Classic French Chocolate Eclairs with Dark Ganache Glaze

Crack through a crisp, golden choux shell and hit a river of silky dark chocolate pastry cream. These eclairs are the real Parisian deal—glossy ganache, hollow centers, and a texture that shatters then melts. No bakery trip needed.

Classic French chocolate eclairs are a study in contrast: shatteringly crisp choux pastry, cool and creamy dark chocolate filling, and a mirror-glossy ganache that catches the light.

This recipe walks through each component—the pâte à choux, the pastry cream, and the glaze—so the results are as beautiful as they are delicious. The method is straightforward, and the payoff is a tray of elegant pastries that taste like they came from a patisserie window.

Ingredients

Why this recipe works

The choux pastry relies on high moisture and steam to puff into hollow shells. Cooking the flour in boiling water gelatinizes the starch, and the eggs add structure and lift.

Baking at a high temperature creates rapid steam expansion, while the perforated mat allows even heat circulation for a crisp, dry shell.

The pastry cream is thickened with egg yolks and cornstarch, giving it a stable, silky texture that holds its shape when piped.

Whisking the hot milk into the yolks gradually prevents curdling, and boiling the mixture ensures the cornstarch is fully cooked. The dark chocolate melts into the cream for a deep, bittersweet flavor that balances the sweet glaze.

Notes and substitutions

Use a good-quality 70% dark chocolate for both the pastry cream and the glaze; the chocolate is the star, so choose one that tastes great on its own.

Whole milk gives the pastry cream its richness—lower-fat milk will produce a thinner cream. The eggs should be at room temperature to incorporate smoothly into the choux dough.

A stand mixer makes the choux dough easier, but a hand mixer works too. Perforated baking mats are ideal for baking choux because they promote even browning and crispness; parchment paper is a fine substitute. For piping, a large round tip (about 1/2-inch) creates the classic eclair shape.

• Whole milk: 2% milk can be used, but the pastry cream will be slightly less rich.
• 70% dark chocolate: Bittersweet or semisweet chocolate (60-70%) works well; adjust sugar to taste.
• Unsalted butter: Salted butter can be used, but reduce the added salt to a pinch.
• All-purpose flour: Bread flour yields a slightly chewier choux; use the same weight.

Equipment

• Medium saucepan
• Wooden spoon
• Stand mixer or hand mixer
• Piping bags
• Large round piping tip
• Perforated baking mats or parchment paper
• Baking sheets
• Whisk