Chocolate Eclairs Recipe

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Chocolate eclairs are an impressive dessert to add to your Mother’s Day spread. Their soft shell and creamy texture might seem intimidating to make, but they are far simpler to achieve than you think. 

10 Servings Prep Time: 20 minutes, Cook Time: 35 minutes


  • 9 tbsp. butter
  • 1 cup water
  • ½ tsp. salt
  • 2 tsp. sugar
  • 1 cup flour
  • 4 eggs, lightly beaten
  • 2 cups milk
  • Vanilla bean, seeds and bean pod
  • 4 egg yolks
  • ⅓ cup sugar
  • ⅓ cup cornstarch
  • 1 tbsp. butter
  • 1 tbsp. semisweet chocolate chips
  • 1 cup warm heavy cream


1. While the oven preheats to 400 degrees, line a baking pan with parchment paper before mixing together the ½ tsp. salt, 2 tsp. sugar, and 1 cup of flour in a separate bowl.

2. In a pot, bring 1 cup of water and 9 tbsp. of butter to a boil. 

3. Once it has boiled, remove the pot from the stove and add in the flour mixture until it forms into a ball. 

4. After it cools a bit, make a flat indention in the middle of the dough ball before slowly stirring in the 4 beaten eggs. Stir until it forms a stick paste. 

5. Next, create the shells by transferring the dough to a pastry bag with a ½-inch round tip and pipe out a 4-inch line, forming them to the proper shape with your fingers. 

6. Repeat until you run out of dough. 

7. Bake the shells for 15 minutes at 400 degrees. Reduce the oven to 350 degrees and continue baking for an additional 20 minutes. Do not open the oven door while they cook. Once they are done, take them out and make a small incision on the side of each one to release steam.

8. For the cream, whisk 4 egg yolks, ⅓ cup of sugar, and ⅓ cup of cornstarch together. In a separate saucepan, combine 2 cups of milk, vanilla paste and pod, and bring to a simmer. Let it cool for a minute before adding warm milk to the egg mixture and whisk. 

9. Pour your mixture through a fine mesh sieve into a clean saucepan. Bring your custard to a boil and whisk until thick before removing it from the heat and adding in the butter. Place the custard in the fridge until you're ready to fill your eclairs. 

10. Once you are ready for the fun part, pierce the bottom of each eclair with a ¼-inch serrated tip, creating three equidistant holes across your pastry. Fill your ¼ inch tip pastry bag with custard and pipe into each hole until your pastry is heavy and full.

11. For the glaze, heat the 1 cup of cream and pour it over the 1 ½ cup of chocolate chips in a heat-safe bowl, whisking together until the glaze becomes soft and smooth. 

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Tags: Chocolate, dessert, Mother's Day

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Written By

Allie Lebos

Allie Lebos is a freelance writer living in Santa Monica, CA where she writes about local restaurants, lifestyle and travel. See Full Bio

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