Chocolate Eclairs
Eclairs are elongated French pastries made from choux dough - a cooked paste of water, butter, and flour into which eggs are beaten until smooth and glossy. Piped into finger-length strips and baked at high heat, the moisture in the dough converts to steam, inflating each eclair into a hollow shell with a crisp, golden exterior. Once cooled, custard cream is piped through a hole in the base, filling the cavity. The top is dipped in a dark chocolate glaze that sets into a thin, shiny coating. Biting through delivers chocolate glaze, crisp choux, and smooth vanilla custard in rapid sequence. As with all choux-based pastries, eclairs begin to soften once filled, so they are best consumed within hours of assembly.
Adjust Servings
Instructions
- 1
Boil water and butter, add flour and stir to form choux dough.
- 2
Cool the dough, then beat in eggs one at a time.
- 3
Pipe into long shapes and bake at 200°C for 25 minutes.
- 4
Fill with whipped cream and coat the top with melted chocolate.
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