Save Delicate, bite-sized éclairs filled with smooth vanilla pastry cream and topped with a glossy chocolate glaze—perfect for sharing or as a show-stopping dessert platter.
This recipe has become a family favorite at celebrations and always impresses guests with its classic French flair.
Ingredients
- Choux Pastry: 1/2 cup (120 ml) water , 1/2 cup (120 ml) whole milk , 1/2 cup (115 g) unsalted butter cubed , 1 tbsp (12 g) granulated sugar , 1/2 tsp salt , 1 cup (125 g) all-purpose flour , 4 large eggs
- Vanilla Pastry Cream: 2 cups (480 ml) whole milk , 1/2 cup (100 g) granulated sugar , 1 vanilla bean split and scraped (or 2 tsp vanilla extract) , 4 large egg yolks , 1/4 cup (30 g) cornstarch , 2 tbsp (30 g) unsalted butter
- Chocolate Glaze: 4 oz (115 g) semisweet chocolate chopped , 1/3 cup (80 ml) heavy cream , 1 tbsp (14 g) unsalted butter
Instructions
- Step 1:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2:
- In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
- Step 3:
- Remove from heat. Add flour all at once and stir vigorously until a dough forms and pulls away from the sides, about 1–2 minutes.
- Step 4:
- Return the pan to medium heat, stirring constantly for 2 more minutes to dry the dough slightly.
- Step 5:
- Transfer dough to a mixing bowl. Let cool 5 minutes. Beat in eggs one at a time, mixing well after each, until the dough is smooth and glossy.
- Step 6:
- Transfer dough to a piping bag fitted with a 1/2-inch (1.25 cm) round tip. Pipe 3-inch (7.5 cm) long strips onto the prepared sheet, spacing 1 inch apart.
- Step 7:
- Bake for 20–22 minutes until puffed and golden. Turn off the oven, crack the door, and let éclairs sit for 5 minutes. Cool completely on a rack.
- Step 8:
- For the pastry cream: Heat milk and vanilla in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale.
- Step 9:
- Gradually whisk hot milk into yolk mixture, then return to saucepan. Cook over medium heat, whisking constantly, until thick and bubbling, about 2–3 minutes.
- Step 10:
- Remove from heat; whisk in butter. Cover with plastic wrap (touching the surface). Chill until cold.
- Step 11:
- For the glaze: Place chocolate and butter in a bowl. Heat cream until steaming, pour over chocolate, and let sit 2 minutes. Stir until smooth.
- Step 12:
- To assemble: Pierce the bottom of each éclair with a small tip. Pipe chilled pastry cream inside until filled.
- Step 13:
- Dip tops of filled éclairs into the chocolate glaze. Arrange in a row on a serving platter. Chill until glaze sets.
Save These éclairs always bring smiles and warm memories when served at family gatherings.
Required Tools
Saucepan , Mixing bowls , Whisk , Piping bags with small round tips , Baking sheet and parchment paper , Cooling rack
Allergen Information
Contains eggs dairy (milk butter cream) and wheat (gluten) May contain traces of nuts if chocolate is processed in shared facilities Always double-check ingredient labels if you have allergies
Nutritional Information
Calories: 120 , Total Fat: 7 g , Carbohydrates: 13 g , Protein: 3 g
Save This recipe balances classic technique with ease in preparation making it perfect for home bakers seeking an elegant treat.
Recipe Questions & Answers
- → What is the best way to pipe the choux pastry?
Use a piping bag fitted with a 1/2-inch round tip to create 3-inch strips spaced about an inch apart for even baking.
- → How can I ensure the choux pastry puffs properly?
Cooking the dough on medium heat after adding flour helps dry it slightly, which encourages puffing during baking.
- → What gives the vanilla cream its smooth texture?
Whisking egg yolks with sugar and cornstarch, then gradually mixing in hot milk and cooking until thick ensures a creamy, smooth filling.
- → How should the chocolate glaze be prepared for best shine?
Heat heavy cream until steaming before pouring over chopped chocolate and butter, then stir gently until smooth and glossy.
- → Can flavor variations be added to the filling?
Yes, infusing the vanilla cream with coffee or orange zest offers delightful alternative tastes.
- → How to assemble éclairs for an elegant presentation?
Pipe chilled cream into cooled shells, dip tops in glaze, then arrange in a row on a platter and chill until set.