Eclairs with Chocolate Glaze – A Decadent Delight You Can Make at Home

 There's something irresistibly elegant about eclairs. These light and airy pastries, filled with creamy goodness and topped with a shiny chocolate glaze, have been a beloved treat for generations. While they may look like something you'd have to purchase from a fancy patisserie, making eclairs at home is far easier than you might think. With a bit of patience and some basic ingredients, you can whip up this classic dessert and impress your friends and family.

This recipe will guide you step-by-step through creating perfect eclairs with a luscious chocolate glaze from scratch.

What You'll Need

Before you get started, gather these ingredients and tools for a seamless baking experience.

For the Choux Pastry:

• 1/2 cup (125 mL) of water
• 1/2 cup (125 mL) of milk
• 1/2 cup (115 g) of unsalted butter, cubed
• 1 tbsp (12 g) of sugar
• 1/4 tsp of salt
• 1 cup (130 g) of all-purpose flour
• 4 large eggs (at room temperature)

For the Pastry Cream Filling:

• 2 cups (500 mL) of whole milk
• 1/2 cup (100 g) of granulated sugar
• 1/4 cup (30 g) of cornstarch
• 4 large egg yolks
• 2 tsp (10 mL) of vanilla extract
• 2 tbsp (30 g) of unsalted butter

For the Chocolate Glaze:

• 4 oz (115 g) of dark or semisweet chocolate, chopped
• 1/2 cup (120 mL) of heavy cream
• 1 tbsp (14 g) of unsalted butter

Tools:

• Piping bag with a round or star nozzle
• Pastry brush
• Baking sheet
• Parchment paper
• Saucepan
• Whisk

How to Make Eclairs with Chocolate Glaze

Step 1: Make the Choux Pastry

1. Prepare the dough: Combine water, milk, butter, sugar, and salt in a medium saucepan. Heat over medium heat until the butter is fully melted and the mixture begins to boil.
2. Add the flour: Remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
3. Cook the dough: Return the saucepan to low heat and cook the dough for 1–2 minutes to dry it out slightly. Stir continuously to prevent burning.
4. Add the eggs: Transfer the dough to a mixing bowl and allow it to cool for a few minutes. Beat eggs into the dough, one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
5. Pipe the eclairs: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Using a piping bag, pipe 4–5 inch (10–12 cm) long strips of dough onto the parchment, leaving space between each.
6. Bake: Bake for 25–30 minutes, or until golden brown and puffed up. Avoid opening the oven door during baking to prevent the eclairs from collapsing. Once done, transfer the eclairs to a cooling rack.

Step 2: Make the Pastry Cream

1. Heat the milk: Warm the milk in a saucepan over medium heat until steaming, but not boiling.
2. Whisk the egg yolks: Meanwhile, whisk egg yolks, sugar, and cornstarch in a separate bowl until smooth.
3. Temper the eggs: Slowly pour the warmed milk into the egg mixture, whisking constantly to prevent curdling.
4. Cook the cream: Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens into a creamy custard.
5. Add butter and vanilla: Remove from heat and stir in butter and vanilla extract. Allow the cream to cool, then transfer it to a piping bag.

Step 3: Create the Chocolate Glaze

1. Heat heavy cream in a small saucepan until it just begins to simmer.
2. Pour the hot cream over the chopped chocolate in a heatproof bowl. Allow it to sit for a minute, then whisk until smooth.
3. Stir in the butter for added shine and richness.

Step 4: Assemble the Eclairs

1. Fill the eclairs: Using the piping bag, poke a small hole in the bottom of each eclair and fill them generously with pastry cream.
2. Glaze the tops: Dip the top of each eclair into the chocolate glaze, letting any excess drip off. Place them on a wire rack to set.

Tips for Perfect Eclairs

• Room temperature eggs: Make sure your eggs are at room temperature to help them blend seamless into the choux pastry.
• Consistent piping: To ensure even baking, try to pipe the eclairs in consistent lengths and thicknesses.
• Cool completely: Be sure the choux pastry is fully cooled before filling them with the pastry cream to avoid mishaps.

Enjoy Your Homemade Eclairs!

And there you have it—beautiful, homemade eclairs with chocolate glaze that are sure to impress. Whether you're serving these delicate pastries at a dinner party, celebrating a special occasion, or just indulging on a cozy weekend, they're bound to be a hit.

Dive into the joy of baking and create your own eclairs today. Don’t forget to share your experience (and your gorgeous results) with us in the comments or on social media! 🥐