Homemade chocolate eclairs

    1 hour 50 min

    When it comes to eclairs, homemade is always a better option. Bakery-bought eclairs sometimes have soggy bottoms if the bakery freeze their choux pastry. For special occasions, you're better off making them at home.

    1 person made this

    Serves: 12 

    • Choux pastry
    • 200ml water
    • 120g butter
    • 1 pinch salt
    • 125g plain flour
    • 5 eggs
    • Topping
    • 150g dark chocolate, chopped
    • 55g butter
    • Filling
    • 350ml whipping cream
    • 250g icing sugar
    • 2 drops vanilla extract, or to taste

    Prep:30min  ›  Cook:40min  ›  Extra time:40min  ›  Ready in:1hr50min 

    1. Preheat the oven to 220 C / Gas 7. Lightly grease a baking tray.
    2. Heat water, butter and salt in a saucepan over medium heat. Bring to the boil; turn off the heat and sift in flour. Beat vigorously with a wooden spoon until mixture is well combined and leaves the sides of the pan.
    3. Cool the mixture to room temperature, about 10 minutes. Crack in eggs, 1 at a time, stirring gradually into a smooth dough. Lift the spoon to check the consistency; dough should slide gradually back into the bowl.
    4. Fit a piping bag with a coupler and 2cm round nozzle. Drop piping bag, nozzle-down, into a tall glass and fold edges down around the glass. Spoon dough into the bag. Gather edges and twist together.
    5. Pipe dough into 12cm-long logs onto the prepared baking tray. Press logs down with wet fingers if any peaks form.
    6. Bake in the preheated oven until golden and firm, 30 to 35 minutes. Let eclairs cool on a wire rack while preparing the topping and filling.
    7. Place chocolate and 55g butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
    8. Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add icing sugar and vanilla extract gradually, continuing to beat until stiff peaks form. Fill a clean piping bag with the whipped cream.
    9. Use a small, sharp knife to cut an X in either end of each eclair. Pipe a portion of the whipped cream into one end of each eclair until it starts to ooze out the other side. Dip the top halves in melted chocolate mixture. Refrigerate eclairs until filling hardens, about 30 minutes.

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