Easy Chocolate Eclairs Recipe

The only thing better than eating Chocolate Eclairs is having an easy recipe so you can bake them at home any time you want!

What the hell is a pate a choux and how could that ever be easy to bake??

From Wikipedia:

Choux pastry, or pâte à choux (pronounced: [pɑt a ʃu]), is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes, craquelins and churros. It contains only butter, water, flour and eggs.

crazy wednesday eclairs

I don’t even know how to pronounce most of those pastry names – but I do know that pate a choux is really very easy to make. I use the same recipe for making Cream Puffs except drop them by tablespoon onto the baking sheet and I just dust them with a little powdered sugar instead of a chocolate glaze.

For my daughter Aimee’s wedding I volunteered to cater the desserts for her. I made about 200 cream puffs for the dessert table. I also made lemon tartlettes, chocolate covered peanut butter balls (buckeyes), chocolate chip cookies, white chocolate caramel fudge, chocolate fudge, mini strawberry shortcake, and coconut macaroons – I think that was everything. I made between 150 and 200 of each of these tasty treats! Talk about a crazy week!

Aimee Wedding Desserts

Here is the chocolate eclair recipe that I use from AllRecipes.com – the only changes I make are:

  1. I don’t grease the cookie sheet, I use parchment paper instead
  2. I use all heavy whipping cream for the filling instead of part milk and part heavy cream
  3. I use chocolate ganache to frost the eclairs with not the icing that is in the recipe.
  4. I leave the eclairs in the oven about 5 minutes longer than the recipe states so that they are dry inside, many people poke a hole in them as soon as they take them out of the oven so that any steam inside escapes – if they are not dry on the inside they will collapse when they cool down

Eclairs II



  • 1/2 cup butter
  • 1 cup water
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 eggs
  • 1 (5 ounce) package instant vanilla pudding mix
  • 2 1/2 cups cold milk
  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 (1 ounce) squares semisweet chocolate
  • 2 tablespoons butter
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons hot water


  1. Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
  2. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
  3. Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
  4. For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners’ sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
  5. For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners’ sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.

32 thoughts on “Easy Chocolate Eclairs Recipe

      1. Do you know if the pastry freeze well if you don’t fill it? Just wondering since I’m the only person in the house. I like the idea of using berries and a bit of whipped cream!

        Liked by 1 person

        1. You can freeze them Kate! I have never done it but you can freeze them before you fill them and then pop them in the oven to re-crisp them. I would do a quick google search for temperature and time in the oven. They keep for a month in the freezer. The recipe makes about a dozen medium sized eclairs. 🙂

          Liked by 1 person

  1. You are a good mother!!! You must have saved them a ton of money as well as giving your daughter desserts she knows and loves. A very special gift!

    Liked by 1 person

    1. Thank you Puff! I totally agree with you – I AM a good mother LOL!! I was more than happy to volunteer for the dessert table. I wanted to cook and bake everything for the whole wedding but she talked me down to just the desserts. 😀

      Liked by 1 person

    1. Thank you so much! It is actually my favorite recipe to bake. I even mix the eggs in by hand one at a time with a wooden spoon because that’s how I was taught to make them and I don’t want to take any chances. For special occasions I do take the time to make a pastry cream for the filling. 😀

      Liked by 1 person

  2. Damn, if i ever get married. I’m flying you over here and you can be my caterer LOL! I’ll just have dessert no food just tasty cakes 😀 I’ll add this to the list of things I will cook one day when i have actual cooking equipment. Good job though 😀

    Liked by 1 person

  3. I am not worthy (bowing down). That spread looks amazing! So the recipe doesn’t sound so easy to me. You lost me at “… if they are not dry on the inside they will collapse when they cool down”. I’m envisioning all these collapsed eclairs! And “…until soft peaks form”. I’ve never been able to make soft peaks form! But my mouth is watering just looking at the pictures. I might have to try it anyway even with the danger of collapsed mounds of dough. LOL

    Liked by 1 person

    1. I’m terrible at vague descriptions like ‘soft peaks’ too – that’s why I just use instant pudding to fill my eclairs! I use whipping cream instead of milk so it gets really fluffy. To be honest I never knew about the collapsing issue until a batch of mine collapsed then I researched it. Keep in mind I have made about 1000 eclairs/cream puffs in my time and only had them collapse on a couple of batches. Use a hot oven and shut off the oven but leave them in for an extra few minutes after the timer goes off. If I can make these honestly anybody can! 😀

      Liked by 1 person

  4. Get thee behind me, oh temptress of the sweet desserts …. actually … before you go, just put all that stuff on my table. I’m sure I’ll find a use for it.
    [gobble, snaffle, pilfer, chomp]
    😀 😀 ❤ YUM! ~ Cobs. x

    Liked by 1 person

    1. Keep the butterfly net handy as I will be catapulting eclairs in your direction!! I hope that I don’t accidentally hit one of the neighbors! Wouldn’t that give them a fantastic story to tell their friends – “I was outside getting the newspaper and suddenly a chocolate eclair bopped me in the noggin!!”

      Liked by 1 person

      1. LOL… I could make a tree out of them.
        Oooo.. there’s an idea. A Chocolate Eclair tree!
        We need to find a Horticultuarist (sp? I have no idea but you’ll know what I mean), who can put his brain cell to work and find a way of us growing Chocolate Eclairs.

        I’ll leave a space in my garden specially for this new tree. 😀
        ❤ ~ Cobs. x

        Liked by 1 person

        1. Now you’ve really gone and done it Cobs! My head is spinning with a story about Patty Choux – an eccentric little pixie of a woman that is a Hordoughculturist, or maybe a Crusticulturist, that has a bakery in which she stocks her scrumptious wares from her donut plants, eclair trees, and sticky bun bushes out in her back garden! Her hoe is shaped like a spatula!! I wish I knew how to draw!! 😀

          Liked by 1 person

          1. LOL
            I think I’m going to include her in my book!

            There used to be a programme on TV … an American one, like a series, but not. It was about a pie maker in a lovely looking bakery, and magical things would happen.

            The baker could bring anyone back to life with just the touch of a finger.

            Ooooh, I loved it. But for the life of me I can’t recall the name of the thing. wait right there … I’m off on a search and discover mission……
            . . . . . . . . . . .
            FOUND IT!!

            It was called Pushing Daisies, and the bakery was called ‘The Pie Hole’.

            Do you remember it?

            If not … I think it’s something you might like as it has fun built into it, but it also has that serious thing going on.

            I found episode one on You Tube… just for you. (But the rest of the series is on there too).

            My book is calling to me … I have to go and take up my pen, for it is mightier than the sword!
            Squidges oh partner in crime of fun and silly. ~ Cobs. x

            Liked by 1 person

    1. According to a google search – Birds Instant Custard Powder would be the equivalent. Or any other custard should work. Traditionally eclairs are filled with some sort of whipped cream or pastry cream. I like the instant pudding because I don’t have to separate eggs and stand over the stove stirring and stirring! I hope that was helpful. 😀


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