Cream and Chocolate Eclair

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As I was saying a couple weeks ago that I was into pastry making due to my love for making

small bites to bring outdoor as snacks and desserts. Eclairs are also another easy dessert to make as you can the snack without a plate and as a finger food. It is great for afternoon picnic snack. You can freeze them as serve as frozen ice-cream or a soft dessert.



Makes about 24-28 Eclairs/12-14 Cream Puffs

Choux Pastry


1 7/8 cups all-purpose flour

6 large eggs

¾ cups unsalted butter

1½ cups water

½ teaspoon salt


Cream Filling


3 cups heavy (whipping) cream

3/8 cup granulated sugar/raw sugar (I used raw sugar – color of cream will be in a little beige color)

1½ teaspoons vanilla extract



In a mixing bowl with heavy cream whip it on high speed with a electric hand beater. Sprinkle granulated/raw sugar gradually as the cream whips. Continue whipping until stiff. Remember not to over-whip, the cream should looks smooth.


Chocolate Icing


1½ cups chocolate chips/chunks or chopped semi-sweet chocolate chunks

¾ cup heavy (whipping) cream



Place the chocolate chips or chopped semi-sweet chocolate chunks in a microwaveable bowl or glass measuring cup. Transfer the bowl/cup to the microwave on low heat and heat until cream is very hot. Remove from the microwave and stir in the chocolate chips/chunks until melted and combine well. The chocolate mixture should be smooth.



Preheat oven to 425°F. Line the baking sheets with parchment paper or lightly grease with oil/butter.

Heat a large saucepan with water, butter and salt over medium heat until the butter melted and rolling boiled.

Remove from the heat, and add the flour immediately, stirring vigorously. Return the saucepan to the heat and cook over medium heat, continuing stirring until the mixture smooth out and it take about 30-45 seconds.

Remove from heat and set aside to cool for 3-5 minutes or still feel hot roughly the batter temperature should feel below 125°F. (You may use a thermometer)

Add eggs, one at a time, beating well to incorporate completely after each addition, and after the last egg continuing beating the mixture for about 2 minutes.

Scoop some of the choux mixture into a pastry bag with a No.10 tip or any size tips you prefer and pipe the batter into 5” logs about ½” to ¾” in diameter onto the prepared baking sheets making sure space them about 2½” to 3” apart to allow for expansion. Transfer to the preheated oven and bake for 15 minutes and then reduce to 350°F. Bake for another 20 minutes more or golden brown. Do not open the oven door while the pastries are being baked. Remove and set aside to cool completely on wire rack.

If you are filling the éclairs at a later time, insert a skewer into one end, and move it around to expand opening for cream and set aside. Fill the pastry bag fitted with a coupler and filling tip with cream filling. Insert tip into the end of each éclair and give a little squeeze to fill. Serve as it is or spread over a coat of chocolate icing over éclairs. Transfer to the refrigerator until serving.


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