Chocolate Eclairs

Chocolate Eclairs

By April 5, 2019

Chocolate Eclairs

We would like to thank Robert Allen for his Chocolate Eclairs recipe.


  • Prep Time : 45 minutes
  • Cook Time : 20 minutes


Chocolate Eclairs

1. Preheat oven to 180C fan / Gas 6.

2. Put 60ml milk & 60ml water into a medium saucepan.

3. Add the diced butter and icing sugar into the pan with the milk.

4. Heat on a low heat, until the butter has melted. Increase the heat and wait until the milk      just comes to a rolling boil.

5. 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.

6. 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. 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. Pipe 7-8 Eclairs directly onto a non-stick baking tray. Sprinkle the tray with a little water.

9. Bake in the centre of the oven 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 (this dries the inside of the Choux Pastry)

9. Place onto a cooling rack and allow to cool fully before filling.


300ml Double Cream

2 Tablespoons of Sugar and Crumbs Natural Flavoured Icing Sugar of your choice.

1. Whip the double cream and icing sugar until you have soft peaks.

2. Place your choice of nozzle, into a piping bag and fill with the whipped cream.

3. Use a serrated knife and slice open the Choux down one side and pipe in the whipped cream.


100g plain chocolate

Small Knob of butter

1. Melt the plain chocolate and butter together in a bowl over a pan of simmering water. (Don’t allow the bowl to touch the water).  Carefully spoon the chocolate over the top of the Eclairs.

The butter gives the chocolate a nice shine.


Allow the plain chocolate to cool for 5-10 mins.

1. Then melt a little white chocolate and put it into a piping bag (without nozzle).

2. Snip just the tip off the piping bag and pipe diagonal lines of white chocolate across the plain chocolate topping. Using a cocktail stick, draw this down the centre of the top of the chocolate, to create a feathered effect.

The YouTube tutorial can be found here:

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