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Chocolate Éclair Calories
Classic French pastry with chocolate glaze and cream filling
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 piece (medium) of Chocolate Éclair (65 g) has 202 calories. That works out to 310 calories per 100 g. It contains 24.1 g of carbs, 3.4 g of protein, 10.4 g of fat and 1.1 g of fiber. Its 0.1 mg of B2 covers 9% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
What is Chocolate Éclair?
A chocolate éclair is a classic French pastry made from choux dough, baked until hollow, filled with cream and finished with a smooth chocolate glaze. Its lightly crisp shell gives way to a soft, creamy centre, while the chocolate adds a rich sweetness. Éclairs are commonly found in French bakeries and pâtisseries, and are enjoyed as an individual dessert or with coffee.
For English-speaking readers elsewhere, it makes a fitting afternoon treat alongside tea or coffee. One medium éclair is about 65 g; it is relatively energy-dense, with carbohydrates and fat contributing much of that energy. Pair it with an unsweetened drink, or share one if you would prefer a smaller dessert.
Chocolate Éclair Nutrition Facts
Selected: 100 g
310
KCAL / 100G
Carbs
37g
· 13% DV
Protein
5.2g
· 10% DV
Fat
16g
· 21% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 47% · Protein 7% · Fat 46%
Chocolate Éclair Vitamins & Minerals
Vitamins
B2
0.17mg · 13% DV
B5
0.5mg · 10% DV
B12
0.25µg · 10% DV
Biotin
2.5µg · 8% DV
Minerals
Selenium
6µg · 11% DV
Phosphorus
80mg · 11% DV
Zinc
1mg · 9% DV
Calcium
65mg · 7% DV
How Nutritious Is Chocolate Éclair?
Nutrient density
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Chocolate Éclair Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Chocolate Éclair
To burn the 310 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Chocolate Éclair Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Chocolate Éclair Contain Allergens?
Contains these allergens:
Which Diets Is Chocolate Éclair Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Chocolate Éclair Fat Profile
SATURATED
7.5g
MONOUNSATURATED
5.2g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 23.3:1
Above the ideal 4:1 (23.3:1).
Compare Chocolate Éclair
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Frequently Asked Questions About Chocolate Éclair
What is a chocolate éclair?
A chocolate éclair is an elongated French pastry made from baked choux dough, filled with cream and topped with chocolate icing. Its crisp, hollow shell is baked first, then filled after cooling.
How do you make chocolate éclairs?
Chocolate éclairs are made by piping choux pastry into long shapes, baking until puffed and dry, filling the cooled shells with pastry cream, and coating them with chocolate. Avoid opening the oven while the shells are rising.
What is the difference between a chocolate éclair and a cream puff?
A chocolate éclair is long and usually topped with chocolate icing, while a cream puff is round and often dusted with sugar or served with sauce. Both are commonly made from choux pastry and filled with cream.
Why do chocolate éclairs collapse after baking?
Chocolate éclairs usually collapse because the shells are underbaked or the oven door is opened before they have set. The inside needs to dry enough to hold its shape; bake the shells until well browned, then let them cool.
What filling is used in chocolate éclairs?
Chocolate éclairs are most often filled with pastry cream, a thick custard made with milk, eggs, sugar and a starch or flour. The filling should be chilled before piping so it stays in place and does not soften the shell too quickly.
How should you store chocolate éclairs?
Store chocolate éclairs in a covered container in the refrigerator because their cream filling is perishable. The pastry gradually softens as it absorbs moisture, so they are best eaten soon after filling.
Can you freeze chocolate éclairs?
Yes, you can freeze chocolate éclairs, though thawing may make the pastry less crisp. Freeze them in a single layer first, transfer them to a sealed container, and thaw them in the refrigerator before serving.
Why is the pastry in chocolate éclairs soggy?
Chocolate éclair shells become soggy when they sit filled for too long, because moisture from the cream moves into the pastry. For a crisper result, fill the shells closer to serving time and keep them chilled meanwhile.
Can you make chocolate éclair shells ahead of time?
Yes, you can bake chocolate éclair shells ahead and keep them unfilled in an airtight container once completely cool. If they soften, briefly re-crisp them in a low oven, then cool them fully before adding the cream.
Why does the chocolate topping on éclairs crack?
Chocolate topping can crack on éclairs if it is applied in a thick layer or hardens too quickly on a very cold pastry. Use a smooth, pourable glaze and let the filled éclairs lose their chill slightly before coating.
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Nutrition data compiled from USDA FoodData Central and scientific sources.