Chocolate Éclairs

Indulge in the delightful and classic treat of chocolate éclairs with this easy-to-follow recipe. These elegant pastries feature a light and airy choux pastry filled with a luscious pastry cream infused with rich chocolate flavors. Topped with a glossy chocolate glaze, these chocolate éclairs are sure to impress your family and friends.

Whether you’re looking to impress guests at a dinner party or simply satisfy your sweet tooth, these homemade chocolate éclairs are a delightful choice. With their combination of delicate pastry, creamy chocolate filling, and a touch of indulgent glaze, they are a true delight for any dessert lover. Follow the step-by-step instructions to create your own batch of chocolate éclairs and treat yourself to a taste of pastry perfection.

INGREDIENTS:

For the choux pastry:

• 4 tbsp water
• 4 tbsp whole milk
• 50g/2oz unsalted butter, at room temperature
• 100g/4oz plain flour
• 1 tsp caster sugar
• Pinch of sea salt
• 4 medium free-range eggs, beaten

For the filling:

• 450g/1lb pastry cream (crème pâtissière), at room temperature (see Top recipe tip below)
• 20g/¾oz unsweetened chocolate, 100% cocoa solids
• 1 tbsp strong cocoa powder, sifted

For the glaze:

• 1 tbsp cocoa powder
• 200g/7oz white fondant icing
• 1-2 tsp water

INSTRUCTIONS:

1. Preheat the oven to 170C/325F/Gas 3.
2. For the choux pastry, place the water, milk, butter, sugar, and salt in a medium saucepan over high heat and bring the mixture to a boil.
3. Remove the pan from the heat and quickly beat in the flour until the mixture is completely smooth, using a wooden spoon.
4. Turn the heat down to medium, return the pan to the hob, and cook for about one minute, beating all the time, until the mixture comes away from the edge of the pan.
5. Remove the pan from the heat and gradually beat in the eggs until you have a smooth, dropping consistency. You may not need all of the eggs.
6. Transfer the paste to a large piping bag fitted with a 1.5cm/½in fluted nozzle and let the mixture cool for about five minutes in the bag to stiffen slightly.
7. Line a large baking tray with greaseproof paper and pipe 12 éclairs, each about 15cm/6in long. Alternatively, pipe four rows of pastry, each about 36cm/14in long, onto a non-stick tray and freeze. Cut the frozen strips into three and either defrost and cook as below, or bake from frozen and add five minutes to the cooking time.
8. Bake the éclairs in the preheated oven for 30-35 minutes or until golden-brown, then transfer to a rack and leave to cool.
9. For the filling, melt the chocolate in a bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water to avoid burning the chocolate.
10. Pour the melted chocolate into the pastry cream, mix in the cocoa powder, and whisk together until smooth. You can chill the mixture for 30 minutes before filling the éclairs to give a creamier texture.
11. When ready to fill the éclairs, transfer the filling to a piping bag fitted with a 0.5cm/¼in nozzle. Pierce the underside of each éclair four times with the tip of the nozzle, gently squirting a little filling into the éclair as you do so.
12. For the glaze, gently warm the fondant in a small pan over low heat until it reaches body temperature.
13. Stir in the cocoa powder and enough water to make a smooth paste, then transfer to a piping bag fitted with a 1.5cm/½in nozzle.
14. Pipe the glaze onto the top of each éclair, removing any excess with the back of your finger, then place in the fridge for the glaze to set before serving.