Triple Chocolate Eclairs

This is another recipe for the choc-aholics out there.

I know that it wasn’t that long ago that I made a chocolate cake, but these are so much more than a cake. They are little bites of chocolate heaven – chocolate eclairs filled with a creamy milk chocolate mousse and then topped with a rich dark chocolate ganache. Ideal for a special occasion or afternoon tea.

This is actually a recipe that I have been wanting to try for a while but, as I’ve never made eclairs or profiteroles before, I was a bit worried about whether I would be able to get them right. I need not have worried though as, (apart from a bit of a mess when trying to fill them), they were actually pretty easy.

I found the recipe in the April 2012 issue of BBC Australian Good Food magazine. I did change the quantity of the ganache ingredients as otherwise there would have been too much.

And by the way, to those of you that know my husband, don’t tell him he has eaten 5 eclairs today that are filled with something that is called ‘custard’ by the recipe. He doesn’t like custard – it makes him sick apparently….

Ingredients – makes 18 mini eclairs:

Eclair dough:

  • 75g/2.5 oz unsalted butter, diced
  • 1 cup water
  • 1 cup plain (all purpose) flour
  • 1 tbsp cocoa powder
  • 4 eggs, lightly beaten

Chocolate ‘custard’ (more like a mousse if you ask me, because of the cream):

  • 1/3 cup white sugar
  • 2 and 1/2 tbsps cornflour
  • 2 cups (500ml) milk
  • 150g/5 oz milk chocolate, broken into chunks (I used milk cooking chocolate)
  • 1/2 cup thickened (heavy) cream


  • 150g/5 oz dark chocolate (I used dark cooking chocolate)
  • 1/4 cup thickened (heavy) cream


  • Put the butter and water in a medium saucepan over a medium heat until just starting to boil.
  • Remove the pan from the heat and use a wooden spoon to stir in the flour and cocoa powder.
  • Return to the heat and cook, stirring, for a minute or two until the mixture forms a ball around the wooden spoon.
  • Remove from the heat and then transfer the mixture to a large bowl. Use your wooden spoon to spread the mixture up the sides of the bowl. Leave to cool for 5 minutes.
  • Once cooled, add the beaten egg to the mixture a little at a time, beating well with your wooden spoon after each addition until smooth. Don’t worry if the mixture goes all slimy when you add the egg – keep beating and it will come together.
  • Heat your oven to 200C/180C fan forced/390F and line two baking trays with baking paper.
  • Spoon the eclair mixture into a piping bag with a large plain nozzle attached (or do what I did and use a normal plastic food bag with one bottom corner cut off).
  • Pipe 8cm/3 inch lengths of dough onto the baking paper, making sure that they are about 3cm/1 inch apart. You should be able to get 18 eclairs out of the mixture.
  • Put the baking trays in the oven, then throw about a 1/4 cup of water on to the bottom of your oven and immediately close the door. This makes steam to help cook the eclairs.
  • Bake for 10 minutes and then turn the temperature down to 180c/160c fan forced/350F and cook for another 3o minutes until puffed. Remove from the oven and leave to cool.
  • To make the chocolate filling, combine the sugar and cornflour in a medium saucepan over a medium heat and then gradually add the milk, stirring constantly to prevent lumps.
  • Keep stirring until the custard boils, then turn the heat down to low and add the milk chocolate a few chunks at a time, stirring after each addition until the chocolate has melted.
  • Once all the milk chocolate has been combined into the custard, pour it into a heatproof bowl. Then cover the surface of the custard with cling wrap and leave to cool. (The cling wrap prevents a skin forming on the surface of the custard.)
  • When the custard has cooled to room temperature, whip the cream to soft peaks and then fold into the custard until well combined. This is where the texture becomes more like a mousse than a custard.
  • To make the ganache, put the dark chocolate and cream into a heatproof bowl set over a pan of barely simmering water and stir until the chocolate has melted. Set aside to cool for 10-15 minutes until it gets to a spreadable consistency.
  • Split the eclairs in half using a sharp knife and fill with the chocolate mousse, then spread a little ganache over the top of each eclair. Put the eclairs on a piece of baking paper and leave for a few minutes until the ganache sets.
  • Serve and enjoy!

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3 Responses to Triple Chocolate Eclairs

  1. Carroll says:

    Yowza, they look decadent! Love it!

  2. Wow I am impressed. Can you open one up so we can see the yummy filling inside?

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