Chocolate éclairs

Chocolate éclairs

Total: 3 hr 30 Min. | Active: 50 Min.
Nutritional value / piece: 150 kcal
, Fat: 10 g
, Carbohydrate: 11 g
, Protein: 3 g


20 pieces


The original recipe with guaranteed success is for 20 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Choux pastry

3dl water
75g butter
1pinch salt
2tbsp sugar
160g white flour
1tbsp cocoa powder
3 eggs, beaten

Light chocolate mousse

2tbsp full cream
50g milk chocolate, finely chopped
1dl full cream

Dark chocolate ganache

¾dl full cream
50g dark chocolate, finely chopped


50g dark chocolate, roughly chopped
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How it's done

Choux pastry

Bring the water, butter, salt and sugar to the boil, reduce the heat. Mix the flour and cocoa powder, add all at once, stir with a risotto spoon for approx. 2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Using the dough hook on a hand mixer, gradually fold in the eggs; the dough should be soft but not runny.

To shape the éclairs

Spoon the mixture into a piping bag with a serrated nozzle (approx. 14 mm in diameter). Pipe 30 éclairs (approx. 8 cm long) onto a baking tray lined with baking paper, ensuring they are well spaced out.

To bake/dry

Approx. 25 mins. in the centre of an oven preheated to 180°C. Do not open the oven during baking! Then switch the oven off and leave to dry for approx. 15 mins. with the door slightly ajar. Remove, leave to cool on a rack, cut the éclairs in half crosswise using scissors.

Light chocolate mousse

Heat the cream in a pan, remove the pan from the heat. Add the chocolate, melt, stir until smooth, then leave to cool. Whip the cream until stiff, fold in, cover and chill for approx. 2 hrs. Transfer the mousse to a piping bag with a smooth nozzle (approx. 1 cm in diameter).

Dark chocolate ganache

Heat the cream in a pan, remove the pan from the heat. Add the chocolate, melt, and stir until smooth. Cover the ganache and leave to cool, transfer to a piping bag with a smooth nozzle (approx. 5 mm in diameter). Pipe the ganache and mousse in alternate layers over the base of the éclairs.


Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie, stir until smooth. Glaze the top half of each éclair with chocolate, place on top of the bottom half.

Good to know
Tip: Instead of bars of chocolate, use chocolate bunnies left over from Easter.

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