This chocolate eclairs recipe is very easy to make at home, filled with cream and topped with dark chocolate – delicious!
Impress your dinner party guests with gorgeous, gooey éclairs made with homemade choux pastry.
This recipe in fact makes 12-15 eclairs and will take around 40 mins to bake. For leftovers, wrap the unfilled choux fingers in a freezer bag, seal, and freeze for up to 3 months. Refresh them in a hot oven to crisp them up after defrosting, and then leave them to cool before filling.
Robert Allen is one of our amazing cake artists who joined us into the Sugar and Crumbs Kitchen for a Facebook Live.
During our Facebook Live, he demonstrated how to use our Natural Flavoured Icing Sugars to make these delicious chocolate eclairs.
You can also catch up our Facebook Live here.
In addition, you can also try baking eclairs using our amazing range of Natural Flavoured Icing Sugars! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.
Check more recipes out here.
We would like to thank Robert Allen who gave us this yummy recipe.
1. Preheat oven to 180C fan / Gas 6.
2. Put 60ml, 60ml water, the diced butter and icing sugar into a saucepan.
3. Heat on a low heat, until the butter has melted. Then, increase the heat and wait until the milk just comes to a rolling boil.
4. Tip in all of the sifted flour and remove from the heat and beat vigorously until the mixture all comes together to form a dough.
5. Put the pan back on a low heat and beat the dough for 1 min, to cook the dough out. It should come away from pan and form a ball. Then, tip into a bowl and allow to cool.
7. Beat in the eggs, a little at a time. You can use an electric mixer for this stage. You may not require all of the eggs. The dough will be a shiny paste. (The dough will fall from the spoon, when lightly shaken)
8. Spoon the dough into a piping bag, fitted with a plain nozzle. Then, pipe 7-8 Eclairs directly onto a non-stick baking tray. Sprinkle the tray with a little water.
9. Bake for 20 mins.
10. Remove the tray from the oven and puncture the sides of the Eclairs, to allow the steam to escape, then bake for a further 5 mins.
11. Place onto a cooling rack and allow to cool fully before filling.
12. Whip the double cream and Sugar and Crumbs natural flavoured icing sugar until you have soft peaks.
13. Use a serrated knife and slice open the Choux down one side and pipe in the whipped cream.
14. Melt the plain chocolate and butter together in a bowl and carefully spoon the chocolate over the top of the Eclairs.