Chocolate Éclairs with Chocolate Glaze

Name: Chocolate Éclairs with Chocolate Glaze
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 12 servings
Cuisine: French
Ingredients: 4 oz (113 g) unsalted butter, cold, cubed; 1 cup (240 ml) water; ½ tsp (3 g) kosher salt; 1 cup (120 g) all-purpose flour; 4 large eggs, room temperature, beaten together lightly; 1 cup (240 ml) whole milk; ½ cup (120 ml) heavy cream; 4 large egg yolks; ⅓ cup (67 g) granulated sugar; 2 tbsp (16 g) cornstarch; ⅓ cup (32 g) unsweetened cocoa powder; 3 tbsp (43 g) unsalted butter, softened, at room temperature; 1½ tsp (7½ ml) vanilla extract; 4 oz (113 g) dark chocolate (60–70% cacao), chopped; 2 tbsp (28 g) unsalted butter; ¼ cup (60 ml) heavy cream, warmed, warm, not hot; 1 tbsp (15 ml) light corn syrup

From the MyKitchenBank Kitchen

Elegant French choux pastry piped into long shells, baked until golden and crispy, then filled with silky chocolate pastry cream and topped with a glossy dark chocolate glaze. A showstopper dessert that looks professional but is entirely manageable at home.

Prep: 45 min
Cook: 1 hr 15 min
Wait: 1 hr 30 min
Total: 3 hr 30 min
Makes: 12 éclairs

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Ingredients

12 servings

For the choux pastry
4 oz (113 g) unsalted butter, cold, cubed
1 cup (240 ml) water
½ tsp (3 g) kosher salt
1 cup (120 g) all-purpose flour
4 large eggs, room temperature, beaten together lightly
For the chocolate pastry cream filling
1 cup (240 ml) whole milk
½ cup (120 ml) heavy cream
4 large egg yolks
⅓ cup (67 g) granulated sugar
2 tbsp (16 g) cornstarch
⅓ cup (32 g) unsweetened cocoa powder
3 tbsp (43 g) unsalted butter, softened, at room temperature
1½ tsp (7.5 ml) vanilla extract
For the chocolate glaze
4 oz (113 g) dark chocolate (60–70% cacao), chopped
2 tbsp (28 g) unsalted butter
¼ cup (60 ml) heavy cream, warmed, warm, not hot
1 tbsp (15 ml) light corn syrup

Equipment (10)

Two large baking sheets
Parchment paper
Medium saucepan
Wooden spoon or silicone spatula
Piping bag fitted with a ½-inch (1.3 cm) round tip or éclair tip
Two medium bowls
Whisk or electric mixer
Instant-read thermometer (optional but helpful for pastry cream)
Small saucepan (for glaze)
Offset spatula or small knife

Steps

Before you start

Preheat oven to 400°F (200°C) and position a rack in the upper third
Line two baking sheets with parchment paper
Have all ingredients measured and at the proper temperature before starting the choux pastry—timing is crucial
Bring water, butter, and salt to a rolling boil right before adding flour; any delay causes inconsistency

1
Make the choux pastry
- In a medium saucepan, combine water, butter, and salt.
- Bring to a rolling boil over medium-high heat, stirring so the butter melts evenly.
- Remove from heat and immediately add all the flour at once, stirring vigorously with a wooden spoon or silicone spatula until the mixture comes together into a smooth ball with no visible flour streaks.
- This should take 30–45 seconds of vigorous stirring.
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Ready when: Mixture forms a smooth, thick ball with no visible flour streaks
Tip: Remove the pan from heat before adding flour to prevent the eggs from cooking when you add them. The timing of this step—going from boiling liquid to hot flour to room-temperature eggs—is what creates the lift in baked choux.
2
Cool and beat in eggs
- Transfer the dough to a medium bowl and let it cool for 2 minutes, stirring occasionally to release steam.
- Add the beaten eggs one-quarter at a time, beating vigorously with a wooden spoon or electric mixer after each addition until fully incorporated and smooth.
- After the final addition, the dough should be glossy and fall from a spoon in a V-shape—not stiff, not runny.
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Ready when: Final dough is glossy and falls from spoon in a thick ribbon or V-shape
Tip: Add eggs slowly and beat well—if you dump them all in at once, the mixture may not fully incorporate. The dough should move but hold its shape when piped.
3
Pipe the éclairs
- Fit a piping bag with a ½-inch (1.3 cm) round tip.
- Fill the bag with choux dough.
- On the prepared baking sheets, pipe 4-inch-long (10 cm) logs about 2 inches (5 cm) apart, using a slight back-and-forth motion to create even thickness.
- Aim for 6 éclairs per sheet.
- If the tip creates a small peak at the end of each log, gently smooth it with a damp fingertip.
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Ready when: Twelve evenly piped logs, 4 inches long and 2 inches apart
Tip: Damp your fingertip to smooth the peaks so they don't over-brown in the oven. Space them well—they expand significantly and need room to puff without touching.
4
Bake the shellsOven 400°F / 205°C
- Place both sheets in the preheated 400°F (200°C) oven on the upper-middle and lower-middle racks.
- Bake for 20 minutes without opening the door—any sudden draft will collapse the rising pastry.
- After 20 minutes, crack the oven door open slightly and bake for another 15–20 minutes until the shells are deep golden brown and sound hollow when tapped.
- The shells should be firm and mostly dried inside.
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Ready when: Deep golden-brown exterior, hollow sound when tapped, no moist spots on the shell
Tip: Don't open the door in the first 20 minutes—the pastry needs steam to rise. After 20 minutes, a crack allows moisture to escape so the shells crisp properly. If they're still pale at 30 minutes, turn up the heat to 425°F (220°C) for the final 5 minutes.
5
Cool the shells
- Remove the baking sheets from the oven and place on a wire rack.
- Let the éclairs cool completely at room temperature for at least 30 minutes.
- You can cool them at room temperature for up to 2 hours before filling, or cover and store them in an airtight container overnight (see storage for longer storage).
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Ready when: Shells are completely cool and still sound hollow when tapped
Tip: Cooling is essential—if you fill warm shells, the cream will melt and the pastry will soften.
6
Prepare the pastry cream base
- In a medium saucepan, combine milk and heavy cream.
- Heat over medium heat, stirring occasionally, until small bubbles form around the edges and steam rises from the surface.
- Do not boil.
- While the milk mixture heats, whisk together the egg yolks and sugar in a separate bowl until pale yellow, about 1 minute.
- Sift the cornstarch and cocoa powder directly into the yolk mixture, whisking gently to combine without incorporating air.
- Set both bowls aside.
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Ready when: Milk steams and small bubbles form at the edge; egg-yolk mixture is pale and sifted mixture is smooth
Tip: Sift the cornstarch and cocoa to avoid lumps in the final cream. Heating the milk before tempering the yolks ensures smooth, silky pastry cream with no grainy texture.
7
Temper the egg yolks and cook the pastry creamOven 180°F / 80°C
- Slowly pour about one-third of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the yolks from curdling.
- Once combined, pour the entire yolk mixture back into the saucepan with the remaining milk, whisking continuously.
- Place the pan over medium heat and cook, stirring constantly with a whisk or wooden spoon, until the cream thickens and comes to a gentle boil.
- Boil for 1–2 minutes, stirring constantly, until it coats the back of a spoon and no raw starch taste remains.
- The internal temperature should reach 180°F (82°C) for food safety.
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Ready when: Cream coats the back of a spoon, boils gently, reaches 180°F (82°C), no starchy taste when a tiny spoonful cools
Tip: Temper the yolks by adding hot milk slowly—rushing it will scramble them. Constant stirring while cooking prevents lumps. If lumps form, strain through a fine sieve.
8
Finish the pastry cream
- Remove the pastry cream from the heat and immediately stir in the softened butter and vanilla extract until fully combined.
- Transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 30 minutes until completely chilled.
- The cream can be made up to 1 day ahead.
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Ready when: Butter and vanilla are fully incorporated; cream cools to at least 40°F (4°C)
Tip: Plastic wrap prevents oxidation and skin formation. Cold pastry cream will hold its shape inside the éclairs and create a clean contrast with the crisp pastry.
9
Pierce and fill the éclairs
- Using a small paring knife or a wooden skewer, poke a small hole (about ¼ inch / 6 mm) in the bottom of each cooled éclair shell.
- Transfer the chilled pastry cream to a piping bag fitted with a ⅜-inch (1 cm) plain round tip or small éclair-filling tip.
- Pipe cream into each éclair through the hole until you feel slight resistance and a small amount of cream begins to ooze out the sides.
- Each shell should take about 1–1.5 tablespoons of cream.
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Ready when: All 12 éclairs are filled; cream is visible at the edges when fully stuffed
Tip: Don't overfill—too much cream will burst out when you glaze and make them messy. Filling from the bottom keeps the top smooth for glazing. Cold pastry cream is easier to pipe than warm cream.
10
Make the chocolate glaze
- Place the chopped dark chocolate and butter in a small heatproof bowl.
- Pour the warm heavy cream and corn syrup over them.
- Let stand for 30 seconds, then whisk until smooth and glossy.
- If the mixture is too thick, whisk in a few drops of warm water or cream.
- The glaze should be pourable but thick enough to coat the back of a spoon.
- Use while still warm.
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Ready when: Glaze is smooth, glossy, and pourable; no chocolate lumps remain
Tip: Warm cream helps melt the chocolate evenly without overheating and seizing it. Corn syrup gives the glaze a professional shine and slight elasticity so it doesn't crack.
11
Glaze the éclairs
- Working quickly while the glaze is warm, dip the top of each filled éclair into the chocolate glaze, using an offset spatula or small knife to smooth the glaze on top and allow any excess to drip back into the bowl.
- Place the glazed éclair on a parchment-lined baking sheet.
- If the glaze thickens as you work, gently reheat it over low heat or warm cream for 10–20 seconds.
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Ready when: All éclairs are evenly coated in glossy chocolate glaze
Tip: Work quickly while the glaze is warm and fluid—cold glaze will be too thick to coat smoothly. A parchment-lined sheet underneath catches drips and makes cleanup easy.
12
Set the glaze
- Once all éclairs are glazed, refrigerate them on the parchment-lined baking sheet for 15–20 minutes until the glaze is set and no longer tacky to the touch.
- This allows the chocolate to firm up slightly while the pastry cream stays creamy.
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Ready when: Glaze is no longer shiny or wet; it feels dry to the touch
Tip: Don't skip this step—it ensures the glaze stays on the éclair when you pick it up and serve it.
13
Serve and store
- Transfer the éclairs to a serving platter or storage container.
- Serve at room temperature or chilled.
- They are best eaten within 2–3 hours of assembly, while the pastry is still crisp, though they remain delicious for up to 24 hours refrigerated.
- See storage instructions for longer-term storage.
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Tip: Éclairs soften as they sit due to moisture migration from the cream to the pastry. For best texture, eat them as soon as possible after assembly. You can refresh chilled éclairs for 5 minutes in a warm (not hot) oven to slightly re-crisp the shells.

Good to know

Tips

Choux pastry is sensitive to humidity. On very humid days, you may need to add 1–2 tablespoons of flour to the dough after the eggs are fully incorporated to bring it to the right consistency. The final dough should fall from a spoon in a thick ribbon, not run off it.
Room-temperature eggs are essential for choux pastry. Cold eggs will not incorporate smoothly and can result in lumpy, uneven baking. Remove eggs from the refrigerator 30 minutes before you start.
Don't open the oven door in the first 20 minutes of baking. The rising choux needs the steam generated inside the oven to puff correctly. After 20 minutes, a slight crack allows steam to escape and the shells to dry and crisp.
Assemble éclairs no more than 4 hours before serving. The pastry cream gradually softens the crisp shell as time passes. For an event, you can bake and glaze the shells ahead, then fill them just before serving.

Make ahead

The pastry shells can be baked 1 day ahead and stored in an airtight container at room temperature. The pastry cream can be made 1 day ahead and refrigerated in an airtight container. Fill and glaze the éclairs no more than 4 hours before serving for best texture; the pastry will begin to soften as time passes.

Storage & reheating

Room temperature (if served within 2–3 hours): Keep éclairs uncovered on a parchment-lined plate in a cool spot away from direct sunlight and heat. Refrigerator (up to 24 hours): Place in an airtight container and refrigerate; serve cold or bring to room temperature for 10–15 minutes before eating. Freezer (up to 1 month): Freeze unfilled, baked shells in an airtight freezer bag; thaw at room temperature for 30 minutes, then fill and glaze. Alternatively, freeze completely assembled éclairs, unwrapped until firm (about 2 hours), then wrapped individually in plastic wrap and stored in a freezer bag; thaw overnight in the refrigerator and allow 15 minutes at room temperature before serving.

Substitutions

dark chocolate (60–70% cacao), chopped → Milk chocolate (45–55% cacao) or semi-sweet chocolate. The glaze will be slightly sweeter and less intense. Use the same weight and follow the same method. Milk chocolate also sets slightly softer.
unsweetened cocoa powder → Replace ¼ cup (24 g) of the cocoa powder with finely chopped dark chocolate (60–70% cacao). This creates a richer, less powdery texture in the pastry cream. Add the chopped chocolate after tempering the yolks and whisk until fully melted and smooth.
heavy cream → Whole milk. The pastry cream will be slightly lighter in texture and less rich. Use equal amounts (120 ml / ½ cup milk) and follow the same method.
light corn syrup → Honey or light agave syrup. These add a subtle flavor while providing the same sheen and elasticity to the glaze. Use 1 tablespoon (15 ml) of either.