Double Chocolate Éclair

Name: Double Chocolate Éclair
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: European, Mediterranean, French
Ingredients: 300 ml Boiling Water; pinch Salt; 120 grams Butter; 120 grams Cake Flour; 3 Eggs Large; 200 ml Milk; 1 tsp Butter; 3 Tbsp. Sugar White; 3 Egg Yolks; 192 ml Condensed Milk; ¼ cup Cocoa Powder; 20 ml Cornflour (Mazina); 25 ml Whipping Cream; 1 Tbsp. Sugar White; 60 ml Whipping Cream; 1 tsp Sugar White; 80 grams Dark Chocolate; 1 x baking tray; Piping Bag & Large Star Tip

16 steps

Prep:45minCook:35min

This Double Chocolate Éclair recipe is really yummy & easier to make than you think. They bake perfectly with a hollow center & can be filled with anything.

Updated at: Tue, 11 Feb 2025 20:46:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories222.2 kcal (11%)

Total Fat13.4 g (19%)

Carbs21.9 g (8%)

Sugars13.9 g (15%)

Protein4.6 g (9%)

Sodium55.9 mg (3%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

Instructions

Method (for the éclairs):

Step 1

Place 280ml's of the boiling water into a saucepan on a medium heat, add the salt & butter, and bring to a simmer (stirring occasionally).

Step 2

Once simmering, whisk in the flour and then turn the heat down to low, and allow to simmer for 2 – 3 minutes.

Step 3

Remove from the stove and allow to cool before adding the eggs, one by one, and mixing after each addition. The mixture will become creamier once all the eggs are added. If you find your mixture is too doughy, add the remaining water and mix it again.

Step 4

Place the mixture into a piping bag (with a large 8-toothed star tip), and pipe 5cm lines onto a baking sheet prepared with parchment paper. Pipe 8 éclairs per standard size baking sheet. When piping, try keep your bag at a 90˚ angle.

Step 5

Place the baking sheet on the rack below the center of your oven, and bake at 180˚ Celsius or 360˚ Fahrenheit for 35 minutes or until golden on top.

While the éclairs are baking, you can begin the prep the chocolate crème filling:

Step 6

Place the milk, butter and sugar into a saucepan on a stovetop, on a medium heat. Stir until the sugar dissolves.

Step 7

In the meantime, beat the egg yolks, then add the condensed milk, and beat for a further 10 seconds. Then add the cocoa powder and cornflour, and beat until well combined.

Step 8

Once the milk mixture comes to a simmer on the stove, slowly add the egg mixture, whisking until combined and the mixture thickens (roughly 2 – 3 minutes).

Step 9

Remove from the stove, transfer into a glass bowl and place in the freezer to cool.

Step 10

Place the whipping cream in a bowl, add the sugar, and beat until stiff.

Step 11

Once the mixture in your freezer has cooled, add the whipped cream to it by slowly folding it in.

Step 12

Place the chocolate crème into a piping bag with a round tip.

Fill the baked éclairs:

Step 13

Slice the eclairs in half, and fill them with the chocolate crème filling.

Make the glaze & top the éclairs:

Step 14

Place the whipping cream in a saucepan on a medium heat, add the sugar, stir to dissolve, and allow the cream to come to a simmer. Add the chocolate and stir until melted and combined, and it looks silky and smooth.

Step 15

Dip the filled éclairs (top side down) into the glaze, and place on a wire rack to dry.

Step 16

Finish off by drizzling colored melted chocolate on top.

View on Supermoms Club

↑Support creators by visiting their site 😊