Giant Chocolate Eclair

Shouldn't all pastries come in a footlong version?


  • For the eclair:
  • 4 sticks butter, cubed
  • 16 large eggs
  • 1 ½ tablespoons sugar
  • 1 tablespoon salt
  • 4 cups water
  • 5 cups all-purpose flour
  • For the cream filling:
  • ½ cup sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 2 cups whole milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla
  • 2 cups whipped cream
  • For the ganache:
  • 4 cups dark chocolate chips
  • 2 cup heavy cream
  • 4 tablespoons coconut oil


  1. Make the eclair: Preheat the oven to 425 degrees and line two baking sheets with parchment paper. In a large saucepan, combine butter, sugar salt and water and bring to a boil. Turn off heat and stir in flour with a wooden spoon. Place mixture in the bowl of a stand mixer fitted with the paddle attachment and allow to cool for 3 minutes. Turn the mixer on to a medium-low speed and add each egg one at a time. Place batter into a large piping bag fitted with the largest decorating tip. Pipe a 12 inch line of eclair dough on one side of the sheet. Pipe another strip right next to it and then lastly one on top to form a triangle. Repeat on the other prepared baking sheet, this time leaving out the third strip to create the bottom and place both in the oven. Bake for 15-20 minutes until eclair puffs up. Lower the temperature to 375 and bake another 30 mins until the dough is golden and the inside is dry. Remove from oven and allow to cool completely before filling.
  2. Make the cream: Whisk together sugar, cornstarch, and salt in a medium saucepan. In a small bowl, whisk together milk and egg yolks. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil for one minute. Remove from heat and add vanilla. Once the pastry cream is chilled, fold in whipped cream and set in the fridge.
  3. Make the ganache: Make the chocolate ganache: Set chocolate chips in a medium-sized bowl, and heat the cream to a near boil. Pour cream over chocolate and whisk to combine. Add coconut oil and set aside.
  4. Assemble the eclair: Place the bottom eclair on a large platter. Fill with cream mixture and cover with the eclair top. Place in the fridge to firm for up to 30 minutes. Pour ganache over the set eclair and serve. Eat immediately!