Eclair au Chocolate


Eclair dough

  • 2/3 cup of milk
  • 2/3 cup of water
  • 4 oz butter
  • 1 cup flour
  • 5 eggs
  • 2 tsp granulated sugar
  • pinch of salt

chocolate cream filling

  • 6 oz unsweetened baking chocolate
  • 1 cup milk
  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup flour

chocolate icing

  • 5 o unsweetened chocolate
  • 2 oz butter
  • 1/4 cup water


Eclair dough

  1. preheat oven to 218oC
  2. in a pot, mix water, butter, sugar and salt; bring to boil
  3. Once butter has completely melted, take off flame and slowly pour in flour and stir constantly
  4. Place pot back to flame and continue to stir with wooden spoon
  5. continue to stir and knead with spoon until dough dries out and stop sticking to the sides of pot
  6. remove pot from flame
  7. add eggs, one at a time, stirring energetically
  8. fill baking sac with batter
  9. butter a baking sheet
  10. squeeze out ‘finger-sized Eclair’ onto baking sheet, well spaced
  11. bake for 10 min
  12. then turn down to 196oC and bake for 10-12 min with oven door slightly ajar

chocolate fillng

  1. melt chocolate (chopped) and mil in a pot, and bring to light boil. Remove from flame
  2. In a bowl, whisk yolks and sugar until whitens
  3. slowly add flour and stir
  4. slowly add chocolate and milk, stir until homogenous
  5. put back the pot onto flame
  6. bring to light boil
  7. stir constantly until cream thickens and become smooth
  8. when cream cools off (and Eclair cooled as well), begin filling the Eclairs
  9. Cut a small slit length-wise, and stuff cream using baking sac or spoon.


  1. melt chocolate with water in a small pot over low flame
  2. once molten, add butter, whisk the whole time until it turns shinny and creamy
  3. remove from heat
  4. spread thin layer on each Eclair with a spatula
  5. wait until icing hardens and serve

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