Chocolate eclairs are one of those French bakery desserts that look intimidating, but once you understand the technique, you can absolutely make them at home. This version is based on my original chocolate eclair video, but I’ve made a few changes since I first published it: the pastry cream is silkier, the choux pastry is more stable, and the baking method is better adapted for home ovens in Canada and the USA.

We’ll make three parts: a smooth chocolate pastry cream, light but sturdy choux pastry shells, and a glossy chocolate fondant glaze. Once you understand this base recipe, you can use the same techniques for coffee eclairs, vanilla eclairs, or even a large chocolate éclair cake.

Along the way you’ll see that the same pastry cream technique also works perfectly for desserts like French fruit tart with pastry cream or classic creme brulee, and the choux dough can be used for profiteroles or mini cream puffs to serve with no churn dark chocolate ice cream.

Why this chocolate eclair recipe works

The original video uses a very thick pastry cream with a lot of cornstarch. It works on camera, but at home it can set too firmly and be difficult to pipe. In this updated version:

The cornstarch is reduced for a smooth, pipeable chocolate pastry cream.
A bit of salt and sugar in the choux gives better flavor and color.
The baking is done in two temperatures, which helps home ovens produce eclairs that rise high and stay hollow without collapsing.

This method gives you classic French chocolate eclairs with:

Crispy, golden shells
A generous filling of chocolate pastry cream
A shiny fondant glaze that sets beautifully

If you love French-style desserts like foolproof lemon meringue pie, homemade tiramisu or ultra rich chocolate mousse, these chocolate eclairs will fit perfectly into your dessert repertoire.

Ingredients

Chocolate Pastry Cream (Chocolate Crème Pâtissière)

1000 g whole milk (about 4 cups)
8 large egg yolks (about 150 g)
120 g granulated sugar (about 1/2 cup + 2 tbsp)
60 g cornstarch (about 1/2 cup, leveled)
30 g unsweetened cocoa powder (about 6 tbsp)
40 g unsalted butter, cubed and at room temperature (about 3 tbsp), optional for extra shine

Choux Pastry (Eclair Shells)

500 g water (500 ml, about 2 cups + 2 tbsp)
200 g unsalted butter, cut in cubes (about 7 oz, 14 tbsp)
8 g fine salt (about 1 1/2 tsp)
10 g sugar (about 2 tsp)
300 g all-purpose flour (about 2 1/2 cups, spooned and leveled)
4–5 large eggs, room temperature (about 200–250 g total, added one at a time)

Chocolate Fondant Glaze

300 g white fondant pâtissier
20 g unsweetened cocoa powder (about 4 tbsp)
A few teaspoons warm water, as needed to adjust consistency

Step-by-step instructions

1. Make the chocolate pastry cream

In a medium bowl, whisk together the egg yolks and sugar until the mixture lightens slightly.
Add the cornstarch and cocoa powder, whisking until completely smooth with no lumps.
In a saucepan, heat the milk until it just begins to steam and small bubbles appear around the edge. Do not boil hard.
Slowly pour a ladle of hot milk into the egg mixture while whisking constantly to temper the yolks.
Pour the tempered mixture back into the saucepan with the rest of the milk, whisking all the time.
Cook over medium heat, whisking continuously, until the cream thickens and starts to bubble. Once it boils, keep cooking for about 1 minute to fully cook the cornstarch.
Remove from the heat, whisk in the butter until smooth and glossy.
Transfer the pastry cream to a shallow dish, cover the surface directly with plastic wrap to prevent a skin forming, and let cool to room temperature, then refrigerate until completely cold.

This base chocolate crème pâtissière can also be used to fill cream puffs or layered desserts alongside moist apple cake or bakery-style double chocolate muffins.

2. Prepare the choux pastry

Preheat your oven to 200°C / 400°F. Line two baking sheets with parchment paper.
In a medium saucepan, combine water, butter, salt, and sugar. Bring just to a boil, stirring to melt the butter.
Remove from the heat and immediately add the flour all at once. Stir vigorously with a wooden spoon or spatula until the flour is fully incorporated.
Return the pan to medium heat and cook the dough (panade) for 1–2 minutes, stirring constantly, until it pulls away from the sides of the pan and leaves a thin film on the bottom.
Transfer the hot dough to a mixing bowl. Let it cool 3–5 minutes so the eggs won’t scramble.
Beat in the eggs one at a time, mixing well between each addition. After 4 eggs, check the texture: the dough should be smooth, shiny, and fall from the spatula in a thick ribbon that slowly forms a V-shape. If it is still too stiff, add the 5th egg gradually (beat it in a small bowl and add a bit at a time).

3. Pipe and bake the eclairs

Transfer the choux dough to a piping bag fitted with a large plain round tip.
Pipe logs about 10–12 cm (4–5 inches) long for eclairs, leaving space between them. If you like, pipe a few small mounds of dough to make cream puffs as well.
Smooth any peaks with a damp fingertip so they don’t burn.
Bake at 200°C / 400°F for 15 minutes, then without opening the door, lower the oven temperature to 170°C / 340°F and continue baking for 15–20 minutes, until the eclairs are deep golden brown and feel light and hollow.
Turn off the oven, open the door slightly, and let the shells dry inside for 10 minutes.
Transfer to a cooling rack and let cool completely before filling.

4. Fill the chocolate eclairs

Whisk the chilled chocolate pastry cream to loosen it until smooth.
Transfer the cream to a piping bag fitted with a small round tip.
Using the tip of a knife or the piping tip itself, make 2–3 small holes along the bottom of each eclair.
Insert the piping tip into each hole and fill with cream until the eclair feels heavier and just full.
Wipe away any excess cream and set the eclairs on a rack, top side up, ready for glazing.

5. Make the chocolate fondant glaze

Place the fondant in a heatproof bowl set over a pot of very gently simmering water, or warm it in very short bursts in the microwave.
Stir until it becomes smooth and fluid, then add the cocoa powder and mix well.
Adjust the texture with a few teaspoons of warm water if needed: the glaze should be thick, glossy, and able to coat the eclairs without running off completely.
Let cool slightly to about 35–40°C (95–104°F) for a perfect, smooth finish.

If you don’t have fondant on hand, see the substitutions below for a simple ganache-style glaze you can use instead.

6. Glaze and serve

Hold each filled eclair upside down and dip the top into the warm chocolate fondant.
Lift it out, let the excess drip off, then flip and place on a rack or tray to set.
Allow the glaze to firm up at room temperature before serving.

Chocolate eclairs are perfect on their own after a Sunday dinner, or as part of a dessert table with no churn dark chocolate ice cream, buche de Noel or a tray of homemade crispy waffles.

Substitutions and variations

Milk: Whole milk gives the best texture, but you can use 2% milk. For a richer result, replace 250 g of milk with heavy cream.
Cocoa powder: You can replace some of the cocoa with melted dark chocolate. Whisk about 80 g melted dark chocolate into the hot pastry cream instead of part of the cocoa for a deeper flavor.
Fondant glaze substitute: If you can’t find fondant, make a quick ganache with 200 g dark chocolate and 150 g heavy cream. Let it thicken slightly before dipping the eclairs.
Flavors: Leave out the cocoa in the pastry cream and add vanilla for classic vanilla eclairs, or fold in coffee extract for coffee eclairs.

For more ideas using the same techniques, you can look at recipes like French fruit tart, tiramisu or no churn dark chocolate ice cream.

FAQ – Chocolate eclairs

Why did my eclairs collapse after baking?
Most of the time, they were either underbaked or the oven door was opened too early. Bake until very golden, then let them dry with the door slightly open for 10 minutes.

Can I make chocolate eclairs ahead of time?
The shells can be baked and frozen in advance. Re-crisp them in a 160°C / 320°F oven for a few minutes. Fill and glaze them the same day you plan to serve for the best texture.

How long do chocolate eclairs keep?
Once filled, they keep 1–2 days in the refrigerator. The shells alone keep several days in an airtight container, or longer in the freezer.

Can I freeze filled eclairs?
It’s better to freeze the shells empty. The pastry cream can separate after freezing and thawing.

Can I make mini eclairs or cream puffs with this recipe?
Yes. Pipe smaller shapes and reduce the baking time slightly, watching for good color and dryness.

What to serve with chocolate eclairs – Suggested recipes

These chocolate eclairs pair beautifully with other French-inspired desserts and sweet treats: