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Easy Chocolate Eclairs with rich pastry cream filling and glossy chocolate glaze

Easy Chocolate Eclairs — French Pastry Cream Filled

Impress your guests with these homemade chocolate eclairs featuring crisp pastry shells filled with creamy vanilla pastry cream and topped with a shiny chocolate glaze.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Pastry
Cuisine: French
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Choux Pastry
  • 1 cup Water
  • 1/2 cup Butter Unsalted
  • 1 cup Flour All-purpose
  • 1/4 teaspoon Salt
  • 4 large Eggs
For the French Pastry Cream
  • 2 cups Milk Whole milk recommended
  • 3/4 cup Sugar
  • 5 large Egg yolks
  • 1/4 cup Cornstarch
  • 1/4 teaspoon Salt
  • 2 tablespoons Butter Unsalted
  • 1 teaspoon Vanilla Pure vanilla extract
For the Chocolate Glaze
  • 1 cup Semi-sweet chocolate Chopped or chips
  • 1/2 cup Heavy cream Heated until steamy

Method
 

Make the Pastry Cream
  1. In a saucepan, combine milk and sugar over medium heat until steaming.
  2. In a bowl, whisk together the egg yolks, cornstarch, and salt.
  3. Gradually pour the hot milk mixture into the egg mixture while whisking constantly.
  4. Return the mixture to the saucepan and cook on medium heat, whisking continuously until it thickens.
  5. Remove from heat and stir in the butter and vanilla extract.
  6. Press plastic wrap directly on the surface and chill until cold.
Prepare the Choux Pastry
  1. In a saucepan, combine water, butter, and salt. Bring to a boil.
  2. Add flour all at once and stir until it forms a smooth ball that pulls away from the sides of the pan.
  3. Remove from heat and let cool slightly before adding eggs one at a time, mixing until glossy and thick.
  4. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  5. Using a piping bag or zip-top bag, pipe logs of dough about the length of your finger onto the parchment.
  6. Bake for 35-45 minutes or until the shells are deep golden and puffed.
Assemble the Eclairs
  1. Make small holes in the bottom of each pastry shell and fill with the chilled pastry cream.
  2. For the chocolate glaze, pour heated cream over chocolate and let sit for a minute before stirring until smooth.
  3. Dip the tops of the filled eclairs in the chocolate glaze and let set.

Notes

Eclairs are best served the day they are filled, but unfilled shells can be stored at room temperature and frozen for longer storage. Chill pastry cream in the fridge up to 3 days.