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Chocolate eclairs

The Great British Bake Off is here again!  So, this month’s challenge; can you bake the perfect éclair?


Choux pastry


600ml water

12 tsp caster sugar

255g butter

345g flour

9 eggs

Pinch of salt


Place the water, sugar and butter into a pan and melt

Turn up the heat and add the flour and salt.

Remove from the heat and beat till smooth

Allow to cool in the bowl

Beat in eggs slowly until till the paste has a glossy consistency

Pre heat the oven to 200 degrees celsius and place in the bottom of a roasting tray

Pipe the choux paste in even sausages onto a greased baking tray; they should be about 10cm in length and 1cm in diameter

Just before placing into the oven, pour some boiling water into the baking tray, this helps the rise of the choux pastry and will give a good glossy finish.

Bake at 200 c for 20 mins

Allow to cool


Chantilly Cream


250ml Cream

1 vanilla pod

45g caster sugar


Cut the vanilla pod in half-length ways and scrape out the seeds. Using half the seeds add to the cream and sugar and beat till stiff in consistency.


Chocolate sauce


200ml water

160g sugar

400g chocolate


Melt the sugar and water, add the chocolate, stir and add a knob of cold butter to finish


Make a small hole in the end of each éclair, pipe in the cream and dip the top into the chocolate sauce.


Serve and enjoy!


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