Chocolate Eclairs

Chocolate Eclairs Recipe

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Nicole Bredeweg


Again, my husband and I go to our local Taste of Home Cooking School (our local radio station hosts it once a year). This year, she demonstrated this recipe. My sister-in-law LOVES eclairs. My eclair recipe was detailed and torturous, so I was glad to be shown this much-easier version. Especially the Ziplock bag trick!

★★★★★ 2 votes


1 c
1/2 c
butter, cubed
1 c
1/4 tsp


2-1/2 c
cold milk
5.1 oz
instant vanilla pudding mix
1 c
heavy whipping cream
1/4 c
confectioners' sugar
1 tsp
vanilla extract


2 oz
semisweet chocolate
2 Tbsp
1-1/4 c
confectioners' sugar
2 - 3 Tbsp
hot water

How to Make Chocolate Eclairs


  • 1In a large saucepan, bring water and butter to a boil. Add flour and salt all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
  • 2Using a Ziplock with a corner cut out (start small and increase as necessary) or pastry tube with a No. 10 or large tip, form dough into 4" x 1-1/2" strips on a greased baking sheet. Bake at 400*F for 35 - 40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs.
  • 3In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use).
  • 4For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator.

Printable Recipe Card

About Chocolate Eclairs

Main Ingredient: Sugar
Regional Style: American