Chocolate Eclairs
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 15
  • Custard (Pastry Filling):
  • ¾ cup Milk
  • ¾ cup Heavy Cream
  • ½ cup Sugar
  • 3 tablespoons All-Purpose Flour
  • 3 Egg Yolks
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Butter
  • Dough:
  • ½ cup Water
  • ¼ cup Milk
  • ¼ cup Heavy Cream
  • ½ cup Butter, softened
  • 2 teaspoons Sugar
  • ½ teaspoon Salt
  • 1 cup All-Purpose Flour
  • 4 Eggs, whisked
  • Chocolate Glaze:
  • ¾ cup Powdered Sugar
  • 2 tablespoons Unsweetened Cocoa Powder
  • 1½ tablespoons Milk or Heavy Cream
  • 1 teaspoon Vanilla Extract
  1. Custard:
  2. Heat the milk and cream in a saucepan, stirring constantly until it just starts to simmer.
  3. In a large bowl mix together flour and sugar.
  4. Add egg yolks to the dry ingredients and mix with an electric mixer until the ingredients are fully incorporated.
  5. While mixing, slowly pour the milk and cream into the bowl.
  6. Pour the mixture back into the saucepan. Over medium heat, whisk constantly until the mixture gets thick. As soon as the mixture starts boiling, whisk for a couple of seconds and then remove from heat.
  7. Add butter and vanilla and stir until it is melted and mixed in.
  8. Cover the custard with plastic wrap with the plastic wrap touching the surface, and place in the refrigerator until it is cooled.
  9. Dough:
  10. Preheat oven to 425°F.
  11. Line a cookie sheet with aluminum foil and spray with cooking spray.
  12. Add water, milk, butter, sugar and salt to a medium pot over medium-high heat.
  13. Stir constantly until the mixture reaches a simmering boil, remove from heat. Mix in the flour until the ingredients are incorporated.
  14. Put the mixture back on the heat for 2 more minutes, stirring constantly.
  15. Remove the pot from heat and mix for more 3 minutes to cool and release steam.
  16. Add the eggs, stirring constantly until everything is fully combined. The dough will be a stretchy and thick consistency.
  17. Drop dough on the cookie sheet in 1 tablespoon-full dollops, allowing for two inches of space between dollops.
  18. Bake for 10 minutes. Keep pastries in the oven and change the temperature to 350°F and bake for another 20 more minutes or until golden brown
  19. With a knife or skewers, poke a small hole at the side of each pastry after they come out of the oven.
  20. Cool pastries before filling with custard. Don't wait too long to fill with custard, or pastries will become too flat, which makes things a little more complicated.
  21. Chocolate Glaze:
  22. Mix all the ingredients in a bowl until fully mixed, add more cream or milk as necessary
  23. Assemble Eclairs:
  24. Using a piping bag or plastic sandwich bag, fill each pastry through the whole created earlier, with custard. The custard will make the dough puff up. You will know that the pastries are full if the custard tries to come out the sides, try not to let this happen.
  25. Dip each eclair into the chocolate glaze.
  26. Enjoy!
Recipe by Wanderzest at