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+ servings

Chocolate Eclair Recipe

Homemade Eclairs filled with a creamy vanilla bean pastry cream and topped with a rich chocolate glaze.

Course Dessert
Cuisine French
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Refrigerate 30 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 307 kcal


Pâte â Choux

  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 8 tbsp butter
  • 4 eggs
  • 1 cup water
  • 1/2 tsp salt

Vanilla Bean Pastry Cream

  • 1/4 cup all-purpose flour and 2 tbsp
  • 6 tbsp granulated sugar
  • 2 tbsp butter
  • 3 egg yolks
  • 1 1/2 cup whole milk
  • 1 tbsp vanilla bean paste

Chocolate Glaze

  • 4 oz semi-sweet chocolate
  • 1/2 cup heavy whipping cream plus more if needed
  • pinch sea salt


  1. Preheat oven to 400˚F. Line a baking sheet with parchment paper, set aside.
  2. To make the pâte â choux, place a medium size saucepan over low heat. Add butter, sugar, water and salt, stirring frequently. Turn heat up to a low boil, remove from head and add in flour. Stir vigorously until the mixture forms a thick paste and no flour pockets remain. Place over medium heat and cook for 1-2 minutes stirring constantly to prevent burning (a thin film might form on the bottom of your pan).
  3. Place hot paste into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes until it becomes slightly cooler. Then add the eggs one at a time until incorporated. The mixture will look shiny and will stick to the sides of the bowl. Beat for an additional 2 minutes on medium. Scoop dough into a large piping bag fitted with a large tip (a ½” in diameter). Pipe 4″-5″ logs onto the prepared baking sheet, spacing each two inches apart to prevent spreading and baking into each other. Using a pastry brush, gently and lightly coat each log with the beaten egg wash.
  4. Place in the oven and bake for 20 minutes. After 20 minutes, open the oven, rotate the pan and reduce the heat to 350˚F, bake for an additional 20 minutes. Reduce oven heat to 300˚F and bake for 20 more minutes to allow the pastry shells to dry out. That makes a total of 60 minutes or 1 hour at three separate temperatures. Remove from the oven and allow to cool for 20 minutes.
  5. Meanwhile to make the pastry cream, in a large mixing bowl, combine egg yolks and sugar, whisking until combined. Pour milk into a medium saucepan over medium heat, bring to a low boil then add the flour. Gradually pour the hot milk into the egg/sugar mixture to temper it, whisking constantly to prevent the eggs from scrambling. Return the mixture to the saucepan set over medium heat, add vanilla bean paste and butter, cook the mixture until it becomes very thick. Pour through a mesh sieve and set over an ice bath to cool (whisk for about 5 minutes or so). Store in the refrigerator until needed.
  6. When the pastry shells have cooled, poke three holes into their bottoms. Place pastry cream into a large piping bag fitted with a small round tip and fill each hole. Once the shells are filled, heat the heavy whipping cream for the glaze in the microwave for 30 seconds. Stir in semi-sweet chocolate and salt. Dip each pastry into the chocolate glaze swirling to remove any excess chocolate. Set on the baking sheet and place in the refrigerator to set for about 30 minutes.
Nutrition Facts
Chocolate Eclair Recipe
Amount Per Serving
Calories 307 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Cholesterol 146mg49%
Sodium 223mg10%
Potassium 137mg4%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 12g13%
Protein 5g10%
Vitamin A 640IU13%
Calcium 65mg7%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.