How to Make Eclairs / Chocolate Eclair Recipe

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipping cream

Coconut cream is a dairy-free option that adds richness.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia reduces sugar while semi-sweet chocolate is often less expensive.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often cheaper.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean provides natural flavor, while essence is often more affordable.

In a medium-sized saucepan, measure out 1 cup of water and 1 stick of butter.

Add a pinch of salt to the saucepan and place it over medium heat until the butter is melted and the mixture comes to a boil.

While the butter is melting, measure out 1 cup of all-purpose flour and place it into a separate bowl.

Once the butter is melted and boiling, pour the flour into the saucepan and combine using a wooden spoon.

Keep the heat to medium low while continuously stirring until the mixture forms a ball and stops sticking to the sides of the saucepan.

Remove the mixture from the heat and place it into a mixing bowl, spreading it out flat. Leave it to cool for about 10 minutes uncovered.

After 10 minutes, check the temperature of the mixture; it should be warm but not hot.

Start adding 4 medium room temperature eggs, one at a time, mixing with a wooden spoon after each addition until combined.

Check the consistency; it should be dropping consistency, meaning it falls off the spoon in one clump after a few seconds.

Fill a piping bag with the choux pastry and pipe lines onto a lined baking tray, about 8 centimeters long.

Wet your finger and shape the ends of the eclairs to avoid thin bits that may burn in the oven.

Place the eclairs into a preheated oven at 220 degrees Celsius (420 degrees Fahrenheit) for around 30 minutes or until puffed up and golden brown.

To make the chocolate ganache, pour hot cream over dark chocolate and leave it for 5 minutes before stirring to achieve a thick glossy mixture.

Once the eclairs have cooled to room temperature, use a piping bag to fill them with pastry cream through two holes at the ends.

Dip each filled eclair into the chocolate ganache and leave to set for about 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens