1,569 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Chocolate eclairs

Name: Chocolate eclairs
Prep time: 3 h 27 min
Cook time: 25 min
Total time: 3 h 52 min
Yield: 20 eclairs
Cuisine: French
Ingredients: 250 ml milk; 3 egg yolks; 20 g caster sugar; 20 g cornflour; 80 g dark chocolate; 70 ml milk; 70 ml water; 60 g butter; 70 g flour; 2 eggs; ½ teaspoon salt; 1 teaspoon caster sugar; 250 g fondant icing; 1 teaspoon powdered cocoa

This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result.
But don't let that discourage you; there are demonstration videos and I will take you through the whole process, paying particular attention to the most difficult stages.

323 K 3× 4.3/5 (76 reviews)667658

Duration

3 hours 55 min.

Difficulty

Average

Last modified on: February 6^th 2011

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 20 eclairs, you will need:

1 250 ml milk
2 3 egg yolks
3 20 g caster sugar
4 20 g cornflour
5 80 g dark chocolate
6 70 ml milk
7 70 ml water
8 60 g butter
9 70 g flour
10 2 eggs
11 ½ teaspoon salt
12 1 teaspoon caster sugar
13 250 g fondant icing
14 1 teaspoon powdered cocoa
Total weight: 1,065 grams

Times for this recipe

Preparation

2 hours 40 min.

Resting

50 min.

Cooking

25 min.

All in all

3 hours 55 min.

Preparation 2 hours 40 min.

Resting 50 min.

Cooking 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 35 min.

Prepare a confectioner's custard (crème pâtissière) with 250 ml milk, 3 egg yolks, 20 g caster sugar et 20 g cornflour. Stop cooking as soon as it begins to thicken, there's no need to overcook it.

You will notice that this recipe is less sweet than the usual version. This is because we will be adding chocolate.

As soon as the custard is cooked, tip in 80 g dark chocolate broken into small pieces (you can also use chocolate chips).

Stage 2 - ⌛ 20 min.

Mix thoroughly until you have a prefectly smooth chocolate custard.

Cover and leave to cool with the base of the pan standing in cold water to speed this up.

Set aside.

Stage 3 - ⌛ 35 min.

Prepare a choux pastry with 70 ml milk, 70 ml water, 60 g butter, 70 g flour, 2 eggs, ½ teaspoon salt and 1 teaspoon caster sugar.

Stage 4 - ⌛ 5 min.

Cut a sheet of cooking parchment to the size of your baking sheet, and mark lines with a ruler about 8 cm (3 inches) long, a few centimeters apart.

These are to help you pipe the eclairs to the right length.

Stage 5 - ⌛ 2 min.

Turn the sheet over and fix it at the 4 corners.

Preheat the oven to 210°C (420°F).

Stage 6 - ⌛ 10 min.

Using a forcing bag with a n°10 (10 mm diameter) nozzle, pipe "sausages" of choux pastry 8 cm long following the marks you have drawn.

Stage 7 - ⌛ 5 min.

Round off the inevitable imperfections with the back of a small spoon dipped in milk.

Stage 8 - ⌛ 20 min.

Continue until all the choux pastry has been used up, preparing more sheets if necessary. Bake for 15 to 20 minutes until the eclairs are golden.

Stage 9 - ⌛ 30 min.

Remove from the sheet and leave to cool on a rack.

Stage 10

Now comes the first tricky stage: filling the eclairs with the chocolate custard.

Use a new forcing bag with a special "filling" nozzle.

Stage 11

When you have filled the bag with custard, take an eclair in your hand and at one end on the top surface, push the nozzle the full length (in the direction of the arrow).

Note: By piercing the top with the nozzle, the hole will be covered by the icing, leaving a perfectly smooth eclair.

Stage 12

Press on the bag to inject the custard, and at the same time, withdraw the nozzle gradually while continuing to fill.

Stage 13

Finish by removing the nozzle when the eclair is completely filled with custard (if it overflows a little, that's normal and shows that it is properly filled).

Stage 14

The short video opposite shows how to fill your eclairs.

Stage 15 - ⌛ 30 min.

Do this for all the eclairs.

Stage 16 - ⌛ 5 min.

Melt 250 g fondant icing in a bain-marie while stirring. If you have a thermometer, check that the temperature does not exceed (or barely) 40°C (104°F).

Stage 17 - ⌛ 5 min.

At this point add 1 teaspoon powdered cocoa and continue stirring until you have a smooth brown icing.

Stage 18

Now comes the second tricky stage: icing.

Remove the bowl of icing from the bain-marie and place on a tea-towel folded in 4.

Take an eclair and dip the top in the icing.

Stage 19

Lift the eclair and turn it to remove any excess icing, then stand it level immediately as the icing sets very quickly.

Stage 20

The short video opposite shows how to ice your eclairs.

Stage 21 - ⌛ 30 min.

Do this for all the eclairs.

Keep in the fridge, but take them out an hour before serving so that they are not too cold.

Remarks

You might well be surprised to see that your icing doesn't have the same deep chocolate colour as on eclairs that you buy, but I think commercial bakers must use a special colouring to achieve this (too) rich colour.

You can vary the flavours and make classic coffee eclairs, of course, but give your imagination free rein. I recommend you try lemon eclairs (lemon-flavoured custard and yellow icing), surprising with their yellow colour and, above all, their distinctive taste.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	49 RDI=76 %	404 RDI=153 %	122 RDI=167 %	2,918 RDI=146 %	12,219 RDI: 146 %
Per 100 g	4 RDI=7 %	38 RDI=14 %	11 RDI=16 %	274 RDI=14 %	1,150 RDI: 14 %
Per eclairs	2 RDI=4 %	20 RDI=8 %	6 RDI=8 %	145 RDI=7 %	611 RDI: 7 %

Possible allergens in this recipe: milk, egg, Gluten

How much will it cost?

For 20 eclairs : 3.25 €
Per eclairs : 0.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Stewed apricots

Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.

July 12^th 2023824 K 143.5 1 hour 20 min.

Stuffed pumpkin gratin

The small squash used here is the Japanese chestnut pumpkin or "potimarron". For this gratin, we scrape out the seeds and fill the centre with a mixture of two sorts of fried meat (chicken and bacon), chestnuts and cream, then bake it in the oven until the pumpkin flesh is soft. Served straight from the oven like this, the pumpkins look really appetising. Just dig in with a spoon.

November 29^th 201581 K4.3 1 hour 9 min.

Pork sautéed with green beans, Asian style

For this recipe, small pieces of sautéed pork deglazed with soy sauce, served with green beans and coriander.

August 13^th 202339 K 50 min.

Toasted almond cake

A layer cake, with toasted almonds in the chocolate part.

July 5^th 2016259 K4.4 2 hours 2 min.

Express apple tart

A fine apple tart, very quick to make.

April 8^th 2020385 K 24.6 55 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 3 comments already posted on this recipe

How to fill ice cream instead of custard?
Posted by Anonymous august 1^st 2012 at 16:03 n° 3
Same way, but you should cut choux pastry in two before putting ice cream in.Maybe you are talking about profiteroles?
Posted by jh Auteur august 1^st 2012 at 16:52 n° 2
Dear, JH,I have never been able to "master" the art of choux pastry. But, your steps may just change that. Thank you so much for sharing. They look heavenly...
Posted by Louise february 15^th 2011 at 13:43 n° 1

Follow this recipe (as 3 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.