There’s something undeniably elegant about a well-made éclair. That glossy ganache topping, the delicate pastry, the creamy filling tucked inside—it feels like something you’d only find in a bakery window on a cobblestone street. But here’s the secret: you can make them at home, and they’re not as intimidating as they look.
These Hazelnut Chocolate Éclairs are a cozy, indulgent spin on the French classic. The choux pastry bakes up airy and golden, then gets filled with a rich, chocolate-kissed hazelnut pastry cream and finished with a silky ganache glaze. It’s a little decadent, a little fancy, and a lot delicious.
Whether you’re baking for a celebration, a dinner party, or just want to try something special on a quiet weekend, this recipe brings that “I can’t believe I made this” kind of magic. And trust me—once you’ve had one, you’ll be planning your next batch before the ganache has even set.
Hazelnut Chocolate Éclairs
Ingredients
Choux Pastry
- 1 stick unsalted butter
- 1 cup water
- ¼ teaspoon salt
- 1 cup all purpose flour
- 4 large eggs
Hazelnut Pastry Cream
- 2 cups whole milk
- ¼ cup semi-sweet chocolate chips
- ½ cup white sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 eggs yolks
- 2 tablespoons unsalted butter
- 2 teaspoons hazelnut extract
Chocolate Ganache
- ½ cup heavy cream steamed
- ½ cup semi-sweet chocolate chips
Instructions
Make the Choux Pastry
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine 1 stick butter, 1 cup water, and ¼ tsp salt. Bring to a boil over medium heat.
- Once boiling, reduce the heat to low and add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball (about 1–2 minutes).
- Remove from heat and let the mixture cool for 5 minutes.
- Beat in 4 eggs, one at a time, fully incorporating each before adding the next. The dough should be smooth, glossy, and pipeable.
- Transfer the dough to a piping bag fitted with a large round or French tip. Pipe 4–5 inch long logs onto the prepared baking sheet, leaving space between each.
- Bake for 25–30 minutes, or until golden brown and puffed. Do not open the oven during baking.
- Remove and let cool completely on a wire rack.
Make the Hazelnut Pastry Cream
- In a medium saucepan over medium heat, warm 2 cups whole milk and ¼ cup semi-sweet chocolate chips until just steaming—do not boil. Stir to melt the chocolate.
- In a separate bowl, whisk together ½ cup sugar, ¼ cup cornstarch, ¼ tsp salt, and 4 egg yolks until smooth and pale.
- Slowly pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens into a pudding-like consistency (about 5 minutes).
- Remove from heat and stir in 2 Tbsp butter and 2 tsp hazelnut extract.
- Transfer pastry cream to a bowl, cover with plastic wrap (press it directly onto the surface), and chill for at least 30 minutes.
Make the Chocolate Ganache
- In a small saucepan or microwave, heat ½ cup heavy cream until just steaming.
- Pour over ½ cup semi-sweet chocolate chips in a heatproof bowl. Let sit for 1–2 minutes, then stir until smooth and glossy. Set aside to cool slightly.
Assemble the Éclairs
- Once the choux shells are fully cooled, use a small knife to cut them in half lengthwise or poke holes in the bottom for filling.
- Fill a piping bag with the chilled hazelnut pastry cream and pipe it generously into each éclair.
- Dip the tops of the éclairs into the ganache or spoon it over the top for a glossy finish.
- Chill for 30–60 minutes to set, then serve and enjoy!
