Chocolate Eclair

The Éclair, Perfected.

There are éclairs, and then there is Boulangerie Christophe's Chocolate Éclair. A long, golden shell of crisp choux pastry — hollow, light, and perfectly even — filled to capacity with silky dark chocolate pastry cream, then dipped in a glossy dark chocolate glaze that sets to a smooth, mirror-like finish. Three components. Flawless execution. The definitive version of one of France's most beloved pastries.

The Choux Pastry

Christophe's choux begins with a classic panade — water, butter, flour, and a pinch of salt cooked together until the dough pulls cleanly from the pan. Eggs are beaten in one at a time until the dough reaches the precise consistency that pipes smoothly and holds its shape. Each éclair is piped to an exact length, brushed lightly with egg wash, and baked at high heat until deeply golden, fully hollow, and completely dry inside — the shell strong enough to hold the filling without softening.

The result is choux that stays crisp for hours — a hallmark of a great éclair.

The Dark Chocolate Pastry Cream

A rich crème pâtissière au chocolat — whole milk, fresh egg yolks, sugar, and flour cooked until thick and smooth, then finished with 70% dark chocolate melted directly into the hot cream. The result is a pastry cream that is intensely chocolatey, perfectly smooth, and just firm enough to pipe cleanly into the choux without collapsing. Each éclair is filled from both ends to ensure the cream reaches every corner of the shell.

The Chocolate Glaze

The top of each éclair is dipped by hand into a warm dark chocolate fondant glaze — smooth, glossy, and set at exactly the right temperature to coat evenly in a single pass. It sets quickly to a perfectly flat, mirror-smooth surface with a clean edge — the mark of a pâtissier who knows exactly what they're doing.

Pure Ingredients

• Water, European-style butter, flour, eggs, sea salt (choux pastry)
• Whole milk, fresh egg yolks, sugar, flour, 70% dark chocolate (pastry cream)
• Dark chocolate fondant (glaze)

Best enjoyed the day of purchase — the choux is at its crispest within a few hours of filling. Store at cool room temperature; refrigeration will soften the shell. Pairs beautifully with a double espresso, a glass of cold milk, or a cup of strong black tea.