Chocolate Éclair

Joakim Prat

Joakim Prat

14th September 2016
Joakim Prat

Chocolate Éclair

Chocolate Éclair (20 pieces)


  • Chocolate Cream:
  • 20g Sugar
  • 90g Egg yolk
  • 40g Maizena
  • 550g Whole milk
  • 40g Butter
  • 240g Dark Chocolate 70% (melted)
  • 150g Whipping Cream
  • Chocolate Glaze:
  • 150g Whipping cream
  • 90g Sugar
  • 30g Cacao Powder
  • 7g of soaked vegetable gelatin leaves


Chocolate Cream:
Mix the sugar with the egg yolk and the maizena to get a smooth mixture and keep aside.
Bring the milk to a boil.
Add half of the boiling milk into your mixture, stir, then pour everything back into the same pan. Bring to a boil for 3 minutes.
Add the butter and the melted chocolate, blend with your hand blender until smooth, cover then put in the fridge.
Once the chocolate mixture is cold, whip the cream then add it to the mix and blend one last time.
Chocolate Glaze:
Before you start, soak the gelatin in cold water.
Pour the cream and sugar together into a pan and bring to a boil.
Add the cacao powder, and boil for 3 minutes while stirring.
Add the gelatin while the mix is still hot and blend with the hand blender. Let cool down in the fridge.
Cut a small hole at the base of your éclair, and pipe the cream into it until its whole length is completely filled. The more generous, the better!
Put the chocolate glaze in the microwave, mix with a hand blender for texture and dip the top part of the éclair into the chocolate to get the glazing where you want it to be.
It is now ready to be served. Congratulations!

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