Cream Filled Chocolate Eclairs, easy to make and great for a tea party! Freshly whipped cream inside soft choux pastry and coated in silky chocolate. These cream-filled Chocolate Eclairs are a pure delight to make and eat!

Cream Filled Chocolate Eclairs - Easy to make and always great anytime!

The eclairs themselves are made from a light choux pastry, the filling lovely vanilla flavored fresh whipped cream and the topping smooth and delicious chocolate.

Now, in some of the photos you'll notice I've made a caramel topping. So delicious! I also made some in round balls instead of finger shapes, so you can let your imagination fly and add any topping you like, and maybe even add some sprinkles on top if you want to make them festive for Christmas or a birthday party.

Is it hard to make eclairs?

The simple answer is no! The pastry used for eclairs is a traditional choux pastry. As you'll see from the instructions below, it's made in a saucepan, so there's no rolling out.

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The pastry is cooked in the oven and it puffs up and cooks and you're left with a very delicate pastry will a hollow space inside which is then perfect for filling with fresh whipped cream or a set custard or creme patisserie.

You can make these eclairs any size, sometimes it's nice to make them small, say finger size for tea parties, or longer for a full indulgence!

Cream Filled Chocolate Eclairs. Easy to make and always great anytime! 

Whatever you decide, you won't be disappointed with these! They are very popular in the United Kingdom and often served during Afternoon tea with a variety of other goodies! So let's see the recipe.

Prep Time

10 minutes

Cook time

30 minutes

Yield

12 Approx

Ingredients

The choux pastry

3 1/2 Tablespoons or 50 g butter, cut into cubes, plus extra for greasing
2/3 cup or 150 ml water
2/3 cup or 75 g plain flour
2 large eggs, beaten

The filling

1 1/4 cups or 300 ml double or whipping cream
1/2 teaspoon Vanilla extract
2 Teaspoons Powdered sugar
The topping
1/3 cup or 100 g plain dark chocolate, finely chopped or chocolate morsels
1/2 cup or 100 ml double/heavy cream

Instructions

1. Preheat the oven to 220°C (fan 200°C / 425° / Gas 7). Grease a large baking sheet.

The choux pastry mixture

2. Put the butter in a heavy-based pan with water and heat until the butter melts.

3. Bring to the boil, add the flour, then remove from the heat. Stir vigorously.

4. When a smooth paste develops, return the pan to the heat, stirring. The mixture will dry out a little and form a soft ball that comes away from the sides of the pan.

5. Remove the pan from the heat again, leave the mixture to cool slightly, then gradually add the eggs, beating really well between each egg until the mixture is smooth and glossy.

6. Spoon the mixture into a large piping bag fitted with a 1 cm (½ in) plain nozzle.

7. Sprinkle the baking sheet with water (a water spray with a fine nozzle is good for this).

8. Pipe the mixture onto the baking sheet into 7.5cm (3in) lengths, leaving room between each éclair for them to spread a bit.

Cream Filled Chocolate Eclairs - Easy to make and always great anytime!

9. Bake for 10 minutes, then reduce the heat to 190°C (fan 170°C / 375°F / Gas 5) and bake for a further 20 minutes.

10. Split each éclair in half lengthways and transfer to a wire rack to cook completely.

You can watch a great video here how to make the pastry. 5 minutes long.

Make the chocolate topping

1. Put the chocolate and cream in a heatproof bowl and set it over a pan of gently simmering water, stirring until smooth and shiny.

Chocolate Eclairs, how to melt chocolate


2. Remove the bowl from the pan and leave the chocolate at room temperature for about 30-35 minutes, or until it is cool and thick enough to coat the éclairs without dripping off them.

Make the Cream Filling

Once the éclairs have cooled, whip the cream adding vanilla extract and powdered sugar until stiff then and spoon or pipe it into the bottom half of the éclairs.

Chocolate eclairs, whipping cream


Dip the top half of each éclair in the chocolate, then place on top of the whipped cream.

TOP TIP!

Wrap the unfilled choux fingers in a freezer bag, seal, and freeze for up to 3 months. Refresh them in a hot oven to crisp them up after defrosting, and then leave them to cool before filling. They are not suitable for freezing with the filling and topping.

Here I made Caramel Eclairs. First I dipped the tops of the eclairs in a simple powdered sugar & water mix, leave to set, then piped a layer of Dulce De Leche in the filling and then a layer of fresh vanilla whipped cream. Dusted off with sieved powdered sugar for a festive feel! They were delicious with the caramel inside!

Cream Filled Chocolate Eclairs - Easy to make and always great anytime!

Alternatively, you could make the eclairs into round balls and bake. Then to fill them, add the whipped cream, set on a wire rack and drizzle some caramel sauce over the tops as you can see in the photo below. 

Cream Filled Chocolate Eclairs. Easy to make and always great anytime! 

Here Frances made Cream puffs, by placing a Tablespoon of the mixture on the baking tray, cooking as normal, then when you remove them from the oven, pierce a hole in the puffs to let the air out and allow to cool on a rack. Then make a larger hole and pipe whipped cream in them, or cut them in half and spread the cream, and make sandwiches.

Cream Filled Chocolate Eclairs - Easy to make and always great anytime!

This is some I made for a 70th Birthday. Everyone really enjoyed it and thought it was a fun idea!

Cream Filled Chocolate Eclairs - Easy to make and always great anytime!
Cream Filled Chocolate Eclairs. Easy to make and always great anytime! 

Recipe Card

Cream Filled Chocolate Eclairs. Easy to make and always great anytime! 

Chocolate Eclairs

Yield: 12
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Cream Filled Chocolate or Caramel Eclairs, easy to make and great for a tea party!

Ingredients

The choux pastry

  • 3 1/2 Tablespoons or 50 g butter, cut into cubes, plus extra for greasing
  • 2/3 cup or 150 ml water
  • 2/3 cup or 75 g plain flour
  • 2 large eggs, beaten

The filling

  • 1 1/4 cups or 300 ml double or whipping cream
  • 1/2 teaspoon Vanilla extract
  • 2 Teaspoons Powdered sugar

The topping

  • 1/3 cup or 100 g plain dark chocolate, finely chopped or chocolate morsels
  • 1/2 cup or 100 ml double / heavy cream

Instructions

  1. Preheat the oven to 220°C (fan 200°C / 425° / Gas 7). Grease a large baking sheet.

The choux pastry mixture

  1. Put the butter in a heavy-based pan with water and heat until the butter melts.
  2. Bring to the boil, add the flour, then remove from the heat. Stir vigorously.
  3. When a smooth paste develops, return the pan to the heat, stirring. The mixture will dry out a little and form a soft ball that comes away from the sides of the pan.
  4. Remove the pan from the heat again, leave the mixture to cool slightly, then gradually add the eggs, beating really well between each egg until the mixture is smooth and glossy.
  5. Spoon the mixture into a large piping bag fitted with a 1 cm (½ in) plain nozzle.
  6. Sprinkle the baking sheet with water (a water spray with a fine nozzle is good for this).
  7. Pipe the mixture onto the baking sheet into 7.5cm (3in) lengths, leaving room between each éclair for them to spread a bit.
  8. Bake for 10 minutes, then reduce the heat to 190°C (fan 170°C / 375°F / Gas 5) and bake for a further 20 minutes.
  9. Split each éclair in half lengthways and transfer to a wire rack to cook completely.
  10. You can watch a great video here how to make the pastry. 5 minutes long.

Make the chocolate topping

  1. Put the chocolate and cream in a heatproof bowl and set it over a pan of gently simmering water, stirring until smooth and shiny.
  2. Remove the bowl from the pan and leave the icing at room temperature for about 30-35 minutes, or until it is cool and thick enough to coat the éclairs without dripping off them.

Make the Cream FIlling

  1. Once the éclairs have cooled, whip the cream adding vanilla extract and powdered sugar until stiff then and spoon or pipe it into the bottom half of the éclairs.
  2. Dip the top half of each éclair in the icing, then place on top of the whipped cream.

TOP TIP!

  1. Wrap the unfilled choux fingers in a freezer bag, seal, and freeze for up to 3 months. Refresh them in a hot oven to crisp them up after defrosting, and then leave them to cool before filling. They are not suitable for freezing with the filling and topping.
Nutrition Information:
Yield: 12 Serving Size: 12 Servings
Amount Per Serving: Calories: 304Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 101mgSodium: 118mgCarbohydrates: 12gFiber: 1gSugar: 6gProtein: 3g

Chocolate Treats

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2 thoughts shared

    1. Hi Lana, you can add whatever filling you wish in eclairs! I am from England and have had fresh whipped cream in eclairs in many afternoon tea shops, as well are creme patisserie. Personally I prefer fresh cream in the filling, just like when you have a cream tea in an English Tea room! I think you will find many recipes and interpretations will vary depending on where in the world you live or are from! Please don’t let the fact that these have whipped cream put you off from trying them. the sky’s the limit with how you wish to serve these!
      Happy Baking! Here is a link which should help clarify the filling options for you. http://en.wikipedia.org/wiki/%C3%89clair