French

Serving

Éclair au Chocolat

Name: Éclair au Chocolat
Total time: 90 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 cup water; 1/2 cup (1 stick) unsalted butter; 1 cup all-purpose flour; 4 large eggs; 2 cups whole milk; 5 large egg yolks; 1/2 cup granulated sugar; 1/4 cup cornstarch; 6 oz semisweet chocolate, chopped; 1/2 cup heavy cream

An elegant choux pastry log filled with silky vanilla pastry cream and crowned with glossy chocolate glaze.

90 minutes

Serves 8

Dessert

31 min prep

50 min cook

Contains common allergens

Egg Dairy Wheat

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
Bring the water and butter to a boil, dump in the flour all at once, and stir vigorously over medium heat for 2 minutes until the dough pulls away from the pan into a smooth ball.
2
Transfer to a bowl, beat in the eggs one at a time until the choux is glossy and falls in a thick ribbon, then pipe 5-inch logs onto a parchment-lined sheet.
3
Bake at 400°F for 25 to 30 minutes until puffed, deep golden, and dry, then poke a small hole in each end and cool completely so they stay crisp.
4
For the pastry cream, whisk the yolks, sugar, and cornstarch, temper in hot milk, then cook over medium heat whisking constantly until thick and bubbling, about 3 minutes; chill until cold.
5
Pipe the cold pastry cream into the hollow shells through the end holes until each éclair feels heavy and full.
6
Pour the hot cream over the chopped chocolate, stir into a smooth ganache, then dip the top of each éclair to coat and let set before serving.

Éclair au Chocolat — plated and served — Serving moment. How Éclair au Chocolat looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

66/100

Works for many families

Allergen-friendly 70

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 86

Great leftovers 87

Pantry-friendly 54

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

495

Calories

10 g

Protein

45 g

Carbs

31 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

The éclair belongs to the choux pastry repertoire French pâtissiers formalized in the 1700s, shaped into a log rather than a round so a single continuous strip of pastry cream runs through every bite. Its name, French for 'flash of lightning,' is generally explained by how fast the pastry disappears once it's set out rather than any detail of how it's made.

Listahan note

This version pipes the choux into five-inch logs and pokes the cooling holes only after baking, then finishes with a poured chocolate ganache rather than a set glaze, so the shell stays crisp while the topping stays glossy and soft.

Technique cues

The choux dough is ready for eggs once it pulls into a smooth ball that separates cleanly from the pan sides after about two minutes of vigorous stirring over heat.
Baking at 400°F until the shells are deep golden and feel dry, not soft, is what keeps them from collapsing once removed from the oven.
Poking a small hole in each end right after baking lets steam escape while the shells cool, keeping the inside hollow enough for the pastry cream.
Whisking the pastry cream constantly over medium heat until it thickens and bubbles for about three minutes activates the cornstarch fully; stopping before it bubbles leaves a starchy, thin cream.

Kitchen flow

Parallel prep: While Éclair au Chocolat is in the oven, measure out any garnish or topping — like the semisweet chocolate — so it's ready the moment the bake finishes cooling.
Make-ahead: Éclair au Chocolat's dough or batter (built around semisweet chocolate) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
Leftover move: Leftover Éclair au Chocolat freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the semisweet chocolate. Plan around the bake; that's the slow part.
Cleanup rhythm: Soak the mixing bowl and beaters for Éclair au Chocolat right away — sugar and butter residue hardens fast once it cools. This one leans on the semisweet chocolate. The bake step is what sets the pace here.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

1 cup water

Flavor support

Purpose: cup water supports the balance of Éclair au Chocolat and should taste integrated.

Handling: Prep before heat is high so the cooking step can move without rushing.

Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.

1/2 cup unsalted butter

Richness and texture

Purpose: cup unsalted butter rounds the texture and helps the dish feel complete.

Handling: Prep before heat is high so the cooking step can move without rushing.

Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.

1 cup all-purpose flour

Structural base

Purpose: cup all-purpose flour defines the shape and texture of the dish.

Handling: Measure before heating and break up clumps so the mix distributes evenly.

Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.

4 large eggs

Main protein or body

Purpose: large eggs gives Éclair au Chocolat its main substance and carries the seasoning.

Handling: Prep before heat is high so the cooking step can move without rushing.

Adaptation: Use an egg-free substitute only when binding or glazing is not the main structure.

2 cups whole milk

Richness and texture

Purpose: cups whole milk rounds the texture and helps the dish feel complete.

Handling: Prep before heat is high so the cooking step can move without rushing.

Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.

Technique notes

Chill the pastry cream completely before piping it in — warm cream piped into a warm shell can turn the whole éclair soggy within an hour.
Dip just the top of each filled shell into the warm ganache rather than coating the whole pastry, so the bottom stays dry and structurally sound.
Let the ganache set at room temperature rather than in the fridge, which can dull its shine and make the surface look cloudy.

Ingredient swaps

Gluten-free direction: Replace the all-purpose flour with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the semisweet chocolate.
Dairy-free direction: Swap the unsalted butter for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the semisweet chocolate.
Egg-aware direction: Replace the eggs with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. This one leans on the semisweet chocolate.
Lower-sodium direction: Season lighter on salt than the recipe calls for, then adjust right before serving — it's easier to add more than to fix an oversalted batch. This one leans on the semisweet chocolate.

Serve alongside

Fresh berries
Citrus fruit salad
Mint leaves
Black coffee
Hot tea
Sparkling water with lemon

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
Reheat gently only when warmth improves the texture.
Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.

Equipment

Mixing bowls
Baking dish or pan
Cooling rack

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