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French

Chocolate éclairs

Contains egg (no meat or fish)

Éclairs au chocolat

Long fingers of choux pastry filled with chocolate pastry cream and topped with a shiny dark chocolate glaze.

Chocolate éclairs is a French pastry from France, ready in about 3 hours 30 minutes and made with unsalted butter, all-purpose flour and egg. It serves 12 and is rated advanced to cook.

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Tempting homemade eclairs topped with rich chocolate icing, a true French delicacy.
Photo: Frank Schrader / Pexels · Pexels License
Prep
45 min
Cook
45 min
Rest
2 h
Total
3 h 30 min
Serves
12
Level
Advanced
Calories
342

Ingredients

12 éclairs

Choux pastry

Chocolate pastry cream

Glaze

Equipment

Method

  1. Step 1

    Make the chocolate (opens in a new tab) pastry cream: cook the milk (opens in a new tab), yolks, sugar (opens in a new tab) and cornflour (opens in a new tab) as for crème pâtissière, boiling for 1 minute, then whisk (opens in a new tab) in the 80 g chopped chocolate. Cover the surface and chill for 2 hours.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  2. Step 2

    Heat the oven (opens in a new tab) to 200 °C (fan 180 °C). Make the choux: boil the water, milk (opens in a new tab), butter and salt, beat in the flour and dry it over the heat for 2 minutes, then beat in the eggs (opens in a new tab) gradually until glossy and V-shaped.

  3. Step 3

    Pipe 12 cm lengths with a 1.5 cm star or plain nozzle onto lined trays. Bake 25–30 minutes until deep golden and crisp, without opening the door for the first 20 minutes. Cool on a rack.

  4. Step 4

    Pierce three small holes in the base of each éclair and pipe in the beaten pastry cream until each feels heavy.

    • 10 min

  5. Step 5

    Heat the cream for the glaze, pour over the 100 g chopped chocolate (opens in a new tab), stir smooth and cool for a few minutes until it thickens slightly. Dip the tops of the éclairs in and let set for 15 minutes.

    • 20 min

About this dish

Origin
France · Commonly attributedThe éclair appears in French patisserie in the 19th century; its creation is often credited to the circle of Antonin Carême, without firm proof.Also popular in United Kingdom, JapanMore food from France
Dish
Dessert · Snack · Pastries · Desserts
Cooking method
Oven-baked, Simmered
Taste
sweet, rich, creamy
Diet
Vegetarian (lacto-ovo)
All labelsVegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · Alcohol-free · Pork-free · Beef-free · Low-sodium
Worked out from the ingredients. How labels work
Cook more with
Unsalted butter · All-purpose flour · Egg · Dark chocolate (70–85%) · Milk · Egg yolk
Techniques
Baking · Simmering

Allergens

  • Contains: Milkfrom milk, unsalted butter, dark chocolate (70–85%), heavy cream
  • Contains: Eggsfrom egg, egg yolk
  • May contain: Peanutsfrom dark chocolate (70–85%)
  • May contain: Tree nutsfrom dark chocolate (70–85%)
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour
  • May contain: Soyfrom dark chocolate (70–85%)

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

342 kcal per serving

Calculated

1 serving ≈ 142 g · recipe makes 12

Where the energy comes from

  • Protein 9%
  • Carbohydrate 36%
  • Fat 55%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy342 kcal241 kcal
Protein7.6 g5.4 g
Carbohydrate30.9 g21.8 g
Net carbohydrate28.9 g20.4 g
Sugars15 g10.5 g
Added sugars——
Fibre2 g1.4 g
Fat20.9 g14.7 g
Saturated fat11.6 g8.2 g
Trans fat——
Cholesterol170 mg120 mg
Sodium70 mg49 mg
Salt equivalent0.2 g0.1 g
Vitamins & minerals per serving
Potassium
231 mg
Calcium
100 mg
Iron
2.9 mg
Magnesium
46 mg
Vitamin A (RAE)
163 µg
Vitamin C
—
Vitamin D
—
Vitamin B12
0.6 µg
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Food safety

  • Keep cream- and custard-filled pastries refrigerated and eat within 24 hours.

Storage

  • Best on the day; keep in the fridge and eat within 24 hours.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

The body of the dish

Glaze

Used in steps 1, 5

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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