Dark Chocolate Éclairs Recipe

Introduction

These dark chocolate éclairs combine crisp choux pastry with a rich, velvety chocolate pastry cream and a glossy chocolate glaze. Perfect for special occasions or as an indulgent treat, they showcase classic French technique with a deep chocolate twist.

Ingredients

• 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
• 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
• 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: In a medium saucepan, combine water, butter, and salt. Heat until the butter melts and the mixture boils vigorously.
3. Step 3: Remove the pan from heat, add all the flour at once, and 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 5–10 minutes until warm but no longer hot to the touch.
6. Step 6: Transfer to a mixer and beat in eggs one at a time. The batter will look curdled at first but will become smooth after the last egg. Beat for at least 2 minutes more.
7. Step 7: Using a pastry bag or spoon, pipe or scoop the batter into 5-inch logs about ¾ inch in diameter on the baking sheets.
8. Step 8: Bake for 15 minutes, then reduce oven to 350°F and bake for 25 more minutes until medium golden. Avoid opening the door during baking.
9. Step 9: Remove pastries, make a small slit in the top of each, and return to the oven for 5 minutes to allow steam to escape. Cool on a rack.
10. Step 10: When cool, split each pastry in half horizontally to create tops and bottoms. This prevents sogginess.
11. Step 11: Prepare the pastry cream: Whisk sugar and cornstarch in a bowl, then whisk in egg yolks.
12. Step 12: Heat milk and cocoa in a saucepan until just simmering.
13. Step 13: Gradually whisk a quarter of the hot milk mixture into the yolks, then return all to the saucepan.
14. Step 14: Cook over medium heat, stirring constantly until thickened and just boiling. Remove from heat.
15. Step 15: Stir in chopped baking chocolate and cold butter until smooth. Transfer to a bowl, cover with plastic wrap, and chill about 2 hours.
16. Step 16: Make the glaze by combining semisweet chocolate and corn syrup in a bowl.
17. Step 17: Heat heavy cream to simmering and pour over the chocolate mixture, stirring until smooth. Let cool if too thin.
18. Step 18: To assemble, pipe or spoon pastry cream into the bottom halves of éclairs, then dip the tops into glaze.
19. Step 19: Serve immediately for best texture, or refrigerate and serve within a few hours.

Tips & Variations

• Use a kitchen thermometer to ensure the dough cools to below 125°F before adding eggs to avoid curdling.
• For a flavored cream, try adding a splash of coffee or orange liqueur to the pastry cream.
• Allow the glazed tops to set slightly before serving for a neat finish.
• If you don’t have Dutch-process cocoa, natural cocoa powder works but may slightly alter the flavor.

Storage

Store leftover éclairs wrapped tightly in the refrigerator for up to 3 days. They are best enjoyed fresh as the pastry softens quickly. Avoid freezing, as it affects texture. Reheat slightly in a warm oven if desired, but serve chilled or at room temperature for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the éclairs in advance?

You can prepare the éclairs and pastry cream a day ahead, keeping the cream refrigerated and assembling just before serving to maintain freshness and texture.

How do I prevent the éclairs from becoming soggy?

Splitting the éclairs and exposing the insides to air helps them stay crisp. Also, fill them shortly before serving and keep them refrigerated if not eating immediately.

Dark Chocolate Éclairs Recipe

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★★★★★

4.5 from 63 reviews

A rich and decadent recipe for classic Dark Chocolate Éclairs featuring light choux pastry filled with a luscious dark chocolate pastry cream and topped with a smooth chocolate glaze. Perfectly balanced with intense cocoa flavors and a satisfying texture, these homemade éclairs are an impressive dessert for special occasions or indulgent treats.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours 15 minutes
• 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

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 and Prepare Baking Sheets: Preheat the oven to 425°F and lightly grease or line two baking sheets with parchment paper to ensure the éclairs bake evenly and do not stick.
2. Make Choux Pastry Base: Combine water, cold butter, and salt in a saucepan. Heat until butter melts and liquid reaches a rolling boil to prepare the moisture base for the dough.
3. Add Flour: Remove from heat and add flour all at once, stirring vigorously to combine and begin cooking the dough.
4. Cook Dough: Return saucepan to medium heat, stirring constantly until the dough smooths out and pulls away from the pan, about one minute, which ensures proper dough consistency.
5. Cool Dough: Remove from heat and let dough cool for 5 to 10 minutes until under 125°F but still warm to allow safe incorporation of eggs.
6. Add Eggs: Transfer dough to mixer and beat in eggs one at a time until smooth and glossy, beating at least 2 minutes after last egg to develop the right texture.
7. Shape Pastry: Pipe or spoon the batter into 5″ logs about 3/4″ diameter on prepared baking sheets, forming the éclairs’ shape.
8. Bake Pastries: Bake at 425°F for 15 minutes, then reduce oven temperature to 350°F and bake for another 25 minutes until medium golden brown without opening the oven door.
9. Vent Pastries: Remove from oven, make a slit in the top of each éclair to release steam, then return to oven for 5 minutes. Cool on rack and split in half horizontally when cool enough to handle to prevent sogginess.
10. Prepare Pastry Cream – Mix Dry Ingredients: In a bowl, combine sugar and cornstarch, then whisk in egg yolks to create the base for the filling.
11. Heat Milk and Cocoa: In a saucepan, bring milk and cocoa to a simmer over medium heat, infusing the milk with chocolate flavor.
12. Temper Egg Mixture: Slowly pour a quarter of the hot milk mixture into the yolks while whisking continuously to prevent curdling.
13. Cook Pastry Cream: Return the egg mixture to the saucepan and cook over medium heat, stirring constantly until thickened and just boiling, then remove from heat to stop cooking.
14. Add Chocolate and Butter: Stir in chopped baking chocolate and cold butter until melted and the cream is smooth and glossy, completing the filling.
15. Cool Pastry Cream: Transfer cream to a bowl, cover with plastic wrap touching the surface to prevent skin formation, cool to room temperature, and refrigerate for about 2 hours until set.
16. Make Chocolate Glaze: Combine chopped semisweet chocolate and corn syrup in a medium bowl.
17. Heat Cream and Combine: Heat heavy cream to a simmer, then pour over the chocolate mixture, stirring until smooth and melted. Allow to cool slightly if too thin.
18. Fill Éclairs: Pipe or spoon the chilled pastry cream into the bottom halves of the éclairs, evenly distributing the luscious filling.
19. Glaze Tops: Dip the tops of the éclairs into the chocolate glaze and place them atop the filled bottoms to complete each éclair.
20. Serve and Store: Serve immediately for best texture, or refrigerate and consume within a few hours. Store leftovers wrapped in the refrigerator for up to a few days; note that éclair quality decreases if frozen.

Notes

• Do not open the oven door while baking to prevent the éclairs from collapsing.
• When mixing eggs into the dough, it may look curdled at first but will become smooth after the last egg.
• Splitting and exposing the pastry centers to air helps prevent sogginess.
• Use cold butter in both the choux dough and pastry cream for better texture.
• Pastry cream must be chilled thoroughly before filling the pastries to avoid melting the dough.
• Éclairs do not freeze well; enjoy them fresh within a few days.

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