Decadent Chocolate Éclairs

Decadent chocolate éclairs are choux pastry shells filled with pastry cream and topped with a glossy chocolate glaze. The éclairs are light and airy inside with a crisp exterior, then filled with silky cream and finished with chocolate that sets to a snap. The key is making the choux dough correctly so it puffs in the oven, then not underfilling or overfilling the shells.

Ingredients for Decadent Chocolate Éclairs

Water and butter create the base for the choux dough, which puffs when steam forms inside the shells. All-purpose flour gives structure so the shells don’t collapse. Eggs add moisture and lift to make them airy. Whole milk and egg yolks build a rich pastry cream filling. Granulated sugar sweetens both the cream and the glaze. Cornstarch thickens the pastry cream so it holds its shape inside the éclairs. Vanilla extract flavors the cream. Unsweetened cocoa powder and semi-sweet chocolate make the filling and glaze deeply chocolatey.

Why This Decadent Chocolate Éclairs Works

Choux dough is made by heating water and butter together, then stirring in flour off the heat to form a ball. When you add eggs one at a time, they make the dough smooth and pipeable. In the oven, steam trapped inside the dough puffs the shells up and creates hollow centers perfect for filling.

The pastry cream is made by heating milk with sugar and cocoa powder, then whisking egg yolks with cornstarch into the hot milk. This cooks the yolks safely while the cornstarch thickens the mixture so it doesn’t run out of the éclairs. Cooling it fully before filling keeps the shells from getting soggy.

The chocolate glaze is made by melting chocolate with a little butter and milk, which gives it a smooth, pourable consistency. It sets up firm enough to cut cleanly through without cracking, but stays snappy rather than hard.

Mistakes To Avoid

Adding the eggs while the dough is still hot scrambles them and breaks the texture. Let the dough cool just enough that you can touch the bottom of the pot comfortably before you start adding eggs. If the eggs don’t incorporate smoothly, you have added them too soon.

Underfilling the éclairs makes them feel hollow and deflated when you bite them. Fill them until they feel slightly heavy and firm when you pick them up, about 2 to 3 tablespoons of cream per shell. Overfilling causes the cream to burst out the sides when you bite down.

Filling the éclairs with warm or hot pastry cream softens the choux shells and makes them soggy. Always cool the pastry cream completely in the refrigerator, at least 1 hour, before you fill. You can make the cream up to 2 days ahead.

Applying the glaze while it is too hot causes it to slide off the éclairs. Let the glaze cool for 3 to 5 minutes after melting so it is warm but not hot, then dip the top of each éclair and let the excess drip off. If the glaze hardens before you finish, warm it gently over low heat.

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Ingredients

• 1/2 cup water
• 1/4 cup unsalted butter
• 1/2 cup all-purpose flour (60 grams)
• 2 large eggs
• 1 1/4 cups whole milk
• 3 egg yolks
• 1/4 cup granulated sugar (50 grams)
• 2 tablespoons cornstarch
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 4 ounces semi-sweet chocolate, chopped
• 2 tablespoons unsalted butter, for the glaze
• 2 tablespoons whole milk, for the glaze
• Pinch of salt

Step-by-step Instructions

1. Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a saucepan, bring 1/2 cup water and 1/4 cup butter to a boil over medium-high heat. Remove from heat and stir in 1/2 cup flour and a pinch of salt until the mixture forms a ball.
3. Let the dough cool for 2 minutes, then add the 2 whole eggs one at a time, stirring well after each addition until the dough is smooth and glossy.
4. Transfer the dough to a pastry bag fitted with a large round tip. Pipe 12 éclairs onto the parchment paper, each about 4 inches long and 1 inch wide, spaced 2 inches apart.
5. Bake at 400°F (200°C) for 30 to 35 minutes, until the éclairs are golden brown and feel firm and light when you gently lift one. Do not open the oven during baking or they may collapse.
6. Remove from the oven and let cool completely on the baking sheet, about 30 minutes. They should be crisp and hollow inside.
7. While the éclairs cool, make the pastry cream. In a saucepan, heat 1 1/4 cups milk and 1/4 cup sugar over medium heat, stirring in 1/4 cup cocoa powder until it dissolves. Do not boil.
8. In a small bowl, whisk the 3 egg yolks with 2 tablespoons cornstarch until smooth. Slowly pour the hot milk mixture into the yolks while whisking constantly, then pour everything back into the saucepan.
9. Cook over medium heat, whisking constantly, for 2 to 3 minutes until the mixture thickens and reaches 160°F (71°C) on an instant-read thermometer. Stir in 1 teaspoon vanilla extract, then pour into a bowl and press plastic wrap directly onto the surface. Refrigerate until cold, at least 1 hour.
10. Once the éclairs are cool and the pastry cream is cold, use a small piping tip or wooden skewer to poke a hole into the side of each éclair, then pipe or push about 2 to 3 tablespoons of pastry cream inside.
11. For the glaze, melt 4 ounces chopped semi-sweet chocolate with 2 tablespoons butter and 2 tablespoons milk over low heat, stirring until smooth. Let cool for 3 to 5 minutes.
12. Dip the top of each filled éclair into the glaze, letting excess drip off, then place on a plate. Refrigerate until the glaze sets, about 15 minutes.