Chocolate Eclairs

Chocolate Eclairs!! Crisp pastry shells filled with light and airy chocolate cream and topped with pure semi-sweet chocolate. A classic!

chocolate eclairs beauty shot

Hey, let’s have another chocolate treat to celebrate the first official “Chocolate Month” at Baking Sense. This one is a beauty!

Remember when I said that Pate a Choux and Pastry Cream are “essential recipes”? Well, this recipe for Chocolate Eclairs perfectly illustrates exactly why those two recipes are “essential”.

Take the same batter and pipe it into a different shape. Take the same cream filling and flavor it with chocolate. Now you have a new pastry from exactly the same two recipes used to create classic Cream Puffs.

For this chocolate eclair filling, and for the vanilla filling I pipe into Cream Puffs, I like to lighten the Pastry Cream with whipped cream.

If you prefer a more custardy filling you can use straight pastry cream to fill the pate a choux shells. It will take a double-batch of pastry cream to fill 24 eclairs or 24 cream puffs.

chocolate eclairs
chocolate eclairs

Watch the video to see how to make Chocolate Eclairs.


chocolate eclairs
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5 from 3 reviews

Chocolate Eclairs

Crisp pastry shells filled with light and airy chocolate cream and topped with pure semi-sweet chocolate. A classic!
Prep Time30 minutes
Bake Time20 minutes
Drying Time30 minutes
Total Time1 hour 20 minutes
24 eclairs
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Make the Eclairs

  • Preheat the oven to 375°F. Line two 1/2 sheet pans with parchment paper or silpat. If using parchment paper, put a dab of batter in each corner to glue the paper to the sheet.
  • Use a piping bag fitted with a 1/2" star tip to pipe 4" long eclairs. Use a sifter to sprinkle a light layer of powdered sugar over the piped eclairs.
    1 recipe Pate a Choux
  • Bake until well puffed, crisp and golden brown, about 20 minutes. Remove the eclairs from the oven and turn off the heat.
  • Use a paring knife or skewer to poke a small hole in both ends of each eclair. Return the tray to the still warm (but turned off) oven and allow the eclairs to dry for 30 minutes.
  • Cool to room temperature before filling (see note).


  • Whip the cream with the ¼ cup powdered sugar. Fold the cream into the pastry cream in two batches.
    1 ounce powdered sugar, 8 ounces heavy cream, 1 Recipe Chocolate Pastry Cream
  • Scoop the cream into a pastry bag fitted with a small, plain tip. Pipe the filling into the eclairs from both ends to make sure each eclair is completely filled.
  • Melt the chocolate in a small bowl. Dip the top of each eclair into the chocolate
    6 ounces semi sweet chocolate
  • Refrigerate until serving.

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The cooled eclairs can be packed into freezer bags (don’t overcrowd or crush) and frozen for up to a month. To use, line the frozen eclairs on a sheet pan and heat in a 350°F oven for 5 minutes. Cool and fill.


Serving: 1each | Calories: 132kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 3mg | Potassium: 49mg | Fiber: 1g | Sugar: 4g | Vitamin A: 143IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.5mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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