These James Martin chocolate éclairs are a true French classic made at home, with crisp choux pastry, soft vanilla cream, and a rich chocolate topping. The texture is light yet indulgent, with a delicate crunch giving way to a smooth, creamy centre. While éclairs look impressive, they are very achievable for home bakers with clear steps and a little patience. From start to finish, you can have a batch ready in about 90 minutes.
Ingredients
For the choux pastry
- 75g unsalted butter
- 200ml water
- 100g plain flour
- 3 large eggs, beaten
For the vanilla cream filling
- 300ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
For the chocolate topping
- 100g dark chocolate, finely chopped
- 50ml double cream
How to Make James Martin Chocolate Eclairs
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with baking parchment and set aside.
- Make the choux pastry: Place the butter and water into a saucepan over medium heat. Heat gently until the butter has fully melted, then bring to a rolling boil.
- Add the flour: Remove the pan from the heat and add the flour all at once. Beat vigorously with a wooden spoon until the mixture comes together into a smooth ball and pulls away from the sides.
- Cool and add eggs: Leave the dough to cool for 5 minutes. Gradually beat in the eggs a little at a time until you have a smooth, glossy paste that drops slowly from the spoon.
- Pipe the éclairs: Spoon the mixture into a piping bag fitted with a plain nozzle. Pipe lines about 10cm long onto the prepared tray, leaving space between each one.
- Bake: Bake for 25 to 30 minutes until well risen, golden, and crisp. Do not open the oven door during baking.
- Cool: Remove from the oven and make a small hole in the end of each éclair to release steam. Transfer to a wire rack and allow to cool completely.
- Prepare the filling: Whip the double cream with icing sugar and vanilla until soft peaks form. Spoon into a piping bag with a small nozzle.
- Fill the éclairs: Pipe the cream into each éclair until nicely filled.
- Make the chocolate topping: Heat the cream gently in a small saucepan. Pour over the chopped chocolate and stir until smooth and glossy.
- Finish: Spoon or dip the tops of the éclairs into the chocolate sauce. Leave to set before serving.
Tips
Why did my éclairs go flat?
This usually happens if the oven door is opened too early. Keep the door closed until the éclairs are fully risen and golden.
How do I know the choux pastry is the right consistency?
The mixture should be smooth and shiny, and fall slowly from the spoon in a thick ribbon.
Can I make the éclairs crispier?
After baking, pierce each éclair and return them to the turned-off oven for 5 minutes to dry out the centres.
Serving Suggestions
- Serve with fresh berries on the side
- Dust lightly with icing sugar for a simple finish
- Enjoy with coffee or strong tea
Storage
Room temperature
Unfilled éclairs can be kept in an airtight container for up to 1 day.
Refrigerator
Filled éclairs should be stored in the fridge and eaten within 24 hours for best texture.
Freezing
Unfilled choux pastry shells freeze well for up to 2 months. Defrost and crisp in the oven before filling.
Nutrition
- Calories: 320 kcal
- Carbohydrates: 22g
- Protein: 6g
- Fat: 24g
- Saturated fat: 14g
- Sodium: 90mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Why are my éclairs soggy inside?
They may not have baked long enough. Make sure they are deeply golden and release steam after baking.
Can I fill éclairs in advance?
It is best to fill them shortly before serving, as the cream can soften the pastry.
What chocolate works best for topping?
Dark chocolate with around 60 to 70 percent cocoa gives the best balance of richness and sweetness.
Can I use custard instead of cream?
Yes, thick vanilla custard works very well and gives a more traditional patisserie-style filling.
James Martin Chocolate Eclairs
Course: DessertCuisine: FrenchDifficulty: Medium4
servings30
minutes40
minutes300
kcal1
hour10
minutesClassic French-style chocolate éclairs with crisp choux pastry, vanilla cream filling, and rich chocolate topping.
Ingredients
75g unsalted butter
200ml water
100g plain flour
3 large eggs
300ml double cream
2 tbsp icing sugar
1 tsp vanilla extract
100g dark chocolate
50ml double cream
Directions
- Preheat oven and line a baking tray.
- Heat butter and water, then beat in flour.
- Cool slightly and beat in eggs.
- Pipe éclairs and bake until golden.
- Cool and release steam.
- Fill with whipped vanilla cream.
- Top with melted chocolate.
Notes
- Do not open the oven during baking.
- Fill just before serving for best texture.
- Unfilled shells freeze well.
