Hello! I’m Cassandre, and today on Caramel Loafing, we’re making one of the most iconic—and irresistibly delicious—French pastries of all time: the chocolate éclair (éclair au chocolat).
The word éclair literally means “lightning” in French. The name refers to how quickly these pastries vanish from the plate—devoured in a flash!
Don’t be intimidated by their elegant look—homemade eclairs are surprisingly easy to make. You’ll be preparing three components: choux pastry, a smooth vanilla pastry cream, and a glossy chocolate ganache. Each step is beginner-friendly, though it does require a bit of patience and precision.
The most common eclair fail? A collapsed shell. Sometimes they deflate straight out of the oven—or even during baking. But don’t worry—we’ll guide you through foolproof tips for success.
Love chocolate? Try our Sacher Torte, our ultra-fudgy brownies, or indulge in our molten chocolate cake and classic French chocolate cake. For an elegant French touch, don’t miss our delicate Macarons.
Classic French Chocolate Eclairs (Éclair au Chocolat)
Ingredients
Piping tip size: 1.5 cm round or star nozzle
Yield: Makes about 5–6 standard-length eclairs (12–13 cm / 5 inches each)
Quantities for pastry cream and ganache are based on the smallest useful batch (e.g., 1 egg). Scale up as needed.
☞ Choux Pastry (Pâte à Choux)
- 38g (1.34 oz) all-purpose flour
- 32g (1.13 oz) whole milk
- 32g (1.13 oz) water
- 32g (1.13 oz) unsalted butter
- 2.5g (0.09 oz) granulated sugar
- ¼ tsp salt
- 1 large egg, room temperature
☞ Vanilla Pastry Cream (Crème Pâtissière)
- 120ml (4 fl oz) whole milk
- 1/2 tsp vanilla extract
- 1 egg yolk
- 18g (0.63 oz) granulated sugar
- 10g (0.35 oz) cornstarch
- 4g (0.14 oz) unsalted butter
☞ Chocolate Ganache
- 50g (1.76 oz) bittersweet chocolate (58–70% cocoa)
- 50g (1.76 oz) heavy cream
Use our Nutrition Calculator to estimate the calories and macros for this recipe.
How to Make Chocolate Eclairs
Step 1: Make the Pastry Cream
- In a bowl, whisk together the egg yolk, sugar, and vanilla extract until pale and smooth.
- Add the cornstarch and mix until fully incorporated. Set aside.
- Heat the milk in a saucepan until just bubbling, then remove from heat.
- Slowly pour one-third of the hot milk into the egg mixture, whisking constantly to temper.
- Pour the tempered mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until thickened and bubbling.
- Remove from heat and stir in the butter until smooth. Cover with plastic wrap pressed directly onto the surface. Chill for at least 1 hour.
Step 2: Make the Choux Pastry
- In a small saucepan, combine butter, milk, water, sugar, and salt. Heat over medium-low, stirring, until just starting to boil.
- Add the flour all at once and stir vigorously until the dough pulls away from the sides and forms a smooth ball.
- Continue stirring over heat for 1–2 minutes until a thin film forms on the bottom of the pan.
- Transfer the dough to a bowl. Add half the beaten egg and mix thoroughly. Add the rest gradually until the dough forms a thick, pipeable consistency.
- The dough is ready when it falls from a spatula in a smooth “V” shape.
Step 3: Pipe and Bake
- Transfer dough to a piping bag fitted with a 1.5 cm round or star tip. Pipe 12–13 cm (5-inch) logs onto a parchment-lined baking sheet.
- Dip your finger in water and gently smooth any peaks on the piped dough.
- Lightly dust with powdered sugar.
- Preheat the oven to 230°C (446°F), then immediately lower to 170°C (338°F) once the tray is inside. Bake for 27–30 minutes.
- Crack the oven door slightly and let the eclairs rest for 5 minutes before removing.
- Poke a small hole to release steam and keep the shells crisp.
Step 4: Fill and Glaze
- Whisk the chilled pastry cream until smooth. Transfer to a piping bag.
- Poke a hole in the bottom of each eclair and fill with cream until just full.
- To make the ganache, heat cream until steaming (not boiling), then pour over chopped chocolate. Let sit 1 minute, then stir until smooth.
- Dip each eclair in the ganache or spoon it over the top. Let set before serving.
Watch the full tutorial here: How to Make Classic Chocolate Eclairs