Car's Chocolate Eclairs

    1 hour 10 min

    Yummy choux pastry filled with fresh cream, topped in either sweet fondant icing or melted chocolate.


    Glamorgan, Wales, UK
    2 people made this

    Makes: 8 eclairs or profiteroles

    • 55g (2 oz) butter
    • 150ml (1/4 pint) water
    • 110g (4 oz) plain flour, sieved twice
    • 3 small eggs
    • For topping
    • melted chocolate
    • whipped cream

    Prep:15min  ›  Cook:25min  ›  Extra time:30min cooling  ›  Ready in:1hr10min 

    1. Melt butter and water in pan till boiling.
    2. Remove from heat and add flour in one go. Stir vigourously till a thick paste forms leaving pan clean. Put in cool bowl.
    3. Beat eggs a little and add to luke warm paste little by little. Beat with handwhisk until all egg is added and mix is a smooth shiny paste.
    4. Drop spoonfuls or lengths on to a non-stick baking tray, leaving space between each to expand.
    5. Place in preheated 200 C / Gas 6 / fan 180 C oven, in centre, for approximately 20- 25 minutes. Do not open oven door to check before 20 minutes.
    6. Check they are golden, crisp and doubled in size. Cut open and if there is any dampness inside, return to oven to dry out.
    7. Cool and slice open. Drizzle melted chocolate over tops of each.
    8. Whip double cream and spoon inside or pipe. Serve immediately, as they might collapse if kept for very long.

    How to melt chocolate

    Want perfectly melted chocolate to drizzle over your eclairs? Watch our How to melt chocolate video to see how it is done!

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