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Chocolate éclairs

Australian Gourmet Traveller pastry recipe for chocolate éclairs

By Rodney Dunn
  • 20 mins preparation
  • 25 mins cooking
  • Serves 15
  • Print
Chocolate éclairs
It doesn't get much tastier than this classic pastry.


  • 1 qty <b><a href='/recipes/recipe-search/masterclass/2008/4/choux-pastry/'>choux pastry</a></b> (see note)
  • 200 gm dark chocolate (40% cocoa solids), coarsely chopped
  • 350 ml pouring cream
  • 2 tbsp vegetable oil
  • 2 tbsp pure icing sugar, sifted
  • 1 tsp vanilla paste


  • 1
    Preheat oven to 220C. Spoon choux pastry into a piping bag fitted with a 20mm plain nozzle. Pipe 12cm-long strips onto a baking paper-lined oven tray. Bake for 15 minutes, then reduce heat to 180C, prick pastries with a skewer or tip of a small knife and bake until golden (about 5 minutes). Cool on a wire rack to room temperature, then halve lengthways and set aside.
  • 2
    Meanwhile, combine chocolate and 50ml cream in a small saucepan and stir over low heat until chocolate melts and mixture combines. Stir in vegetable oil and set aside.
  • 3
    Whisk remaining cream, icing sugar and vanilla paste in a bowl until soft peaks form, then spoon into a piping bag fitted with a 20mm nozzle and pipe into prepared pastries. Spread éclair tops with chocolate mixture and serve immediately.


Note Follow steps 1 to 3 for choux pastry.