Why You’ll Love Giant Chocolate Eclair Recipe

I love how this recipe transforms a classic eclair into a beautiful centerpiece dessert. The pastry is light, the filling is creamy without being overly sweet, and the berries add brightness that balances the richness. Making it giant also means less fiddly piping and more time enjoying the finished treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

125g butter
1 cup water
1 cup plain flour
4 eggs (size 7)

Caramilk Ganache
150ml Caramilk chocolate (or chocolate of your choice)
150ml cream

To serve
200ml cream, whipped
200g readymade custard
250g fresh strawberries, sliced
125g fresh raspberries
1 Flake bar

Directions

I preheat the oven to 200°C fan bake and line a large baking tray with baking paper.

In a saucepan over medium heat, I add the butter and water and bring them gently to a boil, stirring. I turn off the heat, add the flour all at once, and stir quickly until the mixture forms a smooth dough with no lumps.

I remove the saucepan from the stove and add the eggs one at a time, stirring vigorously after each addition. This takes some effort, but the dough eventually becomes glossy and pipeable. A stand mixer works well too.

I spoon the choux mixture onto the prepared tray in a long rectangle, about 3 cm from the end of the tray and about 10 cm wide. I level the top and round the ends.

I bake the pastry for 15 minutes, then lower the oven temperature to 180°C and bake for another 45 minutes until golden and cooked through. Once done, I turn the oven off and leave the eclair inside with the door ajar for about 1 hour to cool gradually. Then I transfer it to a wire rack.

For the Caramilk ganache, I break the chocolate into a heatproof bowl and pour the cream over it. I microwave it for 90 seconds, let it sit for 2 minutes, then stir until smooth. I let it cool and thicken before using. Refrigeration speeds this up.

I whip the cream, then stir in the custard briefly once soft peaks form.

To assemble, I slice the cooled eclair in half horizontally. I spread the custard cream over the base and top it with sliced strawberries and raspberries. I place the pastry lid on top, spread the ganache, and finish with crumbled flake. I refrigerate and serve within 6 hours.

Servings and Timing

Servings: 8–10
Prep time: 25 minutes
Cook time: 1 hour
Additional time: 1 hour
Total time: 2 hours 25 minutes

Variations

Sometimes I add a little vanilla bean paste to the custard cream for extra flavor. Chocolate ganache made with dark or milk chocolate works beautifully too. I’ve also swapped the berries for sliced bananas or cherries when they’re in season.

Storage/Reheating

I store the assembled eclair in the fridge for up to 6 hours so the pastry stays crisp. If preparing ahead, I make the pastry shell a day early and keep it airtight, adding the filling just before serving.

FAQs

Why did my choux pastry collapse?

It might not have baked long enough, or it cooled too quickly. Leaving it in the oven with the door ajar helps.

Can I pipe the dough instead of spooning it?

Yes, piping gives a smoother shape, though spooning works perfectly for a rustic look.

Can I use homemade custard?

Absolutely—just make sure it’s thick and fully cooled.

Can I use frozen berries?

I don’t recommend it because they release too much liquid.

Why rest the eclair in the oven?

This keeps the structure from collapsing by preventing sudden temperature changes.

Can I make it smaller?

Yes—divide the dough into two or three smaller eclairs and reduce the baking time slightly.

Can I flavor the cream?

A little citrus zest, cocoa powder, or almond extract works well.

My ganache is too thin—what now?

I refrigerate it briefly until it thickens to a spreadable consistency.

Why did the inside seem undercooked?

Your oven may run cooler; bake slightly longer next time. You can scoop out any uncooked dough before filling.

Can I freeze the pastry shell?

Yes, unfilled choux pastry freezes well. I thaw it at room temperature, then crisp it in the oven before filling.

Conclusion

I love how this giant chocolate eclair combines light pastry, silky cream, and fresh fruit into a dessert that always impresses. It’s indulgent, fun to assemble, and perfect for sharing at celebrations or whenever I want a stunning treat.