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Chocolate Eclairs

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  • 1 cup water
  • 1/2 cup butter or margarine
  • 1 cup flour
  • 4 eggs


  • 1 quart milk
  • 4 egg yolks
  • 1 1/2 cups granulated sugar
  • 4 tablespoons flour
  • 4 tablespoons cornstarch
  • Pinch of salt
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Chocolate Icing

  • 1/2 cup margarine
  • 1 cup sugar
  • 1/3 cup evaporated milk
  • 1/2 cup semisweet chocolate chips
  • 1 teaspoon vanilla extract


  1. Shells: Bring water to a boil and add butter. Boil until butter is melted. Add flour and stir well. Stir until mixture is smooth. Cool for 5 to 10 minutes.
  2. Add eggs, one at a time; mix well after adding each egg. With a spoon or pastry tube, drop on a very lightly greased cookie sheet. Use about 1 to 1 1/2 tablespoons dough for each shell.
  3. Bake at 375 degrees F for 35 minutes and then 200 degrees F for 10 minutes. When cool, slice open and fill with custard.
  4. Custard: Scald milk in top of double boiler. Add egg yolks, sugar, flour, cornstarch and salt. Stir well to blend completely. Add butter and continue cooking until custard begins to thicken; stir constantly. Add vanilla extract. Custard should be thick enough to hold onto the spoon.
  5. Fill shells with cooled custard.
  6. Chocolate Icing: Melt margarine in saucepan. Add sugar and evaporated milk. Bring to a boil. Boil for 2 minutes, stirring constantly. Add chocolate chips and vanilla extract. Remove from heat. Beat until thickened. Using a spoon, drizzle chocolate over éclairs.