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Chocolate Eclairs

Name: Chocolate Eclairs
Prep time: 15 min
Cook time: 45 min
Yield: 24
Ingredients: 100g butter, cubed; 1 cup water (250ml); 1 cup Edmonds Standard Grade Flour (150g); 3 eggs; Icing; 1 ½ cups Chelsea Icing Sugar (225g); 1 ½ Tbsp cocoa powder; 3-4 Tbsp hot water; Filling; 1 cup Meadow Fresh Original Cream (250ml); 125g mascarpone; 2 Tbsp Chelsea Icing Sugar; 1 tsp vanilla extract

4.4

Preparation

15 mins

Bake

45 mins

Difficulty

Easy

Servings

A traditional chocolate eclair recipe - pure deliciousness!

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Ingredients
Method

Ingredients

100g butter, cubed
1 cup water (250ml)
1 cup Edmonds Standard Grade Flour (150g)
3 eggs

Icing

1 ½ cups Chelsea Icing Sugar (225g)
1 ½ Tbsp cocoa powder
3-4 Tbsp hot water

Filling

1 cup Meadow Fresh Original Cream (250ml)
125g mascarpone
2 Tbsp Chelsea Icing Sugar
1 tsp vanilla extract

Additional tips

For more even cooking, bake one tray at a time. Mixture will keep well in the piping bag while your first tray bakes.

If you're struggling to remove the piping nozzle after piping each eclair strip, snip the mixture off with scissors. Dampen your finger with water and use it to gently round off the end of the eclair.

Mascarpone makes a more stable whipped cream that holds up really well in the eclairs. However, you can replace the mascarpone with extra cream if preferred.

Filling can be spooned into eclairs rather than piped.

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{has_more=true, offset=30, total=75, results=[{comment_text=would you be able to sprinkle the inside of the piping bag in flour to prevent the batter from sticking?, approved=true, user_name=mandy, hs_createdate=1702249882977, rating_new__1_5_=5, id=11174114124}, {comment_text=How many servings does this make?CHELSEA SUGAR: Hi there, this recipe makes 12 eclairs., approved=true, user_name=Judy, hs_createdate=1702249882889, rating_new__1_5_=3, id=11175634872}, {comment_text=amaz balls, approved=true, user_name=jip, hs_createdate=1702249882879, rating_new__1_5_=5, id=11175716451}, {comment_text=chocolate eclairs with no chocolate in the recipe, approved=true, user_name=brandon, hs_createdate=1702249881689, rating_new__1_5_=5, id=11175383641}, {comment_text=Its good, these chocolate eclairs are perfect for school food festival, thanks!!!, approved=true, user_name=SAVAGEKIDD69, hs_createdate=1702249881295, rating_new__1_5_=5, id=11175656484}, {comment_text=I've made these 3 times now . First uncooked , second perfect , third heavy . Can anyone let me know if I can use an electric mixer to add the eggs . Not as young as I used to be and find it hard work thanks.Chelsea Sugar:Yes, you can use an electric mixer., approved=true, user_name=Iris, hs_createdate=1702249880725, rating_new__1_5_=4, id=11175415990}, {comment_text=The batter was super runnie and when cooked turned into deflated cookies. I checked the ingredient amounts and did nothing wrong, what happened?, approved=true, user_name=GR0MM3T, hs_createdate=1702249880699, rating_new__1_5_=1, id=11175557900}, {comment_text=alright not the best, approved=true, user_name=Sam, hs_createdate=1702249880087, rating_new__1_5_=3, id=11175347617}, {comment_text=These tasted delicious but I found that the batter was a bit too sticky so there was a bit of trouble piping them out. But overall they tasted amazing!, approved=true, user_name=Rebecca, hs_createdate=1702249880062, rating_new__1_5_=4, id=11175589895}, {comment_text=Wonderful recipe...never made choux pastry before, so was a great introduction...we all loved the eclairs., approved=true, user_name=Julie, hs_createdate=1702249879891, rating_new__1_5_=5, id=11175347611}]}

Reviews

75

What did you think of this recipe?

mandy

would you be able to sprinkle the inside of the piping bag in flour to prevent the batter from sticking?

Judy

How many servings does this make?CHELSEA SUGAR: Hi there, this recipe makes 12 eclairs.

jip

amaz balls

brandon

chocolate eclairs with no chocolate in the recipe

SAVAGEKIDD69

Its good, these chocolate eclairs are perfect for school food festival, thanks!!!

Iris

I've made these 3 times now . First uncooked , second perfect , third heavy . Can anyone let me know if I can use an electric mixer to add the eggs . Not as young as I used to be and find it hard work thanks.Chelsea Sugar:Yes, you can use an electric mixer.

GR0MM3T

The batter was super runnie and when cooked turned into deflated cookies. I checked the ingredient amounts and did nothing wrong, what happened?

Sam

alright not the best

Rebecca

These tasted delicious but I found that the batter was a bit too sticky so there was a bit of trouble piping them out. But overall they tasted amazing!

Julie

Wonderful recipe...never made choux pastry before, so was a great introduction...we all loved the eclairs.

Method

Preheat oven to 200°C bake. Line two large oven trays with baking paper.

Place butter and water in medium saucepan and bring to a rolling boil. Remove from heat and quickly add flour. Beat with a wooden spoon until mixture leaves the side of the saucepan and starts to form a ball. Allow to cool for 5 minutes.

Add eggs one at a time, beating with the wooden spoon after each addition, until mixture is glossy.

Transfer mixture to a large piping bag fitted with a star piping tip (1.5cm diameter). Pipe strips of mixture, about 7cm long by 2.5cm wide, onto prepared oven trays. Leave 3-4cm between each eclair, to allow them to expand.

Bake for 25 minutes, or until eclairs are puffed and golden, then lower heat to 120°C and bake for a further 15 minutes. Remove from oven and allow to cool completely.

Once cool, slice eclairs in half horizontally, ready for icing and filling.

Icing
Combine Chelsea Icing Sugar and sifted cocoa powder with enough hot water to form a spreadable consistency. Spread on the tops of the eclairs. Leave for 30 minutes (or longer) before filling, to allow the icing to harden a little.

Filling
Place cream, mascarpone, Chelsea Icing Sugar and vanilla in a large bowl. Use an electric beater to whip until thick. Transfer to a piping bag fitted with a large open star piping tip. Pipe a generous layer of cream on the bottom half of each eclair, then sandwich together with the top half.

Best served soon after assembling. Eclairs will keep in the fridge for a few days, but do soften over time.