Chocolate Éclairs


For shells:

1 cup Golden Cloud Cake Wheat Flour

135g Butter

1 cup Water

½ tsp Salt

2 tsp Sugar

4 large Eggs (lightly beaten)

For pastry cream:

2 cups Milk

Vanilla Essence for flavour

4 Egg Yolks

⅓ cup Sugar

⅓ cup Cornstarch

1 tbsp Butter


1½ cup Semi-sweet Chocolate Chips

1 cup Warm Whipping Cream


To Make Pastry:

Step 1: Preheat oven to 200˚C. Line a baking pan with greaseproof paper and set aside.

Step 2: Mix together the salt, sugar and flour and set aside.

Step 3: Place water and butter in a saucepan and bring to a boil. Remove from the heat and, with a wooden spoon, stir in your flour mixture until it turns into a ball and pulls away from the sides. Allow to cool slightly, then make a flat indentation in the dough ball and gradually stir in the 4 beaten eggs. It will be hard to combine and slimy at first but not to worry! Keep stirring, changing to a whisk if needed, and it will come together into a sticky paste. Allow to cool slightly.

Step 4: Transfer the dough into a pastry bag fitted with a 12,5 mm round tip. Pipe out one 100 mm line and form into place with a wet spoon or wet fingers. As the dough cools it's less sticky and easier to handle! Repeat until you get approximately 10-12 éclairs.

Step 5: Bake at 200º C for 15 minutes. DO NOT OPEN THE OVEN DOOR. Then reduce oven to 180˚C and bake for another 20-25 minutes.

Step 6: Once golden brown and puffed, turn the oven off and open the door. Make small incisions (12,5 mm) in the side of each éclair to release the steam. Leave in oven with door open for 10 minutes, then remove and allow to cool.


To Make Pastry Cream:

Step 1: In a heat-safe bowl, add the egg yolks, sugar and cornstarch, whisk until a smooth paste forms. Set aside.

Step 2: Heat the milk and vanilla essence (to taste) in a large saucepan. Allow to cool slightly. Slowly add the warm milk to the egg mixture, whisking all the while, until combined. Wash out the saucepan.

Step 3: Pour egg mixture through a fine mesh sieve back into the clean saucepan. Heat custard on medium high until boiling, whisking continuously until thickened. Remove from heat. Allow to cool slightly. Add the butter, whisk until smooth. Transfer to a shallow container, cover with plastic wrap and refrigerate until ready to use.


To Fill Shells:

Step 1: Pierce bottom of éclairs with a 12,5 mm serrated tip, screwing the tip into the éclair to form a hole. Make 3 holes, equidistant.

Step 2: Transfer pastry cream to a pastry bag fitted with the same tip and fill each hole with the cream until éclair feels full and heavy.


To Make Glaze:

Step 1: Place the chocolate chips in a large heat-safe bowl. Pour the hot cream over the chips and allow to stand for 2-4 minutes. Whisk chips and cream together until a smooth ganache forms.

Step 2: Place bowl over a saucepan filled with 25 - 50 mm of simmering water to keep the chocolate in liquid form.

Step 3: Place each éclair topside down in the chocolate about a third of the way to coat the tops with chocolate. Remove éclair and place on cooling rack to allow chocolate to set.

Step 4: Store the éclairs in the refrigerator until you ready to serve.


Makes 10-12 éclairs


Hints & Tips:

Find our handy conversion table here


Recipe Source:

Makes 24 muffins
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