Easy Foolproof Chocolate Eclairs (1hour 20 mint)

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Foolproof Chocolate Eclairs
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Learn how to make luscious chocolate eclairs at home with this simple recipe. Whether you’re a beginner or an expert baker, these simple techniques will result in flawlessly puffed pastry shells filled with creamy custard and topped with rich chocolate ganache. Elevate your dessert game and dazzle your friends and family with these delectable delicacies.

What are foolproof chocolate eclairs? 

Foolproof Chocolate Eclairs are a delectable blend of textures and flavors that provide an amazing sensory experience.

Foolproof Chocolate Eclairs

Taste: Foolproof chocolate eclairs have a delicious flavor. The pastry shell is gently sweet with a hint of buttery richness, making it the ideal base for the creamy custard filling. The custard is velvety smooth and flavored with the gentle sweetness of vanilla, providing a delightful contrast to the pastry. Finally, the chocolate ganache topping offers a luscious layer of rich, indulgent flavor that pairs nicely with the other ingredients. The perfect chocolate eclair strikes a precise balance between crispiness on the outside and a soft, chewy inside. Accurate choux pastry preparation and baking procedures give well-made chocolate eclairs a light and airy texture. The filling should have a luscious smoothness that melts on your tongue, complementing the crisp pastry shell for a balanced flavor and texture experience.

Cooking time

  • Preparation time 35 minutes
  • Cooking time 45 minutes
  • Total time 120 minutes


  1. Mixing Bowls
  2. Saucepan
  3. Wooden Spoon
  4. Piping Bag
  5. Baking Sheets
  6. Parchment Paper or Silicone Baking Mat
  7. Whisk
  8. Pastry Brush
  9. Oven
  10. Cooling Rack

Ingredients For Foolproof Chocolate Eclairs

Making chocolate éclairs is a delightful endeavor! Here are the ingredients you’ll need, along with their quantities, for a foolproof recipe:

Foolproof Chocolate Eclairs

For the Choux Pastry

  • 1 cup (240 ml) of water
  • 1/2 cup (115g) unsalted butter
  • 1/4 teaspoon salt
  • 1 cup (125g) all-purpose flour
  • Four large eggs

Eclair Filling

  • 1 1/4 cups (300 ml) of whole milk
  • Four large egg yolks.
  • 1/3 cup (65g) granulated sugar
  • 2 tablespoons (15 g) of cornstarch
  • 1 teaspoon of vanilla extract

Ingredients For the chocolate glaze

  • 4 ounces (113g) semi-sweet chocolate, chopped
  • 1/2 cup (120 ml) heavy cream
  • 2 tablespoons (30g) unsalted butter


  • Powdered sugar for dusting

These quantities should yield delicious chocolate éclairs! Enjoy baking!

Foolproof Chocolate Eclairs: A Step-by-Step Guide

Certainly! Here’s a full step-by-step guide to making perfect chocolate éclairs, as well as some success tips:

Make Choux Pastry Dough

Preheat the oven to 400 °F (200 °C). Prepare a baking sheet with parchment paper.

In a medium saucepan, mix the water, butter, and salt. Cook over medium heat until the butter has melted and the mixture has come to a boil.

Add the flour all at once and stir rapidly with a wooden spoon until the dough forms a smooth ball that pulls away from the pan’s sides. This normally takes 1–2 minutes.

Transfer the dough to a mixing basin and set aside to cool for a few minutes.

One by one, beat in the eggs, ensuring complete absorption of each before adding the next. The dough should be smooth and shiny to maintain its shape.

TIP: Use room-temperature eggs for easy absorption into the dough, and beat each egg completely.

Pipe the dough onto the baking sheet.

Fill a piping bag with the choux pastry dough and fit it with a large round tip (or cut the corner of a plastic bag).

Foolproof Chocolate Eclairs

Pipe the dough into 4-inch-long strips on the prepared baking sheet, leaving some space between each éclair to allow for expansion.

Smooth out any peaks or flaws on the dough’s surface using a damp finger.

TIP: If you do not have a piping bag, shape the dough into elongated logs with a spoon.

Bake the éclairs

Place the baking sheet in the preheated oven, and bake the éclairs for 15 minutes.

After 15 minutes, lower the oven temperature to 350°F (175°C) and bake for another 20–25 minutes, or until the éclairs are golden brown and puffy.

Once baked, remove the éclairs from the oven and place them on a wire rack to cool fully.

TIP: Do not open the oven door during the initial baking time, as this may cause the éclairs to collapse.

Prepare the filling

In a medium saucepan, heat the milk over medium heat until it just starts to simmer.

In a separate dish, combine the egg yolks, sugar, and cornstarch. Whisk until pale and creamy.

To temper the eggs, slowly pour the heated milk into the egg yolk mixture while whisking regularly.

Return the mixture to the saucepan and simmer over medium heat, stirring often, until thickened.

Remove from heat and add the vanilla extract. Place the custard in a bowl and cover it with plastic wrap, pressing it directly over the surface to prevent skin from forming. Chill in the refrigerator until ready for use.

Eclairs Filling

Fill a piping bag with the chocolate crème patisserie and use the Bismarck piping tip to create holes in the éclair shells. Try to fill each éclair shell thoroughly through the holes until the filling emerges from the opposite ends, leaving no air gaps. Remove any extra cream, then chill the filled eclairs upside down on a baking sheet while you prepare the glaze.

Make the chocolate glaze

Place the chopped chocolate in a heat-resistant bowl.

In a small saucepan, heat the heavy cream and butter over medium heat until barely simmering.

Pour the hot cream mixture over the chopped chocolate and set aside for a minute.

Mix the chocolate and cream until smooth and shiny.

TIP: The best flavor comes from using high-quality chocolate.

To avoid air bubbles, stir the chocolate glaze lightly.

Glaze the éclairs

Dip the top of each filled éclair into the warm chocolate glaze, allowing the excess to drip off.

To catch any drips, place the glazed éclairs on a wire rack above a baking sheet.

Let the glaze set for a few minutes before serving.

TIP: When glazing the éclairs, work swiftly so that the glaze does not harden before you finish.

Tap the wire rack lightly to allow the excess glaze to drip off.

Serve and enjoy!

Once the chocolate glaze has set, place the éclairs on a serving plate.

Make the chocolate glaze

Sprinkle with powdered sugar if desired.

Serve immediately and savor your amazing homemade chocolate éclairs.

TIP: To achieve the finest flavor and texture, serve the éclairs fresh.

Refrigerate any leftover éclairs in an airtight container for up to two days. If preferred, reheat in the oven before serving.

Following these methods and advice will result in perfectly delicious chocolate éclairs to enjoy!


Consider these delicious twists on classic chocolate éclairs:

Coffee-Infused: For a delicate coffee flavor, mix a tablespoon of instant espresso powder into the choux pastry dough. Fill the éclairs with coffee-flavored crème pâtissière and top with a mocha glaze.

Salted Caramel: Add a sprinkle of sea salt to the choux pastry batter and fill the éclairs with a creamy salted caramel custard.

Salted caramel: For the right combination of sweet and salty, drizzle with luscious caramel.

Raspberry Cream: Fill the éclairs with a rich raspberry crème pâtissière, then top with fresh raspberries or a raspberry coulis for a burst of fruity flavor.

Pistachio Crunch: Before baking, fold chopped pistachios into the choux pastry dough for a delicious nutty feel. Fill the éclairs with pistachio cream and sprinkle with crushed pistachios for an attractive finish.

Why are my eclairs Soggy?

There could be several reasons why your éclairs are soggy. Here are some possible strategies to help you get crisp, flawless éclairs:

Under baking: Bake the éclairs till golden brown and crispy. Underbaked éclairs may retain excessive moisture, resulting in sogginess. If necessary, prolong the baking duration to guarantee the complete baking of the éclairs.

Moisture Retention: Once baked, let the éclairs cool completely on a wire rack before filling them. If you fill them while they are still warm, moisture can gather inside, leaving them wet. Keep any remaining éclairs in an airtight container to prevent moisture from collecting.

Overfilling: Make sure not to overfill the éclairs with pastry cream or filling. Too much filling might saturate the pastry, making it mushy. Fill the éclairs just enough to create a creamy center without overfilling the pastry.

Storage: If you create éclairs ahead of time, keep the unfilled shells in an airtight container at room temperature to keep them crisp. To prevent sogginess, fill them only with cream before serving.

Ingredient Quality: Use only high-quality ingredients, especially for the choux pastry. Using fresh eggs, high-quality butter, and flour can significantly improve the texture and crispness of your éclairs.

Why did Eclair crack? 

Éclairs can crack for a variety of reasons, most commonly due to temperature and moisture concerns during baking. Rapid temperature swings, such as opening the oven door too early or using uneven oven heat, are a common problem. This can cause the éclair’s exterior layer to set prematurely, resulting in cracks as the interior expands. Another possible cause is the insufficient mixing of the choux pastry dough, which impairs its consistency and ability to rise uniformly. Furthermore, high moisture in the dough or poor piping technique might contribute to cracking. To prevent cracking, use consistent baking temperatures, optimum dough consistency, and delicate piping to maintain the éclairs’ structural integrity. 

Runny Choux Pastry Batter

Many variables can contribute to a sloppy choux pastry dough. To avoid this problem, use precise ingredient measurements, strictly observe directions, incorporate cold eggs, and gradually add eggs while mixing until the batter reaches the desired consistency, known as the “V” stage. These techniques help to preserve the choux pastry batter and keep it from becoming excessively thin or runny.

How to Store Foolproof Chocolate Eclairs?

To preserve flawless chocolate éclairs, first let them cool fully to room temperature. If you intend to eat them within a day, keep them in an airtight container at room temperature to preserve their freshness. However, if you need to keep them longer, refrigerate them. Place the éclairs in a single layer on a parchment-lined pan or an airtight container, dividing them with parchment paper to avoid sticking. Refrigerate for up to two days. Allow them to warm up to room temperature for 15-20 minutes before serving to regain their texture. Éclairs are best appreciated fresh, so aim to eat them within a day or two for the finest flavor and texture.

Make the chocolate glaze

If you don’t plan to serve your éclairs right away, store the éclair shells and crème pâtissière separately. This helps the choux pastry stay fresh and crispy. Fill the éclair shells just before serving to ensure they are at their best. To increase crispness, warm the shells in the oven at 350°F for 5–10 minutes before filling them. This process guarantees the preservation of your éclairs’ exquisite texture and flavor, just as if they had just come out of the oven.

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Final thought

Mastering the technique of producing perfect chocolate éclairs is a delightful journey of accuracy, patience, and innovation. By following a dependable recipe, paying attention to detail in each step, and using high-quality ingredients, you can create flawlessly crisp choux pastry shells filled with delicious crème pâtissière and topped with luscious chocolate glaze. Whether you’re an experienced baker or just starting, making these exquisite pastries from scratch is a genuinely satisfying experience. So gather your supplies, embrace the process, and treat yourself to the irresistible thrill of making homemade chocolate éclairs that will surprise both friends and family.

Easy Foolproof Chocolate Eclairs (1hour 20 mint)

Course: DessertsCuisine: French


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Foolproof Chocolate Eclairs are a delightful and elegant French pastry consisting of a crisp choux pastry shell, a rich and creamy filling, and a smooth, glossy chocolate glaze. These eclairs are perfect for special occasions or as a luxurious treat, ensuring a consistently delicious and impressive result every time.


  • For the Choux Pastry

  • 1 cup (240 ml) of water

  • 1/2 cup (115g) unsalted butter

  • 1/4 teaspoon salt

  • 1 cup (125g) all-purpose flour

  • Four large eggs

  • For the filling

  • 1 1/4 cups (300 ml) of whole milk

  • Four large egg yolks.

  • 1/3 cup (65g) granulated sugar

  • 2 tablespoons (15 g) of cornstarch

  • 1 teaspoon of vanilla extract

  • For the chocolate glaze

  • 4 ounces (113g) semi-sweet chocolate, chopped

  • 1/2 cup (120 ml) heavy cream

  • 2 tablespoons (30g) unsalted butter


  • Prepare the Choux Pastry:
  • Combine water, butter, sugar, and salt in a saucepan and bring to a boil.
  • Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides.
  • Transfer the dough to a mixing bowl and let it cool slightly.
  • Beat in eggs one at a time until the dough is smooth and glossy.
  • Pipe and Bake the Eclairs:
  • Preheat the oven to 425°F (220°C).
  • Transfer the dough to a piping bag fitted with a large round tip.
  • Pipe the dough onto a baking sheet lined with parchment paper, forming long strips.
  • Bake for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 20-25 minutes until golden and crisp.
  • Turn off the oven, leave the door ajar, and let the eclairs dry out for 10 minutes.
  • Prepare the Filling:
  • Whisk together egg yolks, sugar, and cornstarch in a bowl until smooth.
  • Heat milk in a saucepan until just simmering, then slowly pour it into the egg mixture, whisking constantly.
  • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
  • Remove from heat, add butter and vanilla extract, and mix until smooth.
  • Transfer the filling to a bowl, cover with plastic wrap, and refrigerate until chilled.
  • Fill the Eclairs:
  • Once the eclairs are completely cooled, use a small pastry tip to make a hole at one end.
  • Transfer the filling to a piping bag fitted with a small round tip and pipe it into the eclairs until full.
  • Prepare the Chocolate Glaze:
  • Heat heavy cream in a saucepan until just simmering.
  • Pour the hot cream over chopped chocolate and let sit for a minute.
  • Stir until the chocolate is completely melted and the mixture is smooth.
  • Glaze the Eclairs:
  • Dip the top of each filled eclair into the chocolate glaze.
  • Allow the glaze to set before serving.

Recipe Video


  • Overmixing the Dough: Overmixing the choux pastry dough can lead to a dense and heavy texture instead of a light and airy one.

  • Opening the Oven Door: Avoid opening the oven door during baking, as this can cause the eclairs to collapse.

  • Undercooking the Pastry: Ensure the eclairs are baked until they are fully dry and crisp; otherwise, they may become soggy when filled.

  • Overfilling the Eclairs: Avoid overfilling the eclairs with the cream, as this can cause them to become soggy and lose their shape.

  • Using Warm Ingredients: Make sure all ingredients are at the right temperature; warm ingredients can alter the consistency of the pastry and filling.

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Meet Elena, Our Culinary Enthusiast

Elena is the driving force behind RecipesIMade.com. With a lifelong love for food and a passion for sharing her culinary creations with others, she's dedicated to bringing you the very best in home cooking. Drawing inspiration from her multicultural background and her travels around the globe, Elena's recipes are infused with flavour, creativity, and a whole lot of love.

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