Chocolate Eclairs

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Chocolate Eclairs
Total: 1 hour, 20 minutes
Prep: 40 minutes
Servings: 10 Eclairs


  • 3 1/2 tbs of Butter
  • 1/2 cup water
  • Pinch of salt
  • 1/2 cup all-purpose flour
  • 2 eggs
  • Chocolate cream: 3.5 oz milk chocolate chopped
  • 2 cups of milk
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1 egg + 2 egg yolks
  • Glaze: 5 oz dark chocolate


  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • In a saucepan combine water, butter, and salt and bring to a boil.
  • Remove from the heat and add in flour. Stir vigorously with a whisk to get a lump-free mixture.
  • Place the pan over low heat and stir for a minute or two. Transfer into a bowl and let it cool.
  • Add eggs and mix.
  • Pour the mixture into a pastry bag with a French star tip. Pipe 10 eclairs (approx. 10cm in length) and bake them for about 25 minutes. When ready, let the eclairs cool in a semi-open oven.
  • Chocolate cream: Warm the milk in a saucepan over low heat.
  • Meanwhile In a bowl put 1 whole egg, 2 egg yolks, and sugar. Whisk well. With a spatula gently stir in the flour. Pour in the warm milk and continue whisking.
  • Transfer the mixture in a saucepan and place it over low heat. Cook, stirring constantly until it thickens.
  • Add chopped chocolate to the cream and let it melt while stirring. Remove from the heat and let it cool for a minute, then cover the cream with a cling film. Let it cool completely.
  • Put the cream in a pastry bag with a star tip. Make three holes on the bottom side of the eclairs and fill them with chocolate cream.
  • Glaze: Melt dark chocolate in a saucepan and let it cool for a couple of minutes.
  • Decorate the eclairs on the surface with chocolate glaze and place them on a sheet. Refrigerate for at least 30 minutes before serving.


After decorating eclairs with a chocolate glaze you can garnish them with chopped or whole nuts like pecans or walnuts.

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