Chelsea

celebrating 130 years 1884-2014

Chocolate Eclairs

By Chelsea Sugar
Chocolate Eclairs
12 servings
  • 27 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 30 mins
  • Serves
    12
Ingredients

    100g butter
    1 cup of water
    1 cup plain flour
    3 eggs

    To decorate
    1 1/2 cups Chelsea Chocolate Icing Sugar
    2 Tbsp hot water 
    Whipped cream 

Method

    Preheat oven to 200°C bake. Grease two oven trays.

    Combine butter and water in saucepan and bring to a rolling boil. Remove from heat and quickly add flour.

    Beat with a wooden spoon until mixture leaves the side of the saucepan. Allow to cool for 5 minutes then add eggs one at a time, beating well after each addition until mixture is glossy.

    Using a 1.5cm diameter star tip, pipe 7cm strips onto greased oven trays. Bake for 30 minutes or until eclairs are puffy and golden, then lower heat to 120°C and bake for another 15 minutes. Cool.

    Combine Chelsea Chocolate Icing Sugar with enough hot water to form a spreadable consistency. Fill centre of eclairs with whipped cream and top with chocolate icing.

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Reviews

Average Rating
4.527
(27 reviews)


delicious

chocolate eclairs with no chocolate in the recipe

Super easy and worked perfectly. Great recipe!

My mixture became too runny once I added the second egg so I ended up with Pita Pocket type crispy shells.

Very easy to follow & delicious! Only change i made was 180 degrees until golden, then poked holes through the middle of each then back in the oven for 15 minutes at 120 degrees. This worked a treat & inside was cooked perfectly.

this is the best recip ever

These tasted delicious but I found that the batter was a bit too sticky so there was a bit of trouble piping them out. But overall they tasted amazing!

These tasted delicious but I found that the batter was a bit too sticky so there was a bit of trouble piping them out. But overall they tasted amazing!

Great recipe, worked perfect first time, one of the first things I've baked, left for the full half hour as wasnt sure on how golden to make them and they were slightly overdone but still good!

Hi there, can anyone tell me what size nozzle will be best and if there is a particular shape, what is it please?
CHELSEA: we suggest using a 1.5cm diameter star tip. Recipe has been updated.

I'm thinking about doing this recipe. The only thing is that 100g of butter with 1 cup of water doesn't seem right ?? Can anyone help.
CHELSEA: this recipe has been tested and is correct.

its okay but we did not have the chocolate icing sugar and we did not want to buy some so the icing was hard to make but we love your recipes

Perfect recipe, puffed up beautiful
I made sure there was a really good rolling boil with butter and water, I beat really well after each egg addition so that mixture became glossy and combined, I made sure the mix wasn't too hot when adding eggs - warm to touch, and I ensured a hot hot oven (I had mine on fan bake and they were golden brown in 12mins, although this is just what worked for me and I wouldn't reccomend for everyone) - got hubby to whip open the door while I banged then in! I also used fresh home produced free range eggs - whether fresh eggs makes a difference or not, I dunno.

This recipe is easy to follow even for kids!!
You just need to keep mixing.
Great!!!!

Easiest recipe ever....never fails

I keep trying but fail miserably each time! I love your recipes but this one I just cant nail....

Great recipe, simple to follow, works every time and most importantly DELICIOUS!!!!!!!

My eclairs never rise the last 4 times I have made them. some one please tell me what I did wrong.
CHELSEA: Hi there, having the correct oven temperature is key to getting the eclairs to expand. Make sure the oven is preheated (you can use a thermometer to check your oven temperature is accurate) and the door not left open too long when you put the eclairs in. Also, ensure the butter and water come to a rolling boil and that you beat the mixture until it comes away from the side of the saucepan.

BRILLIANT.!!!!!

Easy to follow and turned out perfect 1st time.

Made this recipe twice now and both times the shells didn't expand. Not sure what I'm doing wrong but it's very frustrating! :(
CHELSEA: Hi there, having the correct oven temperature is key to getting the eclairs to expand. Make sure the oven is preheated (you can use a thermometer to check your oven temperature is accurate) and the door not left open too long when you put the eclairs in. Also it is important to follow the method exactly. Ensure the butter and water come to a rolling boil and that you beat the mixture until it comes away from the side of the saucepan. Good luck!

This recipe works!!

Easy to make, can't go wrong with this great recipe!

I have not had much luck with eclairs in the past.
I made these ones for the first time today and they turned out perfect. Thanks so much for the recipe, a real keeper.

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so good

Its good, these chocolate eclairs are perfect for school food festival, thanks!!!

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First time I have made these. Easy recipe, fantastic.

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