Jul 13 2026
Restaurants›Paris Bistro›Chocolate Eclair Recipe

Chocolate Eclair Recipe

Inspired by Paris Bistro
Time1h 30m
Serves12

Choux dough, filled with yellow custard and topped with chocolate sauce

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Ingredients

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Choux Dough

Custard Filling

Chocolate Sauce

Method

Choux Dough

  1. 1

    Prepare the Dough

    In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Once boiling, remove from heat and add flour all at once, stirring quickly until the mixture forms a ball and pulls away from the sides of the pan.

  2. 2

    Incorporate Eggs

    Let the mixture cool slightly (about 5 minutes). Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

  3. 3

    Pipe the Eclairs

    Preheat the oven to 400°F (200°C). Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto a parchment-lined baking sheet. Bake for 25-30 minutes until puffed and golden brown. Let them cool completely.

Custard Filling

  1. 4

    Heat the Milk

    In a saucepan, heat the milk and half of the sugar over medium heat until it starts to simmer.

  2. 5

    Whisk Egg Yolks and Sugar

    In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth.

  3. 6

    Combine Mixtures

    Slowly pour the hot milk into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens and comes to a gentle boil.

  4. 7

    Add Vanilla and Butter

    Remove from heat and stir in vanilla extract and butter until melted. Let the custard cool before filling the eclairs.

  5. 8

    Fill the Eclairs

    Once the eclairs are cool, use a small knife or a pastry tip to carefully fill each eclair with custard.

Chocolate Sauce

  1. 9

    Make the Sauce

    In a small saucepan, combine chocolate chips and heavy cream. Heat over low heat until melted and smooth, stirring frequently.

  2. 10

    Top the Eclairs

    Once the chocolate sauce is ready, drizzle it over the filled eclairs or dip the tops of the eclairs into the sauce to coat.

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