Baked by an Introvert

Chocolate Eclairs

Jen Sobjack

This delicious, decadent, elegant chocolate eclair recipe is actually surprisingly easy to make. You’ll just seem like you graduated from Le Cordon Bleu!

Make the choux dough.


Fit a large piping bag with a French star piping tip. Fill the bag with the dough and push the dough to the tip. Holding the pastry bag at a 45° angle, pipe lines of dough about 4 to 5-inches long and space them about 3-inches apart.


Bake the eclairs for 15 minutes. Reduce the oven temperature to 350°F and continue baking for 20 minutes or until the shells are brown and completely firm. Do not open the oven during baking or they might collapse.


Fill the eclairs with pastry cream.


Top with chocolate ganache and enjoy!