Dark Chocolate Éclairs Recipe

Introduction

These Dark Chocolate Éclairs are a decadent twist on the classic French pastry, combining crisp choux shells filled with rich chocolate pastry cream and topped with a glossy chocolate glaze. Perfect for impressing guests or treating yourself to an elegant dessert.

Ingredients

• Choux pastry:
• 1 cup (227g) water
• 8 tablespoons (113g) unsalted butter, cold
• 3/8 teaspoon table salt
• 1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour
• 4 large eggs
• Chocolate pastry cream:
• 1/2 cup (99g) granulated sugar
• 5 tablespoons (35g) cornstarch
• 4 large egg yolks
• 2 cups (454g) milk, whole preferred
• 1/2 cup (43g) unsweetened cocoa, Dutch-process or natural
• 1/3 cup (57g) unsweetened baking chocolate, chopped
• 1 tablespoon (14g) unsalted butter, cold
• Glaze:
• 2/3 cup (113g) semisweet chocolate, chopped
• 1 1/2 teaspoons light corn syrup
• 1/2 cup (113g) heavy cream

Instructions

1. Step 1: Preheat the oven to 425°F. Lightly grease or line two baking sheets with parchment paper.
2. Step 2: To make the choux pastry, combine water, cold butter, and salt in a medium saucepan. Heat until butter melts and bring to a rolling boil.
3. Step 3: Remove the pan from heat and add the flour all at once. Stir vigorously to combine.
4. Step 4: Return the pan to medium heat and cook, stirring constantly, until the mixture smooths out and pulls away from the pan, about one minute.
5. Step 5: Remove from heat and let cool for 5 to 10 minutes until slightly warm but not hot (below 125°F if using a thermometer).
6. Step 6: Transfer to a mixer and beat in eggs one at a time. The batter will look curdled at first but should become smooth after the last egg. Beat for at least 2 minutes more.
7. Step 7: Using a pastry bag or spoon, pipe or drop the batter into 5-inch logs about 3/4 inch in diameter on prepared sheets.
8. Step 8: Bake for 15 minutes at 425°F, then reduce temperature to 350°F and bake for another 25 minutes until medium golden brown. Do not open the oven door while baking.
9. Step 9: Remove from oven, cut a small slit in the top of each pastry to let steam escape, and bake for 5 more minutes.
10. Step 10: Transfer pastries to a rack to cool. Once cool, carefully split each pastry in half horizontally.
11. Step 11: For the pastry cream, whisk sugar and cornstarch together, then add egg yolks and mix well.
12. Step 12: Heat milk and cocoa in a saucepan until just simmering.
13. Step 13: Slowly pour a quarter of the hot milk mixture into the yolks, whisking constantly, then return the mixture to the saucepan.
14. Step 14: Cook over medium heat, stirring constantly, until thickened and just starting to boil. Remove from heat.
15. Step 15: Stir in chopped chocolate and cold butter until smooth. Cover with plastic wrap, cool to room temperature, then refrigerate for about 2 hours.
16. Step 16: For the glaze, combine chopped chocolate and corn syrup in a bowl.
17. Step 17: Heat heavy cream to a simmer and pour over the chocolate mixture. Stir until melted and smooth. Let cool slightly if glaze is too thin.
18. Step 18: To assemble, pipe or spoon the chocolate pastry cream into the bottom halves of éclairs, then dip the tops into the glaze. Serve immediately or refrigerate and serve within a few hours.

Tips & Variations

• For easier piping, use a large round tip and chilled batter if possible.
• Use Dutch-process cocoa for a richer chocolate flavor in the pastry cream.
• If you don’t have light corn syrup, substitute with a mild honey or omit it altogether; the glaze may be less glossy.
• Ensure éclairs are fully cooled before filling to prevent sogginess.

Storage

Store leftover éclairs tightly wrapped in the refrigerator for up to 3 days. Because filling and glaze are delicate, éclairs do not freeze well. Reheat slightly in a warm oven for a few minutes if desired, but they are best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the choux pastry ahead of time?

You can bake the choux shells a day in advance and store them in an airtight container at room temperature. Split and fill them just before serving to keep them crisp.

Why do my éclairs sometimes get soggy?

Sogginess usually happens when filled éclairs are stored too long or not cooled properly before filling. Leaving a slit for steam to escape after baking and splitting the shells helps keep them crisp longer.

Dark Chocolate Éclairs Recipe

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★★★★★

4.4 from 96 reviews

Classic French Dark Chocolate Éclairs featuring light and airy choux pastry filled with rich chocolate pastry cream and topped with a smooth chocolate glaze. This decadent dessert combines the perfect balance of textures and deep chocolate flavors, making it an irresistible treat.

• Author: Ella
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours 15 minutes (including chilling time)
• Yield: 12 éclairs 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Choux Pastry

• 1 cup (227g) water
• 8 tablespoons (113g) unsalted butter, cold
• 3/8 teaspoon table salt
• 1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour
• 4 large eggs

Chocolate Pastry Cream

• 1/2 cup (99g) granulated sugar
• 5 tablespoons (35g) cornstarch
• 4 large egg yolks
• 2 cups (454g) milk, whole preferred
• 1/2 cup (43g) unsweetened cocoa, Dutch-process or natural
• 1/3 cup (57g) unsweetened baking chocolate, chopped
• 1 tablespoon (14g) unsalted butter, cold

Glaze

• 2/3 cup (113g) semisweet chocolate, chopped
• 1 1/2 teaspoons light corn syrup
• 1/2 cup (113g) heavy cream

Instructions

1. Preheat Oven: Preheat the oven to 425°F. Prepare two baking sheets by lightly greasing them or lining them with parchment paper.
2. Make Choux Pastry: In a medium saucepan, combine water, butter, and salt. Heat over medium until the butter melts and mixture reaches a rolling boil. Remove from heat and add the flour all at once, stirring vigorously until the dough comes together. Return to medium heat and cook, stirring constantly, until dough smooths and pulls away from the pan, about 1 minute. Remove from heat and cool for 5 to 10 minutes until below 125°F.
3. Incorporate Eggs: Transfer dough to a mixer and beat in eggs one at a time, ensuring each is fully incorporated before adding the next. The dough will look curdled initially but will become smooth after all eggs are added. Continue beating for at least 2 minutes more to incorporate air.
4. Shape Pastry: Using a pastry bag, pipe the dough into 5-inch logs about 3/4 inch in diameter on the prepared baking sheets. Alternatively, use a spoon to drop and shape mounds into 5-inch lines.
5. Bake Pastries: Bake at 425°F for 15 minutes. Without opening the oven door, reduce temperature to 350°F and continue baking for 25 minutes more until golden brown. Then, remove pastries, make a small slit on top of each, and return to the oven for 5 minutes to allow steam to escape and crisp the shells. Cool on a wire rack and when cool enough, slice each éclair horizontally to create top and bottom halves.
6. Make Chocolate Pastry Cream: In a bowl, whisk together sugar and cornstarch. Add egg yolks and whisk until combined. In a saucepan, heat milk and cocoa over medium until just simmering. Gradually add a quarter of the hot milk mixture to the yolk mix, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and just boiling. Remove from heat and stir in chopped baking chocolate and cold butter until smooth. Cover pastry cream with plastic wrap touching the surface and refrigerate for about 2 hours until chilled.
7. Prepare Chocolate Glaze: In a medium bowl, combine chopped semisweet chocolate and corn syrup. Heat heavy cream to simmer and pour over the chocolate mixture. Stir until the glaze is smooth. Allow to cool slightly if too thin for dipping.
8. Assemble Éclairs: Fill each éclair shell with the chilled chocolate pastry cream using a piping bag or spoon. Dip the tops of each filled éclair into the glaze, letting excess drip off. Serve immediately for best texture or refrigerate and consume within a few hours.
9. Storage: Store leftover éclairs well-wrapped in the refrigerator for up to a few days. Avoid freezing as it compromises texture and flavor.

Notes

• Do not open oven door during initial baking to ensure éclairs puff properly.
• Allow steam to escape by slitting éclairs before the final baking stage to keep shells crisp.
• The pastry cream must be cooled completely before filling to prevent soggy pastry shells.
• Use high-quality unsweetened and semisweet chocolates for best flavor.
• Éclairs are best enjoyed fresh as they do not freeze well.

Keywords: dark chocolate éclairs, choux pastry, chocolate pastry cream, chocolate glaze, French dessert, baking dessert