Double Chocolate Éclairs
Delicious choux pastry filled with silky chocolate crème pâtissière and coated in a shiny chocolate glaze
Makes approx. 16-18 éclairs
- 235ml water
- 115g unsalted butter
- 1/2 tsp salt
- 1 tbsp caster sugar
- 140g bread flour
- 4 large eggs, beaten
Chocolate crème pâtissière:
- 530ml whole milk
- 2tsp vanilla extract
- 2 tbsp cocoa powder
- 2 1/2 tbsp cornflour
- Pinch of salt
- 3 large egg yolks
- 1 large egg
- 100g caster sugar
- 160g dark chocolate
- 30g unsalted butter
- 80g dark chocolate
- 45ml double cream
- 15g unsalted butter
Chocolate crème pâtissière:
- In a saucepan bring the milk and vanilla extract to the boil.
- While the milk heats, in a separate bowl mix the sugar, egg yolks, egg, salt, cornflour, and cocoa until smooth.
- Once the milk starts to boil, pour half of the milk over the mixture and stir vigorously. Then pour the mixture back into the saucepan with the rest of the milk and stir continuously while it thickens. This will take a few minutes.
- Once the custard has thickened add the chocolate and stir until it has melted.
- Remove from the heat and add the butter and stir until smooth and fully combined.
- Transfer to a bowl and cover with clingfilm, ensuring the cling film touches the custard so that a skin cannot form.
- Allow to cool to room temperature and then chill in the fridge.
- While your crème pâtissière cools, make the choux!
- Measure out all ingredients prior to starting - trust me it makes everything easier!
- Pre-heat the oven to 190 C (fan).
- In a saucepan over a medium heat, heat the water, butter, salt and caster sugar until the butter has melted. Don't let the water boil at this point.
- Once it has melted, raise the temperature until it just starts to boil then remove from the heat.
- Add the flour all at once, and stir vigorously until the mixture is all combined with no lumps.
- Return the saucepan to a medium heat and cook for another 2-3 minutes whilst mixing to remove any excess water.
- Leave the dough to cool for a few minutes - you don't want to add the eggs straight away as too much heat will start to cook the eggs and they will scramble!
- Once the dough has cooled slightly, add the eggs in 4-5 stages, mixing and incorporating all of the egg into the mixture before adding more each time.
- You might not need all of the egg so it is important to add it in stages.
- You are looking for a particular consistency, and the mixture will have a nice sheen to it.
- To see if it is ready, use a spatula to mix for a few seconds and then pull it straight up. The dough should form a 'V' shape as it hangs off the spatula, and it should reluctantly drop off.
- Once it is ready, transfer to a piping bag fitted with a 1/2 inch star nozzle.
- Either onto a lined baking tray, or into a greased éclair tin, carefully pipe 4-5 inch smooth lines of choux by holding the nozzle at a 45 degree angle. Dip a clean finger in water and gently pat down the end of the éclair where the nozzle detached.
- Bake for 25-30 minutes until a deep golden brown. Do not open the oven until you are sure it has formed a crust or your choux will collapse!
- Remove from the oven and use a knife or skewer to create small holes at the bottom of the choux to allow any excess steam to escape (helps avoid soggy choux!)
- Allow to cool fully before filling.
- Heat the double cream in a saucepan or in the microwave until it just comes to the boil and then pour over the chocolate and stir until it is fully melted (if it doesn't fully melt it, pop it in the microwave for a few seconds).
- Once it is fully melted, add the butter and stir until it melts, you will have a super glossy glaze!
- Fill a piping bag with the crème pâtissière fitted with a small round nozzle. Use the holes you created with the skewer to poke the piping nozzle in annd fill with the crème pâtissière until it feels heavy and the crème pâtissière wants to squeeze back out. Wipe off any excess.
- Holding the bottom of the eclair with your fingers, gently dip the choux into the glaze and carefully lift up allowing any excess to drip off.
- Continue until all off the eclairs are filled and glazed.
- Carefully place the eclairs in the fridge and allow to chill before they are ready to serve.