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.

Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
9 eclairs


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 pudding mix

  • 1 cup heavy cream

  • ¼ cup confectioners' sugar

  • 1 teaspoon vanilla extract


  • 2 (1 ounce) squares semisweet chocolate

  • 2 tablespoons butter

  • 1 cup confectioners' sugar

  • 1 teaspoon vanilla extract

  • 3 tablespoons hot water


  1. Preheat the oven to 450 degrees F (230 degrees C). Grease a cookie sheet; set aside.

  2. 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.

  3. 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.

  4. Bake in the preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until the bottoms sound hollow when lightly tapped, about 20 more minutes. Cool completely on a wire rack.

  5. 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. Fold whipped cream into pudding.

  6. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.

  7. 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.

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

Editor's Note:

Instead of pudding, you can fill the eclairs with a combination of pastry cream or whipped cream. You can find lots of pastry cream recipes on this site.

Nutrition Facts (per serving)

476 Calories
28g Fat
49g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 476
% Daily Value *
Total Fat 28g 36%
Saturated Fat 17g 85%
Cholesterol 158mg 53%
Sodium 485mg 21%
Total Carbohydrate 49g 18%
Dietary Fiber 1g 3%
Total Sugars 35g
Protein 8g
Vitamin C 0mg 2%
Calcium 117mg 9%
Iron 1mg 8%
Potassium 174mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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