Chocolate Éclairs

Yield: 12 Éclairs

Chocolate Éclairs

Chocolate Éclairs

These Chocolate Éclairs are simply the perfect treat. They’re indulgent and sheer luxury in your mouth. Éclairs are very easy to make too, don’t be put off by the choux pastry.

Prep Time 15 minutes
Cook Time 40 minutes



  • 50g (2 oz) butter, diced
  • 150ml (¼ pint) water
  • 65g (2½ oz) plain (all-purpose) flour, sifted
  • 2 large eggs, beaten


  • 300ml (½ pint) double (heavy) cream


  • 50g (2 oz) plain chocolate, chopped
  • 15g (½ oz) butter
  • 2 tbsp water
  • 75g (3 oz) icing (confectioners’) sugar, sifted


  1. Preheat the oven to 200°C, 400°F, gas mark 7. Lightly grease 2 baking trays, or line with parchment paper.
  2. To make the choux pastry, put the butter and water into a small pan and place over a low heat. Allow the butter to melt then slowly bring to the boil. Remove from the heat, add the flour all at once and beat until the mixture forms a soft ball and leaves the side of the pan. Allow to cool slightly, then add the eggs into the mixture a little at a time, beating really well between each addition to give a smooth, shiny paste.
  3. Spoon the mixture into a large piping bag fitted with a 1 cm (½ in) plain nozzle. Pipe onto the prepared baking trays into éclair shapes, about 13-15 cm (5-6 in) long, leaving took for them to spread. Bake in the preheated oven for 10 minutes, then reduce the heat to 170℃/325℉/gas mark 5 and bake for a further 20 minutes, until well risen and a deep golden brown.
  4. Remove the éclairs from the oven and split them down one side to allow the steam to escape. Leave to cool completely on a wire rack.
  5. To make the filling, whip the cream until it is just firm enough to pipe. Fill the cooled éclairs with whipped cream, using a piping bag bag fired with a plain nozzle.
  6. To make the icing, break the chocolate into pieces and put into a bowl set over a pan of hot water, ensuring no water touches the base of the bowl. Add the butter and water to the chocolate and place over a low hear until the chocolate has melted, stirring occasionally. Remove from the heat and add the sifted icing (confectioners’) sugar, beating well until smooth. Spoon or dip the top of the éclairs into the chocolate icing, then leave to set.



If not serving immediately, do not fill the choux pastry with the cream. If you fill them too long before serving, the pastry will tend to go soggy. No-one likes soggy pastry!

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30 Comments on “Chocolate Éclairs”

  1. Happy Valley Chow June 14, 2014 @3:25 am Reply

    I loovveee eclairs and yours look soooo delicious. Thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow

  2. Erika June 14, 2014 @5:14 am Reply

    I made a batch of chocolate éclairs two weeks ago but I was very disappointed with the icing. I'll definitely try yours next time :)

    1. Lisa June 25, 2014 @4:19 pm Reply

      Oh no, what went wrong? I've only made choux pastry twice now and each time I've made it, it has come out perfectly. I think next time I will adjust this recipe to use ganache instead for the chocolate topping.

      Mind you, this recipe is courtesy of Mary Berry, so you know it's going to be a keeper. :)

      Thanks for stopping by.

      1. Erika June 25, 2014 @4:49 pm Reply

        The choux was fine (I used Delia Smith's recipe). The only problem was the icing that was just blah (it was not Delia's). I've tried with ganache too but I was aiming for something sweeter this time so your icing sounds perfect :)

  3. Medeja June 14, 2014 @6:07 am Reply

    Just beautiful.. and definitely very delicious :) one day.. I will try making them :D

  4. the partiologist June 14, 2014 @1:19 pm Reply

    Your chocolate eclairs look heavenly my dear and not only am I afraid of choux pastry, I can't pronounce it either! :) BTW, I didn't notice grainy chocolate until you pointed it out! LOL

    1. Lisa June 25, 2014 @4:32 pm Reply

      Don't be afraid, it's ridiculously easy to make choux pastry. I've only ever made it twice and both times it came out perfectly. Give it a shot, you'll be surprised. And it's pronounced as 'shoe'. :lol:

      Thanks for stopping by mi'lady.

  5. Choc Chip Uru June 15, 2014 @9:49 pm Reply

    Such indulgent treats, I need to try them :D

    Choc Chip Uru

  6. Jess @ On Sugar Mountain June 16, 2014 @7:18 pm Reply

    I demand a million of these eclairs be delivered to my home immediately! Heehee jk. Unless you can really make that happen. In which case I will reciprocate with a million muffins. :D

    1. Lisa June 16, 2014 @8:52 pm Reply

      Hehe, I don't think they'd be in good form when they arrive a week or two later! Imagine the work and box involved too! What would you even do with a million squashed old eclairs? LOL. :D

  7. Lisa @ Cooking with Curls June 17, 2014 @5:00 pm Reply

    I haven't made eclairs in yeeeears! Maybe I will give them another go. They are one of my favorite desserts, and your's look so delicious!!

    1. Lisa June 28, 2014 @10:00 pm Reply

      Thanks Lisa. If you do give them a shot, let me know how they turn out and if you like them. :)

      Thanks for stopping by.

  8. Claire @ A Little Claireification June 17, 2014 @5:04 pm Reply

    Just delicious! I love choux pastry - haven't made it in ages and this has inspired me! Pinned!

  9. dina June 19, 2014 @5:20 pm Reply

    they look great!

  10. Jessica @ Sweet Menu June 20, 2014 @7:33 am Reply

    Oooh these are super impressive! Can't believe they are from scratch - wow!!

    1. Lisa June 28, 2014 @11:19 pm Reply

      Thanks Jessica, and yep.. from scratch. Not sure what it is about eclairs and profiteroles, but they always tend to look harder to make than they actually are. And they're easy peazy!

      Thanks for stopping by.

  11. Jocelyn@Brucrewlife June 21, 2014 @6:22 am Reply

    Now I'm craving eclairs big time!! ;) These look amazing!

  12. Rebecca June 21, 2014 @9:37 pm Reply

    I just recently made my very first choux pastry, but it was a bit bland. I really want to try it again though ;) Love your eclairs and pictures :D
    love, rebecca

    1. Lisa June 28, 2014 @11:32 pm Reply

      Oh Rebecca, I can't imagine anything of yours being bland. The choux pastry alone I would say is bland, but it's the cream and chocolate that add all that wonderful flavour.

  13. Rach @ EazyPeazyMealz June 24, 2014 @3:29 pm Reply

    Total sin! Thanks for posting. I am featuring these on today's Tips and Tricks Linky Party over at Eazy Peazy Mealz. I would love if you came and linked up something else. Thanks for the mouthwatering, and totally drool worthy share.

    1. Lisa June 28, 2014 @11:40 pm Reply

      Aww bless you. Thanks so much for the feature Rach, and thanks for stopping by to let me know too. :D

  14. Kayle (The Cooking Actress) June 24, 2014 @11:51 pm Reply

    I think they look wonderful!!! I love eclairs!

  15. Melissa French, The More With Less Mom June 30, 2014 @12:59 am Reply

    Sigh. I ate all the chocolate in the house, or I would make these. Thanks for sharing. Hello from Best of the Weekend Party!

  16. amy June 27, 2017 @11:39 am Reply

    how long do these take to cool?

    1. Lisa | Sweet 2 Eat Baking June 27, 2017 @3:53 pm Reply

      Hi Amy, They don't take long to cool to room temperature. However, it all depends on your room temperature: if it's warmer, they'll take longer to cool, and quicker if cooler. I'd say around 30-minutes to an hour.

      What you can do to speed up the process is to allow the steam to escape for 10 minutes after cutting, then transfer to the fridge until chilled. I hope that helps. Happy baking. :)

  17. Eilesh rana December 31, 2020 @8:42 pm Reply

    They went flat as a pancake the. Choux pastry. Any tips why this happened when i took the out the oven?


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