Eclaire Au Chocolate

Chef Edmond Roukoz

Prep Time

1 hours

Category

Dessert

Master the art of French pastry with this Éclair au Chocolat recipe, featuring classic pâte à choux, rich chocolate custard cream, and a glossy chocolate glaze. Light, airy choux pastry is topped with a crisp craquelin, creating the perfect contrast of textures, while the filling combines smooth Callebaut 811 dark chocolate with creamy custard for a deep, indulgent flavour.

Designed for precision and consistency, this recipe uses professional techniques to achieve bakery-quality éclairs with a refined finish. The silky chocolate glaze adds a luxurious touch, making these éclairs ideal for pastry shops, dessert menus, and premium dessert displays.

Perfect for those searching for a classic chocolate éclair recipe, this elegant dessert is a must-have for French pastry lovers, chocolatiers, and modern pâtisserie creations. Whether for cafés or special occasions, these éclairs deliver both visual appeal and rich chocolate indulgence in every bite.

Eclaire Au Chocolate

Ingredients

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    • 250 g water

    • 250 g milk

    • 200 g butter

    • 300 g flour

    • 5 g sugar

    • 5 g salt

    • 10 g inverted sugar

    • 450 g eggs

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    • 97 g butter

    • 115 g brown sugar

    • 35 g almond powder

    • 83 g flour

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    • 1 kg water or milk

    • 400 g Siebin Cream Stabilizer CHARLOTTE NEUTRAL

    • 300 g Callebaut Dark Chocolate 54.5% Min Cocoa, n° 811

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    • 295 g water

    • 824 g sugar

    • 282 g Cacao Barry 100% Pure Cocoa Powder 22-24%, Extra Brute

    • 150 g gelatine mass

    • 560 g Even Fresh UHT Whipping Cream 35% Fat

    Directions

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      1. In a sauce pan put the water, milk, butter, sugar, salt and inverted sugar.

      2. Once boil add the flour, keep stirring till thick

      3. On the mixing Machine with a paddle attachment, add the eggs into the dough slowly and mix.

      4. Let it rest for 20 min.

      5. Bake on convection oven 170 ⁰C for one-hour with an open damper

      6. On convection oven 150⁰c as choux shape with craquelin on top.

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      1. Soften the butter and mix all the ingredient together

      2. Don’t mix too much to avoid gluten form forming.

      3. Rest for 10 min in fridge sheet between two wax papers for 2mm

      4. Cut the shape and freeze it

      5. Put on top of the items and bake.

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      1. Mix the water or milk room temperature with the Siebin Cream Stabilizer CHARLOTTE NEUTRAL for 6 min on fast speed

      2. Add the melted Callebaut Dark Chocolate 54.5% Min Cocoa, n° 811 mix to homogenize.

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      1. Mix the water, Even Fresh UHT Whipping Cream 35% Fat and sugar and bring it to a boil

      2. Add the Cacao Barry 100% Pure Cocoa Powder 22-24%, Extra Brute be sure it is homogenized

      3. Finish with the gelatine

      4. Let it rest min 4 hours before using.