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Chocolate Lovers Eclairs Recipe
Chocolate Lovers Eclairs Recipe photo by Taste of Home

Chocolate Lovers Eclairs Recipe

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I recently won the grand prize with this recipe at a "Chocolate Lovers Cook-Off" contest in our town. This is one of my favorite desserts. -- Janet Davis, Murfreesboro, Tennessee
TOTAL TIME: Prep: 35 min. + chilling Bake: 35 min. + cooling
MAKES:8-9 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 35 min. + cooling
MAKES: 8-9 servings


  • 1/2 cup butter, cubed
  • 1 cup water
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 eggs
  • 2-1/2 cups cold milk
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 ounces semisweet chocolate
  • 2 tablespoons butter
  • 1 cup confectioners' sugar
  • 2 to 3 tablespoons hot water

Nutritional Facts

1 serving (1 each) equals 470 calories, 28 g fat (17 g saturated fat), 174 mg cholesterol, 492 mg sodium, 48 g carbohydrate, 1 g fiber, 7 g protein.


  1. In a large saucepan, combine butter and water. Bring to a rapid boil, stirring until the butter melts. Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and forms a stiff ball. Remove from the heat. Add eggs, one at a time, beating well after each addition.
  2. With a tablespoon or a pastry tube fitting with a no. 10 or larger tip, spoon or pipe dough into 4-in.-long x 1-1/2-in.-wide strips on a greased baking sheet.
  3. Bake at 450° for 15 minutes. Reduce heat to 325° bake 20 minutes longer. Cool on a wire rack.
  4. For filling, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill cooled shells. (Chill remaining pudding mixture for another use.)
  5. For icing, melt chocolate and butter in a small saucepan over low heat. Stir in sugar. Add hot water until icing is smooth and reaches desired consistency. Cool slightly. Spread over eclairs. Chill until serving. Yield: 8-9 servings.
Originally published as Chocolate Eclairs in Country February/March 1993, p51

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Reviewed Feb. 10, 2014

"So, so good! I could barely keep my fingers out of the filling and the shells are so light. They are kind of messy when you eat them, so you might want to do so with a fork. So easy."

Reviewed Jun. 8, 2011

"DELECTABLE! The whole family practically begs me to make it at every holiday. A tad on the messy side, but still delicious."

Reviewed Apr. 9, 2010

"10 minutes before the eclairs are done. I remove the eclairs from the oven and cut a small slit in the top and place back into the oven and allow to cook at 250 degrees for an addition 10 minutes to dry the elair out inside. after the inside has dried out. I remove them from the oven and fill with a pudding mix (using a spoon). I then replace the top slit I removed. Then frost your eclairs and you will have people asking you how in the world did you get the pudding into the eclair."

Reviewed Apr. 9, 2010

"to all the cooks out there, who would like to make this recipe and don't own a pastry bag. I have made eclairs for 30 years. I spoon the dough on to my cookie sheet and use a knive to shape the dough into the size of a candy bar. Mine has always come out wonderful."

Reviewed Mar. 30, 2010

"This recipe was very easy to make and was very well liked by my whole family! Instead of using whipped, heavy whipping cream, I folded two cups of cool whip into the pudding and it still turned out really well!"

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