Chocolate Eclair Recipe

chocolate eclair recipe

Chocolate eclairs are a delightful combination of choux pastry filled with a pastry cream and topped with chocolate. If you have never made choux pastry before relax it is easy to make and most people get it right first time.

Profiteroles are made in the exact same way as eclairs but piped a different shape the video covers both. You can make some of each in the same batch. Choux pastry is best consumed on the day it is made, now you have an excuse to eat them all.

Choux Pastry Chocolate Eclair Recipe Ingredients
This recipe makes enough to makes approximately 50 profiteroles or 30 medium sized eclairs, the exact number of eclairs will depends on the size that you pipe them.

For the Choux Pastry Recipe
250ml or 1 cup Water
75g (2.65 ounces) Butter
154g (5.43 ounces) or 1 cup plain flour
4 Eggs

croquembouche recipe easy

Put the water and butter into a pan and heat until the butter is melted. Add the flour all at once and stir until it thickens and leaves the sides of the pan, continue to stir and heat for another minute until it forms a really stiff ball.
Add in the eggs one at a time mixing really well after each addition.

Place into a piping bag and pipe dollops onto the baking tray.
Bake for 20 minutes or until crisp.

Pastry Cream Recipe
500ml or 2 cups milk
4 egg yolks (use the whites for macaroons or pavlova)
3/4 cup or 150 g (5.29 ounces) sugar
30g (1.06 ounces) flour (2 tablespoons plus 2 teaspoons)
Whip the egg yolks and sugar until pale, whisk in the flour. Heat the milk, you can infuse it with flavour while it is heating, see the video for more help with this. Add a little hot milk at a time to the yolks mixture whisking as you do. Return to the pan and stir until well thickened.

Top your profiteroles and eclairs with melted chocolate or buttercream in a flavour of your choice.

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About Ann

Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for desserts, chocolate and cakes.
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35 Responses to Chocolate Eclair Recipe

  1. RS says:

    Hi Ann,

    When doing the Choux pastry, instead of becoming thick and gooey my mixture became smooth and creamy and didn’t gel together…do you have any idea why?

    • Ann Ann says:

      Hi RS, possibly didnt cook the flour mixture in the pan long enough, you need to stir until forms a ball and then keep cooking for a couple of minutes

  2. Migle says:

    Hey Ann. I was wondering if I could add a little bit of cugar to my choux pastry instead of making a pastry cream?

  3. Dana says:

    Hi Ann) I heard that there is a tasty cake or something like that called MOCHI. Can you make a video how to make that?
    Thank you

  4. lisa says:

    hi ann do you know to make this I have looked everywhere if you could make a video or tell me will be great ty so much

  5. shannon says:

    if i want to make chocolate pastry cream, can i just add milk chocolate in?

  6. nana says:

    Hi I want to recipe Spider Network of coverage, Belize, because I did not find it here is very very

    answere me very soon plz
    thanks :)

  7. Michelle says:

    Hey Ann :D
    I was wondering if I could substitute the filling, I know it’s not very traditional but my mom’s birthday is coming up soon and I made this twice before and she said that she didn’t like the filling so I left some empty ones out for her the second time I made them. I was thinking something light, like the Italian meringue on your other post. Do you think it’ll be alright?

  8. Dani says:

    What kind of sugar do you mean?
    Granulated or caster?

  9. pauline14 says:

    can I replace the pastry cream in to butter cream?

  10. pauline14 says:

    can I use butter cream to replace the pastry cream?

  11. Shannon says:

    When you said butter which kind of butter is it ? Salted or unsalt butter?

  12. Shannon says:

    What should I do if want the pastry cream to be less sweet.

  13. Jeff says:

    just wanted to comment that you forgot the oven temperatures :)

    • ShayD says:

      I was assuming about 350? Thats the average temp… I tend to look up these things at the last minute and I need them by friday. In all honesty I just need the creme filling recipe. I can’t wait to try these! But I was wondering if you could tell us the baking temperature and also, is it possible to double or even triple the recipe without having to make separate mixtures?

  14. WenQi says:

    I don’t own microwave, is there other ways I could melt the chocolate?

  15. WenQi says:

    Vanilla beans aren’t available in my country, So do I only add vanilla essence to replace vanilla beans?

  16. Emma says:

    What can i do if i only have 2 eggs?
    I also don’t have egg replacer.

  17. Nura says:

    Do u need to use wax paper underneath it ?
    will it stick together if u don’t

  18. Nura says:

    How Many Eclairs Does This Make ??? ( about )

  19. Joel says:

    Thanks again for thiese great recipe;
    one trick I use I wanted to mention to you:
    I don’t like it when the eclair are cut right through because when you eat them they tend to make a mess, so I do as with profiterole: I make a hole in the middle part of the top of the eclair, push my creme with a bag, and when I cover with chocolate (I use a ganache with half dark chocolate, half milk chocolate), I make sure to cover that hole, so you don’t see it in the final product.

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