This simple recipe for chocolate eclairs is so easy even kids can make it.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
- 50 g (1/4 cup butter), diced
- 150 ml (¼ pint) water
- 65 g (2/3 cup) plain/all-purpose flour sifted
- 2 large eggs beaten
- For the filling
- 300 ml double heavy cream
- For the icing
- 50 g plain chocolate chopped
- 15 g (1 tbsp) butter
- 2 tbsp water
- 75 g (3/4 cup) icing (confectioners’) sugar, sifted
Preheat the oven to 200C / 180C Fan / 400F and grease 2 baking trays or line with baking paper. Get a piping bag with at least a 1cm (1/2 inch) tip ready.
Make the choux pastry
Measure the butter and water and add to a small pan. Melt the butter over a low heat then slowly bring it to the boil.
Meanwhile measure the flour into a small bowl.
Once the butter/water mixture is boiling, remove it from the heat and add the flour. Beat it until the mixture forms a soft ball and leaves the side of the pan. Leave to cool slightly.
Bake the éclairs
Pop the eclairs in oven for 10 minutes, then reduce the heat to 170C/150C Fan/325F and bake for a further 15-20 minutes. They’re ready when they are well risen, crisp and golden brown.
Remove the éclairs from the oven and split them with a sharp knife down the side to let the steam escape. Leave to cool on a wire rack.
Fill the éclairs
Whip the cream with a hand held electric whisk or freestanding mixer with the whisk attachment. It needs to be just firm enough to pipe.
Fill each éclair with the whipped cream with a piping bag with a plain nozzle. Only fill each éclair when you are ready to eat them. If they sit for too long with the cream inside they’ll go a little soggy.
Decorate the chocolate eclairs
Make the icing
Melt the chocolate, either in the microwave or a bowl set over a pan of hot water (making sure the bowl isn’t touching the water).
Add the butter and water to the chocolate and continue to cook on a low heat until everything has melted. Stir occasionally.
Add the icing sugar and mix well until it’s smooth.
Spoon the chocolate mixture over the top of each éclair and leave to set.