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This recipe is classed as intermediate

Rating 3.73 / 5 (453 votes)

Prep time:
40 min
Cook time:
40 min
Serves:
makes about 12 eclairs

Celebrate home baking and afternoon teas with a tray of cream-filled chocolate eclairs from Roopa Gulati

Method

1. For the choux pastry, pour the water into a medium saucepan and add the butter. Place the pan over a medium heat, and as soon as the butter melts, turn up the heat and bring to a boil. Shoot in all the flour in one go and take the pan off the heat.

2. Stir briskly until the flour has blended in with the liquid and the mixture leaves the sides of the pan and makes a soft ball. It's best not to overbeat at this stage otherwise you'll end up with heavy pastry. Preheat the oven to 200C/gas 6.

3. Leave the mixture to cool slightly, and when it's warm to the touch, start beating in the eggs, a tablespoon at a time. Beat well between each addition - the more air you can incorporate, the lighter the pastry. It's a good idea to use an electric mixer. When you've added both eggs, the pastry should take on a glossy sheen and have a soft, almost dropping consistency.

4. Spoon the paste into a piping bag fitted with a 1cm plain nozzle and pipe finger lengths, about 5cm long onto a lightly oiled and floured baking tray. Leave about 3cm space between each eclair, as they need space to puff up in the oven. Just before baking, sprinkle over a few drops of cold water (this helps ensure a good rise in the oven).

5. Bake the eclairs for about 20 minutes before turning down the heat to 190C/gas 5 for another 10 minutes. They should be golden brown and well-risen. Remove from the oven and pierce each éclair with a trussing needle or the point of a sharp knife, so that the steam can escape without making the pastry soggy. Leave to cool on a wire rack.

6. Whip the cream with the vanilla and sugar, and spoon into a clean piping bag fitted with a plain nozzle. Widen the hole made by the trussing needle and insert the piping nozzle. Pipe the cream into the éclairs and place in the fridge to firm up while you make the icing.

7. Tip the chocolate into a heatproof bowl and add the butter and water. Place over a saucepan of simmering water and stir until melted. Add the sieved icing sugar, a little at a time. With a palette knife, smooth the icing over the top of each éclair and leave on one side until set.

8. If you don't fancy piping the choux pastry, you can spoon rough heaps onto a baking sheet instead and make profiteroles instead.

Ingredients

For the choux pastry

  • 125 ml water
  • 50 g butter
  • 60 g plain flour
  • 2 eggs, beaten

For the filling

  • 300 ml double cream
  • 3 drops vanilla extract
  • 2 tsp caster sugar

For the icing

  • 50 g dark chocolate, chopped
  • 1 tsp butter
  • 2 tbsp water
  • 85 g icing sugar

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Latest Comment

 

The best chocolate eclair recipe ever. So much better than shop bought and my family and friends love them. Thank you Roopa

MurielP2308 MurielP2308  Posted 14 Jun 2014 10:23 PM
 

Love this recipe! I have made them a few times now & the pastry came out beautiful, everyone loved them. So easy to make. I posted them on my f/book & friends would like the recipe.

andreaR85254 andreaR85254  Posted 30 May 2014 8:09 PM
 

Great recipe! First time making own pastry and eclairs - turned out incredible. So easy. Will make again in the future for sure!

MelM20660 MelM20660  Posted 08 Feb 2014 8:37 AM
 

never made eclairs before. This recipe is so easy to follow. I used milk chocolate instead of dark & the topping was excellent in flavour & consistenancy. The only part I found tricky was filling them with cream using a nozzel but I think it was because mine were longer eclairs. I had a proper eclair silicone mould which made 6 large one's. Everyone was so impressed. Will defo make these again.

ALISONT75992 ALISONT75992 Posted 24 Oct 2012 7:51 PM
 

Excellent eclairs, easy to follow. Made them into minis and the kids went wild.
Thank You

MariaH5003 MariaH5003 Posted 30 Aug 2012 10:12 PM
 

Made these for the first time and I must say that they were easier than I thought. They were delicious. I would have taken some photos but the family eat them all before I could. Making them again tomorrow.

ValH18363 ValH18363 Posted 01 Nov 2011 7:47 PM
 

Totally disagree with IS30510, found the recipe really good, never made any pastry before but this recipe was really easy to follow and they look and taste just as they should!!!! xx

JemmaC89513 JemmaC89513 Posted 21 Oct 2011 1:22 PM
 

worst choux recipe ever!
dont waste your time or money trying it!

lS30510 lS30510 Posted 07 May 2011 10:47 AM
 

I was always too scared to make eclairs as they sound very difficult to make. This recipe was so easy. I made eclairs with no problem at all.

michelleC70039 michelleC70039 Posted 30 Jul 2009 5:27 PM