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Chocolate eclairs

1 of 2


For the eclairs pastry
  • 200ml cold water
  • 4 tsp caster sugar
  • 85g unsalted butter
  • 115g plain flour
  • 1 pinch of salt
  • 3 eggs
For the filling
  • 600ml double cream
  • 0.5 tsp vanilla extract
For the chocolate topping
  • 50g dark chocolate, chopped
  • 1 tsp butter
  • 2 tbsp water
  • 85g icing sugar
  • Serving
    Serves 12
  • Skill Level
    So Easy


I have previously made profiteroles, but I wanted to try making eclairs, since the recipe I used for the profiteroles was a success. The method to make eclairs is very similar...as you shall now see...
  1. To make the eclairs pastry (also known as choux pastry), place the water, sugar and butter in a saucepan and heat on a gentle heat until the butter has melted. Then turn up the heat and quickly add the flour and salt in one go, beating vigorously with a wooden spoon for 30 seconds
  2. Remove off the heat and continue beating vigorously until a smooth paste is formed and the mixture comes away from the sides of the pan. Transfer to a bowl and leave to cool for 10 minutes
  3. Beat in the eggs, one at a time, until the mixture is smooth and glossy (make make your arm ache, but persist)
  4. Lightly grease a baking sheet, and place the mixture into a pipping bag (or disposable bag) with a large slit. Pipe the mixture onto the sheet, making around 5cm long eclairs and a few cm apart from one another
  5. Rub the edges of each eclair with cold water to smoothen it out
  6. Place a roasting tin at the bottom shelf of the oven, and heat the oven to 200 degrees Celsius. Place the baking trays in the oven, and before closing the oven door, pour half a cup of cold water into the roasting tin, then quickly shut the oven door (this helps make the pastry rise better). Bake for 20 mins or until golden brown
  7. Make a slight slit with a sharp knife on the edge of the eclair, and place on a wire rack to cool completely
  8. Meanwhile whip the cream and vanilla extract together to make the filling, then place in the fridge to go cold
  9. Once the eclairs are cold, continue the slit down to the other edge, and fill them with cream. Place in the fridge to set
  10. Meanwhile make the chocolate topping, add the chocolate, butter and water in the microwave for a few mins, stirring every 30 seconds, until the chocolate has melted. Mix in the icing sugar a little at a time. Dip each eclair into the chocolate, or use a palette knife to smooth the icing over each eclair, then set aside until set before serving

MashAllah they turned out lovely! If you don't like things too sweet, decrease the icing sugar in the chocolate topping, other than that, enjoyyyyy :)


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