chocolate eclairs

Choux Pastry


My take on chocolate eclairs, lush crunchy choux with whipped cream and chocolate icing.



12 pieces

Prep time

15 mins

Cooking time

30-35 minutes


  • 150 grams / 1 cup bakers flour

  • 150 grams/ 1 cup water

  • 75 grams butter

  • pinch of salt

  • 4 eggs


  • Place water and butter in a saucepan over low heat. Bring it to a boil ( important the mixture boils).
  • Sift the flour and add to the butter/water mix. Add salt. Stir until the mix forms a ball and starts to come away from the sides of the pan. Remove from the heat.
  • Place in a mixing bowl and spread out around the bowl to cool, for 5 minutes. Place eggs in another bowl and whisk. Alternatively spoon small amounts of the egg into the mixture until the egg gets a shine to the pastry. The pastry will fold in on to itself when the correct amount of egg has been added.
  • Either pipe of drop small spoonfuls of pastry on a well-greased baking tray.
    Bake 230C fan forced for 10 minutes. Turn oven down to 180C/160C fan forced for 20-25 minutes (all depends on the size of the puffs).
    They are baked when appearing golden brown in colour, take out of the oven and make a small slit in the puff to let steam out.
    When cooled fill with whipped cream and top with either melted chocolate or sift icing sugar over the top.

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