Below is a complete, professional, step-by-step recipe for perfect chocolate éclairs with pastry cream, including shape, texture, and technique details. This is the classic French method.
PERFECT CHOCOLATE ÉCLAIRS (WITH PASTRY CREAM)
Yield
10–12 éclairs
PART 1: CHOUX PASTRY (ÉCLAIR SHELLS)
Ingredients
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½ cup (120 ml) water
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½ cup (120 ml) whole milk
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½ cup (115 g) unsalted butter, cut into pieces
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1 tablespoon sugar
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¼ teaspoon salt
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1 cup (125 g) all-purpose flour
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4 large eggs, room temperature
STEP 1: PREPARE THE DOUGH (PAN METHOD)
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Preheat oven to 400°F (200°C).
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Line a baking sheet with parchment paper.
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In a medium saucepan, add:
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Water
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Milk
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Butter
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Sugar
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Salt
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Heat over medium heat until the butter melts and the mixture comes to a full boil.
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Remove the pan from heat.
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Add all the flour at once.
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Stir vigorously with a wooden spoon until fully combined.
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Return the pan to low heat and cook for 1–2 minutes, stirring constantly.
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The dough should form a smooth ball
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A thin film should form on the bottom of the pan
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STEP 2: ADD THE EGGS
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Transfer the dough to a bowl.
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Let it cool for 3–5 minutes (warm, not hot).
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Add eggs one at a time, mixing well after each.
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The final dough should be:
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Smooth and glossy
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Thick but pipeable
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When lifted, it should form a V-shaped ribbon that slowly falls back
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STEP 3: PIPE THE ÉCLAIR SHAPE
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Transfer dough to a piping bag fitted with a ½-inch round or French star tip.
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Pipe straight lines 4–5 inches long on the baking sheet.
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Leave at least 2 inches of space between each.
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Smooth any sharp tips with a wet finger.
Correct Shape:
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Straight, even cylinders
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Uniform thickness
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Flat bottom, rounded top
STEP 4: BAKE
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Bake at 400°F (200°C) for 15 minutes.
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Reduce temperature to 350°F (175°C).
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Continue baking for 20–25 minutes until:
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Deep golden brown
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Firm and dry
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Light in weight
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Turn off oven, crack the door slightly, and leave éclairs inside for 10 minutes.
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This prevents collapse.
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Cool completely on a wire rack.
PART 2: VANILLA PASTRY CREAM (CRÈME PÂTISSIÈRE)
Ingredients
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2 cups (480 ml) whole milk
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½ cup (100 g) sugar
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4 egg yolks
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¼ cup (30 g) cornstarch
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2 tablespoons unsalted butter
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1 teaspoon vanilla extract
STEP 5: HEAT THE MILK
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In a saucepan, heat milk until just steaming.
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Do not boil.
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Remove from heat.
STEP 6: MIX EGG BASE
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In a bowl, whisk:
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Egg yolks
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Sugar
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Whisk until pale and thick.
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Add cornstarch and whisk until smooth.
STEP 7: COOK THE CREAM
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Slowly pour hot milk into egg mixture while whisking constantly.
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Return mixture to saucepan.
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Cook over medium heat, whisking continuously.
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After 2–3 minutes, it will thicken.
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Once thick and bubbling, cook 30 more seconds.
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Remove from heat.
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Stir in butter and vanilla.
STEP 8: COOL
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Transfer cream to a bowl.
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Press plastic wrap directly onto the surface.
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Chill until fully cold (at least 1 hour).
PART 3: FILLING THE ÉCLAIRS
STEP 9: FILL WITH PASTRY CREAM
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Transfer chilled pastry cream to a piping bag with a small round tip.
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Make 2–3 small holes on the bottom of each éclair.
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Pipe cream until éclair feels heavy and full.
PART 4: CHOCOLATE GLAZE
Ingredients
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½ cup (120 ml) heavy cream
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4 oz (115 g) dark chocolate, chopped
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1 tablespoon butter (optional, for shine)
STEP 10: MAKE THE GLAZE
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Heat cream until hot but not boiling.
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Pour over chopped chocolate.
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Let sit for 1 minute.
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Stir until smooth.
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Add butter if using.
STEP 11: GLAZE THE ÉCLAIRS
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Dip the top of each éclair into the chocolate glaze.
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Let excess drip off.
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Place on a wire rack.
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Allow glaze to set for 10–15 minutes.
FINAL RESULT
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Crisp, hollow choux shell
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Smooth, rich vanilla pastry cream
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Glossy chocolate topping
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Classic elongated éclair shape with clean lines
PROFESSIONAL TIPS
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Do not open the oven early
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Fully bake shells to avoid collapse
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Fill only when shells are completely cool
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Serve the same day for best texture