Decadent Chocolate Éclair Recipe: How to Make Classic French Éclairs

An éclair is an oblong French pastry made from choux pastry, a thick egg-rich dough that gets partially cooked on the stove before added to a piping bag. The dough is piped into an oblong shape from a pastry bag and baked until golden, puffed, and hollow inside. From there, the éclairs are filled with pastry cream and topped with chocolate ganache or dipped in flavored glaze. Common flavors include vanilla, berry, pistachio, and rose.

Choux pastry is made of flour, water, butter, and eggs—its texture is thick and sticky. Instead of using a rising agent, the batter is beaten together on the stovetop until it forms a thick mass. The process traps steam, which gets released in the oven, creating a puffy pastry. This creates a crispy outer shell and hollow interior that can be filled with a variety of fillings.

Fit a piping bag with a large, plain nozzle and roll down the sides of the bag to make it easier to fill. Using a large spoon, scoop the pastry cream into the bag, leaving a few inches at the top empty. Twist the end of the bag to seal.

Poke a hole into the opposite ends of the éclair using the piping tip or the tip of a chopstick. Insert the tip of the pastry bag into one end of the éclair and fill half way. Insert the pastry bag into the other end and fill the remaining half. Be careful not to overstuff the éclairs or they will pop.

1. 1. Chocolate Pastry Cream: A chocolate lover's éclair with bittersweet chocolate melted and added to pastry cream.
2. 2. Peanut Butter Mousse: Fill an éclair with peanut butter mousse made from cream cheese, peanut butter, confectioners’ sugar, and whipped cream.
3. 3. Coffee Pastry Cream: Flavor pastry cream with instant espresso powder.
4. 4. Matcha Pastry Cream: Bright green matcha adds a smoky green-tea flavor to pastry cream.
5. 5. Pumpkin Pie: Add pumpkin purée and pumpkin spice to pastry cream for a fall inspired filling.
6. 6. S’mores Filling: Swap out pastry cream for a marshmallow cream filling. Top the éclairs with chocolate glaze and mini marshmallows. Torch the marshmallows before serving.
7. 7. Strawberry Cream: Mix fresh strawberry purée mixed with cream cheese and confectioners’ sugar. Garnish the éclairs with sliced strawberries and mint leaves.
8. 8. Banana Custard: Fold mashed bananas into whipped cream for a fresh, fruity filling.
9. 9. Vanilla Pudding: If you're short on time, combine instant vanilla pudding mix with whipped cream for a knock-off pastry cream.
   

Baked éclair shells can be stored in an airtight container at room temperature for up to two days, or frozen for up to six weeks. The chocolate ganache can be made up to two weeks in advance and stored tightly wrapped in the refrigerator until ready to use.The pastry cream for the filling can be made up to one day ahead. Once éclairs are fully assembled, they should be eaten within a day.