Double Chocolate Éclair Recipe – Easier Than You Think!

Double Chocolate Éclair Recipe - thesupermomsclub.com
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Since Christmas is around the corner, I thought I’d develop a lovely little recipe that doubles as the perfect treat at your hot chocolate station. This Double Chocolate Éclair recipe is really yummy, and easier to make than you may think. Chocolate Éclairs originated in France, and they are one of my all-time favorite pastries. These Éclairs bake perfectly every time, with a hollow center, ready to be filled with anything you like. This recipe has a chocolate crème filling, and they’re topped with a dark chocolate glaze. But if you want to skip the hassle of making the filling, you can fill them with sweetened whipped cream too.


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Double Chocolate Éclair Recipe

A quick instruction video on how to make these yummy Double Chocolate Éclairs, with some useful tips and tricks to help you bake like a pro!


Double Chocolate Éclair Recipe

Copyright © 2021 – This original recipe is by Taryn Bloem – thesupermomsclub.com

Prep Time: 30 – 45 minutes

Bake Time: 35 minutes at 180˚ Celsius or 360˚ Fahrenheit 

Yield: 16 Éclairs

Ingredients (for the éclairs):

280ml – 300ml boiling water
pinch of salt
120g butter
120g cake flour
3 eggs

Ingredients (for the chocolate crème filling):

200ml milk
1 tsp butter
3 Tbsp. white sugar
3 egg yolks
½ tin condensed milk (192ml’s)
¼ cup cocoa powder
2oml’s cornflour (Mazina)
25ml’s whipping cream + 1 Tbsp. sugar

Ingredients (for the chocolate glaze):

60ml’s whipping cream
1 Tbsp. white sugar
80g dark chocolate

Method for the éclairs:

Place 280ml’s of the boiling water into a saucepan on a medium heat, add the salt & butter, and bring to a simmer (stirring occasionally).

Once simmering, whisk in the flour and then turn the heat down to low, and allow to simmer for 2 – 3 minutes.

Remove from the stove and allow to cool before adding the eggs, one by one, and mixing after each addition. The mixture will become creamier once all the eggs are added. If you find your mixture is too doughy, add the remaining water and mix it again.

Place the mixture into a piping bag (with a large 8-toothed star tip), and pipe 5cm lines onto a baking sheet prepared with parchment paper. Pipe 8 éclairs per standard size baking sheet. When piping, try keep your bag at a 90˚ angle. 

Place the baking sheet on the rack below the center of your oven, and bake at 180˚ Celsius or 360˚ Fahrenheit for 35 minutes or until golden on top. 

While the éclairs are baking, you can begin the prep the chocolate crème filling:

Place the milk, butter and sugar into a saucepan on a stovetop, on a medium heat. Stir until the sugar dissolves.

In the meantime, beat the egg yolks, then add the condensed milk, and beat for a further 10 seconds. Then add the cocoa powder and cornflour, and beat until well combined.

Once the milk mixture comes to a simmer on the stove, slowly add the egg mixture, whisking until combined and the mixture thickens (roughly 2 – 3 minutes).

Remove from the stove, transfer into a glass bowl and place in the freezer to cool.

Place the whipping cream in a bowl, add the sugar, and beat until stiff.  

Once the mixture in your freezer has cooled, add the whipped cream to it by slowly folding it in.

Place the chocolate crème into a piping bag with a round tip.

Fill the baked éclairs:

Slice the eclairs in half, and fill them with the chocolate crème filling.

Make the glaze & top the éclairs:

Place the whipping cream in a saucepan on a medium heat, add the sugar, stir to dissolve, and allow the cream to come to a simmer. Add the chocolate and stir until melted and combined, and it looks silky and smooth.

Dip the filled éclairs (top side down) into the glaze, and place on a wire rack to dry.

Finish off by drizzling colored melted chocolate on top.

Enjoy!

Double Chocolate Éclair Recipe

The Supermoms Club – Taryn
This Double Chocolate Éclair recipe is really yummy & easier to make than you think. They bake perfectly with a hollow center & can be filled with anything.
Prep Time 45 mins
Cook Time 35 mins
0 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine French
Servings 16 Éclairs

Equipment

  • 1 x baking tray
  • Piping Bag & Large Star Tip

Ingredients
  

Ingredients (for the éclairs):

  • 300 ml Boiling Water
  • pinch Salt
  • 120 grams Butter
  • 120 grams Cake Flour
  • 3 Eggs Large

Ingredients (for the chocolate crème filling):

  • 200 ml Milk
  • 1 tsp Butter
  • 3 Tbsp. Sugar White
  • 3 Egg Yolks
  • 192 ml Condensed Milk
  • ¼ cup Cocoa Powder
  • 20 ml Cornflour (Mazina)
  • 25 ml Whipping Cream
  • 1 Tbsp. Sugar White

Ingredients (for the dark chocolate glaze):

  • 60 ml Whipping Cream
  • 1 tsp Sugar White
  • 80 grams Dark Chocolate

Instructions
 

Method (for the éclairs):

  • Place 280ml's of the boiling water into a saucepan on a medium heat, add the salt & butter, and bring to a simmer (stirring occasionally).
  • Once simmering, whisk in the flour and then turn the heat down to low, and allow to simmer for 2 – 3 minutes.
  • Remove from the stove and allow to cool before adding the eggs, one by one, and mixing after each addition. The mixture will become creamier once all the eggs are added. If you find your mixture is too doughy, add the remaining water and mix it again.
  • Place the mixture into a piping bag (with a large 8-toothed star tip), and pipe 5cm lines onto a baking sheet prepared with parchment paper. Pipe 8 éclairs per standard size baking sheet. When piping, try keep your bag at a 90˚ angle. 
  • Place the baking sheet on the rack below the center of your oven, and bake at 180˚ Celsius or 360˚ Fahrenheit for 35 minutes or until golden on top.  

While the éclairs are baking, you can begin the prep the chocolate crème filling: 

  • Place the milk, butter and sugar into a saucepan on a stovetop, on a medium heat. Stir until the sugar dissolves.
  • In the meantime, beat the egg yolks, then add the condensed milk, and beat for a further 10 seconds. Then add the cocoa powder and cornflour, and beat until well combined.
  • Once the milk mixture comes to a simmer on the stove, slowly add the egg mixture, whisking until combined and the mixture thickens (roughly 2 – 3 minutes).
  • Remove from the stove, transfer into a glass bowl and place in the freezer to cool.
  • Place the whipping cream in a bowl, add the sugar, and beat until stiff.  
  • Once the mixture in your freezer has cooled, add the whipped cream to it by slowly folding it in.
  • Place the chocolate crème into a piping bag with a round tip. 

Fill the baked éclairs: 

  • Slice the eclairs in half, and fill them with the chocolate crème filling. 

Make the glaze & top the éclairs: 

  • Place the whipping cream in a saucepan on a medium heat, add the sugar, stir to dissolve, and allow the cream to come to a simmer. Add the chocolate and stir until melted and combined, and it looks silky and smooth.
  • Dip the filled éclairs (top side down) into the glaze, and place on a wire rack to dry.
  • Finish off by drizzling colored melted chocolate on top.

Video

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