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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 than 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
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Preheat oven to 400º F.
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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
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Beat in all of the eggs at once. Continue beating until smooth.
4 large eggs
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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.
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With damp fingers, you can smooth out any bumps from the piping.
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Bake for 35-40 minutes, 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.
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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
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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
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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.
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Once all the eclairs are full, prepare the chocolate icing.
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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
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Dip the top of each eclair (or spread the icing over the top) into the chocolate. Set on a baking sheet to let harden.
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Best stored in the fridge and served chilled.
Calories: 257kcal | Carbohydrates: 19g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 122mg