Best Chocolate Eclair Recipe

This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly foolproof to make and will be gone in a flash, éclair actually translates to “flash of lightning”! The airy choux pastry is SUPER EASY to work with and VERY versatile. Not to mention that pastry cream is basically the best thing to come out of France… Ever. I ate all of these and was in heaven. Shhhh our secret!

If you want to make cream puffs just pipe some dots like I did for the second batch. You can fill them with pastry cream, whipped cream or anything you like!

HOW LONG DO CHOCOLATE ECLAIRS LAST?

Eclairs are best when served within a few hours of assembly. If you have to they are still delicious the next day. Make sure to refrigerate them in a sealed or covered container.
You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving.
The pate a choux shells can be frozen and kept for 2 months before being thawed and filled.

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[psychedelicmonkey]

I quite appreciate how he put the actual measured weight/volume in there too since like every country has different sized cups etc

[msvampiress]

I love it that he includes the mistakes he does or shares the errors he has done in the past. He gives that assurance that it's okay to make mistakes because even the best of the pros can also make mistakes.

[leenasfar]

I actually have a lot of respect for bakers/chefs that can keep me interested in what they're doing without speeding up the video and stuff, so kudos to you! Great Video.

[sharond]

For the Filling:
▢ 2 cups whole milk
▢ 1/2 vanilla bean split lengthwise
▢ 6 egg yolks
▢ 2/3 cup sugar
▢ 1/4 cup cornstarch
▢ 1 tbs cold unsalted butter

[jessicamazie]

“Doesn’t it look sexy? Do you want me? Yes, I do” 😂 I’m so glad you show your personality in your videos!

[brynleelauren]

I made these eclairs and they are absolutely delicious! I’m 13 and I made these so they are kinda foolproof!! Here’s my tips:
-you don’t need an injector tip or a star tip
- use johns trick for piping by cutting it
- don’t get discouraged: it looks incredible after the glaze!!

Thanks John,
Bryn 😁✌️

[coddywomple]

You can see the sheer excitement throughout his video, its like clumsy, but yet perfect persona, that's a talent. 👏👏👏

[jeremybates]

If I could make a suggestion for this recipe. Instead of piping the pastry creme in from the bottom, pipe it in from the top. If you noticed after John took a bite, the creme was oozing out from the bottom from the holes. But by piping it in from the top, once done, you will be dipping it in the chocolate topping, so it will seal the holes.

[LS-loxv]

It's currently 3am, I have the eclairs in the oven, the custard is in the fridge and I'm so sleep deprived but I'm going to make muffins off of your recipe. This is just amazing. So easy, so delicious!

[seek_understanding]

I literally spent two days, 4 recipes, and 8 batches trying to make eclairs!! I came across this video and this recipe worked the FIRST TIME I tried it! ( and made my custard WAY better with whipping cream ). Don’t even hesitate, this recipe is perfection for novice bakers!

[sofializardi]

I've made this recipe twice before and both times they were ADORED. This recipe is absolutely delicious and the video is very helpful. He doesn't just tell you the steps as they are, he shows you exactly how to stir, pipe, and bake the eclairs. My friend showed me this channel and I've fallen in love.

[gabrielahernandez]

Hello John… it’s currently 3:45pm here in Texas. I must say, I’ve seen many & I mean a lot of videos of people “showing” or trying to “teach” us how to cook or bake… the one thing I first pay attention to, is the ingredients, most of them, or should I say, all of them, think that they’re helping us (but I seriously believe that they’re just being cheap) by “using” the affordable stuff. But not you, kudos to you. You use the best ingredients for all of your recipes. I noticed it right away when I saw you mix the chocolate with heavy whipped cream, when others so called professionals would’ve used milk, even water (Ew!) but not you. And every & each other step you did while baking, only showed how much love you put in to your creations. Thank you John, like our kids say, You Rock! I’ll be buying your book. I hope one day I’ll get to meet you, just so you can sign my book. I hadn’t cooked or baked in 3 years, you see, I got sick, w/Lupus plus some other stuff. I was a little depressed, but after watching your vids & recipes, you gave me something to look forward to, I’ll be baking again your recipes & very soon, my husband & kids (that are no longer little kids anymore) are going to be so happy … The only thing that has me a little (very little) is that I won’t be able to taste your very own profiterole prepared with your own hands… But I’ll deal. Thank you John, you’ve been a blessing to me, God bless you.
-Gabs Hdz
Ps: I don’t know if you’ll read this, I hope you do, becuz you got me out of my self-pity & mild depression.

[ninailly]

ok so i tried this recipe yesterday and let me tell you ... It Delicious ! the dough is very fluffy like a cloud !! my family loved it they ate them all, and asked for more ... Thank you so much !! ❤️

[ollyd]

I love how enthusiastic and excited he is when making these throughout the entire video

[marlenevittorio]

I'm so happy that someone finally adds also weight in g, not only cups or tablespoon. I'm an European and that's a lot easier for me!

[MrAMDU]

I made these and was actually shocked that they came out perfectly. I had a hard time filling about half of them and made a small mess on the bottom but that’s okay. I did not use a dark chocolate but semi sweet and that was plenty dark for us, any darker and the chocolate ganache may have overwhelmed the pastry and filling a little bit. I also wound up only making 12 total large eclairs on one baking sheet but they were perfect after only 20 minutes on 375. Crispy and browned perfectly while hollow like they should be. I don’t have a stand mixer either so I used an electric hand mixer with only 1 mixer attached when folding the eggs into the dough, along with a rubber spatula and had success.
Thanks again!

[maryabdel]

Never seen a cooking video as entertaining as this one. You go man 😂

[Isabel-qprw]

I usually never leave comments. But. I've made almost all OF HIS recipes. And they all have been heavenly. He breaks it down perfectly. Made these today, andddd WOW amazing! Thank you for much John :)

[MsScorpyscorp]

Copper utensils. Copper colour mixer. Copper colour egg shell. Some major colour coordination happening in the kitchen today.

[trishabnot]

Unbelievably delicious and literally SAVED me from spending $4 for ONE Eclair at WholeFoods that I usually buy for my son (who has autism and VERY limited food preferences)...HE LOVED IT!!! Thanks, subscriber for life :)