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Chocolate Eclairs 
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These take a while to make, but are well worth the effort for a teatime 
or party treat


INGREDIENTS:

75g unsalted butter, plus a little extra for greasing 
15g plain flour, sifted 

3 free-range eggs 

For the filling: 
½ tsp vanilla extract or ½ vanilla pod 
300ml milk 
3 large free-range egg yolks 
50g caster sugar 
100g plain flour 
15g cornflour, sifted 
140ml whipping cream 



For the icing: 
150g luxury continental chocolate, broken into pieces 
50g softened butter 
100g unrefined icing sugar 
2-3 tbsp strong cold coffee (instant coffee is fine here), rum or water 
pinch salt 

 
 
 PREPARATION:

1. Preheat the oven to 220C/425F/gas mark 7. Lightly butter two to three 
large baking trays. For the pastry, fold a sheet of greaseproof paper in half, 
then open it out to create a crease. Sift the 15g flour on to the paper. 
Place 200ml water, minus 1 tbsp, the salt and butter in a medium saucepan 
and bring to the boil. When the butter has melted, take the pan off the heat 
and shoot in the flour, stirring constantly with a pointed wooden spoon. 
2. Stir until thick, beating out any lumps. Place the pan back on the heat and 
cook, beating vigorously, until the dough leaves the sides of the pan and forms 
a ball in the centre of the pan. Take off the heat and leave to cool for 3-4 minutes. 

3. Beat in the eggs one at a time, beating the mixture vigorously until it is 
smooth and very glossy. Spoon the pastry into a large piping bag fitted with 
a 1cm plain nozzle. Pipe 12-14 x 7.5-10cm/3-4in lengths on the baking sheets, leaving plenty of room for the éclairs to rise. Use a knife, dipped in cold water, 
to cut off each length as you pipe. 

4. Place the baking sheets in the oven, turn down the heat to 200C/400F/gas 
mark 6 and cook the éclairs for 20-25 minutes, or until well risen and very 
brown. They should be light and very crisp to touch. Turn on to a wire tray 
to cool, and pierce a hole with the tip of a sharp knife in the side of each 
éclair, to allow moist air to escape. 

5. Make the filling. If using the vanilla pod, place with the milk in a saucepan. 
Bring to the boil, take off the heat and infuse for 30 minutes. Beat the egg 
yolks with the sugar until pale, then beat in the flours. Bring the milk back to 
the boil, and stir into the egg mixture. Return to the pan and gently cook, 
whisking all the time, until thick and smooth. Cook for 4-5 minutes, stirring constantly, then take off the heat and stir in the vanilla extract, if using. 
Remove the vanilla pod, if used. Turn into a bowl and beat from time to time 
as it cools. Press a sheet of wetted greaseproof paper over the surface and 
leave until cold. Beat until smooth, then fold in the cream. 

6. Cut the éclairs in half horizontally, and scrape out excess pastry with the tip 
of a spoon. Spoon in the filling and replace the top. 

7. For the icing, melt the chocolate in a bowl over hot water and stir until 
smooth. Stir in the butter a little at a time, reserving a knob for later. 
Stir in the icing sugar, then the coffee, rum or water to form a spoonable 
icing. Beat in the reserved butter and spoon the icing over the éclairs. 
Leave to set for 1 hr before serving. This icing remains fairly soft and does 
not set very hard. 

VARIATION: Fill with sweetened whipped cream. Whip 285ml double cream 
until stiff, then sweeten with 1-2 tbsp caster sugar and a few drops of 
vanilla extract.

 
 

PREP/COOK
INFORMATION:

Prep time: 40 minutes
Cook time: 1 hour 25 minutes
Serves: 4