Eclairs - recipe


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For the choux pastry

For the filling and topping

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  1. 1

    Sift the flour into a bowl with a teaspoon of sugar.

    For this step you'll need:

    • 60g Strong white bread flour
    • 1tsp Unrefined golden caster sugar
  2. 2

    Place the butter and 150ml (1/4pt) cold water into a pan, heat until the butter melts and bring to the boil.

    For this step you'll need:

    • 150ml Water
  3. 3

    Tip in the flour all at once and beat well with a wooden spoon until the mixture forms a ball and comes away from the sides of the pan.

  4. 4

    Remove from the heat and leave to cool for 2-3 minutes. This is important as otherwise you will scramble the eggs when added.

  5. 5

    Heat the oven to 200°C (fan 180°C, gas mark 6). Gradually beat the eggs into the flour mixture, beating hard until the mixture is smooth and shiny.

    For this step you'll need:

    • 2 Egg(s) (free range)
  6. 6

    Place the mixture into a nylon piping bag and snip off the end to give a hole about 2 cm across.

  7. 7

    Pipe the mixture into 6-8cm lengths onto a baking tray. Bake for 12-15 minutes or until risen and golden brown.

  8. 8

    Remove from the oven and make a little slit in the side of each one with the point of a knife, this allows the steam to escape so the pastry can crisp up. Return them to the oven for 3 minutes to dry out. Remove and leave to cool completely.

  9. 9

    To make the icing mix the cocoa powder with a teaspoon of boiling water and mix together with the icing sugar until it forms a thick coating consistency adding just a drop more water if needed. Cut the eclairs in half and dip the tops into the icing.

    For this step you'll need:

    • 2tsp Cocoa powder
    • 150ml Water
    • 200g Icing sugar
  10. 10

    To fill, whip the cream until it just holds it’s shape. Place the mixture in a small piping bag and pipe onto the bases. Top with the iced halves and serve within an hour or two.

    For this step you'll need:

    • 300ml Double cream

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