Chocolate Eclairs

These classic chocolate eclairs are made with light choux pastry, filled with soft whipped cream, topped with a glossy layer of dark chocolate, and finished with a sprinkle of crushed coffee beans. Chocolate Eclairs are a timeless treat with a sophisticated twist, perfect for impressing guests or indulging yourself.

Prep Time 30

Cook Time 30

Cooling/Filling 25

Total Time 1 25

Servings Eclairs

Ingredients

Choux pastry:

120 ml water
120 ml whole milk
115 g unsalted butter
1 tbsp sugar
¼ tsp salt
125 g plain flour
4 large eggs free range

The filling:

The topping:

150 g dark chocolate 60–70% cocoa solids chopped
3 tbsp heavy cream double
1 tsp butter
10 large coffee beans roasted lightly crushed

Instructions

Make the choux pastry:

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
In a saucepan, combine water, milk, butter, sugar and salt. Bring to a gentle boil.
120 ml water, 120 ml whole milk, 115 g unsalted butter, 1 tbsp sugar, ¼ tsp salt
Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
125 g plain flour
Remove from heat and let cool for 5 minutes.
Beat in the eggs one at a time, mixing well after each, until the dough is smooth and glossy.
4 large eggs
Transfer to a piping bag fitted with a large round tip and pipe 4–5 inch logs onto the baking tray.
Bake for 25–30 minutes, until golden and puffed. Cool completely.

Prepare the filling:

Whip the heavy cream with icing sugar and vanilla until soft peaks form.
240 ml heavy cream, 2 tbsp icing sugar, 1 tsp vanilla extract
Transfer to a piping bag fitted with a small nozzle.

Fill the éclairs:

Slice each cooled éclair lengthways or poke a small hole at each end.
Pipe whipped cream into the centres until full.

Make the chocolate glaze:

Melt chocolate, cream, and butter together in a heatproof bowl over simmering water, stirring until smooth.
150 g dark chocolate, 3 tbsp heavy cream, 1 tsp butter

Assemble:

Dip the tops of the éclairs into the chocolate glaze or spoon it over evenly.
Before the glaze sets, sprinkle lightly crushed coffee beans on top.
10 large coffee beans

Serve:

Allow the chocolate to set slightly before serving. Chocolate eclairs are best enjoyed fresh.

Nutrition