Chocolate Eclair Recipe

Chocolate Eclair Recipe

Get your daily dose of sugar rush from this delectable chocolate eclair. The word éclair in French means “flash of lightning” because they are eaten quickly— just the way you’re supposed to once you see how enticing it looks. This fancy dessert is absolutely perfect for dinner for two or group parties.

How To Make Chocolate Eclair

Serve up something sweet and elegant with this chocolate eclair recipe, a French dessert with a choux pastry, vanilla cream filling, and chocolate icing.

Preparation: 30 minutes
Cooking: 35 minutes
Refrigerate Time: 1 hour 30 minutes
Total: 2 hours 35 minutes



For Dough:

  • ½cupunsalted butter
  • 1cupwater
  • 1cupflour
  • ¼tspsalt
  • 4largeeggs

For Vanilla Pastry Cream Filling:

  • 4cupswhole milk
  • cupssugar
  • ½cupcornstarch
  • 1pinchsalt
  • 8largeegg yolks
  • 1tbspvanilla extract
  • ½cupunsalted butter,room temperature

For Chocolate Icing:

  • ¼cupsemisweet chocolate chips
  • 2tbspunsalted butter
  • 1cuppowdered sugar
  • 1tspvanilla extract
  • 3tbspwater


  1. Preheat oven to 450 degrees F.


  1. Melt the butter in a medium saucepan over medium heat.

  2. Once the butter is melted, add water and increase to high heat until boiling.

  3. Reduce to low heat and add the salt, then add the flour gradually, stirring rapidly. Continue stirring until the dough begins to form a ball, not sticking to the sides of the pan. Remove from the heat.

  4. Add eggs, one at a time, whisking until completely mixed in after each egg.

  5. On a greased cookie sheet or a cookie sheet lined with parchment paper, spoon the dough in 1 inch by 3 inch strips.

  6. Bake for 15 minutes.

  7. Reduce oven heat to 325 degrees F and bake for an additional 20 minutes. Lightly tap an eclair on the bottom with a spoon – if it sounds hollow inside, they’re done baking; if not, bake for an additional 3 to 5 minutes.

  8. Allow the eclairs to cool on a wire rack.

Vanilla Cream Filling:

  1. In a medium saucepan, bring the milk to a simmer, stirring regularly to prevent a film from forming.

  2. Is a separate bowl, mix the sugar, cornstarch, and salt, then add the egg yolks and mix until smooth and creamy (this may take a few minutes.)

  3. Gradually mix in the milk while whisking constantly to prevent the egg from solidifying.

  4. Return the filling to the saucepan and bring to a boil for 30 seconds to reduce to a pudding-like consistency.

  5. Stir in 7 tablespoons butter and vanilla until creamy and smooth,

  6. Rub remaining butter over the top of the mixture gently, cover with plastic wrap and refrigerate for 1 to 2 hours, until cool.

  7. Load the filling into a piping bag.

  8. Poke a hole in the bottom of each eclair shell and pipe in the filling.

Chocolate Icing:

  1. Melt the butter and chocolate in a microwave-safe bowl in the microwave, stirring after each 30-second microwave period.

  2. Stir in the powdered sugar and vanilla until well combined.

  3. Add in boiling water, one tablespoon at a time, until icing is smooth.

  4. Dip the top of the eclairs in upside down and let excess amounts drip off.

  5. Refrigerate for at least 30 minutes before serving.


  • Calories: 238.93kcal
  • Fat: 12.84g
  • Saturated Fat: 7.35g
  • Trans Fat: 0.35g
  • Monounsaturated Fat: 3.72g
  • Polyunsaturated Fat: 0.84g
  • Carbohydrates: 27.36g
  • Fiber: 0.27g
  • Sugar: 20.57g
  • Protein: 3.94g
  • Cholesterol: 119.43mg
  • Sodium: 64.88mg
  • Calcium: 62.52mg
  • Potassium: 87.56mg
  • Iron: 0.46mg
  • Vitamin A: 126.42µg
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