Chocolate Éclair Recipe | Classic French Pastry Step-by-Step

In this video I’ll show you how to make a classic Chocolate Éclair – one of the most iconic French pastries.

We start with perfectly baked choux pastry, prepare a smooth and rich pastry cream, and finish the éclair with a glossy dark chocolate glaze.

As a professional pastry chef, I’ll guide you step by step through the techniques that make éclairs light, hollow, and beautifully filled.

Ingredients

Choux Pastry (Éclair Dough)
• 80 g milk (⅓ cup + 1 tbsp)
• 80 g water (3 tbsp + 1 tsp)
• 60 g butter (4 tbsp)
• 15 g sugar (1 tbsp)
• 2 g salt (¼ tsp)
• 100 g high gluten flour (¾ cup)
• 2 eggs

⸻

Chocolate Pastry Cream
• 500 g milk (2 cups)
• 5 egg yolks
• 80 g sugar (⅓ cup + 1 tbsp)
• 2 g salt (¼ tsp)
• 50 g dark chocolate (1.8 oz)
• 30 g cocoa powder (¼ cup)
• 28 g cornstarch (3 tbsp)
• 40 g butter (3 tbsp)

⸻

Chocolate Glaze
• 200 g dark chocolate (7 oz)
• 280 g heavy cream (1¼ cups)
• 40 g glucose syrup (2 tbsp)
• 40 g butter (3 tbsp)
• 10 g cocoa butter (2 tsp)
• 1 g salt (⅛ tsp)

⸻

Baking the Éclairs

Preheat the oven to 180°C (355°F).

Place the tray in the oven and immediately reduce the temperature to 150°C (300°F).

Bake for 25–30 minutes with low fan speed (low convection).
The exact baking time may vary depending on your oven.

The éclairs should be well risen, golden brown, and dry inside before removing them from the oven.

If you enjoy classic French pastry and professional dessert techniques, subscribe for more pastry recipes.