Bakery / Pastries
Classic Chocolate Éclairs
Light choux pastry shells filled with vanilla cream and topped with glossy chocolate ganache.
Watch it madeNatashas Kitchen · 7:10
Ingredients
- Water120ml
- Butter60g
- All-purpose flour75g
- Eggs2
- Sugar1 tsp
- Pastry cream300g
- Dark chocolate100g
- Heavy cream80ml
Method
- Bring water, butter, sugar, and salt to a boil, then stir in flour vigorously to make a choux dough.
- Let the dough cool slightly, then beat in eggs one at a time until smooth and glossy.
- Pipe the dough into 4-inch logs onto a parchment-lined baking sheet.
- Bake at 400°F (200°C) for 15 minutes, then lower to 325°F (160°C) until crisp and hollow.
- Fill the cooled shells with vanilla pastry cream using a piping bag.
- Dip the tops into warm chocolate ganache and let set.
Common questions
Can I substitute the pastry cream with something else for éclairs?
Yes. Vanilla pastry cream is classic, but you can use chocolate pastry cream, coffee pastry cream, or stabilized whipped cream for a lighter version. If using whipped cream, fill the éclairs close to serving so the shells stay crisp.
How long does the choux dough need to cool before adding the eggs?
Let it cool until warm, not hot, about 5 to 10 minutes. If the dough is too hot, the eggs can scramble. The bowl should feel comfortably warm to the touch before you start beating in the eggs.
What are the most common mistakes when making éclair shells?
The biggest mistakes are adding eggs too soon, underbaking, and opening the oven early. If the dough is too wet, the éclairs spread; if underbaked, they collapse or stay doughy inside. Pipe evenly for uniform baking.
How should I store filled éclairs and how long do they last?
Store filled éclairs in the refrigerator in a covered container for up to 2 days. The shells soften over time, so they’re best the day they’re filled. Unfilled baked shells can be frozen and crisped briefly before filling.
What’s the best way to serve chocolate éclairs?
Serve them chilled or slightly cool, after the chocolate topping has set. For the best texture, fill them shortly before serving if possible. Arrange them on a platter and dust lightly with cocoa or powdered sugar if desired.