Classic chocolate éclairs filled with silky vanilla pastry cream and topped with glossy chocolate glaze. This elegant French dessert is perfect for Valentine’s Day, celebrations, or refined afternoon treats.
Preheat oven to 200°C / 400°F. Line a baking tray with parchment paper.
In a saucepan, bring water, butter, sugar, and salt to a boil.
Add flour all at once and stir vigorously until a smooth dough forms and pulls away from the pan.
Remove from heat and cool for 2 minutes.
Beat in eggs one at a time until dough is smooth, glossy, and pipeable.
Pipe 10–12 éclairs (10–12 cm / 4–5 inches long).
Bake for 30–35 minutes until golden and crisp. Cool completely.
Heat milk with vanilla until just simmering.
Whisk egg yolks, sugar, and cornstarch until pale.
Slowly pour hot milk into yolk mixture, whisking constantly.
Return to saucepan and cook over medium heat until thickened.
Remove from heat, stir in butter, cover with plastic wrap touching the surface, and chill.
Pierce the bottom of each éclair.
Pipe vanilla cream inside until filled.
Heat cream until steaming.
Pour over chopped chocolate and butter. Stir until smooth.
Dip the tops of éclairs into the glaze and allow to set.
Drinks
Espresso or cappuccino
Dessert wine (Muscat)
Champagne or Prosecco
Serve With
Fresh berries
Light fruit coulis
Vanilla ice cream
Use real dark chocolate for glossy glaze
Do not open oven while baking choux pastry
Chill pastry cream fully before filling
Dough consistency is key — smooth but not runny
A perfect Valentine’s dessert: elegant, indulgent, and impressive
10 servings