Easy Homemade Chocolate Eclairs Recipe

  • Yield : 30 eclairs
  • Servings : 6-8
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m

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Nutritional Info

This information is per serving.

  • Calories

  • Protein

    12.5 g
  • Carbohydrate

    107 g
  • Fat

    44.5 g
  • Cholesterol

    169 mg
  • Calcium

    362 mg
  • Fibre

    5.3 g
  • Sodium

    493 mg

Easy homemade chocolate eclairs recipe. Very easy and delicious dessert baked in the oven. To bake chocolate eclairs you need to use the choux paste. Choux paste originated in France and is the basis for many delightful sweet and savory variations, such as eclairs, cream puffs, and Gateau St.Honore. It is a light, attractive, and easily made paste, made from a cooked dough of water, butter, and all-purpose flour. Eggs are then beaten into it.

Cook the mixture in the saucepan until it leaves the sides. beat in the eggs thoroughly. Keep the oven door closed for 15 minutes before checking the progress of the baking. Cook chou[ paste until quite firm and well dried out.

Choux Paste

Ingredients: 1¼ cups (310 ml) water, 1/2 cup unsalted butter or margarine, 1 tablespoon granulated sugar, 1¼ cups all-purpose flour, 4 large eggs

Instructions: Place the water, butter, and sugar into the large saucepan over medium heat. Sieve all-purpose flour onto a piece of wax paper. when the water is boiling and the butter dissolved, quickly pour the flour into the saucepan, stirring rapidly with a wooden spoon.

Continue stirring until the mixture forms a smooth soft ball and leaves the sides of the saucepan. Remove from the heat. Set aside and allow to cool for 2 minutes. beat the eggs slightly, add to the mixture one forth at the time, and beat well until thoroughly absorbed. Continue to beat until a satin-like shine develops. The mixture is now ready for piping.

Easy Homemade Chocolate Eclairs Recipe


  • 1 quantity Coux Paste (see recipe above)
  • 2½ cups (625 ml) whipping cream
  • 2/3 cup semi-sweet chocolate pieces


Step 1

To make eclairs: preheat the oven to 400 F (200 C). Lightly grease a baking sheet with cooking spray.

Step 2

Put a 1/2 inch (1.25 cm) plain or starr nozzle in a pastry bag. Place the Choux Paste into the bag and pipe the eclairs onto baking sheet. They should be 2-3 inmches (5-7.5 cm) long and inches (7.5 cm) apart.

Step 3

Sprinkle the eclairs and the tray liberally with water. Bake in preheated oven for 15 minutes,then reduce the temperature to 350 F (175 C) and bake for a further 5 minutes.

Step 4

Turn the oven off and leave for 5 mire minutes if not cooked enough. The eclairs should be crisp, light and of an oven color. transfer cooked eclairs from the baking sheet to a wire cooling rack. Cool open lengthwise.

Step 5

To fill, pipe the whipped cream into the eclairs with a star nozzle in a pastry bag. Place the chocolate in the top of a double boiler, melt slowly, and stir well to remove all lumps. Do not overheat! Dip the tops of the eclairs into the chocolate and allow to set.

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