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.
3 hours 55 min.
Average
20 eclairs
14 IngredientsLast modified on: February 6th 2011
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
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 2 hours 40 min.
Resting: 50 min.
Cooking: 25 min.
All in all: 3 hours 55 min.
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).
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 400 RDI=40 % | 120 RDI=20 % | 2,920 RDI=150 % | 12,220 RDI: 150 % |
| Per 100 g | 4 RDI=2 % | 40 RDI=4 % | 10 RDI=2 % | 270 RDI=10 % | 1,150 RDI: 10 % |
| Per eclairs | 2 RDI=1 % | 20 RDI=2 % | 6 RDI=1 % | 150 RDI=7 % | 610 RDI: 7 % |
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)
Milk
Like these other recipes: Choux pastry (pâte à choux), "Psychedelic" sandwich bread, Liège waffles, Clafoutis batter, Profiteroles, ... See them all 60
Fondant icing
Like these other recipes: Arizona cupcakes, Fondant-iced pithivier, Chinois, ... See them all 3
Dark chocolate
Like these other recipes: Chocolate sauce, Chocolate cream, Italian hot chocolate , Chocolate-verbena cream, Half-cooked chocolate cake with raspberry coulis, ... See them all 36
Flour
Like these other recipes: Coconut sweetcrust pastry, Kouign-amann brioche, Sesame fried scampi, Escalope cordon bleu, Oatmeal and apple cookies, ... See them all 204
Other recipes you may also like
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013511 K5 50 min.
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015411 K3.3 55 min.
Arizona cupcakes
Cupcakes are small sponge cakes. In their original American version, they are usually decorated with brightly coloured icing. Here's a version inspired by the famous saguaro cactus, so common in Arizona. October 13th 2010218 K 14.6 1 hour 50 min.
Bolognaise lasagne
Lasagne is an Italian pasta that comes in rectangular sheets. These are used to separate layers of filling, like a large savoury oven-baked millefeuille. A bolognaise lasagne combines bechamel sauce, minced meat and tomato sauce. February 27th 2011255 K4.4 2 hours 3 min.
Dublin fruit scones
Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have made here. September 12th 2018141 K4.2 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
Note: We'll never share your e-mail address with anyone else.
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.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 3 comments already posted on this recipe