Double chocolate eclairs

Double chocolate eclairs

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(2 ratings)

Prep: 40 mins Cook: 40 mins - 45 mins Plus cooling

More effort

Makes 12-14
Cream-filled choux pastry fingers are a patisserie classic - this recipe has a double dose of chocolate

Nutrition and extra info

Nutrition: per serving

  • kcal276
  • fat17g
  • saturates10g
  • carbs25g
  • sugars17g
  • fibre1g
  • protein5g
  • salt0.1g
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Ingredients

    For the filling

    • 350ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 1 tsp vanilla extract
    • 4 medium egg yolk
    • 50g caster sugar
    • 1 tbsp cornflour
    • 75g dark chocolate (70%) chopped

    For the choux pastry

    • 4 tbsp milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 50g unsalted butter, diced
    • 100g plain flour, sifted
    • 1 tsp caster sugar
    • 3 medium egg, beaten

    For the chocolate glaze

    • 100ml double cream
    • 1 tbsp soft light brown sugar
    • 1 tsp vanilla extract
    • 100g dark chocolate (70%), chopped
    • 25g unsalted butter

    Method

    1. To make the filling, heat the milk and vanilla to boiling point. Meanwhile, whisk the egg yolks and caster sugar until pale, then stir in the cornflour. Pour the hot milk over the egg yolk mixture and whisk until smooth. Return to the pan and heat gently, stirring constantly, until thick.

    2. Put the thick custard into a clean bowl, add the chocolate and stir until melted. Cover the surface with cling film and leave to cool completely.

    3. Heat oven to 220C/200C fan/gas 7. To make the pastry, heat the milk, butter and 4 tbsp water over a gentle heat until the butter melts. Increase the heat and bring to the boil, then remove from the heat and quickly beat in the flour, sugar and a pinch of salt. Keep stirring until the mixture is smooth, glossy and comes away from the sides of the pan. Allow to cool for a few mins, then gradually add the eggs, mixing well between each addition.

    4. Line a baking sheet with parchment, then spoon the pastry mix into a piping bag fitted with a 2cm plain nozzle. Pipe 12-14 even buns, about 10cm long and 2cm wide, leaving space for expanding between each one. Bake for 15 mins or until golden brown and doubled in size. Cool.

    5. For the glaze, heat the double cream, sugar and vanilla to boiling point. Put the chopped chocolate in a heatproof bowl and pour over the cream mixture. Stand for 2-3 mins, then add the butter and stir until smooth and glossy.

    6. To assemble the eclairs, cut them in half lengthways and pipe in the filling. Spread the chocolate glaze over the top of each eclair and leave to set before serving.

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    Comments (3)

    trace28za's picture
    5

    This recipe was delicious and perfect for chocolate lovers such as myself! I used cake (plain) flour for the choux and added the eggs after 10 minutes of cooling (the dough was still warm, but not hot enough to coagulate the eggs when beaten in). I did not need to add all the eggs, as soon as the dough became a 'reluctant dropping' consistency I did not add any more egg. I also added five minutes to the cooking time, in order to dry out the buns in the oven (after making incisions in each eclair to release steam).

    The chocolate custard and glaze were absolutely scrumptious and made exactly as instructed. I for one highly recommend this recipe.

    Vegirl's picture

    The recipe leaves a couple of things unsaid. I have made choux pastry since I was a child and only failed miserably one time, just the other day, with a recipe that left a few things missing. Unlike most pastries, choux needs a stronger flour, bread flour works fine. I made the mistake of using cake and pastry flour and had a disaster. It needs to be cooked properly after the flour is added, and the mixture must not have cooled too much before adding the eggs - on the other hand, too warm and the eggs will cook. If any of these things are not right it can result in a wet pastry, too wet to pipe and it won't rise.

    juliebahrain's picture
    2

    I'm afraid these didn't really work for me. The choux pastry mix was too wet to pipe so I had to just put blobs of mixture on the baking tray. Sadly, these didn't really rise. I thought this was going to be an expensive messy failure but the chocolate filling tasted good so I continued and tried to fill some and sandwiched others together! I then made a second batch of choux pastry (Delia's) and used the left over chocolate filling for these; together with the chocolate topping these were divine.

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