Hadrien Bennett

Chocolate Eclair

OHMYGOSH! I am so excited to write this post, I have tried to make this recipe three times already as I wanted it to be as perfect as I can, trust me I could have stopped at the first attempt but I was not -real- pleased. The chocolate on top of the éclairs was getting hard, I know some people would like it but I did not, so my second attempt was… let’s say catastrophic, the choux pastry was good but the topping was dripping everywhere! AND did not look anything close to the real deal! NOT GOOD! Keep in mind that for the two times I made them the recipe makes around 12 of them each time, 24 eclairs to eat in less than a day! -HAHA- It is one of my favourite desserts, I can tell you I do not have any problems eating them! Third time’s the charm, finally, it was like I wanted! Perfect AND delicious! It might be one of the “hardest” recipes I put on my blog but if you follow the instructions step by step it will be perfect!


-Choux Pastry-
  • 250 ml water
  • 200 g flour
  • 100 g butter
  • 1 pinch of salt
  • 4  eggs
-Chocolate Pastry Cream-
  • 500 ml whole milk
  • 100 g caster sugar
  • 50 g cornstarch
  • 1 egg
  • 100 g butter
  • 150 g baking chocolate or dark chocolate bar
  • 1 vanilla pod
-Chocolate Icing-
  • 100 g baking chocolate
  • Cream


-Choux Pastry-
  1. To make basic choux pastry, combine butter and cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
  2. Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from the side of the pan and forms a ball. Put the mixture in the bowl of the mixer and stir it a few moments with the paddle to warm it.
  3. Stir in the eggs one by one at low speed.
  4. The puff pastry is ready for use. It must be used immediately.
  5. Spoon dough into a piping bag fitted with a 1cm plain nozzle. Pipe 12cm long logs, 4cm apart or so, onto prepared trays.
  6. Bake in a preheated oven at 170 ° C until the dough is golden brown. Around 25 minutes.
  7. Once ready, Pierce them on the underside with a piping nozzle or knife and let them cool down. Three piercing points will be needed to ensure optimal filling.
-Chocolate Pastry Cream-
  1. Put the milk to heat in a saucepan. Split the vanilla pod in half and add it to the milk.
  2. In a bowl, combine the sugar and the egg.
  3. Whisk the preparation. Incorporate the cornstarch.
  4. As soon as the milk boils, pour it all at once in the previous mixture, stirring with a whisk and mix until it is well combined.
  5. Pour back everything into the pan, and cook over moderate heat for 3 minutes, stirring constantly. Be careful that the cream does not stick to the bottom of the pan.
  6. Pour the cream into the bowl of the stand mixer and whisk at low speed. Add the dark chocolate to the hot cream.They will melt and mix with the preparation. Increase the speed of the mixer when all the chocolate is melted, and whip until completely cooled. Around 10 minutes.
  7. Finally, stir in the softened butter and whisk another 3 minutes at full speed to homogenise and aerate the cream.
  8. Pour the chocolate pastry cream into a piping fitted with a piping nozzle, preferably 6 or 8 mm. Fill the centre of the eclair.
-Chocolate Topping-
  1. Melt the chocolate in a saucepan, once melted add the cream until the chocolate becomes creamy.
  2. Take an eclair and dip the top part into the chocolate topping.

I hope you will like this recipe as much me! One last thing, would you make them? 🙂


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