This classic, creamy eclair recipe is a must try at home.


  • Choux pastry 

  • 250ml/9floz water

  • a pinch of salt

  • 1 tsp caster sugar

  • 100g/3½ oz cold butter, diced

  • 150g/5oz good quality strong flour

  • 4 eggs

  • Eclairs 

  • 100g/3 ½ oz dark chocolate, roughly chopped

  • 150g/5oz fondant icing sugar

  • 4 tbsp cocoa powder

  • 1.2 litres/2 pts double cream

  • 2 vanilla pods, split and seeds removed


  • Choux pastry :

  • 1.

    Preheat the oven to 200°C/400°F/Gas 6 and line a baking sheet with silicone paper.

  • 2.

    Place the water into a pan with the salt, sugar and butter and bring to the boil. Add the flour in one go and cook for a few minutes, beating all the time, until the mixture comes away from the sides of the pan cleanly and is smooth. It will sound like bacon frying in a pan when it’s ready!

  • 3.

    Tip out onto a silicone lined tray and leave to cool in the fridge for 5 minutes.

  • 4.

    Transfer to a kitchen mixer or large bowl and beat in the eggs, one at a time, then continue to beat until the mixture is rich and smooth.

  • 5.

    Spoon the mixture into a piping bag fitted with a large, plain nozzle, then pipe long éclair shapes onto the prepared baking sheet. Smooth out any bumps with the tip of a wet finger then sprinkle then with a little water.

  • 6.

    Bake in the oven for 25-30 minutes until golden brown and crisp.

  • 7.

    Remove from the oven and transfer the éclairs from the baking tray to a wire rack to cool.

  • Eclair :

  • 1.

    Put the chocolate in a bowl set over a pan of water and simmer until the chocolate has melted.

  • 2.

    Remove from the heat and add the icing sugar and cocoa and beat together. Add 2 tablespoons of hot water from the saucepan and beat until smooth then add 3-4 tbsp more, a little at a time, until you have a smooth shiny pourable icing. Place back over the pan of water, off the heat, to keep warm until ready to use.

  • 3.

    Whip the double cream until soft peaks form when the whisk is removed and spoon into a piping bag.

  • 4.

    Using the end of a clean, ink free biro, make a hole on the top of the éclair at either end. Carefully insert the nozzle into the holes, and fill with the cream.

  • 5.

    Dip the eclairs into the fondant chocolate to cover the top evenly and leave to set before serving – if you can wait!

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 854kj
  • Fat Total 72g
  • Saturated Fat 44g
  • Protein 8g
  • Carbohydrate 47g
  • Sugar 30g
  • Sodium 129mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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