Chocolate eclairs
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.
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.
Last modified on: February 6th 2011
Keywords for this recipe: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: 1,063 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 2 hours 37 min. | 50 min. | 25 min. | 3 hours 52 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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).
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.
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.
These are to help you pipe the eclairs to the right length.
Stage 5 - 2 min.
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.
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.
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.
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.
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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,919 Kcal or 12,221 Kj | 50 gr | 405 gr | 122 gr |
| 146 % | 19 % | 38 % | 19 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 275 Kcal or 1,151 Kj | 5 gr | 38 gr | 12 gr |
| 14 % | 2 % | 4 % | 2 % |
| Per eclairs | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 146 Kcal or 611 Kj | 2 gr | 20 gr | 6 gr |
| 7 % | 1 % | 2 % | 1 % |
How much will it cost?
- For 20 eclairs : 3.25 €
- Per eclairs : 0.16 €
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)
 | Fondant icing: You can get more informations, or check-out other recipes which use it, for example: Fondant-iced pithivier, Chinois, Arizona cupcakes, ... All |
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Apricot blancmange, Muffin dough, Polenta, Invisible apple cake, Little vanilla, clementine and chestnut verrines, ... All |
 | Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Moist chocolate cake, Chocolate mug cake, "BN style" chocolate-filled biscuits, How to make chocolate chips, Mint and chocolate cream, ... All |
 | Water: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann, Cooking sugar, Nachos, Lumberjack turnovers, Butter cream, ... All |
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Your 3 comments or questions on this recipe
- Same way, but you should cut choux pastry in two before putting ice cream in.Maybe you are talking about profiteroles?Posted by jh august 1st 2012 at 16:52 (n° 3)
- How to fill ice cream instead of custard?Posted by Anonymous august 1st 2012 at 16:03 (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 15th 2011 at 13:43 (n° 1)
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