How to Make {Chocolate Eclairs}

{NorthernCOTTAGE} Divine Chocolate Eclairs

Remember the other day we had a sweet little porch party which included yummy sprinkled donuts and homemade eclairs?  I thought I’d share the recipe for you so you can make some yummy eclairs too!

{NorthernCOTTAGE} yummy food station

My first time making eclairs was in 8th grade home-ec class.  They were soooo good then and, I think, even a bit better now as I savor these yummy bites.  They’re not as hard to make as you might think – so don’t be scared!  This recipe is from that 8th grade class (still have that recipe card – very ragged and stained indeed – translate: well loved)!!  It has a basic dough recipe that you use for the shell and then a luscious pastry cream for the filling and topped off with some yummy chocolate ganache-y goodness.

What’s not to love right?  ♥♥♥

chocolate eclair collage

  1. Preheat oven to 450 degrees.  Grease your baking sheet.
  2. For the pastry shells: in a large saucepan, melt 1/2 cup butter and add 1 cup water. Bring to a boil, stirring until all melted and combined. Reduce heat to low, add 1/4 tsp salt and 1 cup flour. Stir quickly until dough forms a ball leaving the sides of the pan.
  3. Remove from heat. Add 4 eggs, one at a time, beating well to combine completely after each addition. With a spoon or a pastry bag, form dough into little logs on cookie sheet  (about one and a half by four inch strips).  * I just use a spoon because I really really really dislike filling and cleaning up after using pastry bags!
  4. Bake 15 minutes in the preheated oven and then reduce heat to 325 degrees and bake 20 more minutes until golden. Once out of the oven, immediately poke the ends almost through to the other side to let steam escape and prevent the inside from getting soggy. This hole can also be the opening to pipe your filling into. Let cool completely on wire rack (this will only take about half an hour or so).
  5. For the pastry cream filling (serious YUM!!): combine a (4 serving size) package instant french vanilla pudding mix with 2 cups milk. In a separate bowl, beat 1 cup heavy cream with mixer until soft peaks form. Add ¼ cup powdered sugar, 1 tsp vanilla, and ¼ tsp salt and beat to combine. Now fold whipping cream into pudding mixture.
  6. * Remembering my aversion to pastry bags, I just cut the tops off of cooled pastry shells with a sharp knife. Fill shells with pastry cream and replace tops.  {See below for leftover pastry cream ideas}
  7. For the chocolate topping (almost like a wonderful ganache), melt the 1/3 cup semi sweet chocolate chips and 2 tablespoons butter in a medium bowl in the microwave (about 40 seconds, stir and if a little more melting is needed, micro for 10-15 seconds more)  Add 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 spread over the filled eclairs.  Store in refrigerator.

You can use the leftover pastry cream in lots of different ways (on pancakes or waffles in the morning, as the base for a fluffy delightful fruit salad (just saying! yep – that’s what I did with mine!) or maybe some yummy creamy popsicles – oooh that sounds good now, doesn’t it!?! 

{NorthernCOTTAGE} bake some ♥ today!!

I strongly encourage you to go ahead and


Chat soon -

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  1. looks so yummy!!! and thanks for the directions!! I might have a try on it!!


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