Triple Chocolate Eclairs
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Get your ultimate chocolate fix with these easy to make triple chocolate eclairs! The French bakery has come to you!
Dish Count :: 1 Mixer, 1 Saucepan, 1 Baking Sheet

The gardening bug has hit me hard. It’s usually this time every year that I start to get that itch, and since it is finally hitting the mid-70’s in Seattle, I played a little hooky on Friday afternoon and went home to start prepping my garden – and take a nap. I’m not a monster.
It really was a spectacular weekend in Seattle and I was determined to make the most of it. Even if that meant a nap every day and gardening in between. And fine, a little baking thrown in too for kicks.

Truth be told, I never really cleaned off the porch from last year’s garden. So it meant throwing out a ton of old plastic pots, dumping dried up tomato plants wrapped around their cages, and dumping old dirt and branches into plastic bags to haul out. The joy – or lack of joy – in apartment gardening is that it’s hard to mulch and compost stuff, even old dirt. So basically I have to throw it out? We need a house and yard.
It’s at this stage I am literally DREAMING of raised garden beds and a chicken coop. And I’m also convinced that as Huck is the worst bird dog on the planet, that he will get along splendidly with little baby chickens who will think that the 90 pound hound is their mommy. Ohhhh, the Youtube videos we will create! Let me have my dream, will ya?

Anyway.
With three garbage bags of junk to throw out and prep for the new garden complete, I planted all the starts I had on hand – including Swiss chard, rosemary, pea plants, Italian parsley, and two tomato plants all fit for containers. We will see how they go.
Ingredients for Triple Chocolate Eclairs
Eclairs::
- Flour
- Water, boiling
- Unsweetened Cocoa
- Unsalted Butter, cut into cubes
- Sugar
- Salt
- Chocolate Extract (optional)
- Eggs, room temperature
Chocolate Whipped Cream ::
- Heavy Whipping Cream
- Powdered Sugar
- Cocoa Powder
Chocolate Ganache ::
- Semi Sweet Chocolate, chopped
- Heavy Cream

And now I can go about the more pressing business of getting the slivers out of my hands. Note to self, get gardening gloves. Even if I get a new pair every year, somehow they go missing. It’s the gardeners’ equivalent of the missing sock in the dryer.
But besides the napping and gardening, I took some time out to do some baking from Barbara Bakes Dream Puffs cookbook!! It’s been a long time coming, because every time I flipped through it I couldn’t decide what to make! I finally landed on a mix of a couple different recipes, making these triple chocolate eclairs. Eclairs have always seemed so complicated, but Barbara made it wonderfully easy. Not to mention when they are done, they are just picture perfect!
She has flavor combos like Churro, Honey Orange, and S’more in there! Whether you want to make eclairs, cream puffs, or profiteroles, she has got you covered with easy step-by-step photos and recipes that are simple to understand. Barbara has demystified the whole process. I loved every minute of making these, it was so gratifying and exciting. I know you will love it too.
More Inspired Homemade Recipes To Try
Triple Chocolate Nutella Skillet Brownie
Triple Chocolate Chunk Brownie Cookies
Triple Chocolate Pumpkin Cheesecake Skillet Brownie
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Triple Chocolate Eclairs
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 eclairs 1x
- Category: Dessert
- Method: Oven
- Cuisine: French
Description
Get your ultimate chocolate fix with these easy to make triple chocolate eclairs! The French bakery has come to you!
Ingredients
Eclairs::
- 3/4 cup Flour
- 3/4 cup Water, boiling
- 1 Tbsp Unsweetened Cocoa
- 6 Tbsp Unsalted Butter, cut into cubes
- 1 Tbsp Sugar
- 1/4 tsp Salt
- 1 tsp Chocolate Extract (optional)
- 3 Eggs, room temperature
Chocolate Whipped Cream ::
- 1 1/2 cup Heavy Whipping Cream
- 3 Tbsp Powdered Sugar
- 1 Tbsp Cocoa Powder
Chocolate Ganache ::
- 2 ounces Semi Sweet Chocolate, chopped
- 3 Tbsp Heavy Cream
Instructions
FOR ECLAIRS::
- Preheat oven to 425.
- Measure all ingredients and set aside before starting. Line a baking sheet with parchment paper.
- In a sauce pan, mix together water, butter, sugar, and salt to boil. Immediately remove from heat and stir in flour.
- Return to heat and mix for 1-2 minutes until the dough is smooth and forms a ball. Place dough into stand mixer and let rest for 5 minutes.
- Add in chocolate extract, if using. Beat in eggs, one at a time, with the mixture becoming smooth and glossy in between additions.
- Spoon dough into a pastry bag, or a plastic bag with the corner cut out.
- Pipe into 1-inch, by 4-inch strips.
- Bake at 425 for 5 minutes. Then reduce oven to 350 degrees, continuing to bake for 30 minutes. Turn off the oven, and let the shells rest for 10 minutes before removing.
FOR CHOCOLATE WHIPPED CREAM::
- In a stand mixer, fitted with a whisk attachment, combine all ingredients and whip on medium speed until light and fluffy. Do not over mix.
- Pour into a piping bag with a star tip for a decorative design, or into a plastic bag with the corner cut out to make piping easier!
FOR CHOCOLATE GANCHE:
- In a microwave safe bowl, heat chocolate and heavy cream on high for 30 seconds. Stir together until chocolate is mixed and melted completely. Repeat in 15 second intervals if necessary.
To Assemble::
- Gently cut the eclairs in half to make a top and a bottom.
- Dip the top of the top half into the chocolate ganache, and let it rest chocolate side up.
- Fill the bottom half with chocolate whipped cream. Top with chocolate dipped top. Repeat.
- Serve immediately.
Notes
From Simply Sweet Dream Puffs Cookbook by Barbara Schieving.
I’m always down for some eclairs – the filling is always my favorite part so naturally I love the chocolate whipped cream.
These wouldn’t last long here, they look incredible!
You know exactly how to make Monday bearable. These eclairs? I WANT THEM ALL. Pinned!
These are awesome, you done a sterling job on them!!
Wow! These chocolate eclairs are calling my name!
I would love to be a gardener but I have a major green thumb 🙁 I once killed a cactus, true story. These cream puffs, however…I think I could probably manage them. And then manage to eat them all without sharing. Your photos are beautiful!!
Holy mother of eclairs!! These look amaaaaazing! Gawdgeous!
P.S. Send that bug over my way – I need a garden!
I NEED these!!
Why did I always think eclairs were so hard?! These look amazing and are absolutely going on my must try list!
Wow! These chocolate eclairs look fabulous!
Megan, these are gorgeous!
DANG, these look good! Pass the plate!!
Do you use the dough hook when mixing for the eclairs?
We were just talking last night about doing raised beds… somehow I don’t think it’s going to happen for us, but I definitely plan on some pots of tomatoes, hot peppers and herbs. Lots and lots of herbs.
Your a brave soul for making these eclairs. Would totally intimidate me, but gosh you nailed it!
These are absolutely gorgeous!!! Love every little thing about them!
I wish I could magically make these appear right now so I could EAT THEM ALL.
Megan, these are GORG!! And I just love all the layers of chocolate. I’m sure I could eat several of these with a mug of hot coffee 🙂
I’m so impressed with these eclairs AND that you’re gardening – I’m slowly feeling more and more guilty as the weeds come in… :/
These look sinful!! I’m jealous that you’re gardening. I want to learn so bad, but first off it gets crazy hot in Vegas and second I don’t have a green thumb. I wish I could eat one, two…okay three of these delicious eclairs!
Barbara’s book is great, really good at breaking recipes down and making them simple and approachable. LOVE these eclairs!!
These are mega-sexy.
Looks divine
You didnt mention when we should add the cocoa powder…..
Wow! Look how amazingly chocolatey these are! They look SO good!
Thank you for the recipe. They look gorgeous ?. I made so many eclairs… regular eclair with chocolate custard pudding filling but this time I decided to make this chocolate eclairs. But the dough is a little bit runny.. so I have to pipe as fast as I can. So I can’t make them pretty. But, good news is they are turn out nice and yummy. Thank you ?
Hi! These eclairs look great! Can these be stored/ refrigerated if not consumed immediately? Thanks!
Yes, they can be stored in the refrigerator for a day. But don’t wait to long, fresh whipped cream doesn’t hold too long.
I made these and put in fridge for about an hour and they went all flabby
Hi Lori! I’m sorry they did that. Eclairs are really meant to be filled just before eating. The moisture from the fridge, and the whipped cream filling makes them soggy. Or if they were put in even a little warm, the steam will make them soggy too. I hope you will try again, because I promise they are delicious!
Can these be refrigerated or stored for a period of time? Looking to do these for a baby shower dessert table and would like to know how far in advance I can make them?
Kristen, they can be stored for a day – maybe two – but I wouldn’t do more than that. And you will need to use a stabilized whipped cream to make sure that it doesn’t get soggy. Just add a 1/2 tsp of gelatin to your whipped cream, and be sure to use heavy whipping cream as well.
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Simple to make and super yummy! Will be making them again soon! Thanks so much!!!
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My only issue with this recipe is I wouldn’t recommend doing the ganache as instructed. Ganache should be done over a double boiler and the cream added towards the end after being taken off the heat. If you add the cream while heating, the game he will separate and look lumpy and gross. If heated slowly and the cream added later, it will maintain a nice glossy finish.
These look absolutely delicious, my mouth is watering already! I want to try these with my friend so badly! Thanks so much for sharing the recipe! 🙂
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