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How to Make Chocolate Éclairs

How to Make Chocolate Éclairs

Chocolate éclairs are loved by everyone. They’re made with choux pastry, filled with either custard or cream, and iced with sweet chocolate fondant – yum! In France, custard is the traditional filling, but we just can’t get enough of cream-filled éclairs here! That’s why we’ve created this easy-to-follow chocolate éclairs recipe (with cream!) so we can enjoy them whenever we want, and you can too. The recipe is simple and requires no advanced kitchen equipment or culinary skills, so you can whip up a few of these pastry treats with ease and still impress the whole family.

    Prep and Cooking Time: Approx. 2 hours 30 minutes
    Makes 12 chocolate éclairs

Choux Pastry Ingredients:

  • 100g of Plain Flour
  • 50g of Unsalted Butter (room temperature)
  • 4 Medium Eggs (beaten)
  • 4 tbsp of Whole Milk
  • 4 tbsp of Water
  • 1 tsp of Caster Sugar
  • Pinch of Salt

Filling Ingredients:

  • 450g of Pastry Cream (room temperature)
  • 20g of Unsweetened Chocolate (pure cocoa solids)
  • 1 tbsp of Strong Cocoa Powder (sifted)
  • 2 tbsp of Vanilla Extract

Chocolate Fondant Ingredients:




  1. Preheat your oven to 170°C (150°C fan or gas mark 3) and line the baking trays with baking paper.
  2. To make the choux pastry, add the butter, sugar, milk, water and salt to a medium saucepan and heat on the hob on a high temperature; stir the mixture until it reaches boiling point.
  3. Remove the pan from the heat and add the flour to the mixture. Using a mixing spoon, quickly beat in the flour until the mixture is smooth.
  4. On the hob, turn the heat to a medium temperature and then reheat the mixture for 1 minute. You need to beat the mixture continuously until it starts to come away from the sides of the pan.
  5. Remove the pan from the heat and gradually beat in the eggs until you have a thick pastry mixture that drops from the mixing spoon. (It shouldn’t be runny!)
  6. Place a 1.5cm fluted piping nozzle in a piping bag and then pour in the pastry mixture. Leave the mixture to cool for 5 minutes before moving on to the next stage; this will allow the mixture to stiffen a little.
  7. Pipe 12 6” lines of pasty directly onto the baking trays; make sure you leave a gap between each one to allow them to expand. Bake the éclairs for approximately 30 minutes or until golden-brown. Leave them to cool for a few minutes after taking them out of the oven, and then transfer them to a wire rack to cool completely.
  8. To make the filling, fill a saucepan with water and heat on the hob until simmering. Break the unsweetened chocolate into a heatproof bowl and then place the bowl over the saucepan; make sure the water doesn’t spill. Stir the chocolate until it’s smooth and melted.
  9. Add the pastry cream, vanilla extract and cocoa powder to another bowl and then pour in the melted chocolate. Using a hand whisk or an electric hand whisk, whisk the ingredients until they’re smooth and well combined.
  10. Now it’s time to fill the éclairs. Place a 0.5cm piping nozzle in a piping bag and then pour in the cream filling. For each éclair, pierce the underside with the piping nozzle in three places and fill each opening with cream.
  11. To make the chocolate fondant, gradually warm the fondant icing in a saucepan until it reaches approximately 37°C. Remove the pan from the heat and stir in 2 tsp of water and 1 tbsp of cocoa powder. Keep stirring until the mixture is smooth and the chocolate is well combined.
  12. Place a fluted piping nozzle in a piping bag and then pour in the chocolate fondant. Pipe an equal amount of chocolate fondant over each éclair and then put them in the fridge to set. The éclairs need to be in the fridge for at least 30 minutes before serving.
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