Chocolate Cream Eclairs Recipe

Chocolate cream éclairs are a luxurious treat, combining the light, airy texture of choux pastry with the richness of chocolate cream filling and a glossy chocolate glaze. It’s one of my favourite treats and I discovered that making the choux pastry is really good fun too. 

Originating in France, éclairs have been a beloved dessert since the 19th century, and their name, meaning “flash of lightning” in French, suggests that these pastries are eaten as quickly as lightning!

Whether you’re a seasoned baker or a beginner looking to impress, making chocolate cream éclairs at home is a rewarding experience.

The Origin of Éclairs 

Éclairs are said to have been created by the famous French chef Antonin Carême, who worked in the early 19th century. Carême is often credited with refining and popularizing many classic French pastries, including the éclair.

Originally called “pain à la Duchesse” or “petite duchesse,” the éclair as we know it today became widely known in the late 19th century. Its light, airy choux pastry and rich cream filling have made it a staple of French patisseries and a favourite worldwide.

The Recipe

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Janine Moore

Janine lives in Nottinghamshire; she enjoys walking in the countryside and spending time around animals and nature. She’s also interested in history, writing, photography and cooking. The Peak District is one of her favourite areas for exploring.