Chocolate Éclair

for 20 eclairs

Eclair Dough:
2/3 cup Milk
2/3 cup 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 oz. Unsweetened Chocolate
2 oz. Butter
1/4 cup Water
Preheat oven to 425°F 1. In a pot, mix water, milk, butter, sugar, and salt.
Bring to a boil. 2. Once butter has completely melted, take off flame, and
slowly pour in flour, stirring constantly. 3. Put pot back on flame and
continue to work it with a wooden spoon. Continue stirring and kneading with
spoon until the dough dries out and stops sticking to the sides of the pot.
4. Take off flame. Add eggs, one at a time, stirring energetically. 5. Fill
a baking sac with batter. Butter a baking sheet. Squeeze out “finger-sized
eclairs” onto baking sheet, well-spaced. 6. Bake for 10 minutes. Then turn
oven down to 385°F and bake another 10-12 minutes with the oven door open.

Chocolate Filling:

  1. Melt chocolate (chopped) and milk in a pot, and bring to light boil,
    remove. 2. In a bowl, whisk yolks and sugar until it whitens. 3. Slowly add
    flour, stirring. 4. Slowly add chocolate and milk, stirring until
    homogenous. 5. Put back in pot, bring to light boil, stirring constantly,
    until cream thickens and becomes smooth. 6. When cream cools off (and
    eclairs have cooled off as well), you can begin filling the eclairs: Cut a
    small slit lengthwise, and then stuff with cream, using your baking sac or a
    small spoon. Voilà!


Almost done! Hang in there! Chocolate eclair recipes are well-worth the time
they take!!! 1. Melt chocolate with water in a small pot over a low flame.
2. Once melted add butter, whisking the whole time. Should look shiny and
creamy! 3. Remove from heat. Spread a thin layer on each eclair, using a
spatula. 4. Wait until icing hardens a bit to serve it. Voilà! And Bravo!


Even if you are making fewer than 20 chocolate eclairs, make the full
quantity of dough (it will prepare better!). You can always freeze what you
don’t use.

Serving Ideas:

Depending on how many people you are serving, you will want to vary the size
of your eclairs. Traditionally, chocolate eclair recipes come in three
varieties: Small for large dessert platters. Medium (what you most often see
in the bakery window). It is also possible, although less common, to make
one large eclair. You can serve it on a beautiful dessert plate, and cut it
directly on the dinner table!