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Homemade chocolate eclairs

Preparation30 minutes
Quantity12 eclairs
Cooking25 minutes
Refrigeration1 hour


  • 50 g (1 3/4 oz) Freddo dark chocolate chips

For the cabbage paste:

  • 180 ml (3/4 Cup) water
  • 80 ml (1/3 Cup) of unsalted butter
  • 180 ml (3/4 cup) flour
  • 4 to 5 eggs

For custard:

  • 500 ml (2 cups) milk
  • 4 egg yolks
  • 125 ml (1/2 cup) sugar
  • 125 ml (1/2 cup) flour
  • 2 tbsp. (30 ml) cocoa
  • 90 g (about 3 oz) Freddo dark chocolate chips
  • 2.5 ml (1/2 tsp) vanilla


Preparation of the cabbage paste:

  1. Boil water with the butter in a saucepan. Add the flour and heat on low temperature while stirring, until dough is obtained. Preheat oven to 190 ° C (375 ° F).
  2. Vigorously whisk the preparation until the dough is detached from the pan’s wall.
  3. Remove from heat, then incorporate the eggs one by one, stirring vigorously until uniform consistency is obtained.
  4. On a parchment paper-lined baking sheet, form 12 eclairs of 7.5 cm (3 in.) in length using a pastry pouch.
  5. Bake in the oven for 25 to 30 minutes until the eclairs golden. Leave to cool.

Preparation of custard:

  1. Heat the milk in a saucepan until it starts to boil.
  2. Whisk egg yolks with sugar in a bowl. Add in in flour and cocoa. Pour the hot milk into the bowl, then transfer the mixture into the saucepan. Boil over medium heat while whipping.
  3. Remove the saucepan from the heat and add the chocolate. Stir until the chocolate is melted. Leave cool, incorporate the vanilla.

Preparation of the filling and icing:

  1. Pierce two holes under each eclair, then garnish with chocolate custard using a pastry pouch with a small sleeve.
  2. Melt the chocolate in a double boiler, then coat the top of the eclair. Refrigerate 1 to 2 hours.

Tip: How to fill a pastry pouch?

  • To fill a pastry pouch, place it in a glass and fold the edge of the pastry pocket over it.
  • Fill the pouch with the preparation.

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