Decadent Chocolate Eclair Recipe: Easy Steps for Bliss

A chocolate éclair is a delicious pastry filled with creamy custard and topped with a shiny layer of luscious chocolate.

Ever dreamt of biting into a cloud stuffed with creamy goodness, all drizzled in decadent chocolate? Welcome to the magical world of chocolate éclairs! In this tantalizing recipe, we’ll cover every luscious step, from light-as-air choux pastry to that velvety pastry cream and, of course, the most drool-worthy chocolate glaze. Tie on your apron; it’s about to get deliciously messy!


Chocolate Eclairs Extravaganza

chocolate eclairs extravaganza

Chocolate eclairs—delicate pastry, creamy filling, and a luscious chocolate top. They’re like the glamorous cousin of the humble donut. Get ready for a baking adventure that’s part art, part delicious mess.

  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Cuisine Type: French
  • Cooking Method: Baking


  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup all-purpose flour
  • 4 large eggs
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream (for chocolate glaze)

Cooking Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a medium saucepan, combine 1 cup water, 1/2 cup unsalted butter, 1/4 teaspoon salt, and 1 tablespoon granulated sugar. Bring to a boil.
  3. Once boiling, add 1 cup all-purpose flour all at once. Stir vigorously until the mixture forms a ball. Remove from heat and let cool for 5 minutes.
  4. Add 4 eggs one at a time, beating well after each addition until smooth.
  5. Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, spacing them about 2 inches apart.
  6. Bake for 10 minutes, then reduce temperature to 375°F (190°C) and bake for an additional 20-25 minutes until golden brown. Let cool completely.
  7. Whisk 2 cups heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Transfer to a piping bag with a star tip.
  8. Slice each pastry horizontally. Pipe the cream generously onto the bottom halves, then cover with the tops.
  9. For the chocolate glaze, heat 1/2 cup heavy cream until just simmering. Pour over 4 ounces chopped chocolate, let sit for 2 minutes, then stir until smooth.
  10. Spoon the chocolate glaze over the tops of the filled eclairs.
  11. Refrigerate for 30 minutes before serving.


  • Alternative Ingredients: Swap semi-sweet chocolate for dark chocolate for a richer flavor, or use milk chocolate for something sweeter.
  • Garnishing: Add a sprinkle of crushed nuts, a dash of edible glitter, or a dusting of cocoa powder to jazz up the presentation.
  • Cooking Tips: Make sure your butter is fully melted before adding flour. Quick and even mixing prevents lumps in your dough.