Classic Chocolate Eclairs
Recipe type: Pastry
Cuisine: French
Serves: About 16
For the choux pastry
  • 60g (2.1 oz) butter, chopped
  • 2/3 cup cold water
  • 2/3 cup plain flour
  • 3 eggs, lightly beaten, divided
For the cream filling:
  • 300ml (10.1 fl oz) thickened cream
  • 1 teaspoon vanilla extract
  • 2-3 teaspoons icing (confectioner's) sugar, to taste
For the chocolate ganache:
  • 100g (3.5 oz) dark chocolate, chopped finely
  • 15g (0.5 oz) butter
For the eclair shells:
  1. Preheat oven to 220°C (440°F). Line 2 large baking trays with baking paper.
  2. Combine butter and cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
  3. Reduce heat to low. Add flour all in one go. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
  4. Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).
  5. Spoon dough into a piping bag fitted with a 1cm plain nozzle. Pipe 12cm long logs, 6cm apart (as they spread), onto prepared trays. Brush with reserved egg.
  6. Bake 1 tray of eclairs for 5 minutes. Reduce heat to 180°C (360°F). Bake for 8 to 10 minutes or until golden and puffed. Using a small knife (I used kitchen scissors), carefully cut eclairs in half horizontally. Return to oven, cut-side up. Bake for 3-5 minutes to dry out centres. Cool on tray. Increase temperature to 220°C (400°F). Repeat with remaining tray.
For the cream filling:
  1. Using an electric mixer, beat cream, vanilla and sugar until firm peaks. Store in fridge until needed.
For the chocolate ganache:
  1. Place chocolate and butter over a double boiler on low heat and stir until melted and smooth in texture. Alternatively, microwave on medium-high (75%) for 1 to 2 minutes or until smooth, stirring every 30 seconds. Allow to cool a little.
To assemble:
  1. Spoon cream into a piping bag fitted with a 1cm fluted nozzle. Pipe cream evenly over cooled eclair bases. Spread top shells with cooled chocolate mixture and place the shells on top of the cream filled shells.
  2. Refrigerate for 20 minutes or until chocolate has set. Serve. Store left-overs in fridge.
Recipe by The Kiwi Cook at