Chocolate Covered Strawberry Filled Eclairs may look intimidating to make, but trust me, they’re not!

As long as you follow a few simple steps, you’ll be noshing on one (maybe two) of these beauties in no time. 

Light, airy, and filled with a luscious strawberry whipped cream. These easy to make strawberry cream puffs deserve their time in the spotlight for any and every occasion you serve them at!

**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Chocolate Covered Strawberry Filled Eclairs is available near the end of this post. OR click on “jump to recipe” button (found above) to be taken directly to the recipe.

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The ingredient list:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

• butter
• all-purpose flour
• salt
• eggs
• water
• vanilla instant pudding
• heavy whipping cream
• granulated sugar
• vanilla extract
• fresh strawberries, sliced
• semi-sweet chocolate chips

That’s it. Easy peasy!

Kitchen tools and equipment needed:

• heavy-bottom saucepan
• wooden spoon
• baking sheet
• parchment paper or silpat liners
• cooling rack
• whisk
• paring knife
• cutting board
• serrated knife
• skewer (optional)
• measuring cups and spoons
• mixing bowls
• air-tight containers

Can the UNFILLED cream puff pastry shells be made ahead?

Yes! But there are a few simple rules you’ll need to follow.

For Refrigerating:

• Allow the steam to escape (directions below) and cool the baked puffs completely on a wire rack.
• Gently cut the puffs in half using a serrated knife and carefully remove the strands of dough from the center of the puffs leaving the shell intact.
• Gently place the puffs together (top and bottom) and store the prepared puffs in an air-tight container for NO LONGER THAN 2 DAYS.

For Freezing:

• Allow the steam to escape (directions below) and cool the baked puffs completely on a wire rack.
• DO NOT cut the cream puffs in half before freezing.
• Gently place the unfilled puffs in an air-tight freezer container for up to 4 weeks.
• Thaw at room temperature.
• Cut the puffs in half with a serrated knife and continue on with the filling.

How to store FILLED cream puffs:

Store the filled cream puffs on a single layer in the refrigerator for no longer than 24 hours to prevent the puffs from getting soggy.

How to make Chocolate Covered Strawberry Filled Eclairs:

• Add water and butter to a saucepan until the water simmer and the butter melts.

• Add all the flour and stir vigorously until the mixture comes together into a heavy dough.
• Allow the choux paste dough to cool slightly. Approximately 5 minutes.

• Add the eggs, one by one, stirring vigorously after each addition. A little elbow grease is required, or you can do this process with a hand mixer or stand mixer.
• After the addition of the final egg, the choux paste dough will be smooth and glossy.

• Drop approximately 2 tablespoons of the choux paste dough onto a parchment or Silpat lined baking sheets. Leaving space in between each eclair.
• Tap down any spiky points with a wet finger if needed.
• Bake the eclair shells in a preheated 400-degree oven for approximately 30 – 35 minutes.

• Remove the eclairs from the oven and immediately poke a steam hole in the side of each eclair to let the steam out so they won’t deflate as they cool.
• Allow the eclair shells to cool completely before using a serrated knife to gently slice tops off each eclair shell.
• Gently pull out any of the doughy interiors that may still remain on the inside of each eclair shell to make room for the filling.
• Set the shells and tops aside while you prepare the filling.

• In a large bowl, whisk together heavy cream, vanilla pudding mix, and vanilla extract.
• Stir fresh, sliced strawberries into the pudding mix.

• Divide and spoon the pudding and strawberry mixture evenly among the eclair shell bottoms, and gently place the tops of the shells onto each filled eclair.

• To make the chocolate ganache, pour hot cream over chocolate chips and stir until melted and smooth.
• Spoon the chocolate ganache liberally over the cream filled eclairs.

• Garnish the top of each chocolate covered strawberry filled eclair with a slice of strawberry for garnish.
• Refrigerate until ready to serve.

Want more delicious dessert recipes for any occasion?

*Desserts Recipe Roundup for Mother’s Day and BEYOND (pictured below)

“All kinds of sweet treats, for any and all occasions, are gathered for you in one easy place!”

Here’s even more delicious sweets and treat recipes just for you:

Ice Cream Recipes:

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Pies of Summer:

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Sweet Summertime Cakes:

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Baked Desserts:

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Sweet Sips:

• Cherry Lime Bellini from Comfortably Domestic
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Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s Chocolate cream puffs with strawberry filling.

Thank you so much for visiting me here today in my Kudos Kitchen!

I sincerely hope that you’ve enjoyed today’s cream puff dessert recipe for Chocolate Covered Strawberry Filled Eclairs as much as I’ve enjoyed bringing it to you!

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Until we eat again, I hope you have a delicious day!

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