Triple Chocolate Eclairs | How to make Triple Chocolate Eclairs

By Bhavita Singh  |  7th Oct 2016  |  
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  • Triple Chocolate Eclairs, How to make Triple Chocolate Eclairs
Triple Chocolate Eclairsby Bhavita Singh
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About Triple Chocolate Eclairs Recipe

Super chocolatey eclairs; with a chocolate pastry base, soft fluffy chocolate cream filling and a rich dark chocolate ganache glaze.

Triple Chocolate Eclairs is a popular aromatic and delicious dish. You can try making this amazing Triple Chocolate Eclairs in your kitchen. This recipe requires 10 minutes for preparation and 60 minutes to cook. The Triple Chocolate Eclairs by Bhavita Singh has detailed steps with pictures so you can easily learn how to cook Triple Chocolate Eclairs at home without any difficulty. Triple Chocolate Eclairs is enjoyed by everyone and can be served on special occasions. The flavours of the Triple Chocolate Eclairs would satiate your taste buds. You must try making Triple Chocolate Eclairs this weekend. Share your Triple Chocolate Eclairs cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Bhavita Singh for inputs. In case you have any queries for Triple Chocolate Eclairs you can comment on the recipe page to connect with the Bhavita Singh. You can also rate the Triple Chocolate Eclairs and give feedback.

Triple Chocolate Eclairs

Ingredients to make Triple Chocolate Eclairs

  • For the choux pastry:
  • butter (unsalted) - 70 grams
  • water- 150 ml
  • all purpose flour/maida- 100 grams
  • eggs- 2
  • Cocoa powder- 1 tbsp
  • For the filling:
  • Whipping cream- 150 ml
  • Cocoa powder- 1 ¼ tsp
  • Powdered sugar/ icing sugar- 2 tbsp
  • For the ganache:
  • Dark chocolate- 150 grams
  • Whipping cream/ heavy cream- 100 ml

How to make Triple Chocolate Eclairs

  1. Preheat oven to 200 C. Lightly grease a baking tray with butter or baking spray and keep aside.
  2. In a saucepan, add water and butter and heat gently till the butter melts. Bring to a rolling boil and take the saucepan off the heat.
  3. Immediately, add the flour and cocoa powder all at once, beating well (I used a wooden spoon for this) until the mixture forms a ball. Keep aside to cool slightly.
  4. Once the flour mixture has cooled, add the eggs one at a time, beating well after each addition. It will take a little time for the egg to mix in with the flour mixture, just keep at it ill you have a smooth mixture.
  5. Spoon the mixture into a disposable piping bag fitted with a 1 cm nozzle or with a pair of scissors cut the pastry bag to get an opening about a cm wide.
  6. Lightly sprinkle the baking tray with a little water. Pipe eclairs about 3 inches long, leaving a gap of about an inch in between each eclair.
  7. Bake in the preheated oven for 30-35 minutes or until the eclairs are nice and crisp. Remove from the oven when done and make a slit (on the side) in each one to let the steam escape. Let the eclairs cool before filling.
  8. Whip the cream till soft peaks form; add the sugar and cocoa powder and mix to combine.
  9. Chop up the chocolate into fine shards or tiny pieces and keep in a heat proof bowl. Heat the cream till almost boiling and add it to the chocolate. Let sit for 2-3 minutes and then stir gently till you have a smooth ganache.
  10. If any chocolate pieces remain, put in the microwave for 30 seconds or so. Let the ganache cool before using.
  11. To fill the eclairs, you can either split each eclair length wise all the way or make a slit long enough to easily fill with whipping cream.
  12. Once filled, cover the eclairs with the chocolate ganache. Pour or spoon over the chocolate to cover the top of the eclairs.

My Tip:

Let the flour mixture cool before adding the eggs. It will take a few minutes for the eggs to mix in with the flour mixture, just keep going. Make sure your oven is preheated before adding the eclairs. Depending on your oven, it might require a little longer than the given time for the eclairs to be fully cooked through. Slit the eclairs once it is out of the oven, the eclairs should be dry and crisp; the steam will make it soggy. Make sure the eclairs have been cooled before filling.

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