This post may contain affiliate links. See disclosure policy for details.

Chocolate eclairs are surprisingly easy to make and are perfect for any occasion. Eclairs are light, airy pastries with a creamy filling topped with chocolate icing.

Rob has been requesting eclairs for over a month. I finally gave in and made them. I was fully committed before I realized that I did not have any butter. Normally I would go to the store to get what I need but it was Sunday evening and my local grocery store was closed. Instead, I found a tub of Becel in the fridge and decided to give it a try. It was a failure. Becel is not a substitute for real butter.

I made sure to add butter to my grocery order a few days later and gave it another try. Please use real butter. It may be a little more expensive but I promise your taste buds will thank you.

This recipe is originally my Grandmother’s eclair recipe but I made some minor changes to the filling. Mom Dwyer’s recipe calls for instant vanilla pudding mix for the filling. I still use vanilla pudding but I add it to homemade whipped cream for a thicker filling with a similar taste.

I like to use an Eclair pan for baking the eclair pastry. This is not a necessity but I receive more consistent results when I pipe the pastry dough on the Eclair pan.

This time the Eclairs were so good that Rob and I both went back for seconds. I made sure to take photos immediately before they were all gone.

Be sure to check out the recipe below. If you make these Chocolate Eclairs please share your photos on our social media channels. Don’t forget to let us know what you think in the comments below, PIN this recipe, and tell your friends!

Happy Baking!

Chocolate Eclairs

Course Desserts & Sweets
Author The Plaid Cavalier


For the Pastry

  • 1 cup Hot Water
  • 1/2 cup Unsalted Butter
  • 1/4 tsp Salt
  • 1 cup All Purpose Flour
  • 4 Large Eggs

For the Filling

  • 2 cups Cold Milk
  • 1 pkg Instant Vanilla Pudding Mix
  • 1 cup Whipping Cream
  • 1/4 cup Icing Sugar
  • 1 tsp Pure Vanilla Extract

For the Chocolate Icing

  • 2 oz Semi-sweet Bakers Chocolate
  • 2 tbsp Unsalted Butter
  • 1-1/4 cup Icing Sugar
  • 3 tbsp Milk


For the Pastry

  1. Preheat oven to 400°F.

  2. Add hot water, butter and salt to a medium saucepan and bring mixture to a boil.

  3. Stir in flour then remove from heat. Chill for 5 minutes.

  4. Beat in one egg at a time until just incorporated.

  5. Add pastry dough to a piping bag and cut tip. Pipe approximately 2 inches of pasty mixture onto a pan lined with parchment paper or an eclair pan.

  6. Bake for 35 minutes then place on a wire rack to cool.

  7. Once cool slice open. Fill each pastry with filling then top with chocolate icing.

For the Filling

  1. Add 2 cups of milk to the instant vanilla pudding mix and mix according to the directions on the box.

  2. Whip the whipping cream in the bowl of an electric mixer fitted with a whisk attachment on medium speed until soft peaks form. Add icing sugar and pure vanilla extract. Continue whipping on medium speed until soft peaks return.

  3. Add 1-1/2 cups of vanilla pudding to the whipped cream and whip on high speed until the peaks start to return.

For the Chocolate Icing

  1. In a small saucepan melt the chocolate and butter. Once melted add the icing sugar and milk and mix until a smooth consistency is achieved. Cool slightly then use to frost the eclairs.