Irresistible Classic Chocolate Eclairs Recipe for Sweet Tooths

Pastry chefs have long adored the delicate art of crafting classic chocolate eclairs recipe that melt hearts with every bite.

These elegant French pastries whisper stories of culinary sophistication and sweet indulgence.

Light, crisp choux pastry forms the perfect canvas for rich, velvety cream filling.

Decadent chocolate glaze drapes over each eclair like a silky chocolate embrace.

Delicate yet impressive, these treats promise to transport you straight to a Parisian patisserie.

Mastering this recipe unveils a world of delightful textures and luxurious flavors that will surely dazzle your taste buds.

Let’s find out this delectable journey and create a dessert that speaks elegance with every delicious moment.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Calories: 350 kcal

Servings: 21

Ingredients You’ll Need for Classic Chocolate Eclairs

• Unsalted Butter: Creates rich, tender pastry texture with a golden, flaky finish.
• Water: Helps create the classic light and airy choux pastry structure.
• All-Purpose Flour: Provides structure and strength to the pastry shell.
• Kosher Salt: Enhances overall flavor and balances the pastry's sweetness.
• Eggs: Bind ingredients together and create the signature puffy, crisp texture.

• Dark Chocolate: Delivers intense, deep cocoa flavor with smooth, glossy finish.
• Heavy Cream: Creates silky, luxurious chocolate coating with perfect consistency.
• Corn Syrup: Adds shine and prevents chocolate from cracking or becoming dull.

• Heavy Cream: Provides rich, light, and airy base for the cream filling.
• Mascarpone Cheese: Adds creamy, luxurious texture and subtle tangy undertone.
• Powdered Sugar: Sweetens and stabilizes the whipped cream mixture.
• Vanilla Bean Paste: Introduces complex, aromatic vanilla flavor with visible bean specks.

Chocolate Eclair Tools of the Trade

• Saucepan: Essential for melting butter and creating choux pastry base.
• Parchment paper: Crucial for lining baking trays to prevent sticking.
• Piping bag: Key tool for creating uniform eclair shapes.
• Baking trays: Needed for shaping and baking choux pastry.
• Mixing bowl: Used for whipping cream and combining filling ingredients.
• Whisk: Perfect for creating smooth chocolate glaze and whipping cream.
• Spatula: Helpful for stirring dough and spreading ingredients.
• Measuring cups: Ensures precise ingredient quantities.

Instructions for Perfect Classic Eclairs

• Pastry Preparation

Create a warm kitchen environment by preheating your oven. Set it to a cozy temperature and arrange baking surfaces to welcome your delicate pastry creation.

• Butter and Water Magic

Combine butter and water in a cooking vessel, allowing them to dance together over gentle heat until they form a harmonious liquid blend.

• Dough Formation

Introduce flour and a pinch of salt to your liquid mixture, stirring until a soft, clingy dough emerges. Let the dough rest and cool, developing its character.

• Egg Integration

Gently fold eggs into the cooled dough, one at a time. Each addition transforms the mixture, creating a silky smooth foundation for your eclairs.

• Shaping Dreams

Using a piping tool, craft elegant elongated shapes on your prepared baking surface. These will become your golden pastry shells.

• Baking Adventure

Place your delicate pastry into the warm oven. Watch and listen as they transform, releasing gentle steam and developing a beautiful golden exterior.

• Chocolate Elegance

Craft a luxurious chocolate glaze by melting chocolate with cream, creating a glossy coating that will make your eclairs irresistible.

• Creamy Heart

Whip a luscious filling until it reaches a perfect cloud-like consistency, ready to nestle inside your crisp pastry shells.

• Final Symphony

Lovingly assemble your eclairs by dipping their tops in rich chocolate and filling their delicate interiors with the creamy mixture.

Flavor Ideas and Piping Tips for Chocolate Eclairs

• Expert Tips for Stunning Eclairs
• Open the oven door briefly during baking to help eclairs rise perfectly and prevent soggy bottoms. This technique ensures a crisp, golden exterior with a light, airy interior.
• Use a star-tipped piping bag for more elegant, professional-looking eclairs with beautiful textured surfaces that catch the chocolate glaze beautifully.
• Chill your whipped cream filling for 30 minutes before piping to maintain a firmer, more stable consistency that won't collapse or leak from the pastry.
• Let chocolate glaze cool slightly before dipping to achieve a perfectly glossy, smooth coating that doesn't run or become too thin.
• Store finished eclairs in the refrigerator and consume within 24 hours for maximum freshness and crisp pastry texture.

Serving Suggestions for Classic Chocolate Eclairs

• Sweet Companion Delights: Pair these elegant eclairs with a steaming cup of French press coffee to enhance the rich chocolate flavor and add a delightful contrast.
• Dessert Table Showstopper: Arrange eclairs on a beautiful vintage platter, dusting them with powdered sugar and scattering fresh berries around the edges for a stunning presentation that wows guests.
• Decadent Flavor Boost: Drizzle additional melted dark chocolate over the eclairs or sprinkle chopped toasted almonds for extra texture and a gourmet touch that elevates the classic dessert.
• Party Perfect Portion: Cut eclairs into smaller bite-sized pieces for elegant cocktail parties, making them easy to enjoy as a sophisticated finger dessert that looks impressive and tastes incredible.

Classic Chocolate Eclairs Make-Ahead and Storage Tips

• Delicious Refrigeration Strategy: Store finished eclairs in an airtight container within the refrigerator for maximum freshness, ensuring they maintain their crisp texture and rich flavor for up to 2-3 days.
• Make-Ahead Magic: Prepare choux pastry dough and chocolate glaze one day in advance, keeping them separately sealed in the refrigerator to streamline your baking process and reduce day-of preparation stress.
• Smart Freezing Technique: Unbaked choux pastry strips can be frozen on parchment-lined trays for up to one month. Transfer frozen dough directly to a preheated oven, adding 3-5 extra minutes to baking time for perfect golden results.
• Cream Filling Care: Keep whipped cream filling separate from pastry shells until just before serving to prevent sogginess. Store cream filling in a sealed container within the refrigerator and use within 24 hours for optimal taste and texture.

Decadent Chocolate Eclairs

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4.7 from 17 reviews

• Total Time: 1 hour 15 minutes
• Yield: 21 1x

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Description

Delectable chocolate eclairs showcase French pastry mastery with crisp choux pastry, silky vanilla cream, and glossy chocolate glaze. Pastry chefs and home bakers can create elegant desserts that delight with rich flavors and professional technique.

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Ingredients

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• 4 large eggs, at room temperature
• 1 cup water
• 100 grams (3.5 oz) unsalted butter, cut into cubes
• 1 cup all-purpose flour
• Pinch of kosher salt
• 3 cups heavy cream (236 mL)
• 1 cup mascarpone cheese (226 g)
• 1.67 cups powdered sugar, sifted (200 g)
• 2 tsps vanilla bean paste
• 100 grams (3.5 oz) seventy percent cocoa dark chocolate, finely chopped
• ⅔ cup heavy cream (158 mL)
• 3.5 tsps corn syrup

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Instructions

1. Preparation Setup: Preheat oven to 350°F (175°C), positioning racks across upper and lower levels. Prepare three baking sheets with parchment paper lightly coated with vegetable oil.
2. Choux Pastry Base: In a medium saucepan, combine butter and water, bringing to a gentle simmer. Swiftly integrate flour and salt, stirring until a cohesive, sticky dough forms. Allow mixture to rest and cool for 10 minutes.
3. Dough Transformation: Gradually incorporate eggs into cooled dough, mixing thoroughly until the mixture becomes a smooth, glossy paste. Transfer to a piping bag fitted with a large round tip.
4. Pastry Shaping and Baking: Carefully pipe elongated pastry strips onto prepared baking sheets. Bake in preheated oven, creating steam by briefly opening the oven door at 30, 35, and 40 minutes. Pastries should emerge golden brown and puffy after 45 minutes.
5. Chocolate Glaze Creation: Gently warm heavy cream and corn syrup in a saucepan. Pour hot mixture over chopped dark chocolate, whisking until achieving a silky, uniform consistency.
6. Cream Preparation: Whip heavy cream with powdered sugar and vanilla extract until stiff, voluminous peaks form.
7. Final Assembly: Delicately dip pastry tops into glossy chocolate glaze. Fill interiors generously with prepared cream using a piping bag. Replace pastry tops to complete the classic chocolate eclairs.

Notes

• Maintain Consistent Pipe Size: Use a uniform piping technique to ensure all eclairs have identical length and width for professional, consistent presentation.
• Prevent Soggy Bottoms: Allow baked pastry shells to cool completely on wire racks to prevent moisture accumulation and maintain crisp texture.
• Temperature Control Matters: Use room temperature eggs for smoother dough integration and more predictable pastry rise during baking.
• Glaze Application Tip: Hold eclairs at a slight angle when dipping into chocolate glaze for even, elegant chocolate coverage without drips.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 21
• Calories: 350
• Sugar: 13 g
• Sodium: 50 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 0 g
• Protein: 4 g
• Cholesterol: 90 mg