Best Homemade Chocolate Eclairs
These are the best homemade Chocolate Eclairs you will ever have. It’s an original French recipe! Light and airy Pâte à Choux filled with super creamy chocolate cream filling and topped with delicious chocolate ganache.
Chocolate Eclairs are a French classic and beyond delicious. It’s a light and airy choux pastry, called Pâte à Choux, filled with a pastry chocolate cream filling and glazed with chocolate ganache.
It’s for sure not the easiest recipe, but I made a detailed step-by-step tutorial for you on how to make chocolate eclairs with tons of photos and a video. So please don’t be afraid of trying this recipe. I know that making Chocolate Eclairs can be intimidating, but if you follow the directions carefully, you will master this recipe!
Prep Time: 25 Mins
Cook Time: 1 Hr 15 Mins
Chill Time: 1 Hr
Total Time: 1 Hr 40 Mins
These are the best homemade Chocolate Eclairs you will ever have. It's an original French recipe! Light and airy Pâte à Choux filled with super creamy chocolate cream filling and topped with delicious chocolate ganache.
Keyword: Best Homemade Chocolate Eclairs, How To Make Choux Pastry
Servings: 20 Chocolate Eclairs
Calories: 244 Kcal
Pastry Chocolate Cream Filling
• 4 large egg yolks
• 3/8 cup granulated white sugar (75g)
• 3 tbsp cornstarch (24g)
• 2 cups milk (480ml)
• 1+1/8 cups milk chocolate, melted (7oz / 200g)
• pinch of salt
• 2+1/2 tbsp butter, cubed (35g)
Pate a Choux (Choux Pastry)
• 1 cup water (240ml)
• 1/2 cup unsalted butter (113g)
• 1 tsp sugar
• 1/2 tsp salt
• 1 cup all-purpose flour (120g)
• 4 large eggs
• 1 large egg
• 2 tbsp water
• 3/4 cup semi-sweet chocolate, finely chopped (4.6oz / 130g)
• 3/8 cup heavy whipping cream (90ml)
• OPTIONAL: 1/2 tbsp corn syrup (for extra gloss)
1. Make the chocolate filling: In a bowl whisk egg yolks, sugar, and cornstarch to combine. In a heavy-bottomed saucepan bring milk over medium-high heat to a simmer. Cook for 2 minutes, stirring constantly. Stir about 1/2 cup of hot milk into the egg yolks to slowly warm it. Then pour warmed egg mixture slowly into the saucepan, whisking constantly. Cook until filling is thick, for about 1-2 minutes. Whisk continuously.
2. Remove from heat and stir in chocolate and salt until smooth and fully combined for about 1-2 minutes. Pour through a mesh strainer into a bowl and let cool for about 5-10 minutes. Stir occasionally. Add butter and stir to combine. Cover with plastic wrap to prevent forming a skin. Refrigerate at least 1-2 hours or overnight.
3. Preheat oven to 375°F / 190°C. Line 2 baking sheets with parchment paper. Set aside.
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