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Chocolate eclairs piped in circles with hole in the middle and chocolate smeared on the tops

Delicious Soft Chocolate Eclairs

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  • Author:
  • Prep Time: 30 minutes
  • Additional Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: ±60 depending on size
  • Cuisine: France


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.

You can shape this as you wish, despite the original éclair is an oblong pastry! I just love the variations we have here.


Units Scale


Allow the 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 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 a hand beater.

Pipe or spoon mixture onto a greased baking tray and bake in a preheated oven at 210° C for 10 minutes.

Lower the temperature to 180°C and bake for another 15 minutes or until golden brow. Leave in the warm oven for a while.

Serve with whipped cream and caramel treat with sliced bananas

Melt Bournville choc on a double boiler and add melted choc on eclairs.


Created, Prepared, tried, and tested Feriel Sonday 

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  • Serving Size: 2
  • Calories: 35
  • Sugar: 2
  • Sodium: 17
  • Fat: 2
  • Saturated Fat: 1
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 4
  • Fiber: 0
  • Protein: 1
  • Cholesterol: 14
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