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Chocolate Eclairs
Chocolate Eclairs
Desserts

Chocolate Eclairs

4.4
15 mins
45 mins
Easy
24

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=40, total=75, results=[{comment_text=so good, approved=true, user_name=1474952182, hs_createdate=1702249879310, rating_new__1_5_=5, id=11175514161}, {comment_text=Hi, is this 200/120 deg C fan bake or conventional?CHELSEA SUGAR: Hi there, it's 200°C regular bake/conventional (not fan bake)., approved=true, user_name=Kel, hs_createdate=1702249878709, rating_new__1_5_=5, id=11175576128}, {comment_text=Quick and easy. Will definitely be using this recipe again., approved=true, user_name=Ren√©, hs_createdate=1702249878479, rating_new__1_5_=5, id=11175514148}, {comment_text=Great recipe, worked perfect first time, one of the first things I've baked, left for the full half hour as wasnt sure on how golden to make them and they were slightly overdone but still good!, approved=true, user_name=Ben, hs_createdate=1702249878020, rating_new__1_5_=5, id=11175400978}, {comment_text=This recipe is easy to follow even for kids!!You just need to keep mixing.Great!!!!, approved=true, user_name=Amelia, hs_createdate=1702249877989, rating_new__1_5_=5, id=11175696774}, {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=1702249877658, rating_new__1_5_=4, id=11175400973}, {comment_text=Perfect recipe, puffed up beautifulI made sure there was a really good rolling boil with butter and water, I beat really well after each egg addition so that mixture became glossy and combined, I made sure the mix wasn't too hot when adding eggs - warm to touch, and I ensured a hot hot oven (I had mine on fan bake and they were golden brown in 12mins, although this is just what worked for me and I wouldn't reccomend for everyone) - got hubby to whip open the door while I banged then in! I also used fresh home produced free range eggs - whether fresh eggs makes a difference or not, I dunno., approved=true, user_name=Nicola, hs_createdate=1702249877637, rating_new__1_5_=5, id=11175634829}, {comment_text=Super easy and worked perfectly. Great recipe!, approved=true, user_name=Taiana, hs_createdate=1702249876694, rating_new__1_5_=5, id=11175475760}, {comment_text=They are so yummy and really easy to make my family loved them., approved=true, user_name=Marisa, hs_createdate=1702249876512, rating_new__1_5_=5, id=11175365552}, {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=1702249876227, rating_new__1_5_=5, id=11175557770}]}
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75

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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.
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.

Reviews
75

What did you think of this recipe?

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