Old School Chocolate Eclairs — Crisp Choux Pastry, Vanilla Cream and Dark Chocolate Glaze

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There is something deeply satisfying about a proper chocolate éclair. That golden, hollow shell of choux pastry. The cool, silky pastry cream inside. The glossy dark chocolate glaze on top. It is the kind of bake that feels special — a little ambitious, entirely worth it, and absolutely delicious. Chris from The Irish Baker Abroad has been making these beauties for years, and his old-school method is as reliable as it gets.

If you have ever stood in front of a bakery counter, eyeing a row of chocolate éclairs and wondering whether you could make them at home, the answer is yes. Absolutely yes. Choux pastry looks far more intimidating than it is, and once you have made it once, you will wonder what all the fuss was about. The key is patience and heat — get those right and you will have éclairs that would rival anything behind a bakery glass.

What Makes a Great Éclair

A truly great chocolate éclair has three distinct layers of flavour and texture. First, the choux pastry itself: puffed, golden, and hollow inside, with a slight crispness on the outside. Second, the pastry cream — cold, thick, and rich with vanilla. Third, the chocolate glaze: dark, glossy, and just barely sweet. Every element has to work on its own, and together they create something genuinely special.

Chris uses a classic French method here, with a water-and-milk combination in the choux dough. The milk adds richness and helps with browning. The equal ratio of water to milk is a hallmark of a well-developed éclair recipe — it gives you a golden colour and a tender crumb rather than the pale, slightly chewy shells you sometimes get with water-only dough.

For those who love classic European baking, you might also enjoy Chris’s Pastéis de Nata — another pastry where the custard filling is everything. Or if you want to stay in choux pastry territory, his Irish Cream Doughnuts are a wonderful alternative that use the same enriched dough technique.

The Choux Pastry Secret: Drying Out the Dough

Chris is very clear about one step that many home bakers skip: drying out the dough.

After you add the flour and form a dough ball, you return the pan to low heat and stir for one to two minutes. This removes excess moisture from the paste. Why does it matter? Moisture in the dough turns to steam in the oven. Too much steam too early, and your éclairs puff dramatically and then collapse. Dry the dough properly, and the steam builds slowly, giving you a stable, hollow shell that holds its shape.

The same principle applies to the oven technique. You bake at a high temperature first, then reduce the heat. Near the end, you open the oven door briefly to release steam. This final step is what takes your éclairs from merely good to bakery-excellent — the shells dry out from the inside, giving you that crisp, hollow quality that is the hallmark of the genuine article.

If you enjoy learning about the science behind traditional baking, you might also appreciate Chris’s deep dive into Classic Puff Pastry from Scratch, where technique and patience work together in a similar way.

The Pastry Cream: Taking Your Time

Pastry cream — crème pâtissière — is the heart of this recipe. It needs to be thick, cold, and smooth. The tempering step (pouring hot milk slowly into the egg mixture before returning everything to the heat) is what stops the eggs from scrambling. Do not rush it.

Once the cream is cooked and thickened, the addition of cold butter transforms it. The butter emulsifies into the warm cream, creating a glossy, silky texture that sets firmly in the fridge. Press cling film directly onto the surface before chilling — this simple step stops a skin from forming and keeps your pastry cream smooth and ready for piping.

Make the pastry cream the day before if you can. It keeps well in the fridge for up to three days and actually improves in texture overnight.

Ingredients

For the Choux Pastry

• 150 ml water
• 150 ml whole milk
• 100 g unsalted butter, cubed
• 1 tsp sugar
• ½ tsp salt
• 150 g plain flour
• 4 large eggs

For the Pastry Cream

• 500 ml whole milk
• 4 large egg yolks
• 100 g granulated sugar
• 40 g cornflour (cornstarch)
• 1 tsp vanilla extract
• 50 g unsalted butter, cubed

For the Chocolate Glaze

• 100 g dark chocolate (at least 50% cocoa solids), chopped
• 50 g unsalted butter, cubed
• 2 tbsp icing sugar, sifted (optional, for a sweeter glaze)

Method

Making the Choux Pastry

1. Preheat your oven to 200°C (180°C fan / Gas Mark 6). Line two baking trays with parchment paper.
2. Combine water, milk, butter, sugar, and salt in a saucepan. Heat over medium heat until the butter melts and the mixture comes to a rolling boil.
3. Remove from heat. Add all the flour at once. Stir vigorously with a wooden spoon until a thick dough forms and pulls cleanly from the sides.
4. Return to low heat. Stir for one to two minutes to dry out the dough. A thin film will form on the base of the pan. Transfer to a bowl.
5. Cool for five to ten minutes, stirring occasionally. The dough should be warm but not hot.
6. Add eggs one at a time, beating well after each. The dough will look curdled at first — keep beating and it will come together. The finished dough should be smooth, glossy, and form a V-shape when lifted on a spoon.
7. Transfer to a piping bag fitted with a large plain nozzle. Pipe lengths of 10–12 cm onto the prepared trays. Leave 2–3 cm between each.
8. Dampen your fingertips and smooth down any peaks.
9. Place trays in the oven. Immediately reduce the temperature to 180°C (160°C fan). Bake for 20 minutes without opening the door.
10. Open the oven door briefly to release steam. Close and bake for a further 15–20 minutes until golden, puffed, and hollow when tapped.
11. Turn off the oven. Leave the door ajar and rest the éclairs inside for 10 minutes. Transfer to a wire rack to cool completely.

Making the Pastry Cream

1. Heat 500 ml milk in a saucepan until steaming but not boiling.
2. Whisk egg yolks and sugar until pale and creamy. Whisk in the cornflour.
3. Pour half the hot milk into the egg mixture, whisking constantly. Return everything to the saucepan.
4. Cook over medium-low heat, whisking constantly, until thick. This takes five to ten minutes. The cream should coat the back of a spoon.
5. Remove from heat. Stir in vanilla and butter until fully incorporated.
6. Strain through a fine-mesh sieve into a clean bowl. Press cling film directly onto the surface. Refrigerate for at least two to three hours, or overnight.

Making the Chocolate Glaze

1. Place chopped chocolate and butter in a heatproof bowl. Set over a saucepan of simmering water. Stir until smooth and glossy.
2. Add icing sugar if you prefer a sweeter glaze. Stir well.

Assembling the Éclairs

1. Slice cooled éclairs in half horizontally.
2. Pipe or spoon pastry cream into the bottom halves.
3. Dip the top halves into the chocolate glaze. Let excess drip off.
4. Set on a wire rack until the glaze firms up. Serve immediately or refrigerate for up to one day.

Tips and Variations

• The V-shape test: When you lift the dough on a wooden spoon or spatula, it should fall away in a slow, thick V-shape. If it drops off immediately, it is too wet. If it holds rigid, you may need another egg.
• Do not open the oven early: Steam is building inside the shells during the first 20 minutes. Opening the door will cause them to collapse before they have set.
• Make ahead: The pastry cream keeps for three days in the fridge. Unfilled éclair shells keep at room temperature for up to 24 hours. Assemble close to serving for the best texture.
• Smaller éclairs: Pipe shorter lengths (5–6 cm) for bite-sized petit fours. Reduce baking time by about five minutes.
• White chocolate glaze: Swap dark chocolate for white and add a tiny pinch of salt. Completely different, equally delicious.
• Coffee cream variation: Stir two teaspoons of strong instant espresso into the pastry cream while it is still warm for a mocha version.

If you love classic French-inspired bakes, check out Chris’s Classic Bakewell Tart or his Classic Lemon Tart — both feature the same satisfying combination of buttery pastry and a silky filling.

Watch Chris Make It

Watch Chris walk you through every step of this éclair recipe on The Irish Baker Abroad YouTube channel below.

Frequently Asked Questions

Why did my éclairs collapse after baking?

The most common cause is too much moisture in the choux dough. Make sure you dry out the dough over low heat for one to two minutes before adding the eggs. Also, do not open the oven during the first 20 minutes of baking — the steam building inside is what makes the shells rise and hold their shape.

Can I make chocolate éclairs without a piping bag?

Yes. You can use a strong zip-lock bag with one corner snipped off. It is not quite as neat, but it works perfectly well for home baking. Alternatively, spoon the choux pastry onto the tray in rough log shapes and smooth with a damp spatula.

How long do chocolate éclairs keep?

Assembled éclairs are best eaten on the day they are made. Unfilled shells can be stored at room temperature for 24 hours, and the pastry cream keeps in the fridge for up to three days. Assemble just before serving to keep the pastry crisp and the cream fresh.

Can I use milk chocolate instead of dark for the glaze?

Absolutely. Milk chocolate gives a sweeter, softer glaze that sets less firmly than dark. If you use milk chocolate, skip the optional icing sugar as it will already be sweet enough. White chocolate also works beautifully — melt it with a little cream instead of butter for an even silkier finish.

For more wonderful recipes from The Irish Baker Abroad, explore Chocolate Brioche Twists — another showstopper bake that rewards a little patience. Or try the Traditional Tipsy Cake for something uniquely Irish. And if you are looking for a lighter finish to a dinner party, Chris’s Lemon Meringue Pie is the perfect counterpoint to the richness of an éclair.

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