Wednesday, 2 March 2011

Chocolate Eclairs

Choux Pastry:

1 cup Water
8 Tbsp Unsalted Butter
Pinch of Salt
1 Cup Cake Flour (not self raising)
4 large Eggs


In a pot, mix water, milk, butter, sugar, and salt. Bring to a boil.
Once butter has completely melted, take off flame, and slowly pour in flour, stirring constantly.
Put pot back on flame and continue to work it with a wooden spoon. Continue stirring until the dough comes away from the sides of the pot.
Allow to cool for 10 minutes.
Add eggs, one at a time, stirring energetically.
Place teaspoonfuls of the pastry onto baking sheet making sure they are well spaced well-spaced.
Bake for 10 minutes in a 220C oven. Then turn oven down to 180C and bake another 10-12 minutes with the oven door open.
Cool on a cooling rack and allow to cool completely before filling

Cream Filling:

500ml Fresh Cream (heavy cream for my US friends)
2 Tbsp sugar
1 tsp vanilla extract. 

Whip together until stiff

Chocolate Ganache Topping:

200g Chocolate broken into pieces
3/4 cup cream

Place chocolate pieces in a large bowl.
Heat the cream until it comes to a boil.
Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy.
Allow ganache to cool before pouring over eclairs.


Once the choux pastry buns are completely cold, fill them with the cream and pour the chocolate ganache on top.

TIP: You can add bananas and top with caramel.  You can also fill with custard instead of the cream and top with the ganache.


  1. nice and yummy yummy, I have become an addict to your blog.

  2. How do you know how much milk and eggs to put into the pastry

  3. in the pastry ingredients part you dont say anything about milk and sugar.. and then it all off a sudden pops up in the method ? please help