Decadent chocolate eclairs

    1 hour 20 min

    These chocolate eclairs with a vanilla bean cream filling have been made a little more decadent with the addition of edible gold dust. They could also be decorated with gold leaf or just with the melted chocolate.

    3 people made this

    Makes: 12 eclairs

    • Choux pastry
    • 50g cold butter, cubed
    • 75ml cold water
    • 75g plain flour
    • 2 eggs
    • Filling
    • 300ml whipped cream
    • 2 tablespoons icing sugar
    • 1 vanilla bean, split, seeds scraped
    • 100g good quality dark chocolate, grated
    • Topping
    • 75g good quality dark chocolate, melted
    • edible gold glitter dust, to decorate

    Prep:20min  ›  Cook:30min  ›  Extra time:30min  ›  Ready in:1hr20min 

      Choux pastry:

    1. Preheat oven to 220 C / Gas 7. Grease two baking trays and line with baking parchment.
    2. Combine butter and water in a small saucepan over high heat; bring to the boil. Stir in flour, beating with a wooden spoon for 1 minute or until mixture comes away from the side of the pan to form a smooth ball. Transfer mixture to a mixing bowl. Allow to cool slightly. Using electric beaters, beat in eggs, 1 at a time, until mixture becomes smooth and glossy.
    3. Spoon choux pastry mixture into a piping bag fitted with a 2cm plain nozzle. Pipe 7cm logs, about 5cm apart, onto prepared trays. Bake eclairs for 10 minutes. Reduce temperature to 180 C / Gas 4. Bake for a further 15 minutes or until golden and crisp. Cool on trays for 10 minutes before transferring to a wire rack to cool.
    4. Filling:

    5. Meanwhile, using electric beaters, whip cream, sugar and vanilla seeds until firm peaks form. Stir in grated dark chocolate.
    6. Topping:

    7. Cut eclairs in half lengthways and fill with cream mixture. Spread melted chocolate over top of eclairs and refrigerate until chocolate is set. Dust with gold glitter to decorate.

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