Airy brioche-style buns dipped in rich chocolate ganache and topped with chocolate cookie crumbs—Chocolate Glazed Éclair Buns bring together the elegance of a French éclair and the comfort of a soft bun. With a tender crumb and indulgent finish, they make a showstopping dessert or a special treat for chocolate lovers.

Why You’ll Love This Recipe

These éclair-inspired buns are a luxurious twist on the classic pastry. They feature a soft, buttery brioche-like base and a glossy chocolate glaze, finished with a sprinkle of crunchy chocolate cookie crumbs. They’re easier to make than traditional éclairs, requiring no piping or choux pastry, yet deliver the same irresistible combination of textures and flavors.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the buns:

all-purpose flour
sugar
salt
active dry yeast
warm milk
egg
unsalted butter, softened

For the chocolate glaze:

semi-sweet chocolate chips
heavy cream
butter

For the topping:

chocolate cookie crumbs

directions

In a large bowl, combine flour, sugar, and salt.
In a separate bowl, mix the yeast with warm milk and let it sit for about 5 minutes until frothy.
Add the milk-yeast mixture and egg to the dry ingredients, mixing until combined.
Knead in the softened butter and continue kneading for 8–10 minutes until a smooth, elastic dough forms.
Cover the bowl with a clean cloth and let the dough rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 350°F (175°C).
Punch down the risen dough and divide it into 6 equal pieces. Shape each piece into an oval bun and place them on a parchment-lined baking sheet.
Bake for 12–15 minutes or until the tops are golden brown. Let the buns cool completely.
To make the glaze, heat the cream and butter in a small saucepan until steaming but not boiling. Pour over the chocolate chips in a bowl, let sit for 1 minute, then stir until smooth.
Dip the top of each cooled bun into the chocolate glaze.
While the glaze is still soft, sprinkle the tops with chocolate cookie crumbs.
Let the glaze set at room temperature before serving.

Servings and timing

This recipe makes 6 éclair buns.
Prep Time: 20 minutes
Rise Time: 1 hour
Bake Time: 15 minutes
Total Time: About 1 hour and 35 minutes

Variations

Filling Option: Add a pastry cream or whipped ganache filling inside the buns for a more classic éclair experience.
White Chocolate Glaze: Substitute semi-sweet chocolate with white chocolate for a milder, sweeter variation.
Nutty Crunch: Use chopped toasted hazelnuts or almonds instead of cookie crumbs for added texture.
Espresso Glaze: Add a teaspoon of instant espresso powder to the glaze for a mocha twist.
Mini Buns: Make 12 smaller buns for bite-sized treats—perfect for parties or gifting.

storage/reheating

Store the glazed buns in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate them and bring to room temperature before serving.
Avoid reheating, as it may cause the glaze to melt or the texture of the bun to dry out.

FAQs

Can I make the dough in advance?

Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping and baking.

What type of chocolate is best for the glaze?

Semi-sweet chocolate chips work well, but you can also use dark or milk chocolate based on your preference.

Can I use instant yeast instead of active dry yeast?

Yes, reduce the amount slightly and skip the blooming step—just mix it directly into the flour.

Do I have to knead the dough by hand?

No, you can use a stand mixer with a dough hook attachment to knead the dough more easily.

How do I keep the glaze from becoming too thick?

Make sure the cream is hot enough to melt the chocolate thoroughly. If it thickens too quickly, gently reheat the glaze or add a teaspoon of warm cream.

What can I use instead of cookie crumbs?

Crushed graham crackers, biscuit crumbs, or chopped nuts make great alternatives.

Are these éclairs filled?

This version is not filled, but you can add a filling by slicing the buns and piping in pastry cream or whipped cream.

Can I freeze the baked buns?

Yes, freeze them without glaze. Thaw, then glaze and top when ready to serve.

Why didn’t my dough rise properly?

The milk may have been too hot or too cold, affecting yeast activity. Ensure it’s warm (about 110°F) and the yeast is not expired.

How do I make the buns extra fluffy?

Make sure to knead thoroughly to develop gluten and allow for a full rise. Using bread flour instead of all-purpose can also yield a lighter texture.

Conclusion

Chocolate Glazed Éclair Buns are a decadent yet approachable dessert that blends the indulgence of classic éclairs with the ease of a soft baked bun. Perfect for gatherings, gifting, or a refined afternoon treat, these buns deliver satisfying richness with every bite. Try them once, and they’ll quickly become a staple in your dessert rotation.