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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.

Reviews

78

What did you think of this recipe?

Margaret Scott

if you double the ingredients, will it make more?

Kirstene Sutton

Easy to make, can't go wrong with this great recipe!

Sheryl

I have not had much luck with eclairs in the past.I made these ones for the first time today and they turned out perfect. Thanks so much for the recipe, a real keeper.

Shae

I cant wait to taste these...but is it ok if I use normal chocolate?CHELSEA SUGAR: Hi there, yes you can use chocolate if you like.

Ben

It would be really helpful to add to the method that it makes 12 (rather than in the summary at the top) as I missed this and started out with tiny eclairs....

Lucy glover

this is the best recip ever

Ella

I always make this. It's easy to make - never fail - I love it. I love making the icing using m&m chocolate block (a whole block) and cream, the yummiest eclair ever.

Donna

This recipe works!!

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.