Chocolate and caramel eclairs

Impress at your next party or celebration with these divine home-made eclairs filled with vanilla custard cream and glazed with rich chocolate.

  • 1 hr 15 mins preparation
  • Makes 20
  • Print


Chocolate glaze
  • 30 gram unsalted butter
  • 1/4 cup (60ml) water
  • 100 gram dark chocolate, chopped
Pastry cream
  • 2 cup (500ml) milk
  • 6 egg yolks
  • 2/3 cup (150g) firmly packed brown sugar
  • 1/3 cup (50g) cornflour
  • 2 teaspoon vanilla extract
Chocolate and caramel eclairs
  • 40 gram butter, chopped
  • 1/2 cup (125ml) water
  • 1/2 cup (75g) plain flour
  • 2 eggs


Chocolate and caramel eclairs
  • 1
    To make pastry cream: Bring milk to the boil in a medium saucepan. Beat egg yolks, sugar and cornflour in a small bowl with an electric mixer until thick. With motor operating, gradually beat in hot milk, then vanilla. Return custard mixture to clean saucepan; whisk over medium heat until mixture boils and thickens. Remove from heat, transfer to a medium bowl; cover surface with plastic wrap. Cool, stirring occasionally. Refrigerate.
  • 2
    Meanwhile, preheat the oven to 180°C(l60°C fan- forced). Line two oven trays with baking paper.
  • 3
    Combine butter and the water in a medium saucepan; bring to the boil over medium heat. Add flour all at once; stir vigorously over heat until the mixture leaves the side of the pan and forms a smooth ball. Transfer mixture to the small bowl of an electric mixer. Beat in eggs, one at a time, until mixture is smooth and glossy.
  • 4
    Spoon mixture into a large piping bag fitted with a 1.5cm plain tube; cool. Pipe 20 x 7cm lengths of pastry, about 5cm apart, on prepared trays. Bake for about 25 minutes or until browned lightly and crisp; cool on wire racks.
  • 5
    To make chocolate glaze: Stir butter and the water in a small saucepan over a low heat until the butter is melted. Add the chocolate, stir until melted. Remove from heat; stir until smooth and shiny. Stand until thickened slightly.
  • 6
    Split the eclairs in half. Spoon chocolate glaze over the tops of the eclairs, spread with the back of a spoon; stand until set.
  • 7
    Transfer the pastry cream to a piping bag fitted with a small plain tube. Fill eclairs with the pastry cream just before serving. Replace tops.


Unfilled eclairs suitable to freeze. Glaze suitable to microwave.

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