Chocolate Eclairs

Indulge and treat yourself, baking these sticky and sickly chocolate eclairs for yourself.

Chocolate Eclairs
PREP TIME 30 minutes- 1 hour COOK TIME 30 minutes - 1 hour MAKES 12


  • Pastry:
  • 4 tablespoons of water
  • 4 tablespoons of whole milk
  • 50g of unsalted butter
  • 1 teaspoon of caster sugar
  • Pinch of salt
  • 100g of plain flour
  • 4 medium free-range eggs
  • Filling:
  • 20g of chocolate
  • 450g of pastry cream
  • 1 tablespoon of cocoa powder
  • Glaze:
  • 200g of white fondant icing
  • 1 tablespoon of cocoa powder
  • 1-2 teaspoon of water

Preparation method

  1. Preheat oven to 170°C.
  2. To create the choux pastry, in a medium saucepan over a high heat, add the water, milk, butter, sugar and salt before bringing to the boil.
  3. Remove the pan from the heat and using a wooden spoon, beat the flour until the mixture has turned smooth.
  4. Reduce the heat before returning the pan to the hob and cooking for a further minute and beating continuously until the mixture comes away from the pan.
  5. Remove the pan form the heat before beating the eggs into the mixture until it is smooth and no longer lumpy.
  6. Transfer the paste into a large piping bag with a 1.5cm nozzle, allowing the mixture to cool in the bag for around 5 minutes before piping.
  7. Grease your Dexam Eclairs tin before piping the mixture into each of the cups.
  8. Place into the preheated oven for 30- 35minutes or until the dough has turned golden-brown. Remove from the oven and allow to cool on a cooling rack.
  9. Use a mixing bowl, placing it over the top of a saucepan filled with simmering water, make sure that the bottom of the mixing bowl does not touch the water before adding the chocolate, stirring while it melts.
  10. Pour the now melted chocolate into the pastry cream, mixing with the cocoa powder and whisking together until lit has turned smooth.
  11. Fill a piping bag with a 0.5cm nozzle with the pastry cream filling, Pierce one end of the éclair with the tip of the nozzle before gently squeezing some of the filling into the éclair, Do the same with all 12 eclairs.
  12. Warm the white fondant icing in a small saucepan over a low heat until it reaches 37°C, stir in the cocoa powder and water, making a smooth paste. Transfer this paste into a clean piping bag with a 1.5cm nozzle before glazing the top of each éclair. Place the eclairs into the fridge to set before serving.