Chocolate Eclairs

Chocolate Eclairs

Makes about 10 eclairs

chocolate eclairs


For the Pastry
1 cup water
1 stick butter
1 tbsp sugar
1 cup flour
pinch of salt
4 eggs

For the Cream Filling
1 pint heavy cream
1/2 cup sugar

For the Chocolate Glaze
1 (4oz) bar 70% cacao cooking chocolate
3 tbsp butter


For the Pastry
Preheat oven to 375°F.
Heat the water in a medium saucepan, add the butter, sugar and salt and bring to the boil.
Once the liquid is boiling, remove from the heat and add the flour all at once. Immediately stir briskly to combine. Return to the heat and stir constantly for about 3 minutes to dry slightly.
Allow the mixture to cool slightly and then add to a large mixing bowl.
Add the eggs one at a time and fully incorporate each one before adding the next.
Put some parchment paper onto a cookie sheet.
Put the mixture into a piping bag (or ziplock bag) and pipe 1 1/2 inch by 5 inch logs onto the parchment paper. Leave at least an inch or so between each one to allow them to expand.
Bake the eclairs for 25-30 minutes until golden brown. Turn off the oven and open the door slightly and allow the eclairs to dry out for about 15 minutes. Test one of the eclairs by cutting into it to ensure the inside is just slightly damp, but not wet.
Transfer to a wire rack and allow to cool.

For the Cream Filling
Add the cream and sugar to a mixing bowl and whisk until soft peaks are formed. Cover the bowl with plastic wrap and place into the refrigerator until needed.

For the Chocolate Glaze
Place some water in a saucepan, bring to the boil and then simmer.
Put a glass bowl over the saucepan and add the chocolate and butter to the bowl to melt.
As soon as the chocolate and butter is melted remove from the heat. Take care not to over heat the chocolate.

To Assemble
Take the cooled eclair and slice down the side. Fill the inside with a couple of spoonfuls of the cream filling. Drizzle the chocolate glaze along the top of the eclair with a spoon.
Allow to cool.

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