🍫 Éclair au chocolat

Name: Éclair au chocolat
Total time: 90 min
Yield: 10
Cuisine: France · Paris pâtisserie
Ingredients: Choux: 125 ml water, 125 ml milk, 100 g butter, 1 pinch salt, 150 g flour, 4 eggs; Pastry cream: 500 ml milk, 4 egg yolks, 100 g sugar, 40 g cornstarch; 80 g dark chocolate, chopped; 20 g butter for the cream; Glaze: 100 g dark chocolate melted with 1 tbsp vegetable oil

Origin: France · Paris pâtisserie

236kcal

per serving · 80 g

295kcal

per 100 g

4 gProtein5 g / 100 g

14 gFat18 g / 100 g

23 gCarbs29 g / 100 g

An éclair au chocolat is a long finger of crisp, airy choux pastry filled with smooth chocolate pastry cream and topped with a glossy chocolate glaze. The light, hollow pastry contrasts with the rich, silky filling, giving a deep cocoa flavour in every bite. It is the most popular éclair in French pâtisseries and a favourite afternoon treat.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: choux pastry, chocolate, pastry cream, butter

Contains glutenbecause of: choux pastry

Contains dairybecause of: chocolate, pastry cream, butter

Not keto29 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

choux pastrychocolatepastry creambutter

Recipe

10 servings90 min

Ingredients

Choux: 125 ml water, 125 ml milk, 100 g butter, 1 pinch salt, 150 g flour, 4 eggs
Pastry cream: 500 ml milk, 4 egg yolks, 100 g sugar, 40 g cornstarch
80 g dark chocolate, chopped
20 g butter for the cream
Glaze: 100 g dark chocolate melted with 1 tbsp vegetable oil

Method

Bring the water, milk, butter and salt to a boil, add the flour and stir until the dough leaves the sides of the pan; cool slightly and beat in the eggs one by one.
Pipe 12 cm lengths onto a lined tray and bake at 180 °C for 30–35 minutes until puffed and dry; cool.
For the cream, heat the milk, whisk the yolks with sugar and cornstarch, pour on the hot milk and cook, stirring, until thick.
Stir in the chocolate and butter, cover and chill.
Pipe the cream into the éclairs through small holes in the base and dip the tops in the glaze.

How to make it lighter

Choose a mini éclair: about half the calories of a full-size one.
Share one éclair as a dessert after a light meal.
At home, pipe less cream and fill with some fresh fruit instead.

History

The éclair is usually credited to 19th-century French pastry chefs, and Antonin Carême is often named as having popularised it, though this is not certain. The name means 'lightning' in French, perhaps because it is eaten so quickly. Today éclairs are a staple of every French pâtisserie.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →