Jackie, we're sorry to hear you're having some trouble posting comments—we haven't seen any other comments from you, but we're glad this one made its way through! In regards to your chocolate filling, you're right that there's not much sugar in the pastry cream (only 1/2 cup for about 2 1/2 cups of pastry cream). Traditionally éclairs aren't overly sweet but balance with the flavors. If you're used to sweeter desserts and want to up the ante with the sugar, you can use a semisweet chocolate instead of unsweetened in the base of the pastry cream. Hope that helps! Kye@KAF

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