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Best Chocolate Eclair Recipe

Byamazingfoodstv


This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly foolproof to make and will be gone in a flash, éclair actually translates to “flash of lightning”! The airy choux pastry is SUPER EASY to work with and VERY versatile. Not to mention that pastry cream is basically the best thing to come out of France… Ever. I ate all of these and was in heaven. Shhhh our secret!

Full Recipe:

If you want to make cream puffs just pipe some dots like I did for the second batch. You can fill them with pastry cream, whipped cream or anything you like!

HOW LONG DO CHOCOLATE ECLAIRS LAST?

Eclairs are best when served within a few hours of assembly. If you have to they are still delicious the next day. Make sure to refrigerate them in a sealed or covered container.
You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving.
The pate a choux shells can be frozen and kept for 2 months before being thawed and filled.

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49 Comments

  13. If somebody can help me with my question it'll be great….so I prepare the filling day before and just Inject it in the pastry once its baked and cooled down and right after that I dip it into chocolate and its good to eat?

  18. I made profiteroles yesterday (your recipe). They came out lovely but I had difficulty filling them using a similar tip to what you use in this video. Just couldn't get the whipped cream to come out of it. I gave up in the end and used my large, plain round icing tip. Made quite a hole in the profiteroles but once covered with the chocolate ganash, you couldn't really tell. Very tasty they are too 😋 Perhaps your filling tip is a little wider than mine?

  24. Please don't follow his recipe for the custard if you are using vanilla extract. It will ruin it. You need to add the vanilla extract after making the custard to avoid having too much moisture in the egg mixture and making it crumbly.

  26. Your presentation is impeccable. I got ganache and custard everywhere!

    For those rookies out there, make sure your oven is clean, ours was a bit not and we got some unwanted smoke.

    Watch the heat, you can burn em quickly, I had to turn them all to get them even. You can also undercook them. I sliced one to make sure they were good.

    When doing the custard keep mixing it will thicken eventually!

    I did sandwich method, the pipet kept moving up and I couldn’t tell how full they were. The pastry kept coming out too. Filling them bags is messy.

    Use semi sweet chocolate not like me I used dark unsweetened chocolate yuk! Caught in time though.

    Buy a mixer it will save you tons of work trust me.

    Get a large tray, you run out of room fast. Expect at least 2 or more hours to do. Plan ahead.

    Making the whip cream was so easy and tasted amazing!

    Thanks for the recipe!

  48. I’ve never seen that piping tip! I’m jealous!!! I saved this video even though I’ve made eclairs before, & everyone enjoyed them, but I really could have used your tips! So thanks for the advice that’ll make it easier if I ever get a chance to make them again!

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