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Chocolate éclairs

Chocolate éclairs

  • Dessert

Choux éclairs filled with chocolate custard and finished with cocoa icing.

Active time1 h

Cooking40 min

Total2 hResting : 30 min

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Ingredients

  • 80 g unsalted butter
  • 5 egg yolks
  • 500 ml semi-skimmed milk
  • 4 eggs
  • 2 tbsp unsweetened cocoa powder
  • 150 g 70 % dark chocolate
  • 2 tbsp water
  • 240 ml water
  • 160 g wheat flour
  • 30 g cornflour
  • 1 pinch of fine salt
  • 50 g caster sugar
  • 80 g icing sugar

Preparation

  1. Chop the chocolate. Separate the egg yolks from the whites. Whisk the yolks with the sugar and cornflour, then gradually mix in the milk. Heat in a saucepan, whisking until thick and just boiling. Off the heat, stir in the chopped chocolate. Spread in a shallow dish and cover the surface. Cool slightly, then refrigerate for about 60 minutes until completely cold while making the choux.

    5 egg yolks
    500 ml semi-skimmed milk
    150 g 70 % dark chocolate
    30 g cornflour
    50 g caster sugar
    • mixing bowl
    • whisk
    • saucepan
    • knife
    • chopping board
    • shallow dish
    • cling film

  2. Beat the eggs in a bowl. Heat the oven to 180 °C. Boil the water measured in millilitres with the butter and salt. Off the heat, add all the flour. Stir vigorously, then dry over low heat for about 3 minutes until the dough leaves the pan. Transfer to a bowl and let the steam subside. Gradually beat in the beaten eggs until smooth.

    80 g unsalted butter
    4 eggs
    240 ml water
    160 g wheat flour
    1 pinch of fine salt
    • oven
    • saucepan
    • spatula
    • mixing bowl
    • whisk
    • fork

  3. Pipe even, well-spaced fingers onto a lined tray. Bake for about 30 minutes without opening the oven until puffed, golden and dry.

    • piping bag with round nozzle
    • baking tray
    • baking paper
    • oven

  4. Cool the éclairs completely on a rack, about 30 minutes. Split lengthways with a serrated knife. Briefly whisk the cold custard until supple and divide between the bases. Replace the lids.

    • cooling rack
    • serrated knife
    • whisk
    • spoon

  5. Mix the icing sugar, cocoa and spoon-measured water into a thick but spreadable icing. Spread over the éclairs and keep chilled until serving.

    2 tbsp unsweetened cocoa powder
    2 tbsp water
    80 g icing sugar
    • mixing bowl
    • spatula

Allergens

  • Eggs
  • Gluten
  • Milk
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Chocolate éclairs