Homemade Chocolate Eclairs (Classic French Recipe)
These homemade chocolate eclairs feature crisp, golden choux pastry shells filled with fresh whipped cream and topped with a glossy dark chocolate glaze. Easier than you think, this classic French recipe walks you through every step — no pastry school required.
Ingredients
Eclair Ingredients
- ¾ cup water
- 14 tablespoons unsalted butter cut into cubes
- 1⅔ cups plain (all-purpose) flour sifted
- 8 large eggs at room temperature
- 1 teaspoon granulated sugar
- 1 pinch salt
Chocolate and Cream Ingredients
- 10.5 ounces dark chocolate 50–70% cocoa, roughly chopped
- 1¼ cups heavy whipping cream whipped to stiff peaks
Instructions
Eclair Instructions
- Preheat the oven to 210°C / 410°F (190°C fan-forced).
- Add 200ml water, the cubed butter, salt, and sugar to a large heavy-bottomed saucepan. Place over medium heat and stir until the butter has fully melted. Increase the heat and bring the mixture to a rolling boil.
- Remove the pan from the heat and immediately add all of the sifted flour at once. Beat vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan. Return to low heat and cook for 1–2 minutes, stirring constantly, to dry out the dough slightly. Transfer the dough to a large mixing bowl and let it cool for 5 minutes until it is warm but not hot (around 60°C / 140°F).
- Add the eggs one at a time, beating thoroughly after each addition until fully incorporated before adding the next. The dough will look lumpy and separated after each egg — keep beating until it comes back together. After all eggs are incorporated, the dough should be smooth, glossy, and fall off a lifted spoon in a thick V-shaped ribbon. You may not need all 8 eggs, so check the consistency after the 7th.
- Transfer the choux dough to a piping bag fitted with a 1.5cm plain round tip. Pipe 10–12cm (4-inch) long fingers onto a baking tray lined with parchment paper, leaving 5cm (2 inches) between each. Wet your finger and smooth down any peaks on the piped dough.
- Bake at 210°C / 410°F (190°C fan-forced) for 15 minutes until puffed and lightly golden. Without opening the oven door, reduce the temperature to 180°C / 350°F (160°C fan-forced) and bake for a further 10–12 minutes until deep golden brown and the shells feel light and hollow when tapped. Pierce the base of each eclair with a skewer to release steam and place on a wire rack to cool completely.
Chocolate and Cream Instructions
- Place the chopped dark chocolate in a heatproof bowl set over a pan of gently simmering water (bain-marie), making sure the bowl does not touch the water. Stir occasionally until fully melted and smooth. Alternatively, melt in the microwave in 20-second bursts, stirring between each.
- Whip the heavy cream to stiff peaks. Using a piping bag fitted with a small round tip, pierce the base of each cooled eclair shell in two places and pipe the whipped cream generously into each shell until it feels heavy and full.
- Dip the top of each filled eclair into the melted chocolate, letting the excess drip off. Alternatively, spread the chocolate glaze on top with an offset spatula or the back of a spoon. Place on a wire rack and allow the chocolate to set for 10–15 minutes before serving.
Nutrition
Serving: 1servingCalories: 454kcalCarbohydrates: 25gProtein: 9gFat: 37gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 188mgSodium: 65mgPotassium: 251mgFiber: 4gSugar: 8gVitamin A: 962IUVitamin C: 0.1mgCalcium: 69mgIron: 4mg
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