Best Vanilla Chocolate Eclairs Recipe
There’s something magical about biting into a freshly made éclair – the crisp pastry shell, the luscious vanilla custard, and the rich chocolate ganache come together in perfect harmony.
My love for éclairs started in my grandmother’s kitchen, where I’d watch in awe as she transformed simple ingredients into these delightful pastries.
Today, I’m excited to share my tried-and-true recipe, so you can experience the same joy at home!
Tools Table
| Tool | Purpose | Where to Buy |
|---|---|---|
| Saucepan | Cooking custard and ganache | Kitchen supply stores, online |
| Whisk | Mixing ingredients smoothly | Supermarkets, online |
| Piping bag with round tip | Shaping the choux pastry and filling éclairs | Baking stores, online |
| Baking sheet | Holding éclairs while baking | Home goods stores, online |
| Cooling rack | Ensuring even cooling | Kitchenware stores, online |
Prep Time
- Total Time: 3 hours 30 minutes (including refrigeration time)
- Active Time: 45 minutes
Ingredients
Vanilla Custard Filling
- 3 egg yolks
- 20g (2 tbsp) corn starch
- 50g (1/4 cup) sugar
- 250ml (1 cup) milk
- 100g (1/2 cup) whipping cream
- 1 tsp vanilla extract
Refrigerate for 2 hours.
Choux Pastry
- 130ml (1/2 cup + 1 tbsp) water
- 50g (3.5 tbsp) unsalted butter
- 1/4 tsp salt
- 70g (1/2 cup + 1 tbsp) all-purpose flour
- 2 eggs
Bake at 190°C (375°F) for 25 minutes.
Chocolate Ganache
- 50g (1.75 oz) dark chocolate
- 50g (1/4 cup) hot whipping cream
Instructions
Step 1: Make the Vanilla Custard
- In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
- In a saucepan, heat the milk over medium heat until steaming (but not boiling).
- Slowly pour the hot milk into the egg mixture while whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
- Remove from heat, stir in vanilla extract, and transfer to a bowl.
- Cover with plastic wrap (touching the surface to prevent a skin) and refrigerate for 2 hours.
Step 2: Prepare the Choux Pastry
- Preheat oven to 190°C (375°F) and line a baking sheet with parchment paper.
- In a saucepan, heat water, butter, and salt over medium heat until boiling.
- Add flour all at once, stirring vigorously until a dough forms.
- Continue cooking for 90 seconds, stirring constantly, then remove from heat.
- Let cool for 15 minutes, then mix in eggs one at a time, stirring until smooth.
- Transfer dough to a piping bag and pipe 4-inch-long strips onto the baking sheet.
- Bake for 25 minutes or until golden brown. Cool on a wire rack.
Step 3: Make the Chocolate Ganache
- Place chopped dark chocolate in a bowl.
- Pour hot whipping cream over the chocolate and let sit for 1-2 minutes.
- Stir until smooth and glossy.
Step 4: Assemble the Éclairs
- Once cooled, cut éclairs in half lengthwise or poke small holes at the bottom.
- Fill a piping bag with vanilla custard and pipe it into the éclairs.
- Dip the tops of the éclairs into the ganache or drizzle it over.
- Let set for a few minutes before serving.
Food Storage
- Refrigeration: Store éclairs in an airtight container in the refrigerator for up to 2 days.
- Freezing: Freeze unfilled choux pastry shells in a sealed bag for up to 1 month. Thaw and fill before serving.
Pro Tips
- Extra Flavor: Add a pinch of instant coffee to the ganache for a deeper chocolate flavor.
- Texture Perfection: Don’t open the oven during baking—this helps éclairs puff up properly.
- Make-Ahead Tip: The custard can be made a day in advance for easier assembly.
Nutrition Facts
| Nutrient | Per Serving (1 éclair) |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 25g |
| Protein | 4g |
| Fat | 12g |
| Saturated Fat | 6g |
| Sugar | 10g |
FAQs
1. Why did my éclairs collapse after baking? They may not have baked long enough. Ensure they are fully golden brown before removing from the oven.
2. Can I use a different filling? Absolutely! Try whipped cream, chocolate pastry cream, or fruit-flavored custards.
3. Can I use milk chocolate instead of dark chocolate for the ganache? Yes, but it will be sweeter and less intense in flavor.
4. How do I fix runny custard? If your custard is too thin, return it to the stove and cook a little longer until thickened.
5. Can I make éclairs without a piping bag? Yes! You can use a zip-top bag with a corner cut off or spoon the dough onto the baking sheet.
Final Thoughts
Making éclairs at home may seem intimidating, but once you master the choux pastry, the possibilities are endless!
Whether you’re making them for a special occasion or just to indulge, I hope this recipe brings as much joy to your kitchen as it does to mine.
Happy baking!