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Homemade chocolate éclairs filled with vanilla pastry cream, topped with glossy chocolate and crushed Chuckles/Maltesers served on a white platter with yellow flowers.

Chocolate Éclairs

Chocolate éclairs are classic French pastries made with crisp choux pastry, filled with silky pastry cream, and topped with rich chocolate.
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Prep Time 45 minutes
Cook Time 25 minutes
Chill Time 3 hours
Course Dessert

Ingredients
  

Ingredients:

  • 1 batch Choux Pastry: See recipe
  • 1 batch Pastry Cream: See recipe
  • Melted Milk Chocolate Topping
  • 150g milk chocolate (not baking chocolate) 5.3 oz
  • Chuckles or Maltesers roughly crushed

Instructions
 

  • Prepare the choux pastry and bake according to the recipe instructions.
    Freshly baked choux pastry éclairs on a lined baking tray, golden and puffed
  • Slice open the éclairs straight away and then allow them to cool completely on a wire rack.
  • Melt the chocolate in short microwave bursts, stirring between each interval, until smooth and glossy. Dip the tops of the éclairs into the chocolate to coat evenly.
  • Sprinkle with crushed Chuckles or Maltesers.
  • Allow the chocolate to set.
  • Fill generously with chilled pastry cream using a piping bag.
    Pastry Cream Recipe - Competed Thick yellow pastry cream. Allow to cool for 10 min.