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” (found below) 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:
- Mint Chocolate Chip Ice Cream Bites from Big Bear’s Wife
- No Churn Cinnamon Roll Ice Cream from Pastry Chef Online
- Green Tea Ice Cream from Mildly Meandering
Pies of Summer:
- Mini Lemon Meringue Pies from Forking Up
- Lemon Lavender Chess Pie from The Spiffy Cookie
Sweet Summertime Cakes:
- Cinnamon Oatmeal Cake from The Food Hunter’s Guide To Cuisine
No-Bake Treats:
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- S’mores Mousse Parfaits from Daily Dish Recipes
- Strawberry Pretzel Salad Parfaits from 4 Sons ‘R’ Us
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Baked Desserts:
- Strawberry Glazed Donut Bites from Eat Move Make
- Mixed Berry Fruit Pizza from The Bitter Side of Sweet
- Strawberry Cake Donuts from The Beard and The Baker
- Lemon Doberge Squares from Southern From Scratch
- Mini Blueberry Galettes from Me and My Pink Mixer
- Chocolate Churros from My Sweet Zepol
- Key Lime Fudge from The Domestic Kitchen
- Chocolate Strawberry Eclairs from Kudos Kitchen by Renee
- Peanut Butter and Jelly Bars from A Blender Mom
- Sweet Tea Bread Pudding from Sweet ReciPEAs
- Cream Puffs from For the Love of Food
Sweet Sips:
- Cherry Lime Bellini from Comfortably Domestic
- Strawberry Lassi from Shockingly Delicious
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.
- 1 cup water
- ½ cup butter, cubed
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 2½ cups heavy cream
- 1 package (5.1 ounces) instant vanilla pudding
- ¼ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 cups fresh, sliced strawberries
- 1/3 cup heavy cream, hot, but not boiling
- 2 cups semi-sweet chocolate chips
-
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 the heavy cream, pudding mix, sugar, and vanilla extract until the mixture thickens into a heavy whipped mixture.
-
Gently fold the sliced strawberries into the whipped pudding mixture.
-
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.
-
Pour hot cream over chocolate chips and stir well 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.
Tools and equipment;
medium saucepan, wooden spoon. whisk, tablespoons, parchment paper or Silpat, baking sheet, large bowl, paring knife and cutting board, microwave-safe bowl, measuring spoons, measuring cups.
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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I really enjoy the fresh fruits and everything you can make with them. Peach and cherry pie are favorites.
That’s nice. I like those too.
You make it look easy to make. Thank you for the step by step instruction 😀
I’m a visual learner so I always appreciate photos. Glad you think they’re helpful. Thanks.
These are so delicious! Your pictures make this so easy to follow, amazing job!
Thank you so much, Amanda!
Love how you broke down the whole process. These look ah-mazing!!
Thank you, Sabrina. I’m glad you find it helpful!
I love that these not only look amazing but they taste amazing too! Perfect for parties and events, a big hit the first time we tried them so I’m sure we’ll be making them again!
So good to know. Thanks!!
Just when I thought chocolate covered strawberries can’t be beat. These eclairs look amazing!
Thanks, Dorothy! Chocolate covered strawberries just got an upgrade 😉
Right? Chocolate covered strawberries just got an upgrade. LOL
These chocolate covered strawberry filled eclairs look so epic! Totally swooning over these beauties!
Thank you so much, Erin!
These look amazing! I have to try them this weekend I think!
You’ll love them! Thanks so much!
I want to dive right into this computer to grab a few of these beauties!
I wish it worked that way, too, Betsy 🙂
My favorite dessert! I love the idea of strawberry filling!
Me too. Chocolate and strawberries are a natural together! Thanks.
These are really perfect treat! A sure hit with my family!
Thanks, Sandra. They’re always a hit.
These look SO delicious! I’m love anything with strawberries!
I know the feeling, Megan. Thank you!
I’ve never made my own eclairs! These look perfect.
You really need to, Erin. They’re super easy and so satisfying!
This is an awesome recipe! I’ve always wanted to try making these before!
Chocolate and strawberry are a match made in heaven!
Nothing screams deliciousness than these chocolate covered eclairs! Love the fruity sweetness added by the fresh strawberries!
Thanks, Abigail! I think so too!
You can’t get much more deliciously decadent than these eclairs! I’ve made these with ice cream filling as well as just a powdered sugar topping but that chocolate, drool, is to die for!
I like the idea of filling them with ice cream. I’m gonna have to try that!
Thanks, Linda!
So yummy and BEAUtifUl! Thanks for this delicious and easy recipe. They turned out perfect and my family loved them.
These are the BEST! I love eclairs normally, but the addition of the strawberries makes these even more amazing!
Thanks so much, Nellie!
Strawberries are always a welcome addition to just about any dessert.
Take good care,
Renee