Name: Chocolate Eclairs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 cup Water; 1/2 cup Butter; 1 cup All-purpose flour; 1/4 teaspoon Salt; 4 large Eggs, room temperature; 2 1/2 cups Cold milk; 1 5-ounce package Instant vanilla pudding mix; 1 cup Heavy cream, cold; 1/4 cup Confectioners' sugar; 1 teaspoon Vanilla extract (for whipped cream); 2 1-ounce squares Semisweet chocolate; 2 tablespoons Butter; 1 cup Confectioners' sugar (for icing); 1 teaspoon Vanilla extract (for icing); 3 tablespoons Hot water (Adjust for icing consistency)

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Creamy, crisp, and decadently chocolatey — these Chocolate Eclairs are the kind of dessert that makes every coffee break feel like a celebration. Light choux pastry puffs are filled with a smooth vanilla pudding and whipped cream filling, then finished with a glossy chocolate icing for a classic French-inspired treat that’s surprisingly simple to make at home. Fun fact: eclairs were originally named for the way they “flash” past your fork — though they disappear faster than you can say éclair in my kitchen!

This recipe is special because it balances elegant flavor with straightforward steps, and it’s perfect for families or for entertaining. If you love quick homemade desserts, try this version — and for an alternate take, check out this Chocolate Eclairs page for more variations and inspiration. You’ll find the process quick, the results impressive, and the crowd-pleasing factor off the charts. Grab your mixing bowl and let’s make something delicious!

What is Chocolate Eclairs?

What’s in a name — and why does it sound so fancy? A chocolate éclair is essentially a light choux pastry shell filled with a creamy center and topped with chocolate icing. Curious where the name comes from — is it lightning-fast to eat or just too good to resist? Either way, the little drama makes them fun to serve. There’s some truth to the old saying “the way to a man’s heart is through his stomach.” After one bite of this rich cream and shiny chocolate topping, you’ll understand the hype. Try the recipe and see how quickly they vanish at your table.

Why You’ll Love This:

Creamy and crisp contrast: The airy, slightly crispy choux shells paired with a cool, silky pudding filling and whipped cream create a delightful textural play that keeps every bite interesting.
Economical and homemade: Making eclairs at home saves money versus bakery prices and lets you control the ingredients — fresher cream, better chocolate, and less packaged stabilizers.
Flavor boosters and toppings: The vanilla pudding center is versatile — add citrus zest, espresso, or a splash of liqueur — while the chocolate icing keeps things classic and indulgent.

If you enjoy this, you may also love pairing your dessert table with other home-baked favorites like cookies or simple cakes that showcase the same comfort-food charm. Give these eclairs a try and see why they become an instant favorite.

How to Make:

Quick Overview

This Chocolate Eclairs recipe is easy to follow and gives reliably delicious results. The choux pastry is straightforward — boil, add flour, draw in the eggs — and bakes into hollow shells ready to be filled. The filling is a mix of instant vanilla pudding and freshly whipped cream for silky, stable creaminess. The finishing touch is a warm chocolate glaze that cools to a shiny top. Total time is about 45 minutes active plus cooling — fast for a bakery-style treat.

Approximate total time: 15 minutes prep, 35 minutes baking and cooling (allow cooling time), total about 50–60 minutes including filling and glazing.

Ingredients

1 cup water
1/2 cup butter
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs, room temperature
2 1/2 cups cold milk
1 (5-ounce) package instant vanilla pudding mix
1 cup heavy cream, cold
1/4 cup confectioners’ sugar
1 teaspoon vanilla extract (for whipped cream)
2 (1-ounce) squares semisweet chocolate
2 tablespoons butter
1 cup confectioners’ sugar (for icing)
1 teaspoon vanilla extract (for icing)
3 tablespoons hot water (adjust for icing consistency)

Directions

Preheat your oven to 450°F (230°C). Grease a cookie sheet and set it aside.
In a medium pot, combine 1 cup water and 1/2 cup butter and bring to a boil, stirring until the butter is melted.
Lower the heat, add 1 cup all-purpose flour and 1/4 teaspoon salt, and stir vigorously until it forms a smooth ball. Remove from heat and let it cool for a minute.
Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be glossy and pipeable.
Using a spoon or pastry bag, pipe the mixture onto the prepared cookie sheet in strips about 1.5 inches by 4 inches long. Leave space between each strip as they will expand.
Bake in the preheated oven for 15 minutes, then reduce the heat to 325°F (165°C) and bake for an additional 20 minutes, until the bottoms sound hollow and the shells are golden. Cool completely on a wire rack.
In a medium bowl, combine 2 1/2 cups cold milk and 1 (5-ounce) package instant vanilla pudding mix according to package directions; whisk until thickened.
In another bowl, beat 1 cup heavy cream until soft peaks form. Fold in 1/4 cup confectioners’ sugar and 1 teaspoon vanilla extract gently to stabilize the whipped cream.
Fold the whipped cream into the prepared pudding mixture until smooth and airy. This creates a light, creamy filling.
Cut the tops off the cooled pastry shells. Fill the shells with the pudding mixture using a spoon or piping bag and replace the tops.
In a saucepan, melt 2 (1-ounce) squares semisweet chocolate and 2 tablespoons butter over low heat, stirring until smooth. Stir in 1 cup confectioners’ sugar and 1 teaspoon vanilla extract. Gradually add 3 tablespoons hot water until reaching the desired icing consistency — glossy but pourable.
Drizzle or spread the chocolate icing over the filled eclairs and let cool. Serve chilled or at room temperature.

Chocolate Eclairs

What to Serve With:

Serve these Chocolate Eclairs with a simple cup of espresso or strong coffee to cut through the sweetness. Fresh berries or a bright fruit salad add a pleasant contrast to the creamy filling. For an afternoon treat, pair with a scoop of vanilla ice cream and a petite cookie, such as banana bread chocolate chip cookies, for a comforting spread that guests will love.

Top Tips for Perfecting:

For best choux rise, make sure your pan is hot and avoid opening the oven during the first 15 minutes. This helps the shells puff and set.
Use room-temperature eggs for easier incorporation into the dough; cold eggs can prevent proper mixing.
When filling, wait until shells are completely cool, or the filling will melt and make the shells soggy.
Adjust the icing consistency with hot water a teaspoon at a time — too thin and it won’t coat, too thick and it won’t spread smoothly.
Substitute instant pudding with homemade pastry cream if you prefer a cooked custard for richer flavor — reduce milk slightly to maintain texture.

Storing and Reheating Tips:

Refrigeration: Store filled eclairs in an airtight container in the refrigerator for up to 2–3 days. The shells will soften over time; they are best eaten within 24 hours.
Freezing: Freeze unfilled baked shells for up to 1 month. Thaw at room temperature, then fill and glaze before serving. Do not freeze filled eclairs — the cream will separate.
Reheating: Serve chilled or at room temperature. If you prefer the icing softer, let them sit at room temperature for 20 minutes before serving. Do not microwave; it will melt the filling unevenly.

FAQs

Can I make the dough ahead of time?
You can prepare and bake the choux shells a day ahead and store them in an airtight container. Fill them the next day for best texture.

Can I use homemade pastry cream instead of instant pudding?
Yes. Homemade pastry cream is richer and more flavorful. If using it, cool completely before folding in the whipped cream for a lighter filling.

Why did my eclairs deflate after baking?
Common causes are underbaking, opening the oven too early, or not baking long enough at a lower temperature after the initial high-heat puff. Make sure to follow the bake times and reduce heat as instructed.

How can I make the icing shinier?
Use good-quality chocolate and add the butter to the melted chocolate for sheen. A small amount of light corn syrup (optional) can also add gloss without altering flavor.

Are there gluten-free options for choux pastry?
Choux relies on gluten for structure, so gluten-free versions require special 1:1 flour blends and may not puff as much. Consider testing small batches or using frozen gluten-free cream puffs as an alternative.

Conclusion

These Chocolate Eclairs are a wonderful balance of crisp pastry, silky filling, and glossy chocolate — a dessert that feels fancy but is totally approachable for home bakers. They’re economical to make, family-friendly, and versatile enough to customize with different fillings or toppings. If you want to see another professional take on this classic, check out Chocolate Eclairs Recipe – Handle the Heat for more tips and variations. Give this recipe a try, share it with friends, and enjoy the applause when you bring these to the table.