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These homemade chocolate eclairs are a classic French-style dessert made with crisp choux pastry, a smooth vanilla cream filling, and a simple chocolate glaze. They look bakery-worthy, but with clear, step-by-step directions, they’re very doable at home.
Chocolate eclairs aren’t the kind of dessert you whip together in under 30 minutes, but don’t let that scare you off. The steps are simple, and with a little patience, there’s nothing stopping you from making bakery‑style chocolate eclairs at home.
Chocolate eclairs have long been one of my favorite bakery treats. The crisp, light pastry shell, smooth vanilla cream filling, and chocolate glaze all work together without feeling heavy or overly sweet. They’re the kind of dessert that feels a little fancy but is still easy to enjoy all the way to the last bite.
Read This Before Starting
- This looks harder than it is: Choux pastry has a reputation, but the steps are straightforward and very manageable when you follow them in order.
- Plan for a little time: This isn’t a rush recipe, but much of the process is hands-off once things are in motion.
- Cooling is part of the process: The pastry cream needs time to chill before filling, so making it first helps everything flow smoothly.
- Resist the oven peek: Keeping the oven door closed is key to getting light, hollow shells.
- Tools make it easier, not fussy: A piping bag helps with shaping and filling, but perfection isn’t required.
- Worth it in the end: The finished eclairs feel special and bakery-worthy, even though they’re made right at home.
Ingredients You’ll Need
There are three parts to making homemade chocolate eclairs: the choux pastry, the vanilla cream filling, and the chocolate glaze. Each part is prepared separately, so it helps to think of the ingredients in sections as you go.
For the Choux Pastry
Sugar: Just a small amount adds a touch of sweetness and helps with light browning.
Butter: Unsalted butter works best since salt is added separately.
Milk: Use your preferred dairy milk. This adds richness and helps create steam.
Water: Combined with milk to create the steam that makes choux pastry puff.
All-Purpose Flour: Provides structure and reliable results for choux dough.
Eggs: Three large eggs give the dough the right texture so it pipes and puffs properly.
Vanilla Extract: Adds a subtle background flavor to the pastry without overpowering it.
Salt: Just a pinch to balance the sweetness.
For the Vanilla Cream Filling
Milk: Full-fat dairy milk creates the richest, smoothest pastry cream.
Granulated Sugar: Divided and used in two steps to sweeten and balance the custard.
Egg + Egg Yolks: One whole egg and two yolks thicken the cream and add richness.
Cornstarch: Helps the pastry cream set so it pipes cleanly and holds its shape.
Vanilla Extract: Brings that familiar, classic flavor to the cream filling.
Butter: Adds silkiness and rounds out the texture.
For the Chocolate Glaze
Bittersweet Chocolate: A good-quality melting chocolate keeps the glaze balanced and not overly sweet.
Butter: Unsalted and softened so it blends smoothly into the melted chocolate.
How to Make Homemade Chocolate Eclairs
There are several parts to preparing these chocolate eclairs. The process is broken down into clear steps so you can move through it calmly and confidently.
First is the classic choux pastry, the French dough used for eclairs and cream puffs. Next comes the vanilla cream filling, followed by the simple chocolate glaze that finishes everything off.
Make the Classic Choux Pastry
This is the foundation of the eclairs, and while choux pastry sounds fancy, it’s a simple stovetop dough that comes together quickly when you follow the steps in order.
Step 1: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Combine the sugar, butter, milk, and water in a medium saucepan. Bring the mixture to a gentle simmer until the butter has melted.
Step 3: Add the flour all at once and stir continuously until the dough pulls away from the sides of the pan and forms a smooth ball.
Step 4: Transfer the dough to a stand mixer fitted with a paddle attachment. Mix on low for 2–3 minutes to release some of the steam.
Step 5: Add the eggs one at a time, mixing fully before adding the next. Scrape down the sides of the bowl as needed. Once the eggs are incorporated, mix in the vanilla and salt and continue mixing for another 2–3 minutes. The dough should be smooth, glossy, and pipeable.
Step 6: Transfer the dough to a piping bag fitted with a round tip and pipe 5-inch logs onto the prepared baking sheet. Aim for even lines and avoid making the centers thicker than the ends, which helps the eclairs bake evenly and hold their shape.
Step 6: Transfer the dough to a piping bag fitted with a round tip and pipe 5-inch logs onto the prepared baking sheet. Aim for even lines and avoid making the centers thicker than the ends, which helps the eclairs bake evenly and hold their shape.
Step 7: Bake for 35–40 minutes, until the eclairs are puffed, golden, and glossy.
IMPORTANT: DO NOT OPEN THE OVEN DOOR DURING BAKING. Opening the oven can cause the eclairs to collapse.
Step 8: Pierce one eclair with a toothpick to check that it is hollow. If not hollow, return them to the oven for an additional 5 minutes.
Step 9: Remove from the oven and allow the pastry shells to cool completely before filling.
Pro Tip: If you don’t have a stand mixer, a hand mixer works too. It will take a little more effort, but the dough will come together just fine.
Make the Vanilla Cream Filling
The vanilla cream filling is a classic pastry cream that cooks on the stovetop and needs time to chill, which is why it’s helpful to make it early in the process.
Step 1: Add the milk and 1/4 cup of the granulated sugar to a medium saucepan over medium heat and bring to a simmer.
Step 2: In a large bowl, whisk together the egg, egg yolks, remaining sugar, and cornstarch until smooth.
Step 3: Slowly whisk the hot milk into the egg mixture to temper, then return everything to the saucepan.
Step 4: Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
Step 5: Remove from heat and stir in the vanilla and butter until smooth.
Step 6: Transfer the cream to a heat-safe container and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until fully cooled.
Make the Chocolate Glaze
This simple chocolate glaze comes together in minutes and sets up smoothly, giving the eclairs that classic bakery-style finish.
Step 1: Melt the chocolate in a microwave-safe bowl in short intervals.
Step 2: Whisk in the butter until smooth and glossy.
Assemble the Chocolate Eclairs
Once all the components are fully cooled, assembling the eclairs is straightforward and satisfying, bringing everything together into the finished dessert.
Step 1: Make the pastry cream first so it has time to cool while you prepare the pastry shells.
Step 2: Once the shells are fully cooled, fill them with the chilled cream using a piping bag or filling tip.
Step 3: Dip the tops of the filled eclairs into the chocolate glaze.
Step 4: Set aside until the glaze is set before serving.
Pro Tip: If you prefer, you can spread the chocolate glaze or a simple chocolate frosting over the tops instead of dipping the eclairs.
Expert Tips
- Fill close to serving: For the best texture, fill and glaze the eclairs within 2–6 hours of serving.
- Choux dough consistency: The finished dough should be smooth, glossy, and thick enough to hold its shape when piped. If it feels too stiff, mix in a small amount of beaten egg.
- Check your centers: If the shells feel soft inside, return them to the oven for a few extra minutes to dry out the centers. Dry centers help the shells hold their shape and prevent them from collapsing or turning soggy once filled.
- Chocolate selection: Bittersweet or semisweet chocolate creates a balanced glaze that isn’t overly sweet.
Variations and Flavor Ideas
Once you feel comfortable with the process, it’s easy to get creative and make small swaps without changing the method.
Filling options:
- Swap the vanilla pastry cream for chocolate pastry cream.
- Use lightly sweetened whipped cream for a softer, lighter filling.
Glaze options:
- Replace the chocolate glaze with vanilla glaze.
- Try a strawberry glaze for a lighter, fruit-forward finish.
- Use Nutella in place of melted chocolate for a richer, hazelnut twist.
Make-Ahead Notes
Pastry cream: Pastry cream can be made up to 2 days in advance and kept refrigerated. Give it a quick stir before piping to smooth it back out.
Eclair shells: Unfilled eclair shells can be made a day ahead and stored at room temperature. For longer prep, the shells can be frozen and thawed when ready to use.
How to Store Made Eclairs
Filled eclairs: Once filled and glazed, eclairs are best eaten the same day. Uneaten eclairs can be stored in the refrigerator for up to 3 days in an airtight container, though the shells will soften over time.
Freezing filled eclairs: You can freeze filled eclairs for a few days if needed. Thaw for about an hour before serving, but expect the shells to soften as they defrost.
Best freezing option: For longer storage, freeze the eclair shells unfilled. Thaw at room temperature, then fill and glaze fresh for crisp, not soggy eclairs.
FAQs
Choux pastry relies on steam to rise. If the oven door is opened too early, the steam escapes and the shells can collapse. Underbaking can also cause flat eclairs, since the centers need time to dry out and set. Make sure the oven stays closed and the shells are fully baked before removing them.
Yes, with a little planning. The pastry cream can be made up to two days in advance and kept refrigerated. The eclair shells can be baked a day ahead or frozen. For best results, fill and glaze the eclairs within 2–6 hours of serving so the shells stay crisp.
Filled eclairs are best enjoyed the same day they’re assembled. They can be stored in the refrigerator for up to three days in an airtight container, but the shells will soften over time as they absorb moisture from the filling.
A piping bag makes shaping and filling eclairs much easier, but it doesn’t have to be fancy. A zip-top bag with the corner snipped off works well in a pinch. The goal is even-sized shells so they bake consistently, not perfect bakery lines.
You can, but the texture will be different. Pastry cream is thicker and more stable, which helps the eclairs hold their shape. Whipped cream creates a lighter filling, while pudding tends to be softer and can make the shells soggy more quickly.
Other Decadent Dessert Recipes:
If you enjoy desserts that feel a little special but are still very doable at home, here are a few more favorites you might want to try next.
- Lemon Cheesecake Bars
- Chocolate Macarons
- Flourless Chocolate Cake with Chocolate Ganache
- Bake Banana Cream Pudding Cheesecake
- Chocolate Molten Lava Cake
Homemade Chocolate Eclairs
Ingredients
For the Choux Pastry
- 1 1/2 teaspoons sugar
- 5 tablespoons butter
- 2/3 cup milk
- 2/3 cup water
- 3/4 cup all purpose flour
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
For the Vanilla Cream Filling
- 2 cups milk
- 1/4 + 1/3 cup granulated sugar, divided
- 1 large egg
- 2 large egg yolks
- 1/4 cup cornstarch
- 1 teaspoon pure vanilla extract
- 2 tablespoons butter
For the Chocolate Glaze
- 4 ounces bittersweet chocolate
- 4 tablespoons unsalted butter, softened
Instructions
Make the Choux Pastry
- Preheat the oven to 350 degrees Fahrenheit and line baking sheet with parchment paper or with silicone baking mats.
- In a medium sized saucepan, combine the sugar, butter, milk and water. Bring the mixture to a small simmer.
- Once the sugar and butter mixture have started to simmer, add the flour and mix continuously so that it doesn’t stick to the bottom of the pan.
- Carefully transfer the dough to a stand mixture and with a paddle attachment and mix on low for 2-3 minutes. While the dough is mixing, start adding in the eggs one at a time. Make sure to allow the eggs to completely mix before adding in the next egg to the mixture. Once the eggs have been combined with the dough, add the vanilla and salt then mix the dough for an additional 2-3 minutes.
- Transfer the dough to a bag for piping out the eclair pastry onto the prepared baking sheet. Add a medium sized round tip (I used a Wilton size 199). Pipe them about 5 inches long.
- Once all of the eclairs are piped, place them into the oven and bake for 35 to 40 minutes, or until they start to brown and look glossy. DO NOT OPEN THE OVEN DOOR DURING BAKING. This can ruin the eclairs.
- Once baked, piece an eclair with a toothpick and make sure they are hollow. If not hollow, bake for an additional 5 minutes.
- Allow the pastry to cool before filling with cream.
Classic Cream Filling
- Add the 2 cups of milk and 1/4 cup of granulated sugar to a medium saucepan over medium heat and bring the mixture to a simmer.
- In a large bowl, whisk together the egg and egg yolks. Add in the 1/3 cup sugar and cornstarch and mix until smooth. Add in the simmering milk and sugar to the bowl and continue to whisk while slowly combining the two.
- Return the milk and egg mixture to the saucepan and slowly bring these to a boil while continuously stirring.
- Once the mixture starts to boil and thicken, remove it from the heat. Stir in the vanilla and butter.
- Pour the mixture into a heat safe container. (I used a glass measuring cup.) Use the plastic wrap to cover the cream by pushing the plastic down to touch the top of the cream so that when cooling a film doesn’t form on the top of the cream.
- Place the covered bowl into the refrigerator and allow to cool before piping into the eclairs.
Chocolate Glaze
- In a medium bowl, melt the chocolate in the microwave. Whisk in the butter until smooth.
Assemble the Eclair
- Make the cream first so that it has time to cool while you’re making the eclair pastry.
- Allow the eclair pastry to fully cool before filling with the cream.
- To fill the pastry, use a bag and piping tip or a pastry filling tool to fill the eclairs with cream.
- Prep the chocolate glaze.
- Dip the eclairs into the chocolate glaze and place on a plate to allow the glaze to cool before serving.
Notes
- Pastry cream can be made ahead and chilled for up to 2 days.
- Make the pastry cream first so it has time to cool while you bake the shells.
- Do not open the oven while baking the shells or they may collapse.
- Fully baked shells should feel light and sound hollow when tapped.
- For best texture, fill and glaze eclairs within 2–6 hours of serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When I’m looking for a recipe I look for you. Your recipes are always very good. I’m going to make these for a party in the summer. I’m going to freeze the non filled eclairs ahead of time. Thank you!
Worked out great. Made with semi-sweet chocolate morsels; glad I did.
I made these very small, about two inches, to have with a chocolate fountain. I baked the shells and made the filling the day before so the day of I just had to fill them. They were amazing and a huge hit. Thank you for a fantastic recipe!
I’m so glad you enjoyed these. Thank you so much for your feedback!
That cream filling is fantastic!! Thanks for the easy to follow instructions!
Eclairs might just be one of my favorite dessert items and this recipe makes it easier for me to have them throughout the week!
Chocolate eclairs are one of my favorite things! I can’t wait to try making them myself.
These look absolutely scrumptious! That cream filling is a dream!