Chocolate eclairs

The chocolate eclairs is a great classic and a feast for the taste buds of many. Lush dough puffs topped with chocolate custard, this is what awaits you !
Category : Desserts and cakes
Difficulty : Confirmed
Servings : 10 people
Preparation time : 1 hr 30 mins
Cooking time : 25 mins
Total time : 1 hr 55 mins
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5 de 1 vote

Chocolate eclairs


Chocolate pastry cream :

  • 5 dl milk
  • 2 eggs
  • 3 egg yolks
  • 125 g caster sugar
  • 40 g cake flour
  • 20 g maïzena
  • 120 g dark chocolate 50% cocoa


  • To make the chocolate eclair, you need 1/4 litre of choux pastry of which you will find the recipe on my channel.
  • Use a pastry bag fitted with a plain tip big enough to make 10 cm to 12 cm long eclairs on a greased baking tray.
  • Glaze each eclair with a paint brush and some beaten egg, then scratch the surface with a fork. Bake them in a 200°C oven during 20 to 25 mn.
  • Bring the milk to the boil while adding 1/3 of the sugar.
  • Break the eggs in a bowl, add the egg yolks and the rest of the sugar, then whisk vigorously.
  • Strain the flour and the cornflour together into the bowl then whisk again.
  • Pour the boiled milk while stirring. Pour the mixture in a saucepan and cook the cream at low heat while stirring, until you notice the first bubbles. Keep stirring for 1 minute.
  • Remove the pan from the heat, add the chocolate and stir until it is completely melted. Cover the cream with a plastic wrap and leave it to cool at room temperature then in the refrigerator.
  • Remove the eclairs from the oven on a metal grid to let them cooling down.
  • To fill the eclairs, pierce three times the bottom with a pen without its refill. Stir the cool cream to relax it.
  • Fill the eclairs of cream with a pastry bag fitted with a plain tip. Be sure to completely fill them.
  • For the icing, heat in a saucepan the white fondant with a bit of water , until a temperature between 35°C and 37°C.
  • To check the heat, it must hardly be felt with your finger, in that case your fondant is at the good temperature.
  • Add the cocoa powder to colour the fondant, mix with a spatula, then adjust the thickness by adding or not a bit of water.
  • To test the thickness, make a strip with your spatula, the strip must disappear in the saucepan after 4 sec or so. If it is the case, your fondant is ready for use.
  • For the icing, take each eclair from the bottom between your fingers, then soak them in the chocolate fondant.
  • Remove the surplus of icing , then smooth the sides to have a nice result.
  • Don’t hesitate to stir the fondant regularly and heat it up if needed.
The video is in French, but you can see the English subtitles.
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