chocolate eclairs
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Chocolate eclairs

This simple recipe for chocolate eclairs is so easy even kids can make it.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: French
Keyword: chocolate, dessert, pastry
Servings: 12
Calories: 210kcal


  • 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.

    Add the eggs

    • Break the eggs into a small bowl and give them a little whisk. Add the eggs a little at a time, beating really thoroughly between each addition so you have a lovely smooth shiny paste.

    Make the eclairs

    • Spoon the mixture into your piping bag. Pipe the éclair mixture onto your baking trays in straight lines about 15cm or 6 inches long. Leave space between them to allow for spreading.

    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.