Bakery-Style French Chocolate Eclairs With Silky Pastry Cream

Chocolate eclairs are the choux fingers filled with vanilla pastry cream and capped in ganache, the bakery case staple. I pipe the dough in even lines so they bake straight and fill clean.

The recipe involves making choux pastry and pastry cream from scratch, but the steps are straightforward, making it accessible for home bakers. The result is an impressive treat suitable for special occasions or simply to satisfy your sweet cravings.

Decadent Chocolate Éclairs

These French Chocolate Éclairs consist of light and airy pastry shells, filled with smooth pastry cream, and elegantly finished with a glossy chocolate ganache. This recipe yields about 12 éclairs and takes approximately 1 hour and 30 minutes to prepare and decorate.

Ingredients

1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
4 large eggs
1 tablespoon granulated sugar
1/4 teaspoon salt
2 cups milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
1 teaspoon vanilla extract
1 cup heavy cream
8 ounces dark chocolate, chopped
1/2 cup heavy cream for ganache

Instructions

Make the Choux Pastry: In a saucepan, combine water, butter, sugar, and salt. Bring to a boil, then remove from heat and add flour all at once, stirring until smooth. Return to low heat for a minute, then transfer to a bowl and allow to cool slightly.
Add Eggs: Beat in eggs one at a time, mixing well after each addition until the dough is glossy and can hold a peak. Transfer the mixture to a piping bag.
Pipe and Bake: Preheat the oven to 400°F (200°C). Pipe 4-inch logs onto a parchment-lined baking sheet. Bake for 20-25 minutes until puffed and golden. Let cool completely.

Prepare the Pastry Cream: In a saucepan, heat the milk. In another bowl, whisk together sugar, cornstarch, and egg yolks. Gradually add hot milk to egg mixture, then return to the heat and cook until thickened. Remove from heat and stir in vanilla. Cool completely.
Whip the Cream: In a separate bowl, whip heavy cream to soft peaks and fold gently into the cooled pastry cream.
Fill the Éclairs: Use a piping tip to fill the cooled éclairs with pastry cream through small holes on the ends.

Make the Chocolate Ganache: Heat heavy cream until simmering, then pour over chopped chocolate in a bowl. Stir until smooth.
Glaze the Éclairs: Dip the tops of the filled éclairs in the chocolate ganache and let set before serving.