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Black Marble


"These eclairs are always a hit! My family loves these eclairs and requests them all the time. I usually make them as dessert whenever we have company coming."


Servings – 9 Prep Time – 30Minutes Cook Time – 50 Minutes Ingredients:

Choux Pastry:

  • 1 cup water

  • ½ cup butter

  • 1 cup all-purpose flour

  • ¼ teaspoon salt

  • 4 large eggs


  • 2 ½ cups cold milk

  • 1 (5 ounce) package instant vanilla or French vanilla pudding mix

  • 1 cup heavy cream or

  • ¼ cup confectioners' sugar

  • 1 teaspoon vanilla extract Or omit the above filling ingredients for:

  • 2 1/4 cups of already made whipped topping, thawed.


  • 2 (1 ounce) squares semisweet chocolate

  • 2 tablespoons butter

  • 1 cup confectioners' sugar

  • 1 teaspoon vanilla extract

  • 3 tablespoons hot water Or omit the above icing ingredients for:

  • 1 can of already made chocolate frosting.


Preheat the oven to 450 degrees. Grease a cookie sheet; set aside.

Make choux pastry:

Combine water and butter in a medium pot.

Bring to a boil, stirring until butter melts completely.

Reduce heat to low; add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat.

Add eggs, one at a time, beating well after each addition until incorporated.

Using a spoon or pastry bag fitted with a No. 10 or larger tip, spoon or pipe dough onto the prepared cookie sheet in 1 1/2x4-inch strips.

Bake in the preheated oven for 15 minutes.

Reduce heat to 325 degrees and continue baking until the bottoms sound hollow when lightly tapped, about 20 more minutes.

Place on a wire rack, pierce the ends of each shell with a sharp knife or fork to allow the steam to release and cool completely.

Make filling:

Combine milk and pudding mix in a medium bowl according to package directions.

Beat heavy cream with an electric mixer in a separate medium bowl until soft peaks form.

Beat in confectioners' sugar and vanilla.

or you can skip the above step and use 2 1/4 cups of thawed already made whipped topping.

Fold whipped cream into pudding.

Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops. Or you can fill a pastry bag and insert each end with a pipping tip and squeeze until full. Becareful not to bust the shell!

Make icing:

Melt chocolate and butter in a medium saucepan over low heat.

Stir in confectioners' sugar and vanilla. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has reached desired consistency.

Remove from heat and cool slightly.

or you can also use a can of already made chocolate frosting in it's place.

Drizzle chocolate icing over filled eclairs. Store in the refrigerator until serving.


Instead of pudding, you can fill the eclairs with a combination of pastry cream or whipped cream.


Calories 476 / Total Fat 28g / Saturated Fat 17g / Cholesterol 158mg / Sodium 485mg / Total Carbohydrate 49g / Dietary Fiber 1g / Total Sugars 35g / Protein 8g / Calcium 117mg / Iron 1mg / Potassium 174mg

"This recipe is fabulous! These eclairs have become a family favorite and everyone is convinced that I spend hours in the kitchen preparing these!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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