Desserts & Baking

Eclairs with chocolate custard and drizzled dark chocolate

30 minutes, plus 2 hours’ chilling time
20 minutes
Wine/Spirit Pairing
Paul Cluver Riesling Noble Late Harvest 2013

Thanks for your rating!

You must be logged in to rate a recipe. Login


  • For the chocolate custard:
  • 1 cup milk
  • 1 cup cream
  • 1 t vanilla extract
  • 6 free-range egg yolks
  • 100 g caster sugar
  • 1 1⁄2 T good-quality cocoa
  • For the éclairs:
  • 115 g butter
  • 1 cup water
  • 120 g flour
  • 1⁄2 t salt
  • 4 free-range eggs
  • 100 g dark chocolate, melted

To make the chocolate custard, place the milk and cream in a saucepan and bring to the boil. Remove from the heat. Mix the vanilla, egg yolks, caster sugar and cocoa in a bowl, then slowly pour into the cream-and- milk mixture, stirring continually. Place the saucepan over a low heat and cook, stirring, until the custard thickens. Pour the custard into a large bowl, cover with clingwrap and chill for 2 hours.

To make the éclairs, preheat the oven to 200°C. Place the butter and water in a saucepan over a medium heat and bring to the boil.

Remove the saucepan from the heat and add the flour and salt. Stir the mixture using a wooden spoon until it comes together. Return to the heat and continue stirring for 2–3 minutes until it forms a ball and pulls away from the sides of the saucepan.

Transfer the mixture to a bowl and allow to cool slightly, then beat the eggs into the mixture, one at a time, using an electric hand-mixer or a wooden spoon.

Spoon the pastry into a piping bag and pipe the éclairs onto a greased baking sheet.

Bake for 10 minutes, then reduce the oven’s temperature to 180°C and bake for a further 15 minutes.

Allow the éclairs to cool, then slice in half lengthways and fill with the chocolate custard. Drizzle with the melted chocolate before serving.

Chef's note: “On the hunt for a great dessert hack? Use a tub of chocolate mousse instead of making the chocolate custard.”

This recipe first appeared in the April 2015 issue of TASTE Magazine

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

View all recipes


Load more