Savoury Chocolate Eclairs


Delicious chocolate pastry filled with colorful cream and with great variety of assortment, chocolate eclairs leaves a palatable taste in your mouth. Altough quite small in size, this chocolate eclairs is enough to make everyone happy.


  • 4 eggs
  • 1,5 water glass of all-purpose flour
  • 100 grams butter
  • 1 water glass of water
  • 1/4 tbsp salt


The number of pieces shall vary depending on the size of the doughs you form. Make sure to add the egg yolks one by one and after the dough has cooled down to have the final form of this thickened dough.

Recipe for Cream Filling

  • 2 cups of milk
  • 1 egg yolk
  • 2 tbsp all-purpose flour
  • 2 tbsp wheat starch
  • 1/2 cups of granulated sugar
  • 1 tbsp of butter

Recipe for Chocolate Sauce

  • 180 grams of 55% bitter chocolate
  • 1 cup of cream

Cooking Suggestion

You may cover the base of the baking tray with cooking paper.

How to Prepare?

In order to prepare the choux pastry, the basis of the eclairs, transfer the water, butter and salt to a cooking pot.

When the butter is melted and watery mixture becomes almost boiling, add the sifted flour in small amounts and prepare the choux pastry until it becomes thick by stirring it occasionally.

Cool down the dough prepared at the room temperature. Add the eggs you will use one by one and mix it with mixer at high speed.

Take the dough, becoming with less thick and appearance of cream and yellow in color resulting from the eggs, into a piping bag.

Squeeze the choux pastry prepared onto a tray in the shape of a rectangle until the mixture is finished. Bake it in a preheated oven at 170 degrees for 25 minutes, until the top of the dough slightly colored.

In order to prepare the cream filling, take the milk, egg yolk, flour, wheat starch, granulated sugar and butter into a separate cooking pot.

Cook the cream mixture until becoming thick by stirring continuously with a whisker. Set it aside to cool down.

As for the chocolate sauce, break the bitter chocolate into small pieces and take them into a saucepan. Add the cream which is in liquid form.

Melt the chocolate on steam of the boiling water in the deep pot a-la-bain-marie by stirring occasionally.

Split the éclair dough taken out from the oven into two by a knife. Take the cream filling prepared into a piping bag and fill the inner sides of éclair dough with the cream.

After dipping the top parts of the éclairs into the chocolate sauce, place them onto a service plate. After applying the same process to the entire éclair pieces prepared, set it aside at room temperature for the thickening of the chocolate.

Powder pistachio, if you like