Chocolate Eclairs


Working Method

Part 1
  1. Place water and margerine into pot and bring to boil.
  2. Add the flour and mix into a paste, keep mixing while cooking for 3 minutes.
  3. Remove from the pot and place into a mixer fitted with a flat beater, let the mixture cool down while running the mixer on second speed.
  4. Add all the eggs slowly, scrape the mixer down and mix a further 1 minute.
  5. Pipe onto prepared baking trays with star nozzle.
  6. Bake at 230° C with a little steam for ± 20 minutes with damper closed.
  7. Place under tins or cans for 40 minutes immediately after removing from oven. ( This prevents éclair from collapsing and drying out.)

  1. When cold dip éclair in warm chocolate fondant and put one side to set.

  1. Cut éclair 3/4 open and pipe whipped Ambiante inside.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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