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Tuesday 21 August 2018  
Home > Chocolate éclairs recipes
01.01.2003 -dessert - chocolate

Chocolate éclairs

« Is there any dessert as esteemed as the éclair? Whatever the flavor, if the choux pastry is good, it’s a pleasure to bite into one and taste the creamy center filling. I’m providing you with a chocolate recipe, but all kinds of different cream flavors can be used: whipped cream, almond custard filling, French pastry cream. . .even mousses work for this recipe. » 
Type Dessert - éclair - chocolate - choux pastry- French pastry cream
Level of difficulty delicate
Preparation time Preparation: 20 min Cooking: 15 min
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Serves 6 (12 éclairs)

  • 2 cups (250 g) flour
  • 7 oz (200 g) butter
  • 2 cups (50 cl) water
  • 1/3 tsp (2 g) salt
  • 7 eggs
  • 2 cups (50 cl) oil



  • 3 ½ oz (100 g) fondant
  • ¾ oz (20 g) cocoa syrup


Preparation of ingredients:

  • For the chocolate mousse, separate the egg whites from the yolks


  • Prepare the chocolate mousse
  • Break the chocolate into small pieces, place them in a terrine, and melt in a bain-marie
  • Cut the butter into pieces, add it to the chocolate, then blend it in using a spatula
  • Beat the egg yolks vigorously, then stir them into the mixture; beat the egg whites until stiff and delicately blend them into the mixture
  • Set aside in a cool place

Preparation of the choux pastry:

  • Preheat the oven to 400°F (200°C)
  • In a saucepan, add the water, butter, salt, and sugar; bring to a boil and mix
  • Pour in all the flour at once and mix in vigorously over high heat
  • Dry out the dough while stirring constantly—the dough must not stick to the casserole
  • Remove from heat and add the eggs one by one without ceasing to stir
  • The dough should be smooth and supple
  • Place a sheet of waxed paper on your baking sheet
  • Put your dough in a pastry bag with a 2/3 inch (1.5 cm) diameter tip
  • On the baking sheet, form small batons 3 ½ inches (9 cm) long spaced 2 inches apart
  • Bake for 10 minutes, the time for the éclairs to puff up
  • Remove from oven and allow to cool on a rack
  • Prepare the glaze by mixing together the fondant and the chocolate
  • Open the éclairs by slitting them on one side and fill them with the chocolate mousse
  • Close them back up and cover the tops with glaze

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See Also :
Chocolate recipe  Chocolate recipe
Cream recipes  Cream recipes
Dark chocolate recipe  Dark chocolate recipe
Dessert recipes  Dessert recipes
Pastry recipes  Pastry recipes
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