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Chocolate Eclairs – Light, golden pastry shells filled with creamy vanilla custard and topped with smooth chocolate ganache. A classic bakery-style dessert you can make at home.
I used to think chocolate eclairs were one of those bakery-only desserts. The kind you admire through the glass case and assume require culinary school and a lot of skill.
Then I made them at home and realized they’re far more approachable than they look!
A little stirring on the stove, a few eggs, some piping, and suddenly you’ve got golden pastry shells ready to be filled. They really are so much easier to make then you would ever think!
The custard layer is light but rich, and once the chocolate ganache sets on top, you’ve got that classic eclair look without ever leaving your kitchen.
If you’ve tried my Cream Puffs or Homemade Croissants, this feels like the next step.
I won’t pretend these are a five-minute dessert, but they’re absolutely doable. And when you bite into one with the soft pastry, cool filling, smooth chocolate—it feels like something you’d save for a special occasion. Except now you can make them whenever you feel like it.
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
For The Eclair Pastry
- Water
- Butter
- All-Purpose Flour
- Eggs
For The Custard Filling
- Instant Vanilla Pudding Mix
- Milk
- Heavy Cream
- Powdered Sugar
- Vanilla Extract
For The Chocolate Ganache
- Semi-Sweet Chocolate
- Heavy Cream
- Butter
Chocolate Eclairs
Ingredients
Eclair Pastry
- 1 cup water
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 large eggs
Custard Filling
- 3.4 oz instant vanilla pudding mix
- 2 cups cold milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Chocolate Ganache
- 4 oz semi-sweet chocolate
- 1/3 cup heavy cream
- 2 teaspoons butter
Instructions
- Preheat oven to 400º F.
- In a small saucepan bring water and butter to a boil. Stir in the flour, reducing heat to low. Stir vigorously, over low heat for 1 minute, or until the dough forms a ball. Remove from heat.1 cup water, 1/2 cup butter, 1 cup all-purpose flour
- Beat in all of the eggs at once. Continue beating until smooth.4 large eggs
- Fill a piping bag, or a large zip top bag with the pastry batter. Cut off the end, and pipe batter into 4 inch long logs on the baking sheet, at least 2 inches apart.
- With damp fingers, you can smooth out any bumps from the piping.
- Bake for 35-40 minute, until puffed and golden. Use a knife to pierce the end (lets the steam escape and dry out as it cools) and let them cool completely.
- To prepare the filling – In a large bowl, whisk pudding mix and milk together for 2 minutes. Set aside.3.4 oz instant vanilla pudding mix, 2 cups cold milk
- In bowl of an electric mixer, using whisk attachment, beat heavy cream until stiff peaks. Mix in sugar and vanilla. Fold whipped cream and pudding together.1 cup heavy cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
- Once pastry is completely cool you can fill them with the filling. Fill a piping bag, fitted with a medium sized tip with the filling. Poke a hole in the end of the eclair, and pipe in the filling. Alternatively you can use a serrated knife and gently cut them in half lengthwise and spoon or pipe in the filling.
- Once all the eclairs are full prepare the chocolate icing.
- Heat cream to a simmer, but not boiling. Stir in chocolate chips and butter until completely smooth.4 oz semi-sweet chocolate, 1/3 cup heavy cream, 2 teaspoons butter
- Dip the top of each eclair (or spread the icing over the top) into the chocolate. Set on a baking sheet to let harden.
- Best stored in the fridge, and served chilled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Chocolate Eclairs
- Cook the Pastry Dough – Bring water and butter to a boil, stir in the flour, and cook until a smooth dough forms. Beat in the eggs until glossy and pipe into logs on a baking sheet.
- Bake Until Puffed – Bake the pastry shells until golden and firm, then let them cool completely so they stay crisp.
- Prepare the Filling – Whisk the pudding with milk, whip the cream with sugar and vanilla, then fold them together for a light custard.
- Fill the Eclairs – Pipe the custard into the cooled pastry shells through a small opening at one end.
- Top with Ganache – Warm the cream, stir in chocolate and butter until smooth, then dip or spread over each eclair and let set.
Recipe Tips & Tricks
- Measure Ingredients Exactly – Choux pastry depends on the right ratios, so level your flour and use full-size eggs.
- Cook the Dough Long Enough – Stir over low heat until the dough pulls away from the pan and looks slightly dry.
- Add Eggs One at a Time if Needed – If the dough looks separated, beat in the eggs gradually until smooth and glossy.
- Pipe Even Strips – Keeping the eclairs similar in size helps them bake evenly.
- Don’t Open the Oven Early – Sudden temperature changes can cause the shells to collapse before they set.
- Cool Completely Before Filling – Warm pastry can melt the custard and make the shells soggy.
- Whip Cream to Stiff Peaks – The cream should hold its shape so the filling stays light and stable.
- Chill Before Serving – A short rest in the fridge helps the ganache firm up and the filling set properly.
Yes. You can bake the shells a day in advance and store them unfilled, then assemble and chill a few hours before serving.
You can absolutely change the flavor of your filling. You can add extracts, use different flavored pudding, use just Whipped Cream for a lighter option, add espresso powder for a coffee version.
You can use a plastic storage bag and cut off the end. But you could also slice them in half, lengthwise, after they cool and fill them that way. You will see some bakeries that do it that way and pipe a pretty pattern, but you could just spoon in the filling.
Storage
Store chocolate eclairs in the fridge. Cover them with foil or plastic wrap to keep them from drying out and store them in the fridge until you are ready to serve.
Once filled eclairs are best served the day of. They will last a day or two in the fridge, but they will start to get a little soggy and not as fresh.
What size box of pudding?
The smaller one – 3.4 ounces