Best Chocolate Eclair Recipe for You

Time to enjoy the best chocolate eclair recipe topped with chocolate ganache or Nutella ganache. And you need it because…

best chocolate eclair recipe
best chocolate eclair recipe

Hello my dear readers,

If you want to learn how to make “choux pastry” filled with the most amazing chocolate filling this is your recipe. Add to that your favorite chocolate ganache (or Nutella ganache LINK) and you have the winner.

So, let’s learn more about our chocolate recipe today.

Description of Best Chocolate Eclair Recipe

An éclair is a delicate, individual pastry and it is one of the greatest cakes ever. Éclair means “flash of lightning” and if you are looking for the light in your life this can be your starting point. So, this recipe is must make.

Now, what is important when making eclairs? Dough, shape and glaze. (check below)

  • you need to learn how to make choux pastry dough. It needs to be golden brown, crispy and thin
  • evenly straight – do your best and practice, practice. The size I make is 4 inch or 5 inch long. Of course use a piping bag when forming the éclair.
  • glaze – it must be full of chocolate light, shiny and elegant.

Now to make this amazing French dessert you need to buy the following ingredients. Check the list below.

chocolate eclair recipe
chocolate eclair recipe

SHOPPING LIST FOR FRENCH ECLAIR RECIPE

  • milk
  • butter, unsalted
  • sugar
  • flour
  • eggs
  • salt
  • Dr. Oetker Vanilla Pudding
  • chocolate (semi sweet chocolate or dark)
  • Optional: Nutella if you want to make Nutella ganache

Equipment Needed

-KitchenAid mixer (or the mixer you are using. Can be hand mixer too)

-mixing bowl

-glass or plastic bowl for dry ingredients

-medium size saucepan

-baking sheet

-piping bag

Action Time

Making Best Chocolate Eclair Recipe

Ingredients

1/4 and 1/8 cup of water

1/4 cup and 1/8 cup of milk

6 TBSP of butter

1 tsp of sugar

3/4 cup flour, all purpose

1/8 tsp salt

3 large eggs

Chocolate Filling for Eclairs

2 egg yolks

2/3 cup sugar

2 Dr. Oetker Vanilla pudding

6 oz chocolate

2 and 2/3 cups milk + 1 TBSP of sugar

1/2 cup butter, unsalted and room temperature

CHOCOLATE GLAZE

3 oz chocolate (semi-sweet, dark or Lind chocolate)

1/3 cup heavy cream

INSTRUCTIONS FOR MAKING Chocolate Eclair

Line baking sheet with silicone. (parchment paper)

Preheat oven to 425 F.

In a medium saucepan add water, milk, butter, sugar and salt.

Bring to boil over medium heat and remove from heat.

Your next step is to add all flour and mix with a wooden spoon until the flour is incorporated.

Return back to the heat for about 2 minutes or until dough comes together into a smooth ball. (also there will be thin film at the bottom of the saucepan).

Remove from heat and let it sit for 3 minutes.

Then transfer to the mixing bowl and beat on the medium speed for 2 minutes until it is cooled slightly.

Start adding eggs, one by one.

Be sure when adding egg by egg to mix until fully incorporated.

Beat until the choux pastry dough is smooth and shiny.

Pipe eclairs using a 1/2” round tip. Pipe 4 inch long strips, keeping them 1 1/2 inch apart.

Bake at 425 F for 10 minutes.

Without opening oven, reduce heat to 325 F and bake for about 27 to 30 minutes. (until golden brown)

Remove from oven and cool.

Eclairs Chocolate Filling

Add egg yolks and sugar to the mixing bowl.

Mix for about 3 minutes.

Then add Dr. Oetker vanilla pudding and 1/3 cup milk.

Mix until all ingredients are incorporated and smooth.

Add the rest of the milk or 2 1/3 cups and 1 TBSP of sugar into the saucepan.

Bring milk to boil.

Remove from the heat and stir in pudding/egg mixture.

Return to heat and stir for about 3 minutes or until thickness.

Again remove from the heat and add chopped chocolate.

Stir with the spoon until chocolate is melted.

Cover with plastic wrap and let it cool.

While the filling is cooling mix the butter until smooth.

Add mixed butter to cool chocolate filling and mix until incorporated.

With a small pastry tip, poke 3 holes through the bottom of each cooled pastry.

Pipe cream inside.

Wipe off any excess chocolate filling. Repeat with all the eclair shells.

Refrigerate eclairs while making chocolate glaze.

How to make chocolate ganache

Heat heavy cream until it is at a simmer point.

Remove from heat and pour over chopped chocolate.

Let it rest for 3 minutes and then stir until it is smooth.

Dip the top of eclairs into the chocolate sauce, allowing excess to drip off.

Decorate with shaved chocolate.

Enjoy and share.

Important: Also, you can make the best Nutella ganache.

easy chocolate eclair recipe

Quick Note

Eggs – use large eggs. (organic if you can)

Butter – use unsalted, room temperature butter for this recipe.

Milk – I used organic, 3.25%.

Chocolate – use the best quality you can afford. (Lindt or your favorite brand). The choice is really yours.

Flour – all purpose, unbleached

FINAL NOTE about the Best Chocolate Eclair Recipe for You

Three words: THE BEST Eclairs. For you.

And you need it because…you are the chocolate special person and you need fun in your life. NOW or ASAP!

Be sure to share this recipe with whole world and your family!

Again, enjoy and share.

Final Grade: A+++

OTHER LINKS FOR the best RECIPES

Levain Chocolate Chip Cookies (The Best #1)

Mini Chocolate Ferrero Cake-The Best Ever

Easy Sponge Ferrero Cake – The Best 3 Layer

FRENCH DESSERTS LINKS

The Best Cream Puffs Recipe

Chocolate Nutella Cream Puffs-French Best

French Opera Cake Recipe-The Best No 2

Macarons, Napoléon Bonaparte and Life

Opera Cake, Opera Life and US

Mille Nutella Crepe Cake (Mile-High Miracle)

If you want to print this recipe, please check the box below.

PRINT Chocolate Eclair Recipe

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best chocolate eclair recipe

Best Chocolate Eclair Recipe

Yield: Serving 3 people
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

An éclair is a delicate, individual pastry and it is one of the greatest cakes ever.

Enjoy and share the best chocolate eclair recipe.

Ingredients

Choux Pastry

  • 1/4 and 1/8 cup of water
  • 1/4 cup and 1/8 cup of milk
  • 6 TBSP of butter
  • 1 tsp of sugar
  • 3/4 cup flour, all purpose
  • 1/8 tsp salt
  • 3 large eggs

Chocolate Filling for Eclairs

  • 2 egg yolks
  • 2/3 cup sugar
  • 2 Dr. Oetker Vanilla pudding
  • 6 oz chocolate
  • 2 and 2/3 cups milk + 1 TBSP of sugar
  • 1/2 cup butter, unsalted and room temperature

CHOCOLATE GLAZE

  • 3 oz chocolate (semi-sweet, dark or Lind chocolate)
  • 1/3 cup heavy cream

Instructions

    Line baking sheet with silicone. (parchment paper)

    Preheat oven to 425 F.

    In a medium saucepan add water, milk, butter, sugar and salt.

    Bring to boil over medium heat and remove from heat.

    Your next step is to add all flour and mix with a wooden spoon until the flour is incorporated.

    Return back to the heat for about 2 minutes or until dough comes together into a smooth ball. (also there will be thin film at the bottom of the saucepan).

    Remove from heat and let it sit for 3 minutes.

    Then transfer to the mixing bowl and beat on the medium speed for 2 minutes until it is cooled slightly.

    Start adding eggs, one by one.

    Be sure when adding egg by egg to mix until fully incorporated.

    Beat until the choux pastry dough is smooth and shiny.

    Pipe eclairs using a 1/2” round tip. Pipe 4 inch long strips, keeping them 1 1/2 inch apart.

    Bake at 425 F for 10 minutes.

    Without opening oven, reduce heat to 325 F and bake for about 27 to 30 minutes. (until golden brown)

    Remove from oven and cool.

    Eclairs Chocolate Filling

    Add egg yolks and sugar to the mixing bowl.

    Mix for about 3 minutes.

    Then add Dr. Oetker vanilla pudding and 1/3 cup milk.

    Mix until all ingredients are incorporated and smooth.

    Add the rest of the milk or 2 1/3 cups and 1 TBSP of sugar into the saucepan.

    Bring milk to boil.

    Remove from the heat and stir in pudding/egg mixture.

    Return to heat and stir for about 3 minutes or until thickness.

    Again remove from the heat and add chopped chocolate.

    Stir with the spoon until chocolate is melted.
    Cover with plastic wrap and let it cool.

    While the filling is cooling mix the butter until smooth.

    Add mixed butter to cool chocolate filling and mix until incorporated.

    With a small pastry tip, poke 3 holes through the bottom of each cooled pastry.

    Pipe cream inside.

    Wipe off any excess chocolate filling. Repeat with all the eclair shells.

    Refrigerate eclairs while making chocolate glaze.

    How to make chocolate ganache

    Heat heavy cream until it is at a simmer point.

    Remove from heat and pour over chopped chocolate.

    Let it rest for 3 minutes and then stir until it is smooth.

    Dip the top of eclairs into the chocolate sauce, allowing excess to drip off.

    Decorate with shaved chocolate.

    Enjoy.

Notes

If you’re filling them later, place the unfilled shells in an air-tight container and freeze for late

chocolate eclair recipes

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