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Chocolate Eclairs

Source: Le Cordon Bleu Home Collection - Tarts & Pastries
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour
  Makes 12
In French, éclair means literally "lightning." The name of these filled cream-puff pastry buns is probably due to the fact that they rarely last long!
1 quantity cream-puff pastry
1 beaten egg, to glaze
For Pastry Cream:
1 cup milk
1 teaspoon vanilla extract
2 egg yolks
1/4 cup sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
For Chocolate Ganache:
3 oz. semisweet chocolate, chopped into small pieces
1/3 cup whipping cream
Other necessary recipes:
Cream Puff Pastry
Chocolate Eclairs Recipe at
Preheat the oven to 350 degrees F. Grease a baking sheet with softened butter and chill until set.

Fill a pastry bag fitted with a medium plain nozzle with the cream-puff pastry. Pipe the mixture to form 3-4 inch logs on the baking sheet. Lightly brush with the beaten egg. Take care not to let any of the egg drip down the sides as this may prevent the dough from rising evenly. Press gently with a fork. Bake for 30-35 minutes, or until crisp and golden. Immediately remove from the baking sheet and cool on a wire rack.

FOR PASTRY CREAM: Place the milk and vanilla in a saucepan and bring slowly to a boil. In a bowl, whisk the egg yolks with the sugar until light in color. Sift in the flour and cornstarch and whisk until blended. Pour half the boiling milk into the yolk mixture, whisk well, then return the mixture to the saucepan of milk. Bring to a boil, stirring constantly, then boil for 1 minute to completely cook the flour. Remove from the heat and spread the pastry cream on a tray to cool quickly. Cover the surface with waxed paper to prevent a skin forming. Let cool completely.

FOR CHOCOLATE GANACHE: Place the chocolate in a small bowl. Bring the cream to a boil in a small saucepan and pour it over the chocolate. Wait a few seconds, then gently stir until the chocolate is completely melted and smooth.

Using the tip of a small sharp knife, make a small hole at one end on the underside of each éclair. Place the cooled pastry cream in a bowl and whisk until smooth, then spoon the cream into a pastry bag fitted with a small nozzle. Push the tip into one of the holes and fill the entire cavity with the pastry cream. Hold the éclair in the palm of your hand and stop adding the filling just at the moment you can feel it expanding. A little of the cream will ooze out once the nozzle is removed; wipe this off.

Using a small knife or metal spatula, carefully spread the chocolate ganache over the tops of the eclairs. Allow the eclairs to stand in a cool place until the ganache has set.

Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 12
Calories: 349
Fat. Total: 23g
Fiber: 1g
Carbohydrates, Total: 27g
Sodium: 388mg
% Cal. from Fat: 59%
Cholesterol: 193mg
Protein: 8g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Katie, FL Reviewed: 10/04/2008
Delectable! My family and I love this recipe.
My Friends and family all RAVE over this recipe. The cream inside was not quite sweet enough to suit my mom, so I added more sugar. But over all it was a great recipe.
57 people gave this Cheers. Click here to Cheer this review. Report Violation
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