Chocolate Eclairs

Classic French choux pastry filled with sweet cream and smeared with a generous layer of chocolate icing; these eclairs are the epitome of indulgence!


For the pastry (Choux):

  • 150ml Water
  • 75g Unsalted butter, extra for greasing
  • 100g Refined flour
  • 2 Eggs

For the filling:

  • 200ml Whipped topping

For the icing:

  • 2tbsp Unsalted butter
  • 1tbsp Milk
  • 1tbsp Cocoa powder
  • 55g Icing sugar


For the pastry (Choux):

1. Preheat the oven to 200°C. Lightly grease a baking tray and keep aside.

2. Heat the water and butter together in a saucepan till the butter melts completely and bring to a rolling boil. Remove the saucepan from the heat.

3. Immediately add in all the flour at once. Mix to combine until the flour comes together to form a clumped ball. Set aside to cool.

4. Once cool, add eggs to the mixture and beat in until you get a smooth uniform shiny mixture of dropping consistency.

5. Transfer this mixture into a piping bag with a 1 cm nozzle attachment.

6. Pipe the eclairs onto the baking tray. Each should be about 3" long and well-spaced, with a minimum of rapart from each other.

7. Bake in a pre-heated oven for 30-35 minutes till golden brown and crisp to touch.

For the filling:

Beat the whipped topping with an egg beater until it doubles in volume. Fill into a piping bag.

For the icing:

1. Combine the butter and milk in a saucepan and heat on low-flame until butter is melted.

2. Remove from the heat and add cocoa and icing sugar.Stir in well to make a smooth creamy mixture that should be easy to spread.

For the assembly:

1. Once they have cooled down to room temperature, slit the eclairs lengthways and generously pipe whipped cream within each.

2. Spread the chocolate icing on the top, cool and serve.

  • function: top and bottom
  • temperature: 200 degrees C
  • time: 1 1/2 - 2 hours
  • level 2