Cooking RecipesDessert Recipes

Chocolate Éclair Dessert

A chocolate éclair is a classic French dessert consisting of a long, narrow pastry made from choux dough, filled with a creamy custard or pastry cream, and topped with chocolate icing. The dough is typically made by mixing flour, butter, eggs, and water, and then baking it in the oven until it is puffed and golden brown. The filling can be flavored with vanilla, coffee, or other ingredients, and the chocolate icing is typically made from melted chocolate and heavy cream. Éclairs can be served as a dessert or as a sweet snack, and are often enjoyed with coffee or tea. They are a delicious and elegant treat that can be enjoyed by people of all ages.

Chocolate Éclair Dessert Recipe:


  • 1 cup water
  • 1/2 cup butter
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 2 tsp vanilla extract
  • 1 cup heavy cream
  • 1/2 cup semisweet chocolate chips


Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a medium saucepan, bring the water, butter, and salt to a boil over medium heat. Once boiling, remove from heat and add the flour all at once. Stir until the dough comes together and forms a smooth ball.

Return the saucepan to medium heat and cook the dough for 2-3 minutes, stirring constantly, until the dough is smooth and shiny.

Remove the dough from the heat and let it cool for a few minutes. Once cooled, add the eggs one at a time, stirring well after each addition. The dough should be glossy and smooth after all the eggs are incorporated.

Using a pastry bag fitted with a large round tip, pipe the dough into long, thin strips on the prepared baking sheet.

Bake the éclairs for 20-25 minutes, or until they are puffed and golden brown. Remove them from the oven and let them cool completely on a wire rack.

To make the custard filling, in a medium saucepan, whisk together the milk, sugar, cornstarch, and vanilla extract. Cook the mixture over medium heat, whisking constantly until it thickens and comes to a boil. Remove from heat and let cool.

Once the custard has cooled, use a pastry bag fitted with a small round tip to pipe it into the cooled éclairs.

To make the chocolate icing, in a small saucepan, heat the heavy cream over medium heat until it comes to a simmer. Remove from heat and add the chocolate chips, stirring until the chocolate is completely melted and the icing is smooth.

Dip the top of the filled éclairs into the chocolate icing, or spoon the icing over the top. Let the icing set before serving.

Your delicious and elegant Chocolate Éclair Dessert is ready to serve! You can keep them in the fridge for 2-3 days in an airtight container.

Here are a few more tips and variations for the chocolate éclair recipe:

You can experiment with different fillings for the éclairs. Some popular alternatives include whipped cream, chocolate ganache, or fruit preserves.

To give your éclairs a different twist, try adding different flavors to the dough. For example, you can add cocoa powder to make chocolate éclairs or add a little bit of grated orange zest for a citrus twist.

You can also try different types of chocolate for the icing. Dark chocolate, milk chocolate, and white chocolate are all great options.

If you want to make mini éclairs, use a smaller tip for the pastry bag and pipe smaller dough portions.

You can also make éclairs in different shapes, such as round or triangular.

You can add crushed nuts or sprinkles to the top of the icing for extra texture and flavor.

Overall, éclairs are a very versatile dessert that can be customized to suit your personal taste. I hope you enjoy experimenting with different variations and flavors!

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