Deliciously Dark Chocolate Eclairs

Eclairs have graced the table of many an afternoon tea since the late 1850’s!

Taking their name and origin from the French; eclair literally translates into ‘lightning’ and I can only think this is because how quick cake lovers eat them once faced with the temptation of a fresh cream eclair.

Choux pastry forms the basis of the eclair, some are filled them with Creme Patissiere and others with freshly whipped double cream. 

The French top their eclairs with a smother of milk chocolate icing, although you can now devour eclairs smothered in a host of different flavoured icing. They should be light, fluffy and decadent.

My dainty, delectable eclair recipe used a whipped double cream filling and a generous smothering of Enjoy! RAW 85% Dark Chocolate. The lightness of the whipped double cream perfectly compliments the dark, rich chocolate topping. 

They are not baked to look perfect, they are baked to be devoured and enjoyed! – That’s my excuse anyway! My eclairs are light, dainty and perfectly delicious.

Print Recipe
Deliciously Dark Chocolate Eclairs
Cuisine French
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Eclairs
Ingredients
For the Choux Pastry
Whipped Cream Filling
Delicious Dark Chocolate topping
Cuisine French
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Eclairs
Ingredients
For the Choux Pastry
Whipped Cream Filling
Delicious Dark Chocolate topping
Instructions
  1. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.
  2. Heat the water and butter in a saucepan until the butter has melted.
  3. Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy.
  4. Set aside to cool, then spoon the dough into a piping bag fitted with a medium size piping nozzle.
  5. Pipe the dough mixture into lines onto the baking tray and bake in the oven for 25 - 30 minutes, or until golden-brown and crisp. They should be light and puffy too, leave them in if you are unsure. Better to be cooked all the way through!
  6. Remove the éclairs from the oven and set aside to cool on a wire rack.
  7. Carefully whip the Double Cream until it forms into stiff peaks - careful not to over whip.
  8. Meanwhile, heat the dark chocolate and two tablespoons of water in a saucepan until the chocolate has melted. Breathe in it's deep, rich smell....
  9. Spoon the mixture into a piping bag fitted with a small nozzle. Carefully insert the nozzle into the base of the éclairs and fill with cream.
  10. Use a butter knife and generously top each eclair with a layer of melted dark chocolate. The messier the better too!
Recipe Notes

Tip: The pastry shells freeze really well, so you can rustle up fresh eclairs! If they make it that far.

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