Chocolate Éclairs

Method

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1. Make the crème first: infuse the milk with the vanilla pod at a bare simmer for 10 minutes. Whisk the yolks, sugar and cornflour to a paste, pour on the hot milk whisking constantly, return to the pan and cook, whisking hard, until it thickens and bubbles for a full minute.

   Mark done Start 10 min timer

2. Beat in the butter, press cling film directly onto the surface, and refrigerate for at least 3 hours.

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3. For the choux, bring the water, milk, butter, sugar and salt to a rolling boil. Take off the heat, tip in all the flour at once and beat to a smooth ball.

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4. Return to medium heat and cook, stirring hard, for 2 minutes until a thin film forms on the pan base and the dough pulls away cleanly.

   Mark done Start 2 min timer

5. Transfer to a mixer and beat for 2 minutes to cool. Add the eggs a little at a time, beating fully between additions. Stop when the dough falls from the paddle in a slow V-shaped ribbon — you may not need all the egg.

   Mark done Start 2 min timer

6. Pipe 12 cm lengths onto lined trays using a 1.5 cm star nozzle, which helps them rise evenly. Smooth any peaks with a wet finger.

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7. Bake at 200°C / 390°F for 15 minutes, then reduce to 170°C / 340°F for 20 minutes more. Do not open the door during the first 25 minutes.

   Mark done Start 15 min timer

8. Pierce each shell underneath and return to the switched-off oven for 10 minutes to dry the interior completely.

   Mark done Start 10 min timer

9. Whisk the crème smooth and pipe it into the shells through three holes underneath. Warm the cream and syrup, pour over the chocolate, stir to a glossy ganache, and dip the tops. Set for 20 minutes.

   Mark done Start 20 min timer

Chef’s Tips

• Weigh your eggs rather than counting them; choux consistency is a ratio, and egg sizes vary by 20%.
• A cracked, collapsed shell means it came out too early. Under-baking is the most common choux failure by far.
• Fill éclairs no more than 4 hours before serving or the shells soften.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A cup of strong coffee, or a glass of Champagne
• Serve as part of a pâtisserie spread
• Follows a light fish main perfectly

Storage & Reheating

Unfilled shells keep 2 days in an airtight tin, or freeze 1 month — re-crisp at 170°C / 340°F for 5 minutes. Filled éclairs must be eaten the same day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.