Foolproof Chocolate Eclairs

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Experience the delight of perfect chocolate eclairs with a delicate and crispy choux pastry shell, a luscious chocolate creme patisserie, and a glossy chocolate glaze that brings it all together.

Foolproof Chocolate Eclairs

Prep Time 1 hour
Cook Time 40 minutes
Course Dessert
Servings 12 eclairs



  • 1/2 cup water 120g
  • 1/4 cup milk 60g
  • 6 tbsp unsalted butter 85g
  • 2 tsp sugar
  • 1/2 teaspoon salt
  • 3/4 cup bread flour 100g
  • 3 large eggs cold
  • 1 egg yolk + 1 tbsp milk for egg wash

**Chocolate creme patisserie:**

  • 1 1/2 cup milk 360g
  • 1/2 cup cream 120g
  • 4 egg yolks
  • 1/3 cup sugar 75g
  • 1 tbsp cornstarch
  • 150 g semi-sweet chocolate

**Chocolate glaze:**

  • 100 g bittersweet or dark chocolate
  • 100 g unsalted butter



  • Preheat the oven to 400F and line 2 baking sheets with silicon baking mats.
  • In a nonstick saucepan, combine butter, water, milk, sugar, and salt. Stir over medium-low heat until sugar dissolves, butter melts, and the mix boils.
  • Remove from heat and add sifted flour. Stir vigorously until a smooth ball forms. Place back on heat and stir until the mixture dries out and forms a thin film.
  • Let it cool for 5-10 minutes. Whisk eggs separately and add slowly to the dough using an electric beater until a thick batter forms.
  • Transfer batter to a piping bag with a 1/2″ french star tip. Pipe 5″ eclairs on baking sheets, then brush with egg wash.
  • Bake for 10 minutes at 400F, then reduce temperature to 330F and bake for another 30 minutes. In the last 5 minutes, make 3 holes on the bottom of each éclair.
  • Eclairs should be golden brown and crispy. Remove from the oven.

**Chocolate creme patisserie:**

  • Mix milk and cream in a nonstick saucepan and bring to a boil. In a separate bowl, combine egg yolks, sugar, and cornstarch.
  • Pour 1/3 of the milk mixture into the egg mixture while whisking, then pour back into the saucepan while continuing to whisk.
  • Place on low heat and stir continuously until a thick custard consistency is reached. Remove from heat.
  • Pour the mixture over chopped chocolate in a heatproof bowl, cover for 5 minutes, then mix until smooth. Cool in the fridge and transfer to a piping bag with a Bismarck piping tip.


  • Fill each éclair with the chocolate creme patisserie.
  • Place upside down on a wire rack and transfer to the fridge.
  • Make the chocolate glaze by melting chocolate and butter over a double boiler. Let cool for 5-10 minutes.
  • Dip the top of each éclair in the chocolate glaze, shake off excess, and clean edges. Place on a wire rack to set.
  • Serve and enjoy!


Eclairs are best enjoyed within a day, as they may become soft and soggy over time.

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