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Chocolate Eclair Donuts

Chocolate Eclair Donuts

These look just like donuts but they're delicious chocolate eclairs! Light as air puffs of choux filled with a vanilla pastry cream and then smothered in dark and white chocolate.
Course Dessert
Cuisine French
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Calories 290kcal



  • 2 cups whole milk
  • 1/2 vanilla bean, split lengthwise (or 1 TBS vanilla paste and i TBS vanilla extract)
  • 6 egg yolks
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1 TBS cold unsalted butter


  • 1 cup water
  • 8 TBS unsalted butter (1 stick)
  • 1/2 tsp salt
  • 1 1/2 tsps sugar
  • 1 cup all-purpose flour
  • 3 egg, plus 1 extra if needed (I used four)

Egg Wash:

  • 1 egg
  • 1 1/2 tsp water

Chocolate Glaze:

  • 1/2 cup heavy cream
  • 1/2 cup semi-sweet chocolate coarsely chopped

White Chocolate Glaze:

  • 1/2 cup heavy cream
  • 1/2 cup white chocolate coarsely chopped


For the Filling:

  • In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat.
  • Immediately turn off the heat and set aside to infuse for 15 minutes.
  • In a bowl, whisk the egg yolks and sugar until light and fluffy.
  • Add the cornstarch and whisk vigorously until no lumps remain.
  • Whisk in 1/3 cup of the hot milk mixture until incorporated.
  • Whisk in the remaining hot milk mixture, reserving the saucepan.
  • Pour the mixture through a strainer back into the saucepan.
  • Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
  • Remove from the heat and stir in the butter. Let cool slightly.
  • Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.

For the Ganache:

  • Combine the chocolate and cream in a bowl and microwave for a few 30 second bursts.
  • Cover and let stand for 5 minutes then whisk until smooth.

For the Pastry:

  • Preheat the oven to 425 degrees.
  • Line a sheet pan with parchment paper.
  • In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat.
  • Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds.
  • Return to the heat and cook, stirring about 30 seconds.
  • Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer).
  • With the mixer running at medium speed, add 3 eggs, 1 egg at a time.
  • Stop mixing after each addition to scrape down the sides of the bowl.
  • Mix until the dough is smooth and glossy and the eggs are completely incorporated.
  • The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl.
  • If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
  • Pipe the choux into circles and then brush with the egg wash.
  • Bake at 425F for 15 minutes then reduce heat to 375F for 20-25 min or until golden brown.
  • Fill the cooled donuts with pastry cream, you might want to cut small holes in the bottom for easy piping.
  • Dip in chocolate ganache and decorate.


Serving: 1donut | Calories: 290kcal | Carbohydrates: 27g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 142mg | Sodium: 370mg | Fiber: 1g | Sugar: 10g | Vitamin A: 950IU | Calcium: 70mg | Iron: 1.3mg