Chocolate Eclairs Recipe


( 10 Persons )

For choux dough
70 ml İçim Milk
60 gr İçim Milk
15 g granulated sugar
20 g sea salt
110 g flour
4 eggs

For the filling
500 ml pastry cream (recipe above)
30 g dark chocolate
15 g cocoa

For the sauce
150 g dark chocolate
60 gr Butter.
50 g powdered sugar
60 ml of water
Squeeze bag


Preheat your oven to 180 degrees. Line a baking tray with greaseproof paper. For the choux dough, put the milk, butter, sugar and salt in a saucepan, mix and bring to a boil on the stove. Remove from heat, continue stirring and slowly absorb the flour. Return to the stove and cook until the dough thickens, about 2 minutes more. Remove the pot from the heat, break the eggs one by one and feed them into the dough. Put the mixture in a piping bag and let it cool for 5 minutes. Squeeze 10 pieces of choux dough into long strips of 15 cm on the baking paper you have prepared. Leave sufficient gaps between them. Bake in the preheated oven for 25-30 minutes. Remove from the oven and allow to warm. Melt the chocolate in a bain-marie to prepare the filling for the eclairs. Add it to the pastry cream you have prepared beforehand, add the cocoa and mix well. Wait for it to cool. Fill the mixture into a piping bag fitted with a smaller nozzle and fill the inside of the cooked éclairs.

For the glaze sauce, melt the chocolate in a bain-marie, add the powdered sugar and İçim Butter. After mixing well, remove from heat and let rest for 10 minutes. Dip the eclairs in the sauce and allow the sauce to solidify before serving.