Main content


Eclairs are typically filled with a sweet vanilla cream known as crème chantilly and topped with chocolate or coffee icing. If you wish, you can make them extra rich and fill them with a combination of crème chantilly and pastry cream (crème patissière), as for Croque en Bouche. Eclairs can be prepared in advance: once the unfilled pastries are cooked and cooled, they can be kept in an airtight box for a few days or frozen, although it is best to make the chantilly cream on the day that you are planning on eating the éclairs. Makes about 25 eclairs.

Choux pastry

For the chocolate glacé icing

For the crème chantilly filling

2 piping bags



Coffee glacé icing: Use coffee glace icing instead of chocolate.

» Metric Converter

» Top Wine Matches For This Recipe


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
2 comments • 10 ratings
Please login to comment
Posted by Report
Thanks a lot for uploading the recipe. I made it and it came out very well.followed each step exact the way u ve mentioned... Thanks again
Posted by SusannaPReport
This is a FANTASTIC recipe! I followed it exactly and it worked perfectly. The best I have ever made.
Thanks for sharing such a fab recipe- if you are nervous about making eclairs this is the recipe to try!
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now