Double Chocolate Éclair Recipe
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.
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.