Filed Under: Chocolate | Dessert | Pastry | Videos

Chocolate Eclairs

Recipe By Tessa Arias
May 7th, 2019
4.78 from 9 votes
4.78 from 9 votes

Make bakery-quality Chocolate Eclairs at home with this recipe. The airy pastry shells, rich pastry cream filling, and thick chocolate glaze are HEAVENLY

Yield: 10 to 12 eclairs

Prep Time: 25 minutes

Cook: 45 minutes

Tessa's Recipe Rundown...

Taste: Like heaven. Seriously, is there anything better than the mildly sweet, rich, and chocolaty goodness of an eclair?
Texture: Light as air yet rich and satisfying.
Ease: This recipe is a little more advanced, but as long as you watch the video and follow the directions you should be just fine, promise!
Appearance: Gorgeous, like you pulled them out of a French bakery case.
Pros: Bakery-quality treats you can make at home to impress all your friends.
Cons: None!
Would I make this again? YES.

Is there anything better than the first bite of a chocolate eclair?

Chocolate eclair split in half

Just look at the pictures and envision yourself taking a bite into the airy pastry shell filled with rich and luscious pastry cream, all topped with a thick layer of chocolate glaze. In my version of heaven my house would be made out of chocolate eclairs (and filled with puppies).

I feel like they kind of get lost in the shuffle of bakery sweets, but a good chocolate eclair is definitely something to write home about.

If you follow me on Instagram then you know I recently went to Paris with my best friend Ashley from Baker by Nature. We had the BEST time gallivanting around the city eating and drinking everything in sight.

collage of 4 vacation photos from Paris

I had to come back home and make some eclairs from scratch to soften the blow of not waking up to the most delicious food every day.

Pastry dough on tray ready for oven

The recipe is a little more involved but there’s an (OLD) step-by-step video in the recipe box below. It’s five years old, so please keep that in mind as you watch 😉

Unglazed and unfilled eclairs on a baking tray

I consider these Chocolate Eclairs a small sacrifice in my ongoing efforts to make your life more delicious. I was practically forced to make them on a 100°F day here in Phoenix. Let’s just say that cranking the oven to 425°F is not fun when it’s that hot outside, neither is trying to get pastry cream to set. Oh the things I do in the name of food blogging! 😉 Best problems in the world.

4 chocolate eclairs

More French Inspired Recipes

4.78 from 9 votes

How to make
Chocolate Eclairs

Yield: 10 to 12 eclairs
Prep Time: 25 minutes
Cook Time: 45 minutes
Inactive Time 2 hours 20 minutes
Total Time: 3 hours 30 minutes
Make bakery-quality Chocolate Eclairs at home with this recipe. The airy pastry shells, rich pastry cream filling, and thick chocolate glaze are HEAVENLY


For the filling:

  • 2 cups whole milk
  • 6 large egg yolks
  • 2/3 cup (133 grams) granulated sugar
  • 1/4 cup (32 grams) cornstarch
  • 1 tablespoon cold unsalted butter
  • 1 1/2 teaspoons vanilla extract

For the pastry:

  • 1 cup water, plus 2 teaspoons for egg wash
  • 1 stick (113 grams) unsalted butter
  • 1/2 teaspoon fine salt
  • 1 1/2 teaspoons granulated sugar
  • 1 cup (127 grams) all-purpose flour
  • 3 to 4 large eggs, plus 1 for egg wash, at room temperature and divided

For the chocolate glaze:

  • 2 ounces (57 grams) semisweet baking chocolate, finely chopped
  • 1/4 cup heavy whipping cream
  • 1/4 teaspoon vanilla extract
  • 2 teaspoons corn syrup (feel free to omit)


To make the filling:

  1. Pour the milk into a medium saucepan set over medium heat. Warm just until the milk barely begins to steam, being careful not to boil.
  2. In a medium bowl, whisk the egg yolks and sugar until very well combined and light in color. Add the cornstarch and whisk vigorously until no lumps remain. Gradually whisk a ladle of the hot milk mixture into the egg mixture. Gradually whisk in the remaining hot milk mixture. Pour the egg-milk mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and barely boiling.
  3. Remove from heat and stir in the butter and vanilla. Strain into a clean bowl. Let cool slightly before pressing plastic wrap against the surface. Chill for at least 2 hours, or preferably overnight.

For the pastry:

  1. Preheat the oven to 425°F. Line a sheet pan with parchment paper.

  2. In a large saucepan set over medium-high heat, combine 1 cup water, the butter, salt, and sugar and bring to a rolling boil. Immediately remove from heat. Vigorously whisk in all the flour at once and whisk for about 30 seconds, until combined. Return to heat and cook for 30 seconds, stirring with a silicone spatula until the mixture is more dry and begins to stick to the bottom of the pan.

  3. Scoop the mixture into a stand mixer fitted with the paddle attachment, or use a hand mixer. Turn to medium speed and beat for about 30 seconds. Add 3 of the eggs, one at a time, mixing well after each addition. Mix until the dough is smooth and glossy and the eggs are thoroughly incorporated. Scrape down the sides of the bowl at least once. The dough should be thick but fall into a V-shaped ribbon when the paddle is lifted. If the dough is too thick, beat the remaining 1 egg and drizzle in just enough until that ribbony consistency is achieved.

  4. Fit a pastry bag with a large plain tip and transfer the dough to the bag. Pipe 10 to 12 large logs about 1-inch wide and 4-inches long onto the prepared baking sheet, spacing about 2 inches apart. Whisk the remaining egg with 2 teaspoons water and brush over the éclairs. Smooth any bumps on the dough with your fingers.

  5. Bake for 15 minutes at 425°F, then reduce the heat to 375°F, rotate the pan, and continue baking for another 25 minutes, or until puffed and golden brown. Let cool completely on the baking sheet.

  6. MAKE AHEAD: At this point the baked and cooled pastry shells can be frozen until hardened then removed to an airtight container. Store in a safe place in the freezer for up to 1 month. Let thaw to room temperature then refresh them in a 350°F oven to 3 to 5 minutes before proceeding with glazing and filling.

To make the chocolate glaze:

  1. Place the chocolate in a heatproof bowl. Microwave the cream just until boiling, about 30 seconds. Immediately pour the hot cream over the chocolate and stir until melted. Add in the vanilla and corn syrup.

To finish:

  1. Split each éclair shell in half lengthwise. Take the top shell and dip into the chocolate glaze, letting the excess drip off. Place on a parchment lined baking sheet. Using a spoon or pastry bag, fill the bottom shell with the pastry cream. Once the glaze has set on the top shells, place them on top of the pastry cream. Serve or store in the fridge, covered, for up to 2 days.

Recipe Video

Course: Dessert
Cuisine: French

Eclair photos by Ashley McLaughlin. Paris photos by Anastasia Abramova-Guendel.

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Erin | The Law Student’s Wife — September 10, 2014 at 5:43 am

    I’ve been missing eclairs since my trip to France. Love the idea of making them myself!

  2. #
    Phi @ The Sweetphi Blog — September 10, 2014 at 9:03 am

    I can’t believe you made these yourself…they look so incredibly good…now I’m craving an eclair 🙂

  3. #
    Amanda — September 10, 2014 at 9:12 am

    Awesome job! I could definitely go for a few of these. They look perfect 🙂

  4. #
    Gaby — September 10, 2014 at 11:48 am

    Craving these right now!

  5. #
    Alexis @ Upside Down Pear — September 10, 2014 at 1:08 pm

    These eclairs look perfect! I can’t remember the last time I had an eclair, but I always stare at them through the pastry window with a hungry look on my face. I may (if I’m brave enough) have to give this a try some time.

  6. #
    Angelyn @ Everyday Desserts — September 10, 2014 at 5:05 pm

    I’ve been looking all over for a great eclair recipe – this looks perfect, thanks!

  7. #
    Nancvy — September 11, 2014 at 3:38 am

    These are amazing

  8. #
    Pixie — October 18, 2014 at 11:39 am

    When do u put the vanilla in the filling?

  9. #
    Pixie — November 8, 2014 at 10:05 am

    These came out amazing! It’s true what you say much better than picking them up from a bakery! Made these twice and everyone’s requesting them!

    • #
      Tessa — November 8, 2014 at 2:57 pm

      So excited to hear that!

  10. #
    Susan — January 10, 2015 at 6:35 pm

    How do you make Cannoli And Shells.

  11. #
    Sofia — February 14, 2015 at 11:21 am

    Just made your eclaires! Absolutely AMAZING! The pastries came out so delicious and light, and the chocolate mixed with whipping cream is an awesome trick! Plus it makes the chocolate taste a million times better! Eclaires are so intimidating but man was this recipe easy! Definitely doubling the batch up next time I make them which I feel will be in the very near future. Thanks for the fantastic recipe!

  12. #
    Ally — March 26, 2015 at 1:33 pm

    I love your recipes. Do you have a good hoagie roll recipe?

  13. #
    Jerry Mazzola — May 9, 2015 at 4:28 am

    Tessa…my mom who was an amazing baker and cook….always made her own Éclair and profiterole ..she loved doing it in her very tiny kitchen in South Philadelphia , and any excuse to bake was good for her…no matter the weather. So every occasion , she was the one everyone asked to please make something for us ! I first saw your video and thought ..” Right..this young girl is going to make a professional Choux and do Éclair ..yeah watch this disaster ” …Man did you so prove me a bad person and very very wrong….you did it exactly like my mom did, same recipe and all….it took me back to a childhood filled with many wonderful memories of home made foods Thanks… mother died before I got her to write every recipe she used to make …and her choux dough was one of them …thanks I now have it because of you also made it look easy and very doable ….terrific job.I’m a fan !!

  14. #
    Genny T. — March 17, 2016 at 1:48 pm

    I LOVE this recipe!!! I have made these chocolate eclairs and am so proud of myself at how well they turned out. It sounds very daunting but you have shown every little detail and step to being successful with this recipe. It’s not so scary any more. Thank you for yet another wonderfully delicious recipe Tessa!!!

    • #
      Tessa — March 17, 2016 at 2:39 pm

      So glad to hear that, Genny!!

  15. #
    Debby H — April 27, 2016 at 11:00 am

    These look amazing and I can’t wait to make them! I’d like to make them for my daughter-in-law’s baby shower (during Las Vegas’ August heat) but I’d like to make them more bite-size, about 2 inches long. Would the baking time and/or oven temperature need to be adjusted. Thanks for any help you can give me.

    • #
      Tessa — April 28, 2016 at 11:51 am

      Awesome!! The baking temps would remain the same, but you’d probably want to cut the baking time nearly in half. I’d bake off a test batch of just a few eclairs before baking all of them just to be safe.

  16. #
    Stephanie Burke — December 15, 2018 at 1:20 pm

    I just made these and they were soooo delicious and sooo easy!! I love that you added a video of you making them for reference, made me feel better about making the pastry and pastry cream for the first time. Thank you so much for this great recipe!

  17. #
    Kathleen — December 27, 2018 at 9:09 pm

    Hi! I am having trouble with the filling. I think I am doing everything by the video but the eggs seem to have scrambled and the custard isn’t thickening. I added the milk to the egg mixture first and continually whisked. Could it be a heat issue? I have a gas stove so I don’t know if I am overestimating what medium-high heat is.

    It seems like a great recipe and sounds like other people have had good success so hopefully I can make it work! 🙂

  18. #
    Diana Gillogly — June 15, 2019 at 1:13 pm

    Totally awesome.

  19. #
    Koffe — June 16, 2019 at 2:26 pm

    Super easy to make and turned out perfect for both filling and pastry! I highly recommend it. Only what I changed was adding more Vanilla extract for the filling and add almond extract for chocolate glaze.

  20. #
    Bob — July 28, 2019 at 7:12 pm

    Wow, so good! I made this and there was so many, but it was eaten within minutes of when I finished making it!

  21. #
    Lee — August 8, 2019 at 8:30 am

    Do you serve Claire’s at room Temp or cold or warm?

    • #
      Tessa — August 8, 2019 at 9:12 am

      Room temp!

  22. #
    Diksha — August 29, 2019 at 11:16 pm

    I made this and it was so delicious and super easy too.. Thank you so much for sharing this great recipe.

  23. #
    short life — September 18, 2019 at 2:21 am

    Absolutely delish!! Made them and they turned out perfect! I made both chocolate and salted caramel and they were all everybody could talk about at the party. I used to make these when I was 12 and they didn’t turn out as yummy.

  24. #
    Lamont Jackson — April 25, 2020 at 8:55 pm

    These came out pretty good. The puff pastry and chocolate sauce were spot on. The filling was a little dense with 6 egg yolks. To make it lighter I made some regular whipped cream and folded it into the filling. Next time I may just go back to the NYT banana cream pie filling recipe.

    There is a typo in the ingredients for the filling. The 1 cup of water is missing. The cup of water is included in the instructions.

  25. #
    vandit mehta — September 24, 2020 at 11:59 pm

    Wow I loved your recipe

  26. #
    katie — February 26, 2021 at 7:54 am

    This recipe is amazing and i am even doing a school project over it.

    • #
      Tessa — February 26, 2021 at 11:15 am

      Wow! That’s wonderful to hear!

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