How to Make Chocolate Eclairs Choux

Master the Choux Pastry Technique

Achieve the perfect moisture balance and egg incorporation for ideal rise and hollow centers.

Perfect Pastry Cream Consistency

Cook the custard to the precise thickness for stable filling that doesn't seep through the pastry.

Optimal Ganache Temperature Control

Time the ganache application when it's fluid enough to coat smoothly but thick enough not to run off.

Strategic Filling Approach

Fill eclairs completely without splitting or damaging the delicate pastry shell.

Baking Tips

For perfectly shaped eclairs, use a template under your parchment paper to guide your piping.

The choux pastry should be thick enough to hold its shape when piped but still soft enough to pipe easily.

To test if your choux has the right consistency, the batter should form a V shape when lifted with a spatula that eventually breaks off.

Do not open the oven during the first 20 minutes of baking, as this may cause the eclairs to collapse.

Make small holes in the bottom of the baked eclairs to allow steam to escape and prevent soggy pastry.

For a variation, flavor the pastry cream with coffee, chocolate, or fruit purée.

Eclairs are best enjoyed the day they're filled, but unfilled shells can be stored in an airtight container for 1-2 days or frozen for up to 1 month.

Chocolate Eclairs Choux

Name: Chocolate Eclairs Choux
Prep time: 45 min
Cook time: 30 min
Total time: 3 h 15 min
Yield: 12 eclairs
Cuisine: French
Ingredients: For the choux pastry:; 1 cup (240ml) water; 1/2 cup (113g) unsalted butter; 1/4 teaspoon salt; 2 teaspoons granulated sugar; 1 cup (125g) all-purpose flour, sifted; 4 large eggs, at room temperature; For the vanilla pastry cream:; 2 cups (480ml) whole milk; 1/2 vanilla bean, split lengthwise (or 2 teaspoons vanilla extract); 4 large egg yolks; 2/3 cup (135g) granulated sugar; 1/4 cup (32g) cornstarch; Pinch of salt; 2 tablespoons (28g) unsalted butter, cold and cubed; For the chocolate ganache:; 6 ounces (170g) semisweet chocolate, finely chopped; 2/3 cup (160ml) heavy cream; 1 tablespoon (14g) unsalted butter; 1 tablespoon light corn syrup (optional, for shine)

These classic French chocolate eclairs feature light, airy choux pastry shells filled with silky vanilla pastry cream and topped with a glossy chocolate ganache. The perfect balance of textures and flavors creates an elegant yet approachable dessert that showcases the timeless appeal of French patisserie.

Prep Time

45 Minutes

Cook Time

30 Minutes

Total Time

3H15 Minutes

Chef

JUE

Ingredients

Custard Cream

For the choux pastry:

1 cup (240ml) water

1/2 cup (113g) unsalted butter

1/4 teaspoon salt

2 teaspoons granulated sugar

1 cup (125g) all-purpose flour, sifted

4 large eggs, at room temperature

For the vanilla pastry cream:

2 cups (480ml) whole milk

1/2 vanilla bean, split lengthwise (or 2 teaspoons vanilla extract)

4 large egg yolks

2/3 cup (135g) granulated sugar

1/4 cup (32g) cornstarch

Pinch of salt

2 tablespoons (28g) unsalted butter, cold and cubed

For the chocolate ganache:

6 ounces (170g) semisweet chocolate, finely chopped

2/3 cup (160ml) heavy cream

1 tablespoon (14g) unsalted butter

1 tablespoon light corn syrup (optional, for shine)

Instructions

For the choux pastry: Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. Draw twelve 4-inch lines on each sheet, spacing them 2 inches apart, then flip the parchment over.

In a medium saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium-high heat, stirring occasionally to melt the butter completely.

Once boiling, remove from heat and immediately add all the sifted flour at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

Return the pan to medium-low heat and continue stirring for 1-2 minutes to dry out the dough. A thin film should form on the bottom of the pan.

Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Let it cool for 5 minutes.

With the mixer on medium speed, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy, with a thick ribbon-like consistency.

Transfer the dough to a piping bag fitted with a large round or star tip (about 1/2 inch wide).

Pipe 4-inch lengths of dough onto the prepared baking sheets, following the lines you drew.

Bake for 15 minutes at 425°F (220°C), then without opening the oven door, reduce temperature to 375°F (190°C) and bake for an additional 10-15 minutes until the eclairs are golden and firm.

Turn off the oven, crack the door open slightly, and let the eclairs dry for 10 minutes in the cooling oven.

Remove from oven and transfer to a wire rack to cool completely.

For the pastry cream: In a medium saucepan, heat milk and vanilla bean (if using) until just simmering.

In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt until pale yellow and thick.

Gradually whisk about 1/3 of the hot milk into the egg mixture to temper the eggs, then pour the tempered egg mixture back into the saucepan with the remaining milk.

Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue whisking and boil for 1 minute.

Remove from heat and whisk in the cold butter pieces. If using vanilla extract instead of vanilla bean, add it now.

Transfer to a bowl, press plastic wrap directly onto the surface of the cream to prevent skin formation, and refrigerate until completely chilled, about 2 hours.

For the chocolate ganache: Place chopped chocolate in a heatproof bowl.

In a small saucepan, heat heavy cream until it just begins to simmer.

Pour hot cream over chocolate and let stand for 1 minute, then stir until smooth. Add butter and corn syrup (if using) and stir until glossy.

Allow ganache to cool until slightly thickened but still pourable, about 10-15 minutes.

To assemble: Using a small knife or piping tip, make three small holes in the bottom of each eclair.

Transfer the chilled pastry cream to a piping bag fitted with a small round tip. Pipe the cream into each eclair through the holes until filled.

Dip the top of each filled eclair into the ganache, allowing excess to drip off, then place on a wire rack to set.

Refrigerate eclairs for 1 hour before serving to allow the ganache to set completely.

Chocolate Eclairs Choux

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Chocolate Eclairs Choux

Chocolate Eclairs Choux

Ingredients

Instructions