
Chocolate Eclair
Total Time
Prep: 45 min. Bake: 35 min. + cooling
Yield
9 servings
You will feel like a French baker when you make our classic chocolate eclair.
Ingredients
- 1 cup water
- 1/2 cup butter, cubed
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
- FILLING:
- 2-1/2 cups cold 2% milk
- 1 package (5.1 ounces) instant vanilla pudding mix
- 1 cup heavy whipping cream
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- FROSTING:
- 2 ounces semisweet chocolate
- 2 tablespoons butter
- 1-1/4 cups confectioners' sugar
- 2 to 3 tablespoons hot water
Directions
- Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
- Using a tablespoon or a pastry tube with a #10 or large round tip, form dough into nine 4x1-1/2-in. strips on a greased baking sheet. Bake 35-40 minutes or until puffed and golden. Place on a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs.
- In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in confectioners' sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use). Replace tops.
- For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in the confectioners' sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator.
Nutrition Facts
1 eclair: 483 calories, 28g fat (17g saturated fat), 174mg cholesterol, 492mg sodium, 52g carbohydrate (37g sugars, 1g fiber), 7g protein.
With creamy filling and fudgy frosting, this chocolate eclair recipe is extra special. —Jessica Campbell, Viola, Wisconsin
Recipe Creator
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