Chocolate Stuffed Eclairs

Chocolate Eclairs made with a traditional eclair pastry, stuffed with homemade chocolate custard, and topped with a rich chocolate icing.

My husband loves eclairs and cream puffs, and I make them as a special treat for him! I posted this recipe years ago and thought it high time I updated it (and made him a batch of treats in the process). These take a little bit of time but none of the steps are terribly hard or complicated. I think the biggest thing is that it’s essentially three different recipes to make one dessert. It’s a process but the end result is delicious.
Have you ever made a Choux pastry, or pâte à choux, the dough used to make eclairs and other similar dishes? It’s nothing more than water, butter, flour, and eggs, but how you incorporate them makes all the difference. It’s very easy once you do it once, and you’ll be wondering why it took you so long to try it in the first place.
Because chocolate eclairs take a little while to make, I think of them as special occasion food. These would be perfect to make for Valentine’s day or a birthday to celebrate with something special.
Chocolate Eclairs made with a traditional eclair pastry, stuffed with homemade chocolate custard, and topped with a rich chocolate icing. 

Tips and Tricks for Making Chocolate Stuffed Eclairs:

  • Don’t forget to let the flour and butter mixture rest for 5 minutes before adding the eggs. If you add the eggs while it’s too hot, they start to cook and you’ll get little chunks of scrambled egg in your finished dough. Not the goal.
  • If you have a long metal tip for your piping bag (like one you would use to fill donuts) you can fill the eclairs from each end instead of splitting them open. That’s a fun option too and a little less messy when you are eating them.
  • Not wanting to make the icing? No problem, skip it or dust them lightly with powdered sugar.

What’s the difference between an eclair and a cream puff?

Apart from shape, the main difference between a cream puff (which is round) and an eclair (which is oblong) is that you fill cream puffs with straight whipped cream and dust the tops with confectioners’ sugar instead of chocolate. Eclairs are filled with pastry cream and topped with chocolate.

Chocolate Eclairs made with a traditional eclair pastry, stuffed with homemade chocolate custard, and topped with a rich chocolate icing. 

Chocolate Stuffed Eclairs

  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 3 hours
  • Yield: 24 eclairs 1x


Chocolate Eclairs made with a traditional eclair pastry, stuffed with homemade chocolate custard, and topped with a rich chocolate icing.




  • 1 cup water
  • 1 stick butter (1/2 cup)
  • 1 cup all-purpose flour
  • 4 eggs


  • 6 tablespoons all-purpose flour
  • 1/4 cup dutch-process cocoa powder
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 3 cups milk
  • 3 eggs, beaten
  • 2 teaspoons vanilla


  • 2 (1-ounce) squares chocolate (I used 1/2 c. chocolate chips)
  • 2 cups sugar
  • 1 cup whipping cream


For the pastries:

  1. Preheat the oven to 400 degrees F.
  2. In a medium to large sauce pan, heat the water and butter to boiling.
  3. Remove from the heat and the flour all at once, stir constantly until mixture is smooth and forms a ball.
  4. Let cool for 5 minutes.
  5. Beat in the eggs, 1 at a time, fully incorporating before adding the next.
  6. When the eggs are all mixed in, mix well until the mixture is no longer shiny (about 1 minute). Place the dough into a pastry bag.
  7. On a greased cookie sheet, pipe out dough in thick lines that form eclairs.
  8. Bake for approximately 30 minutes or until light brown.
  9. Set aside to cool.

For the filling:

  1. While the pastries cook, make the filling. In a medium saucepan, prepare filling by whisking together the flour, cocoa powder, sugar and salt.
  2. Whisk in about 1 cup milk and cook over low heat, stirring often, until thickened, about 2 minutes.
  3. Add the rest of the milk.
  4. In a small bowl, whisk together the eggs.
  5. Slowly add a ladle-full of the hot milk mixture to the bowl of eggs and stir to combine and then add the egg mixture back to the sauce pan on the heat, whisking as you pour it in.
  6. Continue to cook and add the vanilla.
  7. Set in the fridge to cool.

To assemble and make icing:

  1. With a serrated knife, slice pastry puffs lengthwise, but not all the way through.
  2. Pipe or spoon the custard mixture into the center.
  3.  To make the icing, add the  chocolate, cream, and sugar to a medium sauce pan.
  4. Cook over medium heat, stirring often. Bring to a simmer. Simmer for 5 minutes. Let cool and beat until smooth.
  5. Ice tops of the eclairs.
  6. Cool or serve right away.
  7. Store leftovers separately covered in the fridge.


  • I like the icing but they are good without it, too. It’s optional though it does add lots of chocolate taste.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
Nutrition Information: YIELD: 24
Amount Per Serving: Calories: 233.8 Fat: 10.3g Cholesterol: 77.9mg Sodium: 88.9mg Carbohydrates: 31.5g Sugars: 24.9g Protein: 4.4g Vitamin A: 91.9µg Vitamin C: 1mg

Keywords: eclairs, chocolate eclairs, how to make eclairs, easy eclair recipe, chocolate desserts, romantic chocolate dessert

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About Melissa

I have a lot going on, and I’d much rather spend my time enjoying my messes than fretting about what I’m going to make for dinner. Over the past few years, I’ve nailed down a few strategies that helped me keep my kitchen running like a well-oiled machine, so I started Bless This Mess to help other mess-loving parents solve the nightly dinner delimma—no stress, no drama, just really great food your whole family will love. Read more...

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.