Classic French Chocolate Eclairs Recipe

Eclairs Chocolat. Getty Images
Ratings (26)
  • Total: 2 hrs 20 mins
  • Prep: 2 hrs
  • Cook: 20 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
326 Calories
24g Fat
23g Carbs
4g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

if you have ever looked in the window of a French Patisserie shop you will almost always see a row of glistening, chocolate covered, cream filled Chocolate Eclairs. They are a true classic and I do not know ​anyone who does not enjoy eating them. How could you resist?

This traditional chocolate éclair recipe uses vanilla pastry cream as a filling and rich, almost ganache-like chocolate glaze. Make this treat using a super simple choux pastry dough for a base and you will have the exact pastry seen in bakery windows worldwide.

Not a seasoned baker? This chocolate eclair recipe is beyond delicious, very easy to make, and attractive, even if you're not a pro.


Steps to Make It

How to make classic French chocolate éclairs: chocolate éclairs:

Make vanilla pastry cream according to directions and chill.

Preheat oven to 425F and lightly grease 1 baking sheet.

Spoon the prepared basic choux pastry dough into a pastry bag fitted with a wide, plain tip and pipe 8 5-inch lengths onto the baking sheet. Bake for about 20 minutes, until the éclairs puff up and turn golden brown. Remove them from the oven and allow to cool on a wire rack for 20 minutes before filling.

Make the chocolate glaze while the éclairs are baking and cooling. Place the chopped chocolate in a heat-safe bowl and set aside. Heat the heavy cream just to boiling over low-medium heat and remove from the heat immediately. Pour the hot cream over the chopped chocolate and stir until it forms a thin, smooth consistency. Set the chocolate glaze aside at room temperature for about 15 minutes, stirring occasionally.

To assemble the éclairs:

Fit a pastry bag with a medium-sized plain tip and fill it with vanilla pastry cream. Insert the tip of the bag into the end of an éclair and pipe about 2 1/2 tablespoons of pastry cream into it. Gently spread 1 tablespoon of chocolate glaze onto or carefully dip the top of each filled éclair into the glaze before serving.

This eclair au chocolat recipe makes 8 servings.

Alternatives to a French Chocolate Eclair

This recipe is truly a classic recipe and as such, really should not be messed around with too much. However, a few little tweaks here and there can be fun and rings the changes.

Add a little espresso powder to the pastry cream to create a coffee flavor.

Add cocoa powder to the pastry cream for an overall chocolate taste.