Chocolate Eclairs

Thursday, July 19, 2012

  • 1 cup (150 ml) water
  • 8 tablespoons (1 stick) unsalted butter
  • ½ teaspoon salt
  • 2 teaspoons sugar
  • 1 cup flour
  • 3 to 4 eggs
  • 3 cups whipped cream
Chocolate Sauce:
  • 1 cup  (150 ml) water
  • 2 cup sugar
  • 1 cup of dark chocolate small pieces
  • ½ cup butter


  1. Start by placing butter and water into a cooking pan and boil. Let the butter melt, and take the pan off the heat and put in the flour. Beat well with a wooden ladle or spoon till the mixture becomes soft and non-sticky.
  2. Add salt, sugar, and break and beat in the eggs in this batter one by one till it is a very consistent batter. Pour this mixture in a pastry bag and cool for a few minutes.
  3. Preheat the oven to about 200 C or about 380 F.
  4. Make about 6-8 oblong pieces of pastry and put into a floured baking vessel. Keep enough space between eclairs to allow for expansion during heating in oven. Put this vessel in the oven and bake until golden-brown and firm. Usually, this takes about 35-40 minutes.
  5. Once cooked, remove vessel from oven and allow to cool completely. Slice the eclairs in half lengthways and fill with whipped cream, or you could use a nice long piping tip to fill your eclairs. so you dont have to cut it open. Keep this aside and start making the chocolate sauce.
Chocolate Sauce:
  1. Start by putting 2 cups of sugar in 150 ml water and heat gently till the solution becomes a bit thick and all the sugar is dissolved. Add the butter and heat for about a minute and then put in the chocolate pieces. Stir till the complete solution is consistent and cool for a few minutes to let it thicken a bit.
  2. Once both, the eclair and the sauce, are ready, pour the chocolate sauce over the eclairs, and they are ready to serve.

    Note: (When finished you could sprinkle the eclairs with chopped nuts, or chocolate flakes)


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