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Eclairs with chocolate creme filling and chocolate icing

With MEGGLE Creme Patisserie Unsweetened

Ingredients

250 ml MEGGLE Creme
Patisserie Unsweetened
100 gChocolate with a high cocoa content
Creme filling
70 gButter
150 ml Water
1 TBSP Icing sugar
100 g Plain flour
a pinch ofSalt
2Whole eggs
Choux pastry
Chocolate glaze
Glaze

Preparation

Step 1

  • It is recommended to start off with the creme filling, as it takes some time to cool.
  • Pour Creme Patisserie Unsweetened into a saucepan, add the chopped chocolate and heat until just simmering.
  • The chocolate will melt and must be stirred thoroughly.
  • Leave to cool and then chill for at least 3 hours, ideally overnight.

Step 2

  • Melt the butter and water in a saucepan and add sugar.
  • Reduce the heat to low, add flour and a pinch of salt and stir vigorously until the mixture pulls away from the sides of the pan and starts to form a stiff ball. This process will take about 1 minute. Be careful not to burn the paste.

Step 3

  • Remove from the heat and leave the paste to cool in the pan.
  • Start adding the eggs one by one, beating well between each addition. The resulting mixture should be sticky, but not runny.
  • Heat oven to 200°C and prepare a large sheet cake tin lined with baking parchment(or use two smaller tins).
  • Transfer the dough into a pastry bag fitted with a decorative nozzle (in the shape of a star with 8 vertices).

Step 4

  • Pipe the dough onto the baking sheet, each strip should be about 10 cm long.
  • Leave enough space between the strips as the dough will puff up during baking. You should make about 16 eclairs from the dough.

Step 5

  • Bake for 20-25 minutes. Be careful to not open the oven during baking. The choux pastry should be puffed and golden.
  • Once baked, leave to cool completely.
  • Meanwhile, beat the refrigerated creme and prepare the chocolate glaze.
  • For the glaze, melt 100 g of chocolate over a hot-water bath and add about 2 tsp cocoa oil.

Step 6

  • Split each éclair in the middle and fill the bottom half with the crème.
  • Dip the upper part of the éclair in the glaze and place it on top of the crème.
  • Repeat with each éclair.
  • You may decorate the éclairs with almond slices or other ingredients of your choice.