Classic French Chocolate Eclairs with Dark Ganache Glaze Tips, FAQ & printable recipe

Tips for success

For the crispiest choux, bake the shells until they are deeply golden and dry; underbaking leads to soft, chewy pastry. Let them cool completely on a wire rack before filling, as any residual moisture will soften the shells.

If the shells soften after filling, you can re-crisp them in a 300°F oven for 5 minutes, but they are best eaten the same day.

To get a perfectly smooth ganache, pour the hot cream over the chocolate and let it sit for a full minute before stirring. Stir slowly in concentric circles, avoiding vigorous whisking that creates bubbles.

If the ganache is too thick, add a teaspoon of warm cream; if too thin, let it cool a bit longer. Use a deep bowl for dipping to coat the tops evenly.

Variations

• Coffee Eclairs: Add 1 tablespoon of instant espresso powder to the milk when making the pastry cream, and dissolve 1 teaspoon in the ganache. The coffee flavor deepens the chocolate and adds a mocha note.
• Vanilla Bean Eclairs: Replace the dark chocolate in the pastry cream with 2 teaspoons of vanilla bean paste or the seeds from one vanilla bean. Use white chocolate for the glaze for a classic vanilla version.
• Salted Caramel Eclairs: Fold 1/2 cup of prepared salted caramel sauce into the pastry cream after it cools. For the glaze, use milk chocolate and sprinkle flaky sea salt on top before the ganache sets.
• Raspberry Eclairs: Swirl 1/4 cup of raspberry purée into the pastry cream after adding the chocolate. For the glaze, replace half the cream with raspberry purée for a fruity, pink-tinted ganache.

Storage and make-ahead

Fridge

Store filled eclairs in the refrigerator for up to 2 days, but they are best within 24 hours. Keep them in a single layer, loosely covered.

Freezer

Unfilled choux shells freeze well for up to 1 month. Thaw at room temperature and re-crisp in a 300°F oven for 5 minutes before filling.

Reheat

To re-crisp unfilled shells, bake at 300°F for 5 minutes. Do not reheat filled eclairs; the cream will melt.

Store filled eclairs in the refrigerator, loosely covered, for up to 2 days. The shells will soften over time, so they are best enjoyed within 24 hours. Keep them in a single layer to avoid smudging the glaze.

The choux shells can be baked up to 2 days ahead and stored in an airtight container at room temperature. The pastry cream can be made 3 days ahead and refrigerated.

The ganache can be made 1 day ahead and gently reheated before dipping. Assemble the eclairs no more than 4 hours before serving for the best texture.

Serving ideas

Serve the eclairs chilled or at room temperature. The contrast of cold, creamy filling and crisp shell is most pronounced when the eclairs are assembled shortly before serving.

Arrange them on a platter and dust with confectioners' sugar or cocoa powder for a classic finish, though the glossy ganache needs little adornment.

For a coffee break or dessert, pair these eclairs with espresso or a dark roast coffee. The bitterness of the coffee complements the dark chocolate. They also shine at brunch or as an afternoon treat. Slice one in half to show the perfect interior—no air pockets, just silky cream.

Frequently asked questions

Recipe card

Classic French Chocolate Eclairs with Dark Ganache Glaze

Prep 45 minCook 45 minRest 30 minTotal 2 hServes 12

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cut into pieces
• 1/4 tsp salt
• 1 cup all-purpose flour, sifted
• 4 large eggs, at room temperature
• 2 cups whole milk
• 4 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 oz 70% dark chocolate, finely chopped
• 1/2 cup heavy cream
• 4 oz 70% dark chocolate, finely chopped

Instructions

1. Preheat the oven to 375°F (190°C). In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat, then remove from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Return to low heat and cook for 1-2 minutes, stirring constantly, to dry the dough slightly. Transfer the dough to a mixing bowl and let cool for 5 minutes.
2. Transfer the choux pastry to a piping bag fitted with a large round tip (about 1/2-inch). Pipe logs about 4 inches long and 1 inch wide onto baking sheets lined with perforated mats or parchment paper, leaving 2 inches between each. Smooth the tops with a damp finger to flatten any peaks. Bake for 30 minutes, until the shells are puffed, golden brown, and feel hollow when tapped. Do not open the oven during the first 20 minutes. Transfer to a wire rack and let cool completely.
3. In a medium saucepan, heat the milk over medium heat until steaming but not boiling. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale and thick. Gradually whisk the hot milk into the yolk mixture, then return everything to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat. Add the chopped dark chocolate and stir until melted and smooth.
4. Place the chopped chocolate for the glaze in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 1 minute, then stir gently until smooth and glossy. Let the ganache cool until it is warm but not hot, about 10 minutes, so it coats the back of a spoon.
5. Fit a piping bag with a small round tip. Fill the bag with the cold chocolate pastry cream. Use a skewer or the tip to poke a small hole in one end of each eclair shell, then insert the piping tip and gently fill each shell until it feels heavy and the cream starts to push back. Alternatively, slice the shells horizontally and pipe the cream in a line, then close. Wipe any excess cream from the outside.
6. Holding each filled eclair by the ends, dip the top into the warm ganache, letting the excess drip off. Place on a wire rack to set for a few minutes. Serve immediately, or refrigerate for up to 4 hours before serving to allow the glaze to set completely.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

320

Protein

6 g

Carbohydrates

35 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.