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Classic chocolate eclairs
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Prep Time:
210 minutes
Cook Time:
40 minutes
Total Time:
250 minutes
Satisfy your cravings with these timeless chocolate pastries perfect for breakfast, dessert, or any occasion.
Ingredients:
  • 125ml (1/2 cup) water
  • 125ml (1/2 cup) milk
  • 80g butter, at room temperature, chopped
  • 150g (1 cup) plain flour
  • 3 eggs, at room temperature
  • 330g pkt Queen Royal Icing
  • 20.00 gm Cocoa Powder
  • 10.00 gm water, extra
  • 375ml (1 1/2 cups) milk
  • 1 tsp vanilla bean paste
  • 70g (1/3 cup) caster sugar
  • 50g (1/3 cup) plain flour
Instructions:
  • Warm milk and vanilla in a saucepan over low heat for the creme. In a bowl, whisk yolks and sugar until thick. Whisk in flour, then the warm milk mixture. Return to pan and cook, whisking, over low heat for 5 minutes until thickened. Cover with plastic wrap and set aside.
  • In a saucepan, bring water, milk, and butter to a gentle boil. Remove from heat. Stir in flour using a wooden spoon until fully combined. Cook over medium heat for 2-3 minutes until the mixture forms a ball and detaches from the pan's sides.
  • Allow the mixture to cool for 5 minutes. Using electric beaters, slowly incorporate one egg at a time, ensuring to beat thoroughly after each addition until the dough is thick and shiny. Preheat the oven to 180C/160C fan forced and prepare 2 baking trays by lining them with baking paper.
  • Fill the piping bag with dough using a 1.5cm round nozzle and pipe eighteen 11cm logs onto trays. Sprinkle with water to create steam. Bake for 25 minutes until puffed and golden. Flip the eclairs, cut a slit in the bases, and bake for an additional 5-10 minutes.
  • Place the éclair on a wire rack. Fill a piping bag fitted with a 5mm nozzle with crème and fill the éclair. Make icing as per packet instructions. Fill another piping bag with a 2mm round nozzle with 1⁄4 cup of the icing. Mix cocoa and extra water in a bowl.
  • Combine the remaining icing mixture, then spread chocolate icing on an eclair. Pipe a zigzag pattern of white icing on top and use a skewer to create a marbled effect. Repeat with the rest of the eclairs and icing. Let them sit for 10 minutes.

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