Name: Double chocolate eclairs
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: Makes 12-14
Cuisine: French
Ingredients: 350ml milk; 1 tsp vanilla extract; 4 medium egg yolks; 50g caster sugar; 1 tbsp cornflour; 75g dark chocolate (70%) chopped; 4 tbsp milk; 50g unsalted butter diced; 100g plain flour sifted; 1 tsp caster sugar; 3 medium eggs beaten; 100ml double cream; 1 tbsp soft light brown sugar; 1 tsp vanilla extract; 100g dark chocolate (70%), chopped; 25g unsalted butter

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Double chocolate eclairs

Double chocolate eclairs

Good Food team

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Makes 12-14

More effort

Prep: 40 mins

Cook: 40 mins - 45 mins

Plus cooling

A star rating of 3.4 out of 5.10 ratingsRate

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Cream-filled choux pastry fingers are a patisserie classic - this recipe has a double dose of chocolate

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Ingredients

Nutrition

Units:

MetricUS

For the filling

350ml milk
1 tsp vanilla extract
4 medium egg yolks
50g caster sugar
1 tbsp cornflour
75g dark chocolate

(70%) chopped

For the choux pastry

4 tbsp milk
50g unsalted butter

diced
100g plain flour

sifted
1 tsp caster sugar
3 medium eggs

beaten

For the chocolate glaze

100ml double cream
1 tbsp soft light brown sugar
1 tsp vanilla extract
100g dark chocolate

(70%), chopped
25g unsalted butter

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Nutrition: per serving

kcal276
fat17g
saturates10g
carbs25g
sugars17g
fibre1g
protein5g
salt0.1g

low

Method

step 1

To make the filling, heat the milk and vanilla to boiling point. Meanwhile, whisk the egg yolks and caster sugar until pale, then stir in the cornflour. Pour the hot milk over the egg yolk mixture and whisk until smooth. Return to the pan and heat gently, stirring constantly, until thick.
step 2

Put the thick custard into a clean bowl, add the chocolate and stir until melted. Cover the surface with cling film and leave to cool completely.
step 3

Heat oven to 220C/200C fan/gas 7. To make the pastry, heat the milk, butter and 4 tbsp water over a gentle heat until the butter melts. Increase the heat and bring to the boil, then remove from the heat and quickly beat in the flour, sugar and a pinch of salt. Keep stirring until the mixture is smooth, glossy and comes away from the sides of the pan. Allow to cool for a few mins, then gradually add the eggs, mixing well between each addition until the mixture reluctantly drops off the spoon, don’t add all the egg unless you need to.
step 4

Line a baking sheet with parchment, then spoon the pastry mix into a piping bag fitted with 1cm wide star or round nozzle, or into a disposable piping bag with a similar-size hole snipped off for piping. Pipe 12-14 even buns, about 10cm long and 2cm wide, leaving space for expanding between each one. Bake for 15 mins or until golden brown and doubled in size. Cool.
step 5

For the glaze, heat the double cream, sugar and vanilla to boiling point. Put the chopped chocolate in a heatproof bowl and pour over the cream mixture. Stand for 2-3 mins, then add the butter and stir until smooth and glossy.
step 6

To assemble the eclairs, cut them in half lengthways and pipe in the filling. Spread the chocolate glaze over the top of each eclair and leave to set before serving.

Recipe from Good Food magazine, April 2012

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A star rating of 3.4 out of 5.10 ratings

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