Chocolate eclairs are a timeless pastry made with delicate pasta choux, filled with airy Chantilly cream, and finished with a smooth chocolate glaze. Elegant, balanced, and irresistible.

Chocolate éclairs filled with Chantilly cream and glazed with chocolate
Chocolate Eclairs choux pastry with Chantilly cream and glossy chocolate glaze or carmael glaze same recipe different garnishes.

Ingredients

  • 1batch Pasta Choux — view recipe
  • 1batch Chantilly Cream — view recipe
  • 450g Semi-sweet chocolate
  • 120ml Heavy whipping cream

Preparation

Prepare and bake the pasta choux according to the recipe, shaping classic eclair forms. Allow shells to cool completely before filling.

Prepare the Chantilly cream and transfer it into a pastry bag fitted with a narrow tip. Poke a small hole at the base or end of each éclair and pipe until fully filled.

Melt the chocolate with the heavy cream over a bain-marie or very low heat, stirring until smooth and glossy.

Dip the tops of each filled éclair into the chocolate glaze and place on a rack to set. Serve chilled or at cool room temperature.

Chef Tip
For perfect texture, glaze only when the éclairs are fully cooled. Warm glaze + cold cream = clean finish and shine.
Nutrition Facts (per eclair approx.)
  • Calories: 280 kcal
  • Carbohydrates: 28 g
  • Fat: 17 g
  • Protein: 5 g
  • Sugar: 15 g
  • Sodium: 90 mg
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