How to make Chocolate Eclair

This chocolate eclair is a classic pastry that feels elegant, rich and beautifully satisfying. With a light choux shell, a smooth creamy filling and a glossy chocolate topping, it brings together soft texture and deep flavor in every bite. Perfect for dessert tables, afternoon treats or whenever you want a refined homemade pastry that looks as good as it tastes.

1. 1reheat the oven to 200°C / 400°F and line a baking tray with parchment paper.
2. 2In a saucepan, heat the water and butter until the butter melts completely.
3. 3Add the flour all at once and stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
4. 4Let the dough cool slightly, then add the eggs one at a time, mixing well after each addition until the batter is smooth and pipeable.
5. 5Transfer the dough to a piping bag and pipe long éclair shapes onto the baking tray.
6. 6Bake until puffed, golden and dry, then let them cool completely.
7. 7To make the pastry cream, heat the milk in a saucepan.
8. 8In a bowl, whisk the egg yolks, sugar and cornstarch until smooth.
9. 9Slowly pour the warm milk into the egg mixture while whisking, then return everything to the saucepan.
10. 10Cook over medium heat, whisking constantly, until thick and smooth.
11. 11Stir in the vanilla extract and let the pastry cream cool completely.
12. 12Fill the cooled éclairs with the pastry cream.
13. 13Melt the dark chocolate until smooth and dip the top of each eclair into the chocolate glaze.
14. 14Let the topping set slightly before serving.

Tips for the best result

• Bake the choux pastry until fully golden so it stays crisp
• Do not open the oven too early while the eclairs are baking
• Cool the pastry cream fully before filling
• Use smooth melted chocolate for a clean glossy finish

Recipe FAQ