Ever walked past a bakery window and stared longingly at those glossy, chocolate-covered éclairs? 😍 Good news—you can make them yourself! Homemade Chocolate Éclairs are totally doable with a little guidance, and the result is buttery, crisp pastry filled with silky vanilla cream and topped with rich ganache. Pure heaven!
They’re perfect for special occasions, afternoon tea, brunch trays, or impressing anyone who thinks you bought them from a fancy pâtisserie. If you love classic French desserts, check out my Cream Puffs with Chantilly Cream and French Macarons for Beginners!
Ingredients:
For the Choux Pastry:
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
For the Vanilla Pastry Cream:
- 2 cups whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 4 egg yolks
- 2 tbsp butter
- 2 tsp vanilla extract
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Instructions:
1. Make the Choux Pastry: Preheat oven to 425°F (220°C). In a saucepan, combine butter, water, and salt. Bring to a boil. Add flour all at once and stir vigorously until a dough ball forms. Let cool slightly.
2. Add eggs one at a time, beating well after each, until smooth and glossy.
3. Transfer to a piping bag. Pipe 4″ strips onto a parchment-lined baking sheet. Bake 10 minutes, then reduce to 375°F (190°C) and bake another 20-25 mins. Cool completely.
4. Prepare Pastry Cream: Heat milk in a saucepan until steaming. In a bowl, whisk sugar, cornstarch, salt, and egg yolks. Slowly whisk in hot milk. Return to pan and cook over medium heat until thick. Stir in butter and vanilla. Chill completely.
5. Fill the Éclairs: Use a piping bag with a small tip to fill each éclair shell with pastry cream.
6. Make Ganache: Heat cream until steaming. Pour over chopped chocolate. Let sit 2 minutes, then stir until smooth.
7. Dip and Serve: Dip tops of filled éclairs into ganache. Let set. Serve chilled or at room temp.
🍽️ Serving and Presentation Tips
- Sprinkle with powdered sugar or edible glitter for flair.
- Serve on a doily-lined platter for an elegant touch.
- Add a mint leaf or raspberry for a pop of color.
❓ FAQ
Can I make éclairs ahead of time? Yes! Fill them the day you serve for best texture, but shells can be stored in an airtight container a day ahead.
Can I freeze éclairs? You can freeze the shells (unfilled) for up to 1 month. Re-crisp in the oven before filling.
Can I use pudding mix instead of pastry cream? You can, but homemade pastry cream is worth the effort for authentic flavor and texture!
🧊 Storage Info
Unfilled shells: Store in an airtight container at room temp for 1 day or freeze up to 1 month. Filled éclairs: Best enjoyed within 24 hours. Store in fridge.
Chocolate Éclairs
Ingredients
For the Choux Pastry:
- 1/2 cup 1 stick unsalted butter
- 1 cup water
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
For the Vanilla Pastry Cream:
- 2 cups whole milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 4 egg yolks
- 2 tbsp butter
- 2 tsp vanilla extract
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate chopped
Instructions
- Make the Choux Pastry: Preheat oven to 425°F (220°C). In a saucepan, combine butter, water, and salt. Bring to a boil. Add flour all at once and stir vigorously until a dough ball forms. Let cool slightly.
- Add eggs one at a time, beating well after each, until smooth and glossy.
- Transfer to a piping bag. Pipe 4″ strips onto a parchment-lined baking sheet. Bake 10 minutes, then reduce to 375°F (190°C) and bake another 20-25 mins. Cool completely.
- Prepare Pastry Cream: Heat milk in a saucepan until steaming. In a bowl, whisk sugar, cornstarch, salt, and egg yolks. Slowly whisk in hot milk. Return to pan and cook over medium heat until thick. Stir in butter and vanilla. Chill completely.
- Fill the Éclairs: Use a piping bag with a small tip to fill each éclair shell with pastry cream.
- Make Ganache: Heat cream until steaming. Pour over chopped chocolate. Let sit 2 minutes, then stir until smooth.
- Dip and Serve: Dip tops of filled éclairs into ganache. Let set. Serve chilled or at room temp.
Notes
- Don’t overbake or underbake shells—aim for dry and crisp.
- Pastry cream and shells can be made a day ahead.
Try making these Chocolate Éclairs and impress your friends and family—you’ll feel like a pastry chef in no time! Tag your creations online so I can cheer you on. 😊
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