Chocolate Eclairs 


For the choux

  • 55g butter 
  • 155g water 
  • 70g plain flour
  • 2 eggs, beaten 

For the filling 

  • 300ml whipping/double cream

For the icing 

  • 100g plain dark chocolate 
  • 30g butter 
  • 150g icing sugar 


  1. Preheat oven gas 7-220 fan and grease two baking trays.
  2. For the choux, Put the water and butter into a pan and heat on a low heat until butter is fully melted then take off the heat.
  3. Off the heat add in the flour and beat until your mixture becomes combined and leaves the sides of the pan.
  4. Leave to cool for a few minutes and then gradually add the beaten eggs, ensuring it is well combined between each beating, this should form a smooth shiny paste like mixture.
  5. Transfer the mixture to a piping bag and pipe onto trays 10-12 Eclairs at about 10 – 12 cm long, make sure you leave room between each one as they will grow.
  6. Bake for 10 minutes then without opening the oven door drop the heat of the oven to 190 fan-gas 5 for 15 minutes.
  7. Now open the oven door and poke in a tiny whole underneath each Eclair. This allows heat inside and to make sure it cooks through.
  8. Put back into the oven for 3-5 minutes. They should be a golden brown all round.
  9. Take out oven and carefully transfer to cooling rack to cool.
  10. For the filling, simply measure out your whipping/double cream and using an electric hand whisk or stand mixer whip the cream until it is firm enough to pipe.
  11. Transfer to piping bag and carefully poke the nozzle into the bottom or side and squeeze a generous amount throughout the whole Eclair. 
  12. For the icing, Put the chocolate, butter and 3-4 tablespoons of water into a heat proof bowl and heat on top of a pan of water. make sure the water never touches the bottom of the bowl as this burns the chocolate.
  13. Once all the chocolate has melted, take off the heat and add the icing sugar and beat well until smooth. 
  14. Put into a piping bag and pipe over the top of Eclairs and leave to set in the fridge.


    try your best not to open the oven door until the last 5 minutes to poke a hole in, and use a skewer or very thin straw.

    This recipe is my own and one of my favourites to make. I would love to see your take on this.


    2 thoughts on “Chocolate Eclairs 

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