the shells (you can also poke holes and pipe from the side). Dip tops in the chocolate glaze, let excess drip off, set on a rack to firm. Dust with powdered sugar if you like. Serve the same day for best texture.

Equipment Needed

1. Oven, preheated to 425F (220C)
2. Rimmed baking sheet lined with parchment paper
3. Medium saucepan, you’ll use it for the choux and the pastry cream
4. Wooden spoon or sturdy silicone spatula to stir the dough
5. Mixing bowls, at least one large and one medium
6. Whisk
7. Piping bag fitted with a plain round tip or a zip bag with the corner snipped
8. Cooling rack plus a skewer or small knife to poke steam holes
9. Measuring cups and spoons, and a kitchen scale if you got one

FAQ

Classic Chocolate Eclairs (Easy + Foolproof Recipe) Substitutions and Variations

• All purpose flour:
  • Cake or pastry flour — use 1:1, gives lighter, softer shell but may be a bit more fragile.
  • Bread flour — use 1:1, creates a chewier, sturdier shell that holds filling well.
  • 1:1 gluten free flour blend (with xanthan gum) — use cup for cup, may need slightly more time in oven.
• Large eggs (choux or pastry cream):
  • Aquafaba (chickpea liquid) — about 3 tbsp = 1 egg, works for lift in choux but shells can be softer.
  • Commercial egg replacer powder (follow package) — works for structure in choux when mixed exactly, best option if vegan.
  • For pastry cream only: whole milk thickened with extra cornstarch (add ~1 extra tbsp cornstarch) — no yolk flavor, still thick and custardy.
• Unsalted butter:
  • Salted butter — use same amount but reduce added salt by about 1/4 tsp.
  • Vegan butter or margarine — use cup for cup, works for dairy free but flavor differs a bit.
  • Coconut oil (solid) — use slightly less by volume (about 10% less), gives coconut note, not ideal if you want a neutral flavor.
• Heavy cream for chocolate glaze:
  • Half and half plus 1 tbsp melted butter per cup — makes a creamier swap if you don’t have heavy cream.
  • Full fat canned coconut milk — 1:1 for dairy free, gives coconut flavor and glossy finish.
  • Evaporated milk — 1:1, thinner than heavy cream but still makes a decent glaze, heat gently to avoid separation.

Pro Tips

1) Use room temp eggs and add them slowly, you’ll know you’ve got it right when the dough falls in a V. If the batter seems too loose after the last egg, chill it 10 minutes — it firms up and pipes neater, trust me.

2) Resist opening the oven while they puff, even when you’re tempted, or they’ll collapse. If they brown too fast, drop the temp a bit and keep baking until the shells feel hollow and dry, that dryness = better filling hold.

3) Don’t skip straining and pressing plastic on the pastry cream while it cools, otherwise you get a skin or grainy texture. If your cream ends up lumpy or broken, whisk in a little hot milk off the heat until smooth, then chill.

4) For a glossy, settable glaze, let the ganache cool until it’s thick enough to coat but still pourable. If it’s too thin, wait and let it thicken, if it firms up too much gently warm it; a tiny bit of butter or corn syrup will make it shinier and smoother.