Chocolate Éclairs with Pink Glaze

Name: Chocolate Éclairs with Pink Glaze
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 éclairs
Ingredients: 1 cup water; 1/2 cup unsalted butter; 1 cup all-purpose flour; 1/4 teaspoon salt; 4 large eggs; 2 cups whole milk; 1/2 cup granulated sugar; 1/4 cup unsweetened cocoa powder; 1/4 cup cornstarch; 4 large egg yolks; 2 tablespoons unsalted butter, softened; 1 teaspoon vanilla extract; 1 cup powdered sugar; 1-2 tablespoons milk; 2 tablespoons raspberry puree (optional); Food coloring (optional)

Highlighted under: Baking & Desserts

I can hardly contain my excitement when it comes to making these Chocolate Éclairs with Pink Glaze. The combination of airy pastry filled with rich chocolate cream and topped with a glossy pink glaze is simply irresistible. Each bite is a perfect harmony of textures and flavors that transport me to my favorite patisserie in Paris. Whether you’re hosting a special occasion or just looking for a sweet treat to brighten your day, these éclairs will impress your friends and family beyond belief!

Created by

Perrie Lawson

Last updated on 2026-01-10T01:52:14.684Z

Making these chocolate éclairs was both a challenge and a joy. I found that using fresh ingredients and taking my time with the pastry dough transformed an ordinary dessert into something spectacular. The trick to the perfect éclairs lies in the water content of the dough; I learned this the hard way when my first batch was a little flat!

The pink glaze was an inspired last-minute addition, and it turned out to be the star of the show. I experimented with adding a bit of raspberry puree for flavor and color, and it elevated the éclairs to a whole new level of deliciousness. Trust me, everyone will be asking for seconds!

        Why You'll Love This Recipe
        Light and airy choux pastry that’s perfectly baked
Indulgent chocolate pastry cream that’s rich yet balanced
Vibrant pink glaze that adds a fun twist to the classic dessert

      

Perfecting the Choux Pastry

Choux pastry is the foundation of your éclairs, and the texture is crucial for success. When combining the water and butter, ensure it reaches a full boil before adding the flour; this creates steam that helps the pastry puff up. Once the dough pulls away from the sides of the saucepan and forms a cohesive ball, it's essential to let it cool slightly before mixing in your eggs. This prevents the eggs from cooking prematurely.

Piping the dough into 4-inch lengths requires a steady hand and a piping bag fitted with a plain round nozzle. For an even bake, make sure to space the éclairs apart on the baking sheet. You might want to trace 4-inch guides on parchment paper before piping to ensure uniformity. Bake at 400°F (200°C), watching closely as they rise and turn golden brown; this takes about 25 minutes.

Crafting Indulgent Chocolate Cream

The cream filling should be silky and rich, making the use of whole milk essential, as it adds creaminess. When whisking the ingredients in the saucepan, use medium heat and stir constantly; this prevents any lumps from forming and allows the mixture to thicken evenly. Look for a consistency that coats the back of a spoon, making sure to scrape the bottom of the pan to avoid sticking.

After cooking, it's crucial to let the chocolate cream cool completely before filling the éclairs. This will help maintain the éclairs' structure, ensuring they don’t get soggy. For a richer flavor, consider adding a pinch of sea salt to the chocolate mixture, which can enhance the taste of the cocoa without overpowering the sweetness.

Creating the Eye-Catching Pink Glaze

The pink glaze not only adds visual appeal but also provides a delightful sweetness to balance the rich chocolate filling. When mixing powdered sugar with milk, start with one tablespoon and add more if necessary to reach a smooth, pourable consistency. You want it to be thick enough to coat but thin enough to create a glossy finish.

Using raspberry puree is an excellent way to incorporate natural flavor and color into the glaze. If you want to intensify the pink color without raspberry flavor, a few drops of food coloring can do the trick. Be cautious with the amount; it’s better to add gradually to achieve your desired hue without overwhelming the sweetness.

Ingredients

For the Éclairs

1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs

For the Chocolate Cream Filling

2 cups whole milk
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup cornstarch
4 large egg yolks
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

For the Pink Glaze

1 cup powdered sugar
1-2 tablespoons milk
2 tablespoons raspberry puree (optional)
Food coloring (optional)

Instructions

Steps

Make the Choux Pastry

In a saucepan, combine water and butter, bringing it to a boil. Once boiling, add flour and salt all at once. Stir vigorously until the dough forms a ball and pulls away from the pot. Let cool slightly, then beat in the eggs one at a time until fully incorporated. Pipe the dough into 4-inch lengths on a baking sheet. Bake at 400°F (200°C) for 25 minutes.

Prepare the Chocolate Cream

In a medium saucepan, whisk together milk, sugar, cocoa powder, cornstarch, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens and bubbles. Remove from heat and stir in butter and vanilla. Allow to cool before filling the éclairs.

Make the Pink Glaze

In a bowl, mix powdered sugar with milk until smooth. Add raspberry puree for flavor and color, adjusting consistency as needed. Add food coloring if desired.

Assemble the Éclairs

Once the éclairs are cool, use a small knife to create a slit on the side of each. Pipe in the chocolate cream filling. Dip the top of each éclair in the pink glaze and set aside to harden.

Enjoy!

Pro Tips

To ensure your éclairs rise properly, do not open the oven door while they are baking. Resting the dough before adding the eggs can also help achieve the perfect consistency.

Storage and Make-Ahead Tips

If you're preparing the éclairs ahead of time, store the unfilled choux pastry in an airtight container at room temperature for up to two days. Filled éclairs can become soggy relatively quickly, so it's best to fill them the day you plan to serve them. Consider wrapping them individually in plastic wrap if you need to store them for longer; this will help maintain the pastry's texture.

For the chocolate cream, it can be made a day in advance. Once cooled, store it in the refrigerator in an airtight container, and make sure to cover the surface with plastic wrap to prevent a skin from forming. Before using, give it a quick whisk to restore its smooth consistency.

Serving Suggestions and Variations

Chocolate éclairs can be served on their own, but they can also be dressed up for special occasions. Consider garnishing with fresh berries or a sprinkle of grated chocolate for added texture and flavor. A dollop of whipped cream on the side can also elevate the presentation and indulgence.

For a twist on this classic recipe, try experimenting with different fillings. Vanilla pastry cream or even a citrus-flavored cream can provide a refreshing contrast to the chocolate. You can also change the glaze with lemon or even a simple chocolate ganache for an alternative look and taste.

Troubleshooting Common Issues

If your choux pastry doesn’t puff up properly, it may be because the dough wasn't cooked long enough or the eggs were added while the dough was too hot. Remember, the dough should be well-cooked on the stovetop, and the eggs should be at room temperature when added to ensure proper emulsification.

Another common issue is cracks in the éclairs, which can happen if your oven temperature is too high or if they are taken out before fully baked. For the best results, use an oven thermometer to verify the temperature and avoid opening the oven door during baking, as this can cause sudden drops in temperature.

Questions About Recipes

→ Can I make the éclairs ahead of time?

Yes, you can bake the choux pastry ahead of time and store them in an airtight container. Just fill them right before serving for the best texture.

→ Why did my éclairs deflate?

Deflation usually occurs due to moisture. Ensure that your oven is hot enough and try not to open the door while baking.

→ Can I use a different filling?

Absolutely! You can substitute the chocolate filling with vanilla pastry cream or even a fruit-flavored cream.

→ How do I store leftover éclairs?

Store any leftover éclairs in the refrigerator covered with plastic wrap. Best enjoyed within two days.