This chocolate recipe is for chocolate eclairs. This chocolate eclair recipe shows how easy making chocolate eclairs is for friends and family.
Getting everything ready
- Make the choux pastry.
- Line a flat baking tray with non-stick paper or use a non-stick baking mat.
- Break the chocolate into small pieces in a clean bowl ready for melting.
- Pre-heat oven to 200°C (Gas Mark 6).
- Fill a piping bag fitted with a 1cm plain tube with the choux pastry.
- Neatly pipe the choux pastry into 8cm lengths on the prepared baking tray.
- Sprinkle over with a few drops of water (which will create extra steam to help the choux pastry rise).
- Place the baking tray in the centre of the pre-heated oven and bake for 20-25 minutes.
- Remove from the oven when nicely baked and carefully make a hole at one end of the pastry using a small knife or skewer to let the steam escape.
- Put the pastry back into the oven for a few more minutes to dry the éclairs.
- Remove from the oven and place on a wire cooling rack until cold.
- Place the bowl of chocolate pieces over warm water and melt.
- Pour the cream into a clean bowl and whisk until thick enough to pipe; spoon the whipped cream into a piping bag with a ½ inch tube and fill each éclair with the cream using the hole made earlier.
- Neatly dip the top of each of your chocolate éclairs into the melted chocolate and allow any excess to drip off. Place on a baking tray and place in a fridge for the chocolate to set.
- Put the chocolate éclairs in paper cases and serve.
Cake baking tips
We have put together some great tips on baking cakes, which includes information on skills such as creaming margarine, how to whisk eggs and sugar, use of pastry and the use of yeast.