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Home » Recipes

Chocolate Eclairs Recipe and Video tutorial

Published: February 12, 2016 | Updated: October 1, 2018 | By Ashlee

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Alright, who loves Chocolate and Pastries – I DO! I mean SERIOUSLY does it get any better??? The CORRECT answer (in case you were wondering)  is NO, it doesn’t get any better.  So today I have a treat for you – Chocolate pastry cream filled eclairs with a chocolate ganache glaze, I mean chocolate and chocolate held together with a pastry, DIVINE!

eclairs are easy to make and taste amazing, these are always a huge hit and never last long - recipes and video tutorial for the dough, pastry cream center and ganache glaze

AND of course a recipe that’s considered difficult (totally not, you’ll see) deserves a video! How to make a pate a choux dough for cream puffs and eclairs along with this chocolate pastry cream!  I hope you love it as much as I do! My kids DEVOURED these, like seriously they were gone the moment I let them try them.

a rich chocolate pasty cream filling is the perfect center for these homemade eclairs topped with a ganache icing - recipe and video tutorial

Now if you don’t like the holes in the bottom (it does leave a mess on the plate) you can also poke holes at both ends instead and fill from there.  BUT that can sometimes leave the center empty of filling.  OR instead of poking holes in the bottom and filling from there you can poke holes in the TOP and fill from there covering the holes with the ganache.  BUT it will leave the top not smooth, but with the ridges from the open star tip that wouldn’t matter with these.

chocolate eclairs

Chocolate Eclairs

it's easier to make homemade eclairs than you think, with chocolate pastry cream and glaze
4 from 1 vote
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 16
Calories: 375kcal
Author: Ashlee Marie
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Ingredients

Pate a Choux - Eclair

  • 1/2 cup whole milk
  • 1/2 cup water
  • 1/2 cup butter
  • pinch salt
  • 2 Tbsp granulated sugar
  • 1 cup all-purpose flour
  • 4 lrg eggs you may need an extra egg

Chocolate Pastry Cream

  • 4 oz chocolate
  • 1 ½ C whole milk
  • 1/4 C all-purpose flour
  • 3 Tbsp cornstarch
  • 4 lrg egg yolks
  • 1 lrg egg
  • 1 1/2 C granulated sugar
  • 1/4 C Butter softened
  • 1 tsp vanilla

Stabilized Whipped Cream

  • 1/2 tsp unflavored gelatin powder
  • 1 Tbsp cold water
  • 1 C heavy whipping cream
  • 1/4 C granulated sugar or less, taste as you go
  • 1 tsp vanilla

Ganache Glaze

  • 1/2 C heavy whipping cream
  • 1/2 C dark chocolate
US Customary - Metric

Instructions

pate a choux - Cream Puffs

  • Preheat oven to 425 degrees.
  • In medium saucepan, combine milk, water, butter, sugar and pinch of salt.
  • Bring the mixture to a simmer over medium heat
  • Add the flour all at once. Stir until the dough pulls away from the sides of the pan and forms a ball. Remove from heat and let cool for three minutes.
  • pour into a mixer add while mixing on low add egg one at a time. Thoroughly mix between each addition. You may use more or less, your looking for a smooth glossy dough that when you plop some off the spatula it will leave a nice thin, smooth peak
  • Use a large round tip to pipe two to three inch lines onto parchment-covered baking sheets.
  • carefully brush with water or an egg wash to remove imperfections (water will eave the cream puffs normal looking, beaten egg will leave it glossy)
  • Bake in 425 degree oven for ten minutes.
  • Decrease heat to 350 degrees. Do not open the oven door. Bake for thirty minutes (depending on size check at 10 and 20).
  • In the last 5 mins of baking pierce the bottom with a skewer or chopstick to allow steam to escape and dry out the inside (I do 2-3).
  • Let cool.

Chocolate Pastry Cream

  • Bring the milk and chocolate to a simmer
  • Sift the flour and starch together, set aside.
  • whisk the the egg, yolks and sugar in a mixing bowl and whisk until smooth and pale yellow.
  • Whisk in the flour and starch.
  • Pour in about half of the hot milk, whisking constantly. Pour the mixture back into the pan (don’t stop stirring
  • Bring the pastry cream to a boil, stirring constantly, over medium high heat.
  • Reduce the heat to low and stir constantly for about 3 minutes until very thick and smooth and the flour taste has been cooked out.
  • Strain the pastry cream through a fine mesh strainer into a bowl (that’s in a bowl of ice to help cool it faster) and stir in ¼ cup of the butter and vanilla.
  • cover with plastic wrap and refrigerate until set, a few hours

Stabilized Whipped Cream

  • stir the gelatin into the cold water and let bloom 5 mins
  • Microwave the gelatin until melted, about 15 seconds
  • set aside and let cool slightly
  • Beat the whipping cream, powdered sugar and vanilla until it reaches soft peaks
  • While beating slowly pour the gelatin into the cream
  • Beat until you get stiff peaks (don't over beat)

Ganache Glaze

  • Simmer the whipping cream and pour over chocolate
  • stir until smooth, to keep warm use a double broiler

Assembly

  • combine the pastry cream and whipping cream
  • Pipe the filling into the eclairs from the bottom
  • dip the eclairs into ganache glaze, let set and serve!

Video

Nutrition

Calories: 375kcal | Carbohydrates: 41g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 101mg | Potassium: 125mg | Fiber: 1g | Sugar: 29g | Vitamin A: 645IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 1.3mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

these homemade chocolate eclairs are a sweet treat - full recipes and video tutorial for the pate a choux dough, chocolate pastry cream filling and ganache glaze

Mmmmm ganache glaze.  This is one part cream one part chocolate, so thinner than traditional ganache. Delicious but not too thick.  You can use a spatula to “frost” the top for a smoother finish, but it’s easier to just dip, shake and flip.

For the filling you can use the chocolate pastry cream straight, but it’s super rich and thick, I like combining it with stabilized whipped cream to lighten it up a bit, add as much or as little as you want to get the filling that is perfect for YOU!

chocolate pastry cream filled eclairs topped with a rich ganache icing, easy to make and delicious

So we’re all done! PERFECTION! And much easier than you thought, am I right? SO when you rip the eclair open you should find it filled with wonderful chocolate pastry cream. I’d fill one, to get a feel for it, rip it open to see if you got it right then fill the rest (a “throw away” you get to eat! Doesn’t get much better!
these homemade chocolate eclairs are simply divine - full recipes and video tutorial for the pate a choux dough, chocolate pastry cream filling and ganache glaze

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About Ashlee

With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...

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    Recipe Rating




  1. Nancy

    March 8, 2016 at 10:21 am

    I can not find the template for the cream puffs

    Reply
    • Ashlee

      May 23, 2016 at 12:56 pm

      here are the templates http://www.barbarabakes.com/pate-a-choux-templates-for-cream-puffs-and-eclairs/

  2. Phyllis

    March 14, 2016 at 4:56 pm

    How do you make maple bars?

    Reply
    • Ashlee

      May 23, 2016 at 1:13 pm

      use one of my yeast doughnut recipes (fried or baked) but but them like a bar rather than a donut, then make a maple glaze do dip them in

  3. Alice @ Hip Foodie Mom

    March 16, 2016 at 7:01 am

    Dang, these look so good! and love the video!

    Reply
    • Ashlee

      May 23, 2016 at 1:19 pm

      thank you so very much Alice! dessert is always so fun to make!

  4. Megan @ MegUnprocessed.com

    March 17, 2016 at 11:32 pm

    Great video! These look delish!

    Reply
    • Ashlee

      May 23, 2016 at 1:23 pm

      thank you so very much!

  5. Ashley - Baker by Nature

    March 18, 2016 at 4:00 am

    I have to try this!

    Reply
    • Ashlee

      May 23, 2016 at 1:23 pm

      YES you do, they are so so so good!

  6. Melanie

    February 12, 2017 at 12:07 pm

    Making these for Valentine’s dinner dessert!

    Reply
    • Ashlee Marie

      January 13, 2020 at 7:42 pm

      I hope you enjoyed them!

  7. Marina

    January 23, 2018 at 8:50 am

    4 stars
    Worked out really well first time. Second time mix was a little watery may be because i put a extra eggs so i added more flour. The outside was a bit hard. Is it because of adding more flour?

    Reply
    • Ashlee Marie

      January 13, 2020 at 7:42 pm

      yes, baking is chemistry and getting the right amt is really important – adding an extra egg then extra flour would mess up the ratio of everything else.

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