baking · vegetarian
Chocolate éclair doughnuts
Fried choux crullers filled with pastry cream and dipped in chocolate.
- Time
- 90min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Make choux: boil water, butter, sugar and salt, stir in flour 2 minutes, cool slightly and beat in eggs.
-
2
Pipe 10 cm logs onto oiled parchment squares.
-
3
Fry at 180°C (360°F), peeling off the paper, until puffed and golden, 3 minutes a side.
-
4
Fill with pastry cream.
-
5
Dip tops in ganache made from chocolate melted into hot cream.
