an image of chocolate eclaires and avonmore whipped cream

Chocolate Éclairs

Recipe cooking time


  1. Pre-heat oven to 200°C.

  2. Place water and butter into a heavy bottomed saucepan and melt the butter.

  3. Remove from the heat and add the sieved flour and salt all at once.

  4. Stir quickly until the mixture forms a dough and comes away from the side of the saucepan. Return to the heat to cook out the flour for a further 30 seconds.

  5. Add the beaten eggs one at a time until the mixture is smooth and shinny and allow to cool.

  6. Transfer the mixture to a piping bag fitted with a 1/2 inch plain nozzle.

  7. Grease a baking tray with a little butter and pipe 10cm lengths of the mixture leaving space between them.

  8. Bake in pre heated oven for 18-20 minutes until golden. Cool on wire tray.


Heat the cream in a saucepan. Pour over the grated chocolate and stir in the butter and mix until it becomes a glossy chocolate sauce.

To Assemble

Using a serrated knife cut the eclairs in 2 and pipe the Avonmore whipped cream into each. Use a small palette knife to spread on the chocolate sauce.




  • 65g Strong flour
  • 150ml Water
  • 50g Butter
  • 2 Eggs

Chocolate icing

  • 50ml AVONMORE cooking cream
  • 50g Dark chocolate(grated)
  • 25g Butter


  • 350 Avonmore Whipped Cream

chocolate eclaires

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