Chocolate eclair recipe

Chocolate Éclairs Recipe: A Decadent Delight

Choux Pastry:

  • 210g water
  • 100g butter
  • Approximately 20g milk powder
  • 3g salt
  • 4g sugar
  • 125g sifted T55 flour
  • 210g beaten egg (about 4 eggs)

Chocolate Pastry Cream:

  • Gallons of whole milk
  • 3 egg whites
  • 20g sugar
  • 17g cream powder
  • 90% Cacao Barry Mexico dark chocolate
  • 70% Cacao Barry Santo Domingo dark chocolate
  • 65% Cacao Barry Alto Del Sol dark chocolate
  • 65% Cacao Barry Inaya dark chocolate

Chocolate Éclairs Frosting:

  • 250g white fondant
  • 25g glucose syrup
  • 20-30g cocoa powder

Chocolate eclair


  1. Prepare the Choux Pastry:
    • In a pot, combine water, butter, milk powder, salt, and sugar. Bring to a gentle boil.
    • Remove from heat and quickly add sifted flour. Mix until a smooth dough forms.
    • Gradually add beaten eggs, mixing continuously.
    • Pipe or spoon the dough onto a baking sheet and bake until golden brown.
  2. Chocolate Pastry Cream:
    • Chill a gratin dish in the freezer.
    • Heat milk (with a hint of vanilla) without boiling.
    • Combine sugar and cream powder. Mix with egg whites and a third of the hot milk.
    • Return the mixture to the pot with the rest of the hot milk. Stir until it boils.
    • Remove from heat and cool slightly. Add chocolate and whisk until creamy.
    • Pour into the chilled gratin dish, cover with plastic wrap, and refrigerate until cool.
  3. Chocolate Éclairs Frosting:
    • Melt white fondant and mix with glucose syrup.
    • Gradually add cocoa powder until desired consistency is reached.
  4. Assembling Chocolate Éclairs:
    • Slice choux pastry and fill with chocolate pastry cream using a piping bag.
    • Dip the top in chocolate frosting.
    • Chill until ready to serve.

Enjoy this decadent chocolate éclair recipe! It's a delightful combination of crisp choux pastry, luscious chocolate pastry cream, and a rich chocolate frosting. A perfect treat for any chocolate lover! 🍫✨

Leave a Reply

Your email address will not be published. Required fields are marked *