An elegant and intimate classic French chocolate éclair! Hollow-baked choux pastry filled with silky-smooth vanilla pastry cream, then coated in a glossy dark chocolate glaze. A Parisian patisserie treat you can make at home with bakery-worthy results.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 125 ml Choux pastry: water
- 125 ml milk
- 100 g butter
- 150 g all-purpose flour
- 4 eggs
- 1/4 tsp salt
- 1 tsp sugar
- 500 ml Pastry cream: milk
- 4 egg yolks
- 100 g sugar
- 40 g cornstarch
- 30 g butter
- 1 tsp vanilla extract
- 200 g Chocolate glaze: dark chocolate 70%
- 100 ml heavy cream
- 2 tbsp glucose syrup
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👩🍳 Instructions
- 1 Pastry cream: Heat the milk until it's almost boiling.
- 2 Whisk the egg yolks, sugar, and cornstarch together.
- 3 Pour the hot milk into the egg mixture while whisking constantly.
- 4 Return the mixture to medium heat and cook, stirring, until thickened.
- 5 Add the butter and vanilla extract, and stir until well combined.
- 6 Cover with plastic wrap pressed directly onto the surface, then chill.
- 7 Choux pastry: Bring the water, milk, butter, sugar, and salt to a boil.
- 8 Add all the flour at once and stir vigorously until the dough forms a ball and comes together.
- 9 Cook for 2 minutes, stirring, until the dough is dry and no longer sticky.
- 10 Transfer to a stand mixer and add the eggs one at a time, beating until the batter is smooth and glossy.
- 11 Pipe into 10 cm (4-inch) lengths on a baking sheet and bake at 400°F (200°C) for 25-30 minutes without opening the oven door.
- 12 Let cool, then fill with the pastry cream through a hole poked in the bottom.
- 13 Glaze: Melt the chocolate with the cream and glucose syrup, then dip the tops of the éclairs into it.
- 14 Chill before serving.
💡 Tips
• Don't open the oven door while baking the choux pastry — the dough will deflate instantly
• The pastry cream must be completely cold and thickened before filling the éclairs
• The chocolate glaze should be just slightly warm when dipping — too hot and it will run off, too cold and it will be too thick
📊 Nutrition Facts / serving
340
Calories (kcal)
7g
Protein
18g
Fat
38g
Carbs
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