Delicious Soft Chocolate Eclairs

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Delicious Soft Chocolate Eclairs made with butter

An éclair is an oblong pastry made with choux dough filled with a cream and topped with chocolate icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside.


  1. 1 cup of water
  2. 120 g butter
  3. 1 cup cake flour
  4. 1 tablespoon castor sugar
  5. 3 Large eggs
  6. Drop vanilla essence



  • Allow water, butter & vanilla essence to boil in a saucepan.
  • Remove from heat add the cake flour and castor sugar and mix.
  • Carry on mixing over very low heat until the paste form in a ball and the sides of the saucepan are clean.
  • Place the ball in a mixing bowl and allow to cool.
  • Once cool beat in the eggs one at a time, blending well after each addition with hand beater
  • Pipe or spoon mixture onto a greased baking tray and bake in a preheated oven at 200 °C for 35 minutes or until golden brown. (Thermofan temperature)


  • Serve with whipped cream or caramel
  • Whipped cream and strawberries
  • Whipped cream and bananas and chocolate on the top.

For Chocolate Icing Topping:

  1. 1 cup icing sugar (sieved)
  2. Add enough boiling water with a teaspoon to make a soft runny topping
  3. A drop vanilla essence
  4. 1 tablespoon cocoa


  • Mix all the icing ingredients well together
  • Spoon or drizzle with a teaspoon over the eclair.


Tried this recipe?
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Prepared, tried and tested Feriel Sonday  

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