Chocolate Eclairs

Throw inhibitions aside as you unveil these tempting cream-filled chocolate pastries at your next dinner party.

Chocolate Eclairs

by 4  people

add your rating
add a comment
  • 1   cup 
    all-purpose flour
  • 3   tablespoons 
    unsweetened cocoa powder
  • 2   tablespoons 
  • 1   cup 
  • 1/2  cup 
  • 1/4  teaspoon 
  • 4   
  • 4   cups 
    whipped cream
    Bittersweet Hot Fudge Sauce (see below) or purchased hot fudge sauce (optional)
    Powdered sugar (optional)
Bittersweet Hot Fudge Sauce
  • 3   ounces 
    semisweet chocolate
  • 1   ounce 
    unsweetened chocolate
  • 1/2  cup 
    half-and-half or light cream
  • 1/4  cup 
  • 1/4  teaspoon 

Grease a cookie sheet; set aside. Stir together flour, cocoa powder, and sugar. In a saucepan bring water, butter, and salt to boiling; stir until butter melts. Add flour mixture all at once to boiling mixture, stirring vigorously. Cook and stir until mixture forms a ball. Cool 10 minutes.
Add eggs, one at a time, beating with a wooden spoon about 1 minute after each addition or until smooth.
Spoon the batter into a pastry bag fitted with a large plain round tip (1/2- to 1-inch opening). Pipe strips of batter (measuring about 4 inches long, 1 inch wide, and 3/4 inch high) 3 inches apart onto prepared cookie sheet.
Bake in a 400 degree F oven for 33 to 35 minutes or until puffy. Remove from cookie sheet; cool on a wire rack.
Up to 2 hours before serving, cut off tops of eclairs. Remove soft dough from inside. Pipe whipped cream into eclairs. Replace tops. Chill until serving time. If desired, top with Bittersweet Hot Fudge Sauce and dust with powdered sugar. Makes 12 eclairs.
Bittersweet Hot Fudge Sauce
Coarsely chop semisweet chocolate and unsweetened chocolate. In a medium saucepan combine the chocolates, half-and-half or light cream, and sugar. Bring to boiling; reduce heat. Simmer mixture, uncovered, over low heat about 2 minutes or until mixture is creamy, stirring frequently. Remove from heat; stir in vanilla. Serve warm. Makes about 1 cup.

Make Ahead Tip
  • Bake and cool eclairs; freeze in an airtight container up to 2 months. Thaw 2 hours at room temperature before filling.
Nutrition information
Per Serving: cal. (kcal) 359, Fat, total (g) 30, chol. (mg) 151, sat. fat (g) 18, carb. (g) 20, fiber (g) 1, pro. (g) 5, vit. A (RE) 0, vit. C (mg) 0.59, sodium (mg) 172, calcium (mg) 70.68, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Chocolate-Cherry Banana Bread
... for gold with this recipe that includes cherries and chocolate. It turns out, banana bread isn't so... the banana flavor. After mixing the two bowls together to create a lumpy batter, I topped with the chocolate... of decadence of sweet chocolate and cherries. Plus, it's a healthier take at less than 120 calories per slice... read more...
25 Days of Christmas Cookies: Chocolate Crinkles
..., we're not kidding!) How could you think about going through the holidays without making Chocolate..., but have you baked Chocolate Crinkles yet? We didn't think so. And WHY should you make these, at this late... hour? Because these delicious, chocolate-laced cookies are easy to do and taste delicious all year long... read more...
14 Luscious Chocolate Dessert Recipes to Share on Valentine's Day
...Chocolate and Valentine's Day go together like wine and roses, Shakespeare and sonnets, and love... and a great dessert. This year, skip the cardboard heart of crinkle-wrapped chocolates and go right... for the good stuff--a rich, heartwarming, homemade chocolate dessert you and your sweetheart can share together... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products