Chocolate Eclairs

Name: Chocolate Eclairs
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: France
Ingredients: 250 g of pâte à choux; 100 g of dark chocolate ((70% cacao)); 300 ml of milk; 3 egg yolks; 80 g of sugar; 30 g of flour; 1 pinch of salt; 150 ml of heavy cream; powdered sugar ((for dusting))

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The éclair is an elongated choux pastry filled with chocolate pastry cream. 🍫 Its texture is soft and creamy. Store it in the fridge.

Total time: 55 min
Prep: 30 min
Cook: 25 min
Rest: 30 min
Difficulty: Medium
Per person: €0.67

By the CookinBreak team

Ingredients 9

éclairs

Estimated cost €8.00

Equipment

Saucepan
Whisk
Parchment paper
Baking sheet
Bowl
Piping bag
Fluted piping tip

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 400 °F. On a baking sheet, pipe strips of choux pastry using the piping bag.

Bake for until golden. Let cool.
Whisk the egg yolks, sugar, and flour in a bowl. Pour in the hot milk while stirring.
Return everything to the saucepan and cook over low heat until the mixture thickens. Stir in the melted chocolate and let cool.
Cut the éclairs in half lengthwise. Fill the inside with the chocolate cream using a piping bag, then close the éclairs back up.
Dust with powdered sugar (optional). Refrigerate for .

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Goes well with

🎅 Christmas: all recipes

As a starter

Scallop Carpaccio with Citrus

15 minEasy

As a main

Roasted Quail with Grapes and Bacon

50 minMedium

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

250kcal

Protein5 g8%
Carbs25 g39%
Fat15 g53%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For lighter, airier éclairs, spray water on the baking sheet before baking the choux pastry to create steam. It makes the pastry lighter! 🚀

Freezing : Can you freeze this recipe?

Yes

Baked, unfilled choux pastry: freezes very well, up to 2 months in a freezer bag. Pastry cream and filled éclairs: not recommended (texture).

Storage : How long does it keep?

Assembled éclairs keep 24 hours max in an airtight container in the fridge. They quickly lose their crisp texture.

Making ahead : Can you make it the day before?

Yes

Baked choux pastry and pastry cream can be made the day before and stored separately. Assemble just before serving.

Reheating : How do you reheat it?

Not relevant. Éclairs are eaten cold or at room temperature.

Variations

Top with a chocolate glaze instead of powdered sugar.
Flavor the pastry cream with coffee or vanilla.
Pipe round puffs instead of strips to make profiteroles.

Mistakes to avoid

Filling warm éclairs: let them cool completely before cutting and filling them.
Forgetting to thicken the cream: cook over low heat, stirring, until the mixture thickens, then add the melted chocolate.
Taking the éclairs out too early: bake 25 minutes at 200 °C, until golden.

Frequently asked questions

How do you pipe éclairs?

Preheat the oven to 200 °C, then pipe strips of choux pastry onto a baking sheet using a piping bag. Bake 25 minutes until golden and let them cool.

How do you make chocolate pastry cream?

Whisk the egg yolks with the sugar and flour, pour in the hot milk while stirring, return to the saucepan, and cook over low heat until thickened. Stir in the melted chocolate and let cool.

How do you fill the éclairs?

Cut the éclairs in half lengthwise, fill the inside with chocolate cream using a piping bag, then close them back up. Dust with powdered sugar if you like.

How long should éclairs chill in the fridge?

Place the filled éclairs in the refrigerator for 30 minutes before serving. This chilling time firms up the cream and makes them more enjoyable to eat.