Ann Reardon

Chocolate Eclair Recipe

chocolate eclair recipe

Chocolate eclairs are a delightful combination of choux pastry filled with a pastry cream and topped with chocolate. If you have never made choux pastry before relax it is easy to make and most people get it right first time.

Profiteroles are made in the exact same way as eclairs but piped in a different shape – the video covers both. You can make some of each in the same batch. Choux pastry is best consumed on the day it is made, now you have an excuse to eat them all.

Choux Pastry Chocolate Eclair Recipe Ingredients
This recipe makes enough to makes approximately 50 profiteroles or 30 medium sized eclairs. The exact number of eclairs will depends on the size that you pipe them.

For the Choux Pastry Recipe
250mL (8.45 fluid ounces) or 1 cup Water
75g (2.65 ounces) or 1/3 cup Butter
160g (5.64 ounces) or 1 cup Plain Flour
4 Eggs

croquembouche recipe easy

Put the water and butter into a pan and heat until the butter is melted. Add the flour all at once and stir until it thickens and leaves the sides of the pan, continue to stir and heat for another minute until it forms a really stiff ball.
Add in the eggs one at a time mixing really well after each addition.

Place into a piping bag and pipe dollops onto the baking tray.
Bake at 428°F (220 degrees Celsius) (220°C (428 degrees Fahrenheit)) for 20 minutes or until crisp.


Pastry Cream Recipe

500mL (16.91 fluid ounces) or 2 cups milk (4%)
4 egg yolks or 60g (2.12 ounces) (you could use the whites for macaroons or pavlova)
3/4 cup or 164g (5.78 ounces) sugar
30g (1.06 ounces) or 3 Tbsp flour
Whip the egg yolks and sugar until pale, whisk in the flour. Heat the milk, you can infuse it with flavour while it is heating, see the video for more help with this. Add a little hot milk at a time to the yolks mixture whisking as you do. Return to the pan and stir until well thickened.

Top your profiteroles and eclairs with melted chocolate or buttercream in a flavour of your choice.

by Ann Reardon How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

74 Comments View Comments

  1. What temperature do you set the oven for?

    • Hi Sage, Bake in a hot oven at 220c until crisp. We have added this info to the web page. Thanks for your post.

  2. Hi Love this recipe but I can’t seem to get ahold of the temp for the Eclairs and the Profiteroles. Could you help me, by letting me know what the high heat temp is set at. Thanks… Looking forward to making these this weekend with my kids. 🙂
    GREAT site by the way.

    • Hi Nicole, The temperature has now been added to the recipe. Use a hot oven about 220C . Hope the kids love them.

  3. Hey there. loving this post. I am making my profiteroles right now. Is there a reason why your recipe doesn’t any salt in the choux pastry?

  4. Hey Ann! Well, I just love this profiteroles, and here in Brazil we know it as Carolina (and my name is Caroline *.*). I’ve tried to do, but my chux pastry just don’t seem right. It came out the oven softie and seared (i really don’t know if this is the right word, but i hope u understand). Any idea why this happened? Maybe the oven wasn’t exactly ob the right temperature or I had messed up with the recipe?
    Thank u for all the great recipes 😉

    • Hi Carol, as you suggested check your oven temp. If they puffed up correctly and were just soft then oven temp and longer baking time

  5. Hi Ann,

    When doing the Choux pastry, instead of becoming thick and gooey my mixture became smooth and creamy and didn’t gel together…do you have any idea why?

    • Hi RS, possibly didnt cook the flour mixture in the pan long enough, you need to stir until forms a ball and then keep cooking for a couple of minutes

  6. Hey Ann. I was wondering if I could add a little bit of cugar to my choux pastry instead of making a pastry cream?

  7. Hi Ann) I heard that there is a tasty cake or something like that called MOCHI. Can you make a video how to make that?
    Thank you

  8. hi ann do you know to make this I have looked everywhere if you could make a video or tell me will be great ty so much

  9. if i want to make chocolate pastry cream, can i just add milk chocolate in?

  10. Hi I want to recipe Spider Network of coverage, Belize, because I did not find it here is very very

    answere me very soon plz
    thanks 🙂

  11. Hey Ann 😀
    I was wondering if I could substitute the filling, I know it’s not very traditional but my mom’s birthday is coming up soon and I made this twice before and she said that she didn’t like the filling so I left some empty ones out for her the second time I made them. I was thinking something light, like the Italian meringue on your other post. Do you think it’ll be alright?

  12. What kind of sugar do you mean?
    Granulated or caster?

    • Hi Dani I always use caster when baking but you can use granualted white sugar for this recipe too.

  13. When you said butter which kind of butter is it ? Salted or unsalt butter?

    • Hi Shannon, unsalted butter

      • thanks

  14. What should I do if want the pastry cream to be less sweet.

    • Hi Shannon you can use less sugar in this recipe or add a little salt to offset the sweetness

      • thanks

  15. I don’t own microwave, is there other ways I could melt the chocolate?

    • Hi WenQi yes put a bowl on top of a saucepan. THe bowl should be too big so it rests on top of the pan not in it. The pan should have a little water in it, the water should not touch the bowl. Turn on the heat and stir until melted.

      • Thankyou!! ^^

  16. Vanilla beans aren’t available in my country, So do I only add vanilla essence to replace vanilla beans?

    • Yes that is correct 😀

      • Thank you!

  17. What can i do if i only have 2 eggs?
    I also don’t have egg replacer.

    • 🙁 time to go shopping

  18. Do u need to use wax paper underneath it ?
    will it stick together if u don’t

    • Hi Nura i use non-stick baking paper underneath them

  19. How Many Eclairs Does This Make ??? ( about )

    • Hi Nura that is totally dependant on the size you pipe them but at least 10 large

  20. Thanks again for thiese great recipe;
    one trick I use I wanted to mention to you:
    I don’t like it when the eclair are cut right through because when you eat them they tend to make a mess, so I do as with profiterole: I make a hole in the middle part of the top of the eclair, push my creme with a bag, and when I cover with chocolate (I use a ganache with half dark chocolate, half milk chocolate), I make sure to cover that hole, so you don’t see it in the final product.

    • great tip joel thanks

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