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Eclairs Recipe

A small, finger-shaped, choux pastry bun, generally having a cream or crème patisserie filling, and often chocolate or coffee icing.

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Key Features

  • Suitable for Vegetarians


One batch of Choux pastry - see "Choux Pastry"

600ml/1 pint double cream
2 level tablespoons caster sugar
Chocolate glace icing, made with 350g/12 oz icing sugar; or plain chocolate melted with a little water - see "Glacé Icing"


- Have the choux pastry ready, in a bag with a 1cm/½ in nozzle. Heat the oven to 220°C/425°F/Gas 7.

- Lightly grease a baking tray, and pipe out 8cm/3 in lengths, cutting the ends with a wet knife. Leave room for expansion around each éclair.

- Bake the éclairs in the pre-heated oven for about 20 minutes, when they should like risen and dry; if not completely dry, reduce the heat to 180°C/350°F/Gas 4 and bake for a further five minutes.

- Remove the éclairs from the oven, and slit them down one side to allow the steam to escape.

- Allow to cool.

- Meanwhile, whisk the cream with the sugar, and when the pastries are completely cold, fill them with the cream mixture.

- Using a piping bag, with a plain nozzle, cover the tops with the glace icing or plain chocolate melted with a little water.

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choux pastry ready for pipingeclairs - ready for filling & icing
choux pastry ready for pipingeclairs - ready for filling & icing