Classic Chocolate Eclairs (Eclairs au Chocolat)

Learn how to make eclairs with this step-by-step tutorial! Classic eclairs, called eclairs au chocolat or chocolate eclairs, are made with French choux pastry and traditionally filled with pastry cream and dipped in chocolate.

📝 Ingredients

• 1/2 cup (3.5 oz, 98 gr) granulated sugar
• 6 large egg yolks
• 1/4 cup (1 oz, 28 gr) cornstarch
• 1/8 tsp Morton kosher salt or table salt (use 1/2 tsp if using Diamond kosher)
• 2 1/2 cups (20 fl oz, 590 ml) whole milk
• 1/2 vanilla bean pod, split and scraped or 1 1/2 tsp vanilla extract or vanilla paste
• 2 TBSP (1 oz, 28 gr) unsalted butter, cut into small pieces
• 1/2 cup (4 fl oz, 118 ml) water
• 1/2 cup (4 fl oz, 118 ml) milk
• 1 stick (1/2 cup, 4 oz, 113 gr) unsalted butter, cut into pieces
• large pinch kosher salt
• 2 TBSP (0.9 oz, 25 gr) granulated sugar
• 1 cup (4.25 oz, 119 gr) all-purpose flour
• 4 large eggs
• 6 oz (168 gr) bittersweet chocolate chips or chocolate chopped into roughly even pieces
• 6 TBSP (3 oz, 84 gr) unsalted butter, cut into small pieces
• pinch of salt

👨‍🍳 Instructions

1. 1In a large mixing bowl, beat the egg...: In a large mixing bowl, beat the egg yolks and sugar with a whisk until double in size.
2. 2Whisk the cornstarch and the salt into the...: Whisk the cornstarch and the salt into the egg/sugar mixture.
3. 3In a saucepan over medium heat, bring the...: In a saucepan over medium heat, bring the milk and vanilla to a boil. Discard the vanilla bean pod if used.
4. 4Wrap a damp towel around the bottom of...: Wrap a damp towel around the bottom of the mixing bowl to stabalize it. Slowly pour half of the hot milk mixture into the mixing bowl while whisking continuously to temper the egg yolks.
5. 5Pour all of the mixture into the saucepan...: Pour all of the mixture into the saucepan with the rest of the milk and cook, whisking continuously, until the mixture comes to a boil and thickens.
6. 6Pour the hot pastry cream through a fine...: Pour the hot pastry cream through a fine mesh sieve to remove any lumps. Add the butter and stir until melted.
7. 7Put a piece of plastic wrap directly on...: Put a piece of plastic wrap directly on top of the custard and refrigerate until cooled, at least 1 hour. This can be made up to 3 days ahead.
8. 8Preheat the oven to 425 F (218 C).
9. 9In a sauce pot over medium/high heat, combine...: In a sauce pot over medium/high heat, combine the water, milk, butter, salt, and sugar. Heat until the butter is melted and the mixture comes to a boil.
10. 10Take the boiling mixture off the heat and...: Take the boiling mixture off the heat and pour all of the flour into the pot all at once. Stir vigorously until the mixture becomes smooth.
11. 11Flatten the mixture to the bottom of the...: Flatten the mixture to the bottom of the pan and put it back on medium heat. Listen until it starts making a crackling sound. Pull the mixture back and check if there is a thin film on the bottom of the pan. If not, cook a little longer.
12. 12Remove the mixture from the heat and stir...: Remove the mixture from the heat and stir until all of the steam has evaporated off.
13. 13Off the heat, add one egg at a...: Off the heat, add one egg at a time and stir until it is completely absorbed into the batter before adding the next egg. When the batter is smooth and glossy looking, it is ready.
14. 14Move the choux pastry to a piping bag...: Move the choux pastry to a piping bag with an open round tip (or a ziplock bag with the corner snipped off). On a baking sheet lined with parchment paper, pipe the shells about 1" (2.5 cm) wide and 4" (10 cm) long. The shells will puff up significantly in the oven. Use a damp finger to smooth out the tails on the shells. They will not all fit on one baking sheet so wait to pipe the next batch until right before they go into the oven.
15. 15Put the shells into the oven and immediately...: Put the shells into the oven and immediately increase the oven temperature to 450 F (232 C). The active heat will help the shells puff up. Bake at 450 F (232 C) for 8 minutes. Drop the heat down to 350 F (177 C) for 13-15 minutes, until the shells are golden brown and crisp on the outside. Let cool before filling.
16. 16Make the glaze right before assembling. Place the...: Make the glaze right before assembling. Place the chocolate chips or chopped chocolate in a microwave safe bowl. Set the cook time to 2 minutes and stop and stir the chocolate every 15-20 seconds to evenly distrubute the heat and ensure the chocolate does not burn.
17. 17When the chocolate is almost completely melted, remove...: When the chocolate is almost completely melted, remove it from the microwave and stir in the butter and salt until you have a smooth glaze.
18. 18Transfer the cooled pastry cream to a piping...: Transfer the cooled pastry cream to a piping bag with a small open tip (or a ziplock bag with the corner cut off). With a sharp knife, either poke two small holes in the bottom of the shells at each end to pipe the pastry cream into or cut the whole shell in half lengthwise and pipe the pastry cream in the middle.
19. 19Dip the top of the shell in the...: Dip the top of the shell in the chocolate glaze.
20. 20Store eclairs covered in the refrigerator for up...: Store eclairs covered in the refrigerator for up to 3 days.