Classic Chocolate Eclairs

Classic chocolate éclairs are a timeless pastry that combine crisp, airy choux shells with a silky, vanilla cream filling and a rich chocolate glaze. They’re elegant enough for special occasions yet approachable enough for home bakers. Each bite offers a contrast of textures—light pastry, creamy center, and smooth topping. Serve them chilled for a refreshing dessert or bring them to gatherings where they’re always a crowd favorite. Once you master the simple steps, you’ll want to make éclairs again and again.

Ingredients

• Choux Pastry:
  • 1 cup water
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs
• Filling:
  • 2 1/2 cups cold milk
  • 1 (5-ounce) package instant vanilla pudding mix
  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
• Icing:
  • 2 (1-ounce) squares semisweet chocolate
  • 2 tablespoons butter
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons hot water

Directions

1. Preheat oven to 450°F and grease a cookie sheet.
2. Make choux pastry: Bring water and butter to a boil in a pot; reduce heat and stir in flour and salt until a stiff ball forms.
3. Remove from heat and beat in eggs one at a time until smooth. Pipe or spoon 1½×4-inch strips onto the prepared sheet.
4. Bake 15 minutes, then reduce oven to 325°F and bake 20 minutes more, until hollow-sounding; cool on a rack.
5. Make filling: Prepare pudding with milk. Whip the heavy cream to soft peaks with confectioners’ sugar and vanilla; fold into pudding.
6. Cut tops off cooled shells and fill with pudding mixture; replace tops.
7. Make icing: Melt chocolate and butter. Stir in confectioners’ sugar and vanilla, then add hot water gradually until smooth.
8. Drizzle icing over éclairs and refrigerate until serving.

Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 60 minutes
Kcal: 260 kcal (per serving) | Servings: 12

Tips

• For crisp shells, avoid opening the oven during the first 15 minutes of baking.
• Filled éclairs keep best refrigerated in an airtight container for up to 2 days.

FAQ

Can I make the shells ahead?
Yes—bake and freeze them unfilled, then thaw and fill when ready.

Why did my choux pastry deflate?
They may have been underbaked; bake until fully dry and hollow inside.

Can I use chocolate chips for the glaze?
Absolutely—semisweet chips melt well.

Can I change the filling flavor?
Yes, chocolate or cheesecake pudding makes delicious variations.