Recipes and Cooking Chocolate Eclairs Be the first to rate & review! Throw inhibitions aside as you unveil these tempting cream-filled chocolate pastries at your next dinner party. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 8, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Cool Time: 1 hrs Bake Time: 33 mins Total Time: 35 mins Yield: 12 eclairs Jump to Nutrition Facts Ingredients 1 cup all-purpose flour 3 tablespoon unsweetened cocoa powder 2 tablespoon sugar 1 cup water ½ cup butter ¼ teaspoon salt 4 eggs 4 cup whipped cream Bittersweet Hot Fudge Sauce (see below) or purchased hot fudge sauce (optional) Powdered sugar (optional) Bittersweet Hot Fudge Sauce 3 ounce semisweet chocolate 1 ounce unsweetened chocolate ½ cup half-and-half or light cream ¼ cup sugar ¼ teaspoon vanilla Directions Grease a cookie sheet; set aside. Stir together flour, cocoa powder, and sugar. In a saucepan bring water, butter, and salt to boiling; stir until butter melts. Add flour mixture all at once to boiling mixture, stirring vigorously. Cook and stir until mixture forms a ball. Cool 10 minutes. Add eggs, one at a time, beating with a wooden spoon about 1 minute after each addition or until smooth. Spoon the batter into a pastry bag fitted with a large plain round tip (1/2- to 1-inch opening). Pipe strips of batter (measuring about 4 inches long, 1 inch wide, and 3/4 inch high) 3 inches apart onto prepared cookie sheet. Bake in a 400 degree F oven for 33 to 35 minutes or until puffy. Remove from cookie sheet; cool on a wire rack. Up to 2 hours before serving, cut off tops of eclairs. Remove soft dough from inside. Pipe whipped cream into eclairs. Replace tops. Chill until serving time. If desired, top with Bittersweet Hot Fudge Sauce and dust with powdered sugar. Makes 12 eclairs. Bittersweet Hot Fudge Sauce Coarsely chop semisweet chocolate and unsweetened chocolate. In a medium saucepan combine the chocolates, half-and-half or light cream, and sugar. Bring to boiling; reduce heat. Simmer mixture, uncovered, over low heat about 2 minutes or until mixture is creamy, stirring frequently. Remove from heat; stir in vanilla. Serve warm. Makes about 1 cup. Dera Burreson Bake and cool eclairs; freeze in an airtight container up to 2 months. Thaw 2 hours at room temperature before filling. Rate it Print Nutrition Facts (per serving) 359 Calories 30g Fat 20g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 359 % Daily Value * Total Fat 30g 38% Saturated Fat 18g 90% Cholesterol 151mg 50% Sodium 172mg 7% Total Carbohydrate 20g 7% Protein 5g Vitamin C 0.6mg 3% Calcium 70.7mg 5% Iron 1.4mg 8% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.