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
  • 4

  • 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


  1. In 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.
  2. Using 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.
  3. In 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).
  4. For 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

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