These delicious Chocolate Eclairs are made with crisp choux pastry, filled with vanilla pastry cream and topped with a decadent Chocolate Ganache. These will disappear in a flash!

– Butter  – Water – Salt – Flour  – Eggs


In a medium sized saucepan add the butter, water and salt. Heat over medium heat, stirring occasionally until the butter has melted and the ingredients have come to a boil.


Remove the saucepan from the heat and sprinkle in the flour. Using a wooden spoon stir the flour into the wet ingredients until the flour has been absorbed.


Once it forms a smooth ball and the sides of the saucepan are clean, 2-3 minutes, transfer the dough to a medium sized mixing bowl to cool.


Once the dough has cooled, about 10 minutes, start to add the eggs. Add each egg one at a time, beating well in between each addition until incorporated.


The choux pastry need to be at the ‘dropping’ consistency. This is when you scoop up some of the dough it will drop off the spoon after a few seconds in one clump together.


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