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Chocolate eclairs

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“I'm not usually a fan of cream but I have to admit to liking the occasional chocolate eclair. Here is a recipe my mother used to make. The yield is a guess.”
READY IN:
1hr 10mins
SERVES:
18
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter in a saucepan, then add the water and bring to the boil.
  2. Remove from the heat and quickly add the sifted flour and salt and beat well.
  3. Heat again until the mixture leaves the side of the pan.
  4. Allow the mixture to cool for a few moments before adding the first egg.
  5. Beat this well into the mixture and then add the other two eggs one at a time, beating well with a wooden spoon.
  6. Make sure the mixture is soft by shaking some off a spoon, it will fall softly and leave some on the spoon.
  7. Eclairs: Put the choux pastry in a biscuit forcer or something similar with a 1/2 inch or 1 inch plain forcer.
  8. Force out 1/2 inches of mixture on a lightly greased tray.
  9. Bake in a moderate over[350F] for 35-40 minutes.
  10. Ice with chocolate icing when cold, and fill with whipped cream.

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