Easy Chocolate Eclairs

The perfect afternoon treat Chocolate Eclairs,

Is there anything better in life then a mid afternoon indulgent snack that you know you shouldn’t be eating but you just can’t resist? I didn’t think so; after all lets face it we are all sweet addicts here. A few days ago I had a surplus of cream and was looking for ideas of what to do with it, I hate the idea of food waste, especially something as yummy as cream. My sister came up with the idea of making Chocolate Eclairs.


Now I’m up for most things but I hadn’t made choux pastry before so I thought why not, I’ll give most things a go. I was a little worried as I have heard and read real horror stories about attempted choux pastry and I was worried about the dreaded kitchen fail!!! But nothing ventured nothing gained. And this is what I came up with,


close up of Chocolate Éclairs | BakeThenEat.com


Even if I say so my self these were delicious. The pastry was light, fluffy and crispy all at the same time. Now traditionally the filling should be a crème anglaise but as I said before I had cream I needed to use up so I just lightly whipped the double (heavy) cream I had and it was lovely. Then topped it with a nice bit of chocolate.


A lovely afternoon snack not to heavy but rich enough to be a bit naughty!!!


*The measurement in cups is a guide this recipe was made using metric weight*


Chocolate Eclairs
Prep time
Cook time
Total time
Chocolate Eclairs are a light pastry treat full of cream and topped with chocolate. A perfect afternoon treat.
Recipe type: Afternoon Tea / Dessert
Cuisine: French
Serves: 6
  • 65 millilitres water, (1/4 cup and 1 teaspoon)
  • 65 millilitres milk, (1/4 cup and 1 teaspoon)
  • 55 grams unsalted butter - at room temperature, (1/4 cup)
  • 1 teaspoon caster sugar
  • 1 pinch salt
  • 100 grams Plain flour (All Purpose), (7/8 cup)
  • 4 medium eggs - beaten
  • 300 millilitres double / heavy cream - lightly whipped, (1 and ¼ cups)
  • 75 grams Dark chocolate - melted, (Generous ⅓ cup)
For the choux pastry
  1. Preheat you oven to 180C / Gas mark 4.
  2. Place the milk, water, butter, sugar and salt into a medium sized saucepan and bring to a boil over a medium heat.
    butter and milk in a pan
  3. Take off the heat and immediately add the flour and mix vigorously with a wooden spoon until really smooth.
    flour added to the saucepan
  4. Then return to the heat and cook for about a minute. Until the mixture comes away from the side of the pan.
    before the egg is added
  5. Remove from the heat again and wait around 1 minute before adding the egg, as you don’t want scrambled egg you need this small amount of cooling time. Whisk the egg into the mixture until you have a nice smooth batter.
    the finished batter
  6. Now put the mixture into a piping bag and pipe the éclairs out onto greaseproof paper on a baking tray. Leave a little room between them for spreading out a little.
    eclairs piped on the tray ready to be baked
  7. Pop them into the oven for 25 to 30 minutes.
  8. I found just before the time was up I needed to turn them over in the oven and give them a couple of minutes on the other side to fully dry the pastry out.
    half cooked eclairs
  9. Once done take them out, pearce the end with a sharp knife so the steam can escape and cool them fully on a cooling rack.
    eclairs cooling down on the rack
To fill and decorate
  1. Once cooled lightly whip the double (heavy) cream or prepare whatever cream you are using.
  2. Then melt the chocolate in a bowl in the microwave for 30 seconds at a time until all melted and just spoon the chocolate on top.
    chocolate eclair with espresso
  3. Leave the chocolate to set about 10 minutes then eat in 15 seconds flat!
    chocolate eclair cut in half


Author: Emma

I make, photograph and write every post on Bake Then Eat. If you ever come over to visit you will be presented with a plethora of home bakes, expect to leave my home a few pounds heavier and with a doggy bag!

Share This Post On


  1. One of my favourite’s of all time, but not one I have ever made. You have inspired me!

    Post a Reply
    • Hope you have success, I was a little worried they would fail but I was impressed with the results. Honestly they weren’t as difficult as I thought they would be. Good luck, though I doubt you will need it 🙂

      Post a Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

CommentLuv badge
This blog uses premium CommentLuv which allows you to put your keywords with your name. Use your real name and then @ your keywords (maximum of 4)

Pin It on Pinterest

Share This
Front Page of e-booklet

Get your free copy of Bake Then Eats Bakers Toolkit. Banish kitchen confusion forever!

Here is the only baking reference you will ever need for:

* 11 different sugars and what best to use them for.

* 13 different kinds of flour and their best uses.

* 12 pans you just can not live without.

* 7 unrefined sugar subsitutions.

Included also is an oven tempreture conversion chart and 5 simple recipes to get you started! 

Just drop your name and email address for instant acsess. 

Thank you! Check your emails for details of your free e-booklet.