Classic Chocolate Éclairs with Cream Filling

 

Chocolate éclairs are one of the most elegant and beloved pastries in the world of desserts. Originating from French patisserie traditions, éclairs are known for their delicate choux pastry shell, rich and creamy filling, and smooth glossy chocolate topping. They are the perfect combination of light texture and indulgent flavor, making them a favorite treat for dessert lovers everywhere.

The beauty of éclairs lies in their balance. The pastry itself is light, airy, and slightly crisp on the outside while remaining tender inside. Once filled with smooth vanilla pastry cream and topped with silky chocolate glaze, éclairs transform into a luxurious dessert that feels both fancy and comforting at the same time.

Although éclairs may look complicated, they are actually quite achievable when you follow the steps carefully. The secret is mastering the choux pastry dough, which puffs beautifully in the oven to create hollow shells ready to be filled with delicious cream. Whether you are preparing them for special occasions, family gatherings, or simply to satisfy your sweet cravings, homemade éclairs always impress and taste far better than store-bought ones.

This classic recipe will guide you step-by-step to create soft, creamy, and perfectly glazed chocolate éclairs from scratch.

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🧁 Chocolate Éclairs Recipe

Ingredients

For the Choux Pastry

• 1 cup water
• ½ cup unsalted butter
• 1 tablespoon sugar
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

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For the Vanilla Cream Filling

• 2 cups milk
• ½ cup sugar
• 4 egg yolks
• 3 tablespoons cornstarch
• 1 tablespoon butter
• 1 teaspoon vanilla extract

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For the Chocolate Glaze

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

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Instructions

Step 1: Prepare the Choux Pastry

1. Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
2. In a saucepan, combine water, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture begins to boil.
3. Remove from heat and add flour all at once. Stir quickly until the mixture forms a smooth dough.
4. Return the pan to low heat and stir for 1–2 minutes until the dough pulls away from the sides.
5. Transfer dough to a bowl and allow it to cool slightly.
6. Add eggs one at a time, mixing well after each addition until the dough becomes smooth and pipeable.
7. Transfer dough into a piping bag and pipe long strips (about 4–5 inches) onto the baking tray.
8. Bake for 30–35 minutes until golden brown and puffed. Do not open the oven while baking.
9. Let them cool completely.

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Step 2: Make the Vanilla Cream Filling

1. Heat milk in a saucepan until warm but not boiling.
2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
3. Slowly pour warm milk into the egg mixture while whisking constantly.
4. Return mixture to the saucepan and cook over medium heat while stirring until thick.
5. Remove from heat and stir in butter and vanilla extract.
6. Cover with plastic wrap touching the surface and refrigerate until chilled.

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Step 3: Prepare the Chocolate Glaze

1. Heat heavy cream until hot but not boiling.
2. Pour cream over chocolate chips.
3. Let sit for 2 minutes, then stir until smooth and glossy.

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Step 4: Assemble the Éclairs

1. Make small holes in the bottom or side of each éclair.
2. Fill with vanilla cream using a piping bag.
3. Dip the top of each éclair into the chocolate glaze.
4. Place on a rack and allow the glaze to set.

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🍽️ Serving Tips

• Serve chilled for the best texture.
• Store in the refrigerator for up to 2 days.
• Sprinkle crushed nuts or chocolate shavings for decoration.

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